Brownie Drop Cookies
Indulge in the rich, chocolatey decadence of Brownie Drop Cookies, the perfect fusion of gooey brownies and soft-baked cookies. With a base of melted semi-sweet chocolate and a touch of cocoa powder, these treats boast an irresistibly fudgy interior, studded with bursts of mini chocolate chips for extra sweetness in every bite. The quick 15-minute prep time and no-fuss drop-and-bake method make these cookies an easy yet impressive dessert for any occasion. They bake to perfection with slightly crisp edges and a soft, chewy center that practically melts in your mouth. Perfect for chocolate lovers, these cookies are best enjoyed fresh out of the oven or stored in an airtight container to savor their indulgent flavor for days.
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Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 6 ounces semi-sweet chocolate chips
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Melt the butter and semi-sweet chocolate chips together in a heatproof bowl over a pot of simmering water, or in the microwave in 30-second intervals, stirring after each interval until smooth. Allow the mixture to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well incorporated.
Slowly pour in the slightly cooled chocolate mixture and whisk until smooth and glossy.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
Stir in the mini chocolate chips, taking care not to overmix the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers still appear slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your chewy, fudgy brownie drop cookies! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 468.6 g | 170% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 361.1 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 217 mg | 17% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 565 mg | 12% | |
*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.
