Description
These Brownie Cookies combine the rich, fudgy texture of brownies with the convenience of cookies. Featuring a luscious chocolate base with a shiny, cracked top and a soft, gooey center, they are perfect for satisfying any chocolate craving. Easy to prepare and packed with intense chocolate flavor, they make a delightful treat for all occasions.
Ingredients
Scale
Chocolate Mixture
- 1 cup semisweet chocolate chips
- 2 oz unsweetened chocolate, chopped
- ¼ cup unsalted butter
Wet Ingredients
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- ½ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Optional Mix-ins
- ½ cup mini chocolate chips or chopped chocolate
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine the semisweet chocolate chips, unsweetened chocolate, and unsalted butter. Microwave in 30-second intervals, stirring thoroughly between each interval until the mixture is smooth. Allow it to cool slightly to avoid cooking the eggs in the next step.
- Mix Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture becomes light in color and slightly thickened, about 2 minutes using a hand or stand mixer.
- Combine Chocolate with Wet Mixture: Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously to combine evenly without scrambling the eggs.
- Prepare Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to evenly distribute the leavening and flavors.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix gently just until combined to avoid overworking the batter, which can make the cookies tough.
- Add Optional Chocolate Chips: Fold in the mini chocolate chips or chopped chocolate if you desire extra chocolate chunks in your cookies.
- Rest the Batter: Let the batter sit for 10 minutes; this allows it to thicken slightly, which helps the cookies hold their shape better during baking.
- Scoop Cookies: Using a tablespoon, scoop portions of the batter onto the prepared baking sheets, spacing each scoop about 2 inches apart to give the cookies room to spread.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes until the tops are shiny and cracked but the centers remain soft and fudgy, indicative of the ideal brownie-like texture.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely or enjoy warm for a gooey treat.
Notes
- These cookies have a rich and fudgy texture with a brownie-like center, perfect for chocolate lovers.
- Be careful not to overbake as this will harden the center and reduce the gooey texture.
- Adding a pinch of espresso powder to the batter can enhance the depth of the chocolate flavor without affecting the taste.
- For an extra chocolate boost, consider folding in nuts or peppermint chips.
