If you’re a chocolate lover, get ready to indulge in the ultimate treat! These Chocolate Brownie Cookies are the perfect blend of rich, fudgy brownies and classic cookies. With a chewy, gooey center and a slightly crisp exterior, these cookies offer all the decadent goodness of a brownie in every bite. Whether you’re making them for a party or simply treating yourself, they’re sure to impress!
Let’s jump into how to make these irresistible cookies.
Ingredients:
- 1 cup semisweet chocolate chips
- 1/4 cup unsalted butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
Step 2: Melt the Chocolate and Butter
In a microwave-safe bowl, combine the semisweet chocolate chips and unsalted butter. Melt them together in 30-second increments, stirring in between until the mixture is smooth. Be careful not to overheat the chocolate. Once melted, set it aside to cool slightly.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the dry ingredients are evenly distributed in the batter.
Step 4: Beat the Eggs and Sugar
In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until the mixture is light, fluffy, and slightly pale in color. This step adds air to the batter, giving the cookies a soft, chewy texture.
Step 5: Combine with Melted Chocolate
Gradually mix the slightly cooled melted chocolate mixture into the beaten egg mixture, stirring until well combined and smooth.
Step 6: Add the Dry Ingredients
Fold the dry ingredients into the chocolate mixture, mixing just until combined. Be careful not to overmix, as this can make the cookies tough. At this point, you can stir in the chopped walnuts or pecans if you’re adding them for an extra crunch.
Step 7: Scoop the Dough
Using a spoon or cookie scoop, drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving enough space between each cookie for spreading during baking.
Step 8: Bake
Bake the cookies for 10-12 minutes, or until the tops are set and cracked. The cookies should still be soft in the center when you take them out of the oven, as they will firm up as they cool.
Step 9: Cool and Serve
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, the cookies will have a perfectly fudgy center with a crisp edge.
Serving and Storage Tips:
- Serving: Enjoy these cookies with a cold glass of milk or a scoop of vanilla ice cream for the ultimate dessert experience. For an extra touch, sprinkle a little sea salt on top right after baking to enhance the chocolate flavor.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. To freeze, place the cooled cookies in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe bag or container.
- Freezing the Dough: If you’d like to make the dough ahead of time, you can freeze the unbaked dough balls for up to 2 months. Simply thaw them slightly before baking.
Helpful Notes:
- Chocolate Quality: Use high-quality chocolate chips for the best flavor. You can also substitute with dark chocolate for a more intense chocolate flavor or milk chocolate for a sweeter version.
- Don’t Overbake: To keep the cookies chewy and fudgy, be careful not to overbake them. The tops should be set and cracked, but the centers should still look slightly underbaked when you take them out of the oven.
- Nuts: Adding chopped walnuts or pecans gives the cookies a nice texture contrast, but they are entirely optional if you prefer nut-free cookies.
Tips from Well-Known Chefs:
- Ina Garten suggests adding a small spoonful of espresso powder to the melted chocolate to enhance the chocolate flavor without adding a coffee taste.
- Sally McKenney of Sally’s Baking Addiction recommends underbaking the cookies slightly to keep the centers gooey, ensuring that classic brownie-like texture.
- Martha Stewart suggests chilling the dough for 30 minutes before baking if you prefer a thicker cookie that doesn’t spread as much.
Frequently Asked Questions (FAQs):
1. Can I use dark chocolate instead of semisweet chocolate?
Yes! Dark chocolate can be substituted for semisweet chocolate, giving the cookies a richer, more intense chocolate flavor.
2. Why are my cookies spreading too much?
If your cookies are spreading too much, the butter may have been too warm. Chilling the dough for about 15-30 minutes before baking can help control the spread and keep the cookies thicker.
3. Can I make these cookies without nuts?
Absolutely! The nuts are optional, so feel free to leave them out if you prefer a smoother texture.
4. How do I make the cookies more fudgy?
To make the cookies even fudgier, slightly underbake them. The centers should be soft and chewy, with a set top.
5. Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works perfectly for this recipe. Just make sure to beat the eggs and sugar long enough to achieve a light and fluffy texture.
6. Can I add other mix-ins?
Yes! Feel free to experiment with other mix-ins like white chocolate chips, peanut butter chips, or even toffee bits for added flavor.
7. How do I prevent the cookies from being too dry?
Make sure not to overbake the cookies. They should look slightly soft in the center when you take them out of the oven. The cookies will continue to set as they cool, so pulling them out a little early ensures a chewy, fudgy texture.
8. Can I double the recipe?
Yes, this recipe can easily be doubled if you’re making cookies for a larger group. Just make sure to use two baking sheets to avoid overcrowding the cookies on the pan.
9. Can I add cocoa powder to intensify the chocolate flavor?
Yes, you can add 1-2 tablespoons of cocoa powder to the dry ingredients for an even richer chocolate flavor.
10. Why did my cookies turn out flat?
If your cookies turned out flat, the butter might have been too warm or the dough overmixed. Chilling the dough before baking can help prevent this and create thicker cookies.
These Chocolate Brownie Cookies are perfect for satisfying your chocolate cravings with their rich, fudgy centers and crisp edges. Whether you’re serving them at a party or enjoying them as a treat for yourself, they’re sure to be a hit!
