Chocolate Brownie Cookies
Rich, fudgy cookies with the dense texture of brownies, these treats are perfect for chocolate lovers. With a crackly top and gooey center, they’re an indulgent dessert or snack that’s quick and easy to make.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Spatula
- Measuring cups and spoons
- Ice cream scoop or tablespoon (for portioning dough)
Ingredients
- For the Cookies:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup cocoa powder unsweetened
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1 cup chocolate chips or chopped nuts for added texture
Instructions
- Preheat the Oven : Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Melt the Butter :
- In a small saucepan or microwave-safe bowl, melt the butter until fully liquid. Let it cool slightly.
- Mix the Wet Ingredients :
- In a large mixing bowl, combine the melted butter and sugar. Mix until smooth.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine the Dry Ingredients :
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in chocolate chips or chopped nuts if using.
- Portion the Dough :
- Use an ice cream scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies :
- Bake in the preheated oven for 8–10 minutes, or until the tops are crackly and the edges are set but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve :
- Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container.
Notes
Substitute dark cocoa powder for a deeper chocolate flavor.
For a gluten-free version, use a 1:1 gluten-free flour blend.
Store cookies in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months; thaw at room temperature before serving.
Double the recipe if serving a larger crowd.
For a gluten-free version, use a 1:1 gluten-free flour blend.
Store cookies in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months; thaw at room temperature before serving.
Double the recipe if serving a larger crowd.