Description

These Chocolate Brownie Cookies combine the rich, fudgy texture of a classic brownie with the convenience and crisp edges of a cookie. Easy to make and perfect for any chocolate lover, these cookies are loaded with semisweet chocolate chips and optional nuts for added crunch. Baked to perfection, they offer a delightful treat that balances gooey centers with slightly crisp edges.

Ingredients

Scale

Wet Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

Add-ins

1 cup semisweet chocolate chips
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
Mix wet ingredients: In a mixing bowl, whisk together the melted butter and granulated sugar until the mixture is well combined and smooth.
Add eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating thoroughly after each addition to ensure a uniform batter.
Add vanilla extract: Stir in the vanilla extract to enhance the flavor.
Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to remove lumps and evenly distribute ingredients.
Combine: Gradually add the dry ingredients to the wet ingredients, gently mixing until just combined to avoid overmixing which can toughen the cookies.
Fold in add-ins: Carefully fold in the semisweet chocolate chips and the optional chopped walnuts or pecans for texture and flavor.
Shape the cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake: Place the baking sheet in the oven and bake for 10-12 minutes, until the cookies set around the edges but remain soft in the center.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, allowing them to firm up and develop full flavor.

Notes

For a nut-free version, simply omit the walnuts or pecans.
Use parchment paper to prevent sticking and for easy cleanup.
Do not overbake to maintain the soft, fudgy center characteristic of brownie cookies.
You can refrigerate the dough for up to 24 hours before baking for enhanced flavor.
Store cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American