Brownie Chip Cookies
Indulge in the ultimate dessert hybrid with these irresistible Brownie Chip Cookies! Combining the rich, fudgy decadence of brownies with the chewy, chocolate-studded goodness of cookies, this recipe is a chocolate lover's dream come true. Made with melted butter and semi-sweet chocolate chips for maximum flavor, a touch of cocoa powder for depth, and a mix of brown and granulated sugar for a perfectly soft texture, these treats are baked to perfection in just 10 minutes. The slightly underdone centers set as they cool, creating a gooey, melt-in-your-mouth experience. Perfect for satisfying your sweet tooth or impressing guests at your next gathering, these brownie-inspired cookies are a delicious twist on two dessert classics.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips (divided use)
- 150 grams Granulated sugar
- 100 grams Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 130 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a microwave-safe bowl, melt the butter with 85 grams of the semi-sweet chocolate chips in 30-second intervals, stirring until smooth. Allow to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and brown sugar. Add the melted chocolate mixture and stir until combined.
Add the eggs and vanilla extract to the bowl and beat until the mixture is glossy and fully incorporated.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the remaining 85 grams of semi-sweet chocolate chips, distributing them evenly through the dough.
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges are set and the centers still look slightly undercooked (they will set as they cool).
Remove the baking sheets from the oven and allow the cookies to rest for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 459.6 g | 167% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 316.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 331 mg | 25% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1362 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
