Description
Delight in chewy, fudgy brownie cookies bursting with rich cocoa and melty chocolate chips. These brownie cookies combine the best of both worlds: the dense, moist texture of brownies and the convenience of a cookie. Perfect for chocolate lovers craving a satisfying homemade treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- ½ cup chopped nuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt to evenly distribute the leavening agents and flavor.
- Prepare Wet Mixture: In a separate large bowl, melt the butter and allow it to cool slightly. Whisk in the granulated sugar until fully combined and smooth.
- Add Eggs and Vanilla: Incorporate eggs one at a time, whisking well after each addition to ensure a smooth batter. Stir in the vanilla extract to enhance flavor complexity.
- Combine Mixtures: Gradually blend the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain tender cookies.
- Fold in Chocolate Chips and Nuts: Gently fold the semi-sweet chocolate chips and optional chopped nuts into the batter to distribute them evenly throughout.
- Portion Dough: Drop rounded tablespoons of batter onto the prepared baking sheet, spacing them apart to allow for spreading during baking.
- Bake Cookies: Bake for 10-12 minutes, or until the edges are set and the centers still appear slightly underbaked to keep a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- For extra fudginess, slightly underbake the cookies as instructed.
- Use high-quality cocoa powder for the richest chocolate flavor.
- Chopped nuts are optional and can be omitted or substituted based on preference or allergy considerations.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- You can freeze baked cookies for longer storage; thaw at room temperature before serving.
