Brownie Cookies
These brownie cookies combine the rich, fudgy flavors of brownies with the comforting texture of a cookie, making them perfect for any occasion.
Ingredients
For the brownie cookie dough
- 12 ounces bittersweet chocolate chips (60-70% cacao) Provides rich flavor and moisture.
- ½ cup butter Adds richness and moisture.
- 3 large eggs Binds the ingredients and adds moisture.
- 1 cup granulated sugar For sweetness and texture.
- ¼ cup light brown sugar Adds depth and moisture.
- 1 tablespoon vanilla extract Enhances flavor.
- ½ teaspoon baking powder Helps with leavening.
- ½ teaspoon salt Balances sweetness.
- ¾ cup all-purpose flour Structural element.
- ¼ cup unsweetened cocoa powder Adds chocolate flavor.
- 1 cup pecans (chopped, optional) For crunch.
- ½ cup mini semisweet chocolate chips For extra chocolate taste and texture.
Instructions
Preparation
- Melt the bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until smooth.
- In the bowl of a stand mixer, beat the eggs, both sugars, vanilla extract, baking powder, and salt on high for about five minutes until thick and creamy.
- Reduce mixer speed to low and gradually mix in the melted chocolate until well combined.
- Stir in the flour and cocoa powder just until combined, avoiding over-mixing.
- Fold in the pecans and mini chocolate chips if using.
- Cover the bowl and refrigerate the batter for about 30 minutes.
Baking
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a cookie scoop, drop balls of batter onto the sheets, spacing them two inches apart.
- Bake for 8-10 minutes until the edges are set but the centers are slightly wet.
- Cool the cookies on the baking sheet before transferring to a wire rack.
Notes
Ensure that the butter and chocolate mixture is fully melted and smoothly combined to prevent separation. Don't skip the chilling step for best shape retention during baking.