Irresistible Chocolate Brownie Cookies Recipe You Need to Try
These irresistible chocolate brownie cookies are the ultimate combination of two dessert favorites. They’re soft, chewy, and packed with gooey chocolate goodness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 cup (175g) semi-sweet chocolate chips, melted
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (85g) additional chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
- In a microwave-safe bowl, melt 1/2 cup (115g) unsalted butter and 1 cup (175g) semi-sweet chocolate chips in 20-second intervals, stirring in between, until smooth. Allow to cool slightly.
- In a medium mixing bowl, whisk together 3/4 cup (95g) all-purpose flour, 1/4 cup (25g) unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- In a separate large bowl, beat the melted butter-chocolate mixture with 3/4 cup (150g) granulated sugar and 1/4 cup (50g) brown sugar until smooth.
- Add 2 large eggs (room temperature) one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix!
- Optional: Fold in 1/2 cup (85g) additional chocolate chips for extra gooeyness.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set but the centers are still soft. Don’t overbake—these cookies will continue to set as they cool.
- Allow cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
[‘Don’t overmix the dough to avoid dense cookies.’, ‘Watch the oven closely to prevent overbaking.’, ‘Use room temperature eggs to avoid seizing the melted chocolate.’, ‘Use high-quality chocolate for the best flavor.’, ‘Chill the dough for 30 minutes if cookies spread too much.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12
- Sodium: 50
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 15
- Fiber: 1
- Protein: 1.5
Keywords: chocolate brownie cookies, dessert, easy recipe, baking, chocolate cookies, fudgy cookies, gooey cookies