Description
Chocolate brownie cookies combine two incredible dessert worlds in one amazing treat. These rich, fudgy cookies deliver deep chocolate flavor with a crisp exterior and tender center that melts right in your mouth. Chocolate lovers will go crazy for this simple yet elegant dessert that brings serious bakery-style deliciousness straight to your kitchen.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups (225g) semisweet chocolate chips
- 2 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (113g) unsalted butter
Supporting Ingredients:
- ½ cup (65g) all-purpose flour
- ¼ cup (30g) unsweetened cocoa powder
- ¼ cup (50g) brown sugar
Finishing Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Warm your oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring a smooth surface for your cookies.
- Combine 113g unsalted butter with 1 cup (170g) chocolate chips in a microwave-safe bowl, melting in 30-second bursts while stirring until the mixture becomes silky and uniform.
- Whisk 150g granulated sugar and 50g brown sugar with 2 large eggs until the mixture turns light and aerated, then blend in 1 tsp vanilla extract.
- Pour the glossy melted chocolate into your sugar-egg mixture, stirring thoroughly to create a rich, dark batter.
- Sift 65g all-purpose flour, 30g unsweetened cocoa powder, ½ tsp baking powder, and ¼ tsp salt directly into the wet ingredients.
- Gently fold the dry ingredients into the batter, mixing until just combined to keep the texture tender.
- Sprinkle the remaining ¼ cup (55g) chocolate chips throughout the dough, distributing them evenly.
- Scoop rounded tablespoonfuls of batter onto the prepared sheet, spacing them to allow spreading.
- Slide the sheet into the preheated oven and bake for 9–10 minutes, watching for a characteristic crackled top.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes to set their structure before transferring to a wire rack.
Notes
- Let the melted chocolate cool slightly before mixing to prevent scrambling the eggs.
- Check cookies at 9 minutes for a fudgy center, and at 10 minutes for a slightly more set texture.
- For gluten-free option, replace wheat flour with almond flour or a 1:1 gluten-free baking blend.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain their soft, chewy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 171 kcal
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 37 mg