Brownie Cookies
These brownie cookies combine the rich, gooey goodness of brownies with the delightful crispness of cookies for a fudgy, chocolatey treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted Ensure it's melted but not hot.
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup chocolate chips
- 1/2 cup chopped nuts (optional) Any nuts can be used.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, mix the melted butter and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Combine Ingredients
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the chocolate chips and chopped nuts if using them.
Baking
- Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are set but centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For thicker cookies, chill the dough for 30 minutes before baking. Store cooled cookies in an airtight container for 3-5 days or freeze for up to three months.