Description
These brownie cookies combine the rich, fudgy texture of brownies with the convenience of a cookie. Made with bittersweet and semisweet chocolate, cocoa powder, and a touch of vanilla, these cookies are soft, shiny, and cracked on the top, offering a perfect balance of chewy and gooey in every bite. Chilling the batter before baking helps achieve the ideal texture and flavor.
Ingredients
Chocolate Mixture
- 4 ounces bittersweet chocolate, chopped (112g)
- ¼ cup unsalted butter (56g)
Dry Ingredients
- ⅔ cup all-purpose flour (80g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients
- ½ cup granulated sugar (100g)
- ½ cup packed light brown sugar (110g)
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
Mix-ins
- ½ cup semisweet chocolate chips (90g)
Instructions
- Melt Chocolate and Butter: In a medium microwave-safe mixing bowl, combine the chopped bittersweet chocolate and unsalted butter. Microwave on high in 20-second intervals, stirring after each, until fully melted and smooth, about 2 minutes total.
- Mix Sugars and Eggs: In a large mixing bowl, beat the granulated sugar, brown sugar, and eggs on medium speed until the mixture becomes light and frothy. This ensures a lighter texture in your cookies.
- Combine Wet and Dry Ingredients: Add the melted chocolate and butter mixture along with the vanilla extract to the egg and sugar mixture. Beat until well combined. Then, add the flour, cocoa powder, salt, and baking powder. Stir gently with a spatula just until the batter is mostly combined to avoid overmixing.
- Add Chocolate Chips and Chill: Fold in the semisweet chocolate chips evenly throughout the batter. Cover the bowl with plastic wrap or a lid and chill the dough in the refrigerator for 30 minutes. This step helps to firm the dough and improves the texture of the cookies.
- Prepare Baking Sheets: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Scoop Dough: Using a cookie scoop or tablespoon measure, portion out 2-tablespoon-sized balls of dough. Place them on the prepared baking sheets about 3 inches apart to allow space for spreading.
- Bake the Cookies: Bake the cookies for 8 to 10 minutes or until they have spread and the tops look shiny and cracked. The cookies will still be soft when hot but will firm up as they cool.
- Cool Completely: Allow the cookies to cool completely on the baking sheets before transferring them. This helps them set properly and makes them easier to remove without breaking.
Notes
- Chilling the dough is key to achieving the perfect fudgy texture and prevents the cookies from spreading too much.
- Use room temperature eggs for better incorporation and fluffier texture.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For an extra indulgent touch, sprinkle a pinch of flaky sea salt on top before baking.
- You can substitute walnuts or pecans for the chocolate chips if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
