Description
These irresistible brownie cookies offer crispy edges and a gooey, fudge-like center. The rich chocolate flavor satisfies any sweet tooth. They are visually appealing with a beautiful crackled top.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips (dark, milk, or semi-sweet)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the brownie cookie batter.
- Fold in chocolate chips.
- Drop rounded tablespoons of the decadent brownie cookie dough onto the prepared baking sheets, leaving space between each.
- Bake for 10-12 minutes, or until the edges are set but the centers still look soft and fudgy.
- Let the irresistible brownie cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra fudgy brownie cookies, slightly underbake them.
- Store these delicious brownie cookies in an airtight container at room temperature for up to 3-4 days.
- You can add a sprinkle of sea salt on top of the warm brownie cookies for a gourmet touch.
- These heavenly brownie cookies are perfect for freezing. Place cooled cookies in a freezer-safe bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg