Chocolate Brownie Cookies
Indulge in the ultimate fusion of two chocolatey favorites with these decadent Chocolate Brownie Cookies! Combining the rich, fudgy texture of brownies with the crisp yet chewy appeal of cookies, this recipe is a chocolate lover’s dream. Made with melted semi-sweet chocolate, unsalted butter, and a perfect blend of cocoa powder and chocolate chips, every bite offers an explosion of deep, velvety cocoa flavor. These cookies are easy to whip up, taking just 20 minutes to prepare and 12 minutes to bake, making them a quick yet impressive treat for any occasion. Whether enjoyed fresh out of the oven with gooey centers or paired with a glass of milk, these bakery-style cookies are sure to become a household favorite. Perfect for dessert lovers searching for the best chocolate brownie cookies recipe or a creative variation of classic chocolate treats!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 150 grams Granulated sugar
- 75 grams Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 95 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 100 grams Additional chocolate chips (optional)
Instructions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips together in 15-20 second intervals, stirring between each, until smooth. Set aside to cool slightly.
In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture becomes smooth and pale.
Gradually add the melted chocolate and butter mixture into the sugar and egg mixture, stirring until well combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until combined to avoid overmixing.
If desired, fold in the additional chocolate chips for extra texture.
Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheets, spacing them at least 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 15.5 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 45 mg | 1% | |
*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.
