Description
These brownie cookies are rich, fudgy, and chewy with a crackly top, combining the best parts of a brownie and a cookie into one delicious treat.
Ingredients
- 1/2 cup (115g) unsalted butter
- 1 cup (175g) semi-sweet chocolate chips
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (85g) mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium saucepan, melt the butter and semi-sweet chocolate chips over low heat until smooth. Set aside to cool slightly.
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy.
- Gradually stir the melted chocolate mixture into the egg mixture.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Stir in the mini chocolate chips if using.
- Let the batter sit for 10–15 minutes to thicken slightly.
- Drop tablespoons of batter onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the tops are crackly and the edges are set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra fudgy cookies, do not overbake.
- Add a pinch of espresso powder to enhance the chocolate flavor.
- Store in an airtight container for up to 5 days.