Chocolate Brownie Cookies
Rich and chewy chocolate brownie cookies that combine the best features of brownies and cookies, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 2 cups granulated sugar
- 4 large eggs Add one at a time.
- 1 teaspoon vanilla extract Pure vanilla extract is recommended.
Dry Ingredients
- 2 cups all-purpose flour Sifted if necessary.
- 1 cup cocoa powder Unsweetened cocoa powder recommended.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Mix-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional) Walnuts or pecans work well.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, cocoa powder, baking powder, and salt. Gradually mix this dry blend into the wet mixture until fully incorporated.
- Fold in the semi-sweet chocolate chips and chopped nuts if you're using them.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie for spreading.
Baking
- Bake for about 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
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Notes
These cookies are best served warm with ice cream or dusted with powdered sugar. You can experiment with different mix-ins to suit your taste.