Description
Can’t decide between brownies vs. cookies? Now you don’t have to. Say hello to these amazing Chewy Chocolate Brownie Cookies. They’re a chocolate lover’s dream!
Scale
Ingredients
- 2 cups semisweet mini chocolate chips, divided (mini chips melt easier)
- 2 tablespoons salted butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Optional: sea salt flakes, regular-sized semisweet chocolate chips for topping
Instructions
- In a medium-sized, heavy pot, add 1 1/2 cups mini chocolate chips and butter. Stir constantly over low heat until almost melted. Remove pot from heat and stir to finish melting completely. Set aside.
- In a bowl, gently hand-whisk the flour, baking powder, and salt until combined. In separate bowl, hand-whisk together the sugar, eggs, and vanilla extract until fully smooth and incorporated. Slowly add melted chocolate mixture, stirring to combine well.
- Fold the flour mixture into the chocolate mixture by hand, folding/stirring just until combined; don’t over-stir. Let dough cool fully at moderate room temp. Once dough is cooled, Gently work in the remaining 1/2 cup of mini chocolate chips. Wrap airtight and chill dough in fridge at least 1 hour, up to overnight.
- Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
- Form 1-TB sized dough balls and place 2-inches apart on lined cookie sheet. If desired, place a few flakes of sea salt on top of each dough ball. Bake 8-10 minutes, until cookies are puffed up, slightly cracked, with soft centers. Cookies may seem underbaked, but they will set upon cooling. If desired, gently press a few regular-sized chocolate chips on top of baked cookies for garnish.
- Cool cookies on pan for easier removal.
Notes
Unused cookie dough can be wrapped airtight and chilled for several days, or frozen for a couple of weeks. Baked cookies can be kept in an airtight container at moderate room temperature for several days.
Baking dough balls as-is results in taller, thicker cookies. If you prefer them a bit flatter, lightly flatten the dough balls just before baking.
Many people like to use cookie scoops for ease of forming dough balls.