Description
Delight in these rich and fudgy Chocolate Brownie Cookies that combine the gooey texture of brownies with the convenience of cookies. Perfectly balanced with semisweet chocolate chips and optional walnuts or pecans, these cookies are an irresistible treat for chocolate lovers, ideal for parties or everyday indulgence.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Combine Wet Ingredients: In a mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and well combined, which helps create a rich texture.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter and help with the cookies’ structure.
- Incorporate Vanilla: Stir in the vanilla extract to add depth and enhance the chocolate flavor.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution of ingredients and a consistent texture.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the batter which can lead to tough cookies.
- Add Chocolate Chips and Nuts: Fold in the semisweet chocolate chips and optional chopped walnuts or pecans to add extra texture and chocolate bursts.
- Portion Dough: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, until the edges are set and the centers remain soft, achieving the perfect fudgy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, preventing breaking and preserving softness.
Notes
- You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- For an extra fudgy center, slightly underbake by removing the cookies at the 10-minute mark.
- Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- To enhance chocolate flavor, consider adding a pinch of espresso powder to the dry ingredients.
- Optional: Top cookies with a sprinkle of sea salt before baking for a sweet-salty contrast.
