Chocolate Brownie Cookies
These Chocolate Brownie Cookies combine the rich, fudgy texture of a brownie with the crispy edges of a cookie—creating the ultimate chocolate lover’s dream. With a shiny, crackly top and a soft, gooey center, these cookies are made with melted chocolate and just the right amount of cocoa powder for intense flavor. Perfect for holidays, special occasions, or anytime you crave a decadent treat, they’re quick to make and even quicker to disappear. Whether you’re baking for a crowd or a cozy night in, these cookies are sure to impress.
Ingredients
- 1/2 cup 113g unsalted butter
- 1 1/4 cups 225g semisweet chocolate chips, divided
- 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 30g unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt butter with 1 cup of chocolate chips in 30-second intervals, stirring until smooth.
- In a large bowl, whisk together the sugars and eggs until light and fluffy. Add vanilla extract.
- Stir in the melted chocolate mixture until well combined.
- Sift in flour, cocoa powder, baking powder, and salt. Mix until just combined.
- Fold in the remaining 1/4 cup of chocolate chips.
- Drop tablespoonfuls of batter onto the prepared baking sheet.
- Bake for 9–10 minutes, or until the cookies have a cracked top but are still soft in the center.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra fudgy centers, slightly underbake the cookies.
- Store in an airtight container at room temperature for up to 5 days.
- Add a pinch of espresso powder to enhance the chocolate flavor.