Description
Delight in these fudgy and chewy Brownie Cookies, perfect for chocolate enthusiasts. Made with bittersweet and semisweet chocolate, these cookies combine the rich flavors of classic brownies with the convenience and texture of a cookie. Easy to prepare and quick to bake, they’re ideal for satisfying your chocolate cravings.
Ingredients
Scale
Chocolate Mixture
- 4 ounces bittersweet chocolate, chopped (112g)
- ¼ cup unsalted butter (56g)
- ½ cup granulated sugar (100g)
- ½ cup packed light brown sugar (110g)
Wet Ingredients
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
Dry Ingredients
- ⅔ cup all-purpose flour (80g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ teaspoon salt
- ½ teaspoon baking powder
Extras
- 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 well between each interval until fully melted and smooth, which should take about 2 minutes.
- Mix Sugars and Eggs: In a large mixing bowl, beat the granulated sugar, light brown sugar, and eggs on medium speed until the mixture becomes light and frothy. This step ensures a tender texture in your cookies.
- Combine Wet Ingredients: Add the melted chocolate and butter mixture along with the vanilla extract to the sugar and eggs mixture. Beat everything together until fully incorporated and smooth.
- Add Dry Ingredients: Sift in the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Stir gently with a spatula until the batter is mostly combined to avoid overmixing and maintain a tender crumb.
- Incorporate Chocolate Chips and Chill: Fold in the semisweet chocolate chips evenly through the batter. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to help the cookies hold their shape during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Form and Bake Cookies: Using a cookie scoop or spoon, scoop 2-tablespoon-sized balls of chilled dough and arrange them on the parchment-lined baking sheets, spacing them about 3 inches apart to allow spreading.
- Bake: Place the baking sheets in the oven and bake for 8 to 10 minutes, until the cookies have spread, with shiny, cracked tops. They will be soft when hot but will firm up as they cool.
- Cool: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack or serving plate to enjoy their perfect fudgy texture.
Notes
- These brownie cookies closely mimic the texture and gooey richness of a traditional brownie with the convenience of a cookie.
- Chilling the dough before baking helps prevent excessive spreading and ensures chewy consistency.
- Use room temperature eggs to help with ingredient incorporation and texture.
- For extra chocolate intensity, feel free to add more chocolate chips or different types of chocolate chunks.
- Store cookies in an airtight container at room temperature for up to 3 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
