Chocolate Brownie Cookies Recipe: The Ultimate Indulgence Recipe
These Chocolate Brownie Cookies combine the rich, fudgy texture of brownies with the convenient handheld format of cookies. Featuring a luscious blend of melted semi-sweet chocolate and butter, combined with a soft and chewy batter, these cookies deliver the ultimate indulgence for chocolate lovers. Optional add-ins like chopped nuts or white chocolate chips add delightful texture and flavor variations.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1/2 cup (60g) all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 cups (340g) semi-sweet chocolate chips
- 1/4 cup (56g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup white chocolate chips or dark chocolate chunks
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Melt the Chocolate and Butter: In a microwave-safe bowl, melt the semi-sweet chocolate chips and unsalted butter together in 20-second intervals, stirring after each interval until completely smooth. Allow the mixture to cool slightly to avoid cooking the eggs in the next step.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Combine Wet Ingredients: In a large mixing bowl, beat the eggs with granulated sugar and brown sugar until the mixture is light, creamy, and fluffy, about 2 minutes. Add the vanilla extract and the slightly cooled melted chocolate-butter mixture, stirring until fully combined.
- Incorporate Dry Ingredients: Gradually fold the dry ingredient mixture into the wet mixture. Mix just until combined, careful not to overmix to maintain tender texture.
- Add Chocolate Chunks or Nuts (Optional): If desired, gently fold in chopped nuts or additional chocolate chunks to add texture and extra bursts of flavor.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop spoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the tops develop a crackly appearance and edges are set but centers remain slightly soft, producing the trademark brownie-like moist interior.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Serve warm or at room temperature for the best indulgent experience.
Notes
- Do not overbake; the centers should remain slightly soft when you remove the cookies from the oven to maintain that fudgy brownie texture as they will continue to firm up while cooling.
- Choose high-quality chocolate chips or baking chocolate since chocolate is the key ingredient and determines the richness of these cookies.
- If the dough seems too runny, chill it in the refrigerator for 10-15 minutes before scooping to improve handling and shape retention during baking.
- These cookies are highly addictive—consider doubling the recipe to have plenty to share or freeze for later.
Keywords: chocolate brownie cookies, fudgy cookies, chocolate chip cookies, chocolate dessert, easy cookie recipe