Brownie Cookies
Brownie cookies deliver the ultimate chocolate experience by merging two beloved desserts into one irresistible treat. With their rich, fudgy centers and delightfully crispy edges, these cookies satisfy every chocolate craving.
Ingredients
- ¾ cup salted butter melted
- 1 cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1¼ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Melt butter and let cool slightly. Whisk together with sugar until well combined.
- Add eggs and vanilla extract, beating on medium speed until smooth and fully incorporated.
- Mix in flour, baking powder, and cocoa powder on low speed just until no dry streaks remain.
- Fold in chocolate chips until evenly distributed.
- Scoop dough into two-tablespoon portions and place on prepared baking sheets, spacing two inches apart.
- Bake for 12 minutes until edges are set but centers appear slightly underdone.
- Cool on baking sheet for five minutes before transferring to a wire rack.
Notes
- Each baking sheet holds approximately 8 cookies when properly spaced
- Cooling cookies on the pan prevents cracking and allows proper setting
- For extra fudgy cookies, add ½ cup melted chocolate to the butter-sugar mixture
- Any type of cocoa powder works—Dutch-process provides deeper chocolate flavor
- Store in an airtight container at room temperature for up to six days
- Freeze baked cookies for up to three months
- Dark chocolate chips create a more intense chocolate experience
- Room temperature ingredients blend more easily and create better texture