Brownie Cookies bring the best of both worlds together—the crackly top and fudgy center of a brownie with the shape and ease of a cookie. They’re rich, chocolatey, and perfectly chewy, making them irresistible for any chocolate lover. Whether served warm with a scoop of ice cream or packed in a cookie tin, these treats are a hit every time.
Servings: 20 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
2. Ingredients
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½ cup unsalted butter
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8 oz semisweet chocolate, chopped
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¾ cup brown sugar
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¼ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup all-purpose flour
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¼ cup unsweetened cocoa powder
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½ teaspoon baking powder
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¼ teaspoon salt
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½ cup chocolate chips (optional)
3. Instructions
Step 1: Melt the Chocolate and Butter
In a heatproof bowl, melt butter and chopped chocolate together over a saucepan of simmering water, or microwave in short bursts until smooth. Let it cool slightly.
Step 2: Mix the Wet Ingredients
In another bowl, whisk together brown sugar, granulated sugar, eggs, and vanilla until smooth and glossy. Add the melted chocolate mixture and stir until combined.
Step 3: Add the Dry Ingredients
Sift together flour, cocoa powder, baking powder, and salt. Add this to the wet mixture and stir until just combined. Fold in chocolate chips if using. The dough will be thick and glossy.
Step 4: Chill the Dough
Refrigerate for about 15 minutes to make it easier to handle.
Step 5: Bake the Cookies
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop spoonfuls of dough onto the sheets, leaving space between each. Bake for 9–10 minutes, until the tops are shiny and crackly but the centers are soft.
Step 6: Cool and Serve
Let the cookies cool on the pan for a few minutes before transferring to a wire rack. Serve warm or store in an airtight container.
4. Nutrition (Per Cookie)
Calories: 150
Fat: 8g
Carbohydrates: 20g
Protein: 2g
Sugar: 15g
Fiber: 1g
5. Tips
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Don’t overbake—these cookies should stay soft in the center for that fudgy brownie texture.
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Use good-quality chocolate for the richest flavor.
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Add a pinch of espresso powder to enhance the chocolate taste.
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Sprinkle a little sea salt on top before baking for a sweet-salty twist.
