Brownie Cookies
Can't decide between brownies vs. cookies? Say hello to these amazing Chewy Brownie Cookies. They're a chocolate lover's dream!
Servings: 30 cookies
Ingredients
- 2 cups semisweet mini chocolate chips, divided (mini chips melt easier)
- 2 tablespoons butter
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon table salt
- ⅓ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Optional: Regular 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, with rack on lower-middle position. Line baking sheets with silicone baking mats or parchment paper. Form 1-tablespoon dough balls and place 2-inches apart on lined cookie sheet.
- Bake 9-10 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 while they're still a bit warm.
Notes
- We like mini chocolate chips, as they melt faster and more evenly, giving the cookies a smooth, fudgey texture.
- Melt chocolate gently. Keep the heat low and stir constantly to avoid burning or seizing the chocolate.
- Let the dough cool before adding chips. This keeps the extra chocolate chips from melting into the batter.
- I like using salted butter for a bit of extra flavor.
- 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.
- 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.
- This recipe is part of our Cookie Recipes Collection.
Nutrition (per serving)
Calories: 115kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 35mg | Potassium: 95mg | Fiber: 1g | Sugar: 8g | Vitamin A: 47IU | Calcium: 14mg | Iron: 1mg