Chocolate Chip Brownie Cookies
Indulge in the ultimate fusion of desserts with these irresistibly rich Chocolate Chip Brownie Cookies, a decadent treat that combines the fudgy goodness of brownies with the chewy texture of your favorite cookies. These cookie-brownie hybrids are loaded with semi-sweet and dark chocolate chips, giving every bite bursts of melty chocolate decadence. Featuring a simple yet sophisticated mix of unsalted butter, brown sugar, cocoa powder, and a hint of vanilla, this quick 15-minute prep recipe is perfect for satisfying your deepest chocolate cravings. Whether served warm with a gooey center or enjoyed at room temperature, these cookies are a surefire hit for chocolate lovers. Ideal for parties, bake sales, or a cozy night in, this recipe will become a go-to for creating bakery-quality treats right at home. Plus, they’re ready in under 30 minutes and can be stored for up to five days—if they last that long!
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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 units Large eggs
- 1 teaspoon Vanilla extract
- 125 grams All-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 100 grams Dark chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium saucepan, melt the butter over low heat. Once melted, add the semi-sweet chocolate chips and stir until completely smooth. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until light and fluffy, about 2-3 minutes.
Stir in the vanilla extract and the melted chocolate mixture until fully combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture, stirring until a thick dough forms.
Gently fold in the dark chocolate chips to evenly distribute them throughout the dough.
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 5 cm (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.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 29.8 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 78 mg | 2% | |
*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.
