These rich and fudgy Chocolate Brownie Cookies combine the best of brownies and cookies, delivering a chewy center and crisp edges that chocolate lovers can’t resist. Perfect for any occasion, they’ll disappear faster than you can bake them! Whether it’s for a family gathering, a holiday treat, or a simple weekend indulgence, these cookies are guaranteed to impress.
If you're a fan of rich, chocolatey desserts, these Chocolate Brownie Cookies will become your new favorite. Combining the fudgy center of a brownie with the crisp edges of a cookie, this recipe is perfect for any occasion!
INGREDIENTS
- Salted Butter: 4 tablespoons of salted butter (57 grams or ½ stick), which gives the cookies their rich and buttery flavor.
- Chopped Semisweet Chocolate: 1 pound of semisweet chocolate (454 grams) for a deep chocolatey base. Chop it finely for easy melting.
- Eggs: 4 large eggs at room temperature (200 grams) for structure and moisture. Room temperature eggs help with even mixing.
- Granulated Sugar: 1½ cups of sugar (300 grams) for sweetness and a chewy texture.
- Vanilla Extract: 1 teaspoon of pure vanilla extract (4 grams) to enhance the chocolate flavor.
- All-Purpose Flour: ½ cup sifted all-purpose flour (60 grams) for binding the dough and giving the cookies structure.
- Baking Powder: ½ teaspoon (2 grams) to help the cookies rise slightly and become light.
- Milk Chocolate Chips: 12 ounces (340 grams) of milk chocolate chips for extra bursts of melty chocolate.
- Optional Crushed Peppermint: Add crushed peppermint as a garnish for a festive touch and a hint of mint.
INSTRUCTIONS
- Step 1: Oven Preparation
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
- Step 2: Melting the Chocolate and Butter
- Place the chopped semisweet chocolate and salted butter in a heatproof bowl. Using a double boiler, melt them together over simmering water, stirring occasionally until smooth. Remove from the heat and let the mixture cool slightly before using.
- Step 3: Mixing Eggs and Sugar
- In a large mixing bowl, use an electric mixer on high speed to beat the eggs and granulated sugar together. Continue mixing for about 3-4 minutes, until the mixture becomes thick and pale. Add in the vanilla extract and mix until combined.
- Step 4: Combining Chocolate
- Once the chocolate mixture has cooled slightly, fold it into the egg and sugar mixture. Be careful not to overmix at this stage to keep the batter light and airy.
- Step 5: Sifting and Adding Dry Ingredients
- Sift the all-purpose flour and baking powder together. Gradually fold these dry ingredients into the chocolate mixture, stirring just until combined. Avoid overmixing to maintain the chewy texture of the cookies.
- Step 6: Adding Chocolate Chips
- Stir in the milk chocolate chips, ensuring they are evenly distributed throughout the batter for extra bursts of chocolate in every bite.
- Step 7: Shaping the Cookies
- Use a spoon or small cookie scoop to drop portions of the batter onto the prepared baking sheets. Space each cookie about 2 inches apart to allow for spreading while baking.
- Step 8: Optional Garnish
- If desired, sprinkle crushed peppermint over the tops of the cookies for a festive look and a refreshing hint of mint.
- Step 9: Baking
- Bake the cookies in your preheated oven for 10-12 minutes. They should be set around the edges but still soft in the center. For best results, avoid overbaking.
- Step 10: Cooling
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Transfer them to wire racks to cool completely.
Serving and Storage Tips
- Serve the cookies warm with a glass of cold milk for an extra indulgent treat.
- For a festive twist, pair them with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- If you want to keep them longer, freeze the cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
Helpful Notes
- To make the cookies even more chocolatey, you can substitute semisweet chocolate chips for milk chocolate chips.
- If you're feeling creative, add a pinch of espresso powder to enhance the rich chocolate flavor.
- For a holiday version, replace the chocolate chips with white chocolate and add some crushed candy canes for a peppermint twist.
- These cookies make great gifts—just wrap them in cellophane and tie them with a ribbon!
Tips from well-known chefs
- Chef Jacques Torres suggests always using room temperature eggs for better mixing and texture.
- Famed chocolatier Alice Medrich recommends using high-quality chocolate for the richest flavor possible.
- Chef Thomas Keller suggests slightly underbaking cookies for a gooey center and maximum chewiness.