Go Back

Decadent Brownie Cookies

These brownie cookies combine the fudgy goodness of brownies with the chewy delight of cookies. Easy to make and perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup semisweet chocolate chips High-quality brands like Ghirardelli or Nestlé Toll House recommended.
  • 2 tablespoons unsalted butter Make sure it’s at room temperature for easy melting.
  • ½ cup granulated sugar Use cane sugar for a hint of caramel flavor.
  • 2 large eggs Room temperature eggs yield a better rise.
  • 1 teaspoon vanilla extract A splash of pure vanilla extract enhances the flavor.
  • ⅓ cup all-purpose flour Can substitute with gluten-free flour if needed.
  • ¼ cup cocoa powder Opt for unsweetened high-quality cocoa powder for deep flavor.
  • ¼ teaspoon baking powder This will help give the cookies a slight lift.
  • ¼ teaspoon salt Balances the sweetness perfectly.
  • ½ cup additional chocolate chips Optional for extra melty goodness.

Method
 

Preparation
  1. In a microwave-safe bowl, combine 1 cup of semisweet chocolate chips and 2 tablespoons of unsalted butter. Heat in 30-second increments, stirring between each session, until melted. Once melted, set aside to cool slightly.
  2. In a large mixing bowl, whisk together ½ cup granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract until smooth. Gradually stir in the melted chocolate mixture.
  3. Sift together ⅓ cup all-purpose flour, ¼ cup cocoa powder, ¼ teaspoon baking powder, and ¼ teaspoon salt into the wet mixture. Gently stir until just combined; a few lumps are fine.
  4. If desired, fold in ½ cup additional chocolate chips for extra pockets of chocolate.
  5. Cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes.
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each. Bake for 10-12 minutes until the edges are set and tops are crackly.
  8. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 1 week or refrigerate for 2 weeks. For fresh-baked taste, warm cookies in the microwave for about 10 seconds before serving.