Zesty and decadent, these brownie cookies combine the chewy texture of a brownie with the convenience of a cookie. Perfect for any occasion, they’re sure to satisfy your chocolate cravings.
Why This Recipe Works
- Combines the rich, fudgy texture of brownies with the portable, easy-to-eat form of cookies.
- Uses simple, pantry-staple ingredients for a hassle-free baking experience.
- Perfect balance of sweetness and chocolate intensity, thanks to the combination of cocoa powder and chocolate chips.
- Quick baking time means you’re never more than 30 minutes away from chocolatey goodness.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Equipment Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This step is crucial for evenly distributing the leavening agents and cocoa for a uniform taste and texture.
Combine Wet Ingredients
In a large bowl, mix the melted butter and sugar until well combined. Add the eggs one at a time, then stir in the vanilla extract. The mixture should be smooth and slightly glossy.
Bring It All Together
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips for that extra chocolatey punch. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
Bake to Perfection
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll continue to cook as they cool on the baking sheet.
Tips and Tricks
For an even richer flavor, try using dark cocoa powder instead of regular. If you prefer a crispier cookie, bake for an additional 1-2 minutes. Always let the cookies cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to prevent breaking. For a festive twist, sprinkle sea salt or powdered sugar on top before baking.
Recipe Variations
- Add a handful of chopped nuts for a crunchy texture.
- Swap out chocolate chips for white chocolate or peanut butter chips for a different flavor profile.
- For a minty version, add 1/2 teaspoon of peppermint extract to the wet ingredients.
- Stir in a cup of dried cherries or cranberries for a fruity contrast.
Frequently Asked Questions
Can I make these cookies gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend. Keep in mind that the texture might be slightly different, but they’ll still be delicious.
How should I store these cookies?
Store them in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months—just thaw at room temperature before serving.
Can I use oil instead of butter?
Yes, you can substitute the melted butter with an equal amount of vegetable oil. However, the cookies might spread a bit more and have a slightly different texture.
Summary
These brownie cookies are the perfect treat for chocolate lovers, combining the best aspects of brownies and cookies into one delicious bite. Easy to make and even easier to eat, they’re sure to become a favorite.