Description
Deliciously chewy Chocolate Brownie Cookies that combine the rich flavor of classic brownies with the convenience of a cookie. These treats feature melted butter, cocoa powder, and semisweet chocolate chips, giving them an irresistible fudgy texture and chocolatey depth. Perfect for dessert, snacks, or sharing with friends and family.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Mix-ins
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Combine Wet Ingredients: In a mixing bowl, whisk together the melted unsalted butter and granulated sugar until fully combined and smooth.
- Add Eggs: Incorporate the eggs one at a time, beating well after adding each egg to create a smooth batter.
- Add Vanilla: Stir in the teaspoon of vanilla extract to enhance the flavor of the cookies.
- Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution and avoid lumps.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Add Mix-ins: Fold in the semisweet chocolate chips and the chopped walnuts or pecans if using, distributing them evenly throughout the dough.
- Form Cookies: Using rounded tablespoons, drop spoonfuls of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers still appear soft and slightly underbaked for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely, which helps them firm up.
Notes
- You can omit the nuts to make the recipe nut-free or substitute them with your favorite mix-ins like dried fruit.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder.
- Make sure not to overbake; the cookies will continue to cook slightly from residual heat while cooling.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For larger cookies, increase baking time by 2-3 minutes and adjust spacing on the baking sheet.
