Description
These Brownie Cookies combine everything you adore about brownies—rich, fudgy centers and crisp, chewy edges—into irresistible cookies. Perfect for both chocolate lovers and cookie fans, they boast gooey chocolate hearts, crackly tops, and decadent topping options. Enjoy them warm or pile them high in your cookie jar for the ultimate treat anytime.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup semisweet chocolate chips or chopped chocolate
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Topping
- Extra chocolate chunks or melted chocolate, for topping
Instructions
- Prepare the Oven and Equipment: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt Butter and Chocolate: In a saucepan over low heat, gently melt the butter and semisweet chocolate together. Stir frequently until the mixture becomes smooth and glossy, then set aside to cool slightly so it doesn’t scramble your eggs later.
- Mix Wet Ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture is light, fluffy, and pale. Incorporate the vanilla extract at this stage.
- Combine with Melted Chocolate: Pour the slightly cooled melted chocolate and butter mixture into the bowl with the beaten eggs and sugars. Mix thoroughly to create a uniform, rich batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This disperses the leavening and cocoa evenly.
- Fold Dry Into Wet: Gently fold the dry ingredients into the wet chocolate mixture until just combined. Do not overmix; the batter should be soft and fudgy for ultimate texture.
- Portion the Cookies: Using a spoon or a cookie scoop, drop heaping tablespoons of dough onto your prepared baking sheet, spacing them evenly to allow room for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges appear set but the centers are still soft and slightly underbaked for a gooey interior.
- Add Toppings: While the cookies are still warm, garnish with extra chocolate chunks for pockets of melty chocolate or drizzle liberally with melted chocolate for an extra decadent look and taste.
- Cool and Serve: Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely—if you can resist them that long!
Notes
- Let the melted chocolate and butter cool slightly to avoid scrambling the eggs when mixing.
- Batter will be quite soft and fudgy; this is normal for creating a brownie-like texture.
- If you prefer firmer cookies, extend the bake time by 1–2 minutes.
- For a nutty twist, fold in a handful of chopped walnuts or pecans.
- Cookies are best enjoyed slightly warm for maximum gooeyness.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
