Can’t decide between brownies and cookies? With these Brownie Cookies, you don’t have to! These decadent treats combine the fudgy, chewy texture of brownies with the convenience of cookies. Perfectly rich, chocolatey, and studded with melty chocolate chips, these cookies are a chocolate lover’s dream. Whether you’re baking for a party, a gift, or just a sweet treat for yourself, these cookies are sure to impress.
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Why You’ll Love This Recipe
- Best of Both Worlds: Combines the fudgy texture of brownies with the portable convenience of cookies.
- Rich and Chocolatey: Packed with cocoa powder and chocolate chips for maximum chocolate flavor.
- Easy to Make: Simple ingredients and quick prep make this recipe a breeze.
- Crowd-Pleaser: Perfect for parties, gifts, or a sweet snack.
Ingredients Breakdown
- ½ cup unsalted butter, melted: Adds richness and moisture.
- 1 cup granulated sugar: Sweetens the cookies while helping create a chewy texture.
- 2 large eggs: Provides structure and richness.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor.
- 1 cup all-purpose flour: Forms the base of the dough.
- ½ cup unsweetened cocoa powder: Adds deep chocolate flavor.
- ½ teaspoon baking powder: Helps with slight lift and texture.
- ¼ teaspoon salt: Balances sweetness and enhances flavor.
- 1 cup semi-sweet chocolate chips: Adds extra bursts of chocolate in every bite.
Tips and Tricks
- Don’t Overbake: The cookies will continue to set as they cool, so it’s okay if the centers look slightly underbaked.
- Use High-Quality Cocoa Powder: This ensures a rich, deep chocolate flavor.
- Add Nuts: Fold in 1/2 cup chopped walnuts or pecans for extra texture.
- Chill the Dough: If the dough is too soft, chill it for 15-20 minutes before scooping.
Variations and Customizations
- Double Chocolate: Use dark chocolate chips or chunks for an even richer flavor.
- Mint Chocolate: Add 1/2 tsp peppermint extract and use mint chocolate chips.
- Salted Caramel: Drizzle with caramel sauce and sprinkle with sea salt before baking.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Pairing Suggestions
- Milk: Enjoy with a cold glass of milk for a classic combination.
- Coffee: Pair with a cup of coffee or espresso for a delightful treat.
- Ice Cream: Serve with a scoop of vanilla ice cream for an indulgent dessert.
Storage Instructions
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerate: Keep in the fridge for up to 1 week for a firmer texture.
- Freeze: Freeze the cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.
Popular Questions
1. Can I use melted chocolate instead of cocoa powder?
Yes, but you’ll need to adjust the flour quantity to balance the texture.
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2. Can I make these cookies ahead of time?
Absolutely! The dough can be refrigerated for up to 24 hours before baking.
3. Can I use oil instead of butter?
Yes, but butter provides a richer flavor and better texture.
Brownie Cookies
- Total Time: 20-22 minutes
- Yield: 18-20 cookies 1x
Description
These Brownie Cookies combine the best of both worlds—chewy like a brownie with the crisp edges of a cookie. Rich, chocolatey, and packed with semi-sweet chocolate chips, they are the perfect treat for any chocolate lover. Enjoy them warm for an extra gooey experience!
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Ingredients
- 1/2 cup unsalted butter, melted (for richness and moisture)
- 1 cup granulated sugar (adds sweetness and chewiness)
- 2 large eggs (for structure and richness)
- 1 tsp vanilla extract (enhances the flavor)
- 1 cup all-purpose flour (for structure)
- 1/2 cup unsweetened cocoa powder (for deep chocolate flavor)
- 1/2 tsp baking powder (helps the cookies rise slightly)
- 1/4 tsp salt (balances the sweetness)
- 1 cup semi-sweet chocolate chips (for melty pockets of chocolate)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Wet Ingredients:
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- Add Dry Ingredients:
- Sift in the flour, cocoa powder, baking powder, and salt. Stir until just combined—be careful not to overmix.
- Fold in the chocolate chips until evenly distributed.
- Scoop the Dough:
- Drop tablespoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Cool:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For a lighter version, reduce the sugar to 3/4 cup and use dark chocolate chips.
- Double the recipe for larger gatherings—these cookies disappear fast!
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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