Chocolate Brownie Cookies

Name: Chocolate Brownie Cookies
Prep time: 15 min
Cook time: PT-483806H46M29S
Total time: PT-483806H46M29S
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup semisweet chocolate chips; 1/2 cup chopped walnuts or pecans (optional)

Isabella

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These Chocolate Brownie Cookies are the ultimate treat for chocolate lovers! A perfect blend of rich, fudgy brownies and chewy cookies, these cookies combine the best of both worlds in each bite. Whether you’re craving something sweet for a snack or want to impress guests, these cookies will hit the spot.

Why You’ll Love This Recipe

I absolutely love how these Chocolate Brownie Cookies turn out every time. They’re perfectly rich and fudgy, just like a brownie, but in the convenient form of a cookie. The combination of semisweet chocolate chips and the optional addition of crunchy walnuts or pecans gives the cookies great texture and flavor. Plus, they’re so easy to make with just a few simple ingredients!

Ingredients

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup semisweet chocolate chips

1/2 cup chopped walnuts or pecans (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a mixing bowl, whisk together the melted butter and granulated sugar until well combined.

Add the eggs, one at a time, beating well after each addition.

Stir in the vanilla extract.

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the semisweet chocolate chips and chopped walnuts or pecans, if using.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but still soft in the center.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: Makes about 24 cookies

Prep Time: 15 minutes

Baking Time: 10-12 minutes

Total Time: 25-27 minutes

Variations

Add-ins: You can easily customize these cookies by adding your favorite mix-ins, such as white chocolate chips, peanut butter chips, or dried fruit.

Nuts: Feel free to swap the walnuts or pecans for other nuts like almonds, hazelnuts, or macadamia nuts if you prefer a different crunch.

Gluten-Free: For a gluten-free version, try using a gluten-free flour blend, ensuring it’s a 1:1 replacement for all-purpose flour.

Storage/Reheating

I like to store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they freeze beautifully! Just place them in a freezer-safe container or bag, and they’ll stay fresh for up to 3 months. To reheat, simply warm them in the microwave for a few seconds or place them in the oven for a couple of minutes at 350°F (175°C) until they’re soft and gooey again.

Related Recipes:

Brownie Refrigerator Cake

Fudgy Black Bean Brownie Bites

FAQs

How can I make these cookies more gooey?

To make your cookies extra gooey, I recommend underbaking them slightly. Bake for 10-11 minutes instead of 12 minutes, and leave them to cool on the baking sheet for a few minutes before transferring them. This way, the centers will stay soft and fudgy.

Can I use butter substitutes in this recipe?

Yes, you can use margarine or coconut oil in place of the unsalted butter. Keep in mind that coconut oil may add a subtle coconut flavor to the cookies.

Are these cookies gluten-free?

If you want to make these cookies gluten-free, simply swap the all-purpose flour for a gluten-free flour blend. Make sure the blend is designed for one-to-one substitution.

Can I skip the nuts?

Absolutely! If you’re not a fan of nuts or prefer a nut-free cookie, feel free to leave them out of the recipe. The cookies will still be delicious without them.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough! Scoop the dough into cookie-sized portions, place them on a baking sheet, and freeze for 1-2 hours. Once frozen, transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, just place the dough balls on a baking sheet and bake as usual, adding a minute or two to the baking time.

Conclusion

These Chocolate Brownie Cookies are a must-try if you love rich, fudgy treats. The combination of gooey chocolate chips, a slight crunch from the optional nuts, and the brownie-like texture makes these cookies irresistible. They’re perfect for any occasion or as an everyday indulgence. Whether you’re serving them for dessert or just enjoying a treat with a cup of coffee, these cookies are sure to become a favorite.

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