Description
These fudgy and chewy Brownie Cookies combine the intense chocolate flavor of brownies with the portability of cookies. Made with bittersweet and semisweet chocolate, cocoa powder, and a perfect balance of sugars, they are soft, shiny, and cracked on top, delivering the ultimate chocolate lover’s treat that’s simple to bake and perfect for any occasion.
Ingredients
Scale
Chocolate and Butter Mixture
- 4 ounces bittersweet chocolate, chopped (112g)
- ¼ cup unsalted butter (56g)
Cookie Batter
- ½ cup granulated sugar (100g)
- ½ cup packed light brown sugar (110g)
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- ⅔ cup all-purpose flour (80g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup semisweet chocolate chips (90g)
Instructions
- Melt Chocolate and Butter: In a medium microwave-safe mixing bowl, combine the chopped bittersweet chocolate and unsalted butter. Microwave on high in 20-second intervals, stirring between each, until the mixture is fully melted and smooth, about 2 minutes total. Set aside to cool slightly.
- Prepare Batter: In a large mixing bowl, beat together the granulated sugar, light brown sugar, and eggs on medium speed until the mixture becomes light and frothy. Gradually add the melted chocolate and butter mixture along with the vanilla extract, beating until fully combined.
- Add Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Fold these dry ingredients into the wet mixture with a spatula until mostly combined. Then, stir in the semisweet chocolate chips ensuring an even distribution in the batter.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up for easier handling and better texture.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and to promote even baking.
- Shape Cookies: Using a cookie scoop or tablespoon, portion the chilled dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing each about 3 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes. The cookies should spread out, develop a shiny, cracked surface, and remain soft when touched. They will firm up as they cool.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool completely on the pans before transferring them to a rack or serving.
Notes
- These brownie cookies deliver a fudgy, gooey, and chewy texture that chocolate lovers will adore.
- Chilling the dough improves the cookie shape and texture during baking.
- The cookies appear soft when hot but will firm as they cool, so avoid overbaking.
- Use quality bittersweet and semisweet chocolate for the best intense chocolate flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 183 kcal
- Sugar: 18 g
- Sodium: 99 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 32 mg
