Double Chocolate Brownie Cookies
These Double Chocolate Brownie Cookies combine the rich, fudgy texture of brownies with the chewy softness of cookies for an irresistible chocolate treat. They are easy to make with simple pantry staples and perfect for satisfying chocolate cravings.
Servings: 24 servings
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a microwave-safe bowl, melt the butter until smooth. Let it cool slightly.
- In a large bowl, whisk together the melted butter and granulated sugar until fully combined. Add in the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; you want the batter to be thick and fudgy.
- Fold in the chocolate chips or chunks evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes, or until the edges look set but the centers still appear soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Oven
- Microwave-safe bowl
- Mixing Bowls
- Whisk
- Spatula
- Cookie scoop or tablespoon
- Baking Sheets
- Parchment Paper
- Wire Rack
Notes
Use good quality cocoa powder for the richest chocolate flavor. Don’t overbake; cookies will appear soft in the center but will firm up as they cool. Chill the dough for 30 minutes if you want thicker cookies with less spreading. Use room temperature eggs to help with better mixing and texture. Swap chocolate chips for chunks or chunks of your favorite chocolate bar for a gourmet touch.
Variations include adding nuts, peppermint extract, espresso powder, white chocolate chips, or making a vegan version with flax eggs and dairy-free butter. Store cookies in an airtight container at room temperature for up to 4 days, refrigerate for up to a week, or freeze for up to 3 months.