Chocolate Brownie Cookies
Chocolate Brownie Cookies combine the rich, fudgy flavor of brownies with the soft, chewy texture of cookies.
Equipment
- 12x16 baking sheet
- parchment paper - If you don’t have parchment paper, you can spray your baking sheet with baking spray or brush with oil or butter.
- heat proof bowl - You could also melt your butter in the microwave in 15 second increments (stirring between each increment) until fully melted and combined.
- pot
- spoon
- mixing bowls
- electric hand mixer
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 1¼ cups dark chocolate, chopped
- ¼ cups salted butter, melted
- 2 teaspoons vanilla extract
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs, room temperature
- ¾ cup plain (all-purpose) flour
- 2 Tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- 2 Tablespoons coarse sea salt
Instructions
- Preheat the Oven: Set your oven to 350°F and line a 12x16 baking sheet with parchment paper.
- Melt Chocolate and Butter: Using a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water), combine the chopped dark chocolate and butter. Stir until the chocolate and butter are fully melted and incorporated into each other. Mix in the vanilla extract and set aside.
- Mix the eggs and sugars: In a separate medium bowl, use an electric hand mixer on high speed to beat the granulated sugar, brown sugar, and eggs until the mixture becomes pale, thick, and fluffy (about 2-3 minutes).
- Combine Dry Ingredients: In another large bowl, sift together the flour, cocoa powder, baking powder, and salt. This will help ensure there are no lumps and that the dry ingredients are evenly mixed. Stir in the chocolate chips.
- Incorporate the chocolate and eggs: Use a rubber spatula to gently fold the melted chocolate mixture into the egg mixture. Stir gently to maintain the airiness of the whipped eggs.
- Fold in Dry Ingredients: Use a rubber spatula to carefully fold the dry ingredients into the wet mixture. Mix only until just combined to keep the batter light.
- Bake the cookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them 2 inches apart to allow for spreading. Bake for 12-14 minutes, or until the cookies are set and crackly on top.
- Cool and Finish: Remove from the oven and sprinkle with coarse salt immediately, if desired. Allow the cookies to cool on the baking sheet for 10 minutes before you move them to a cooling rack to cool completely.
Notes
Can I make this ahead of time and freeze it?
Yes! make these chocolate brownie cookies ahead of time and freeze them so you can have them whenever you like. Make the cookies as directed and allow them to cool completely. Transfer them to an airtight container or freezer bag and freeze for up to 3 months. Thaw and allow to come to room temperature before serving.
Storage Instructions:
If you have leftover chocolate brownie cookies, you can store them in an airtight container or resealable plastic bag. Keep your cookies on the counter for 3-5 days. If you want to store them longer, you can transfer them to the freezer.
