Description
These brownie cookies combine the fudgy richness of brownies with the chewy texture of cookies, perfect for chocolate lovers.
Ingredients
Units
Scale
- 1/2 cup (115g) unsalted butter
- 1 cup (180g) semisweet chocolate chips
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (90g) mini chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the butter and semisweet chocolate chips together in a heatproof bowl over a pot of simmering water, stirring until smooth. Let cool slightly.
- In a mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy.
- Gradually mix in the melted chocolate mixture until combined.
- Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined.
- Fold in the mini chocolate chips if using.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the tops are shiny and cracked but the centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra fudginess, chill the dough for 30 minutes before baking.
- Use high-quality chocolate for best flavor.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
