Chocolate Chip Brownie Cookies are a delicious fusion of two classic desserts. Imagine the rich, fudgy texture of a brownie combined with the chewiness of a cookie, loaded with chocolate chunks in every bite. These cookies are perfect for anyone who loves chocolate and wants a quick, easy dessert to make at home.
INGREDIENTS
- Unsalted butter: 1 cup, softened to room temperature, to create a rich, soft texture in the cookies.
- Granulated sugar: 1 cup for sweetness and a slight crispness to the edges.
- Brown sugar: 1 cup, packed, to add chewiness and depth of flavor.
- Eggs: 2 large eggs, to help bind the dough and give the cookies structure.
- Vanilla extract: 1 teaspoon for enhancing the flavor of the chocolate.
- All-purpose flour: 2 cups to create the base of the cookie dough.
- Unsweetened cocoa powder: 3/4 cup for a rich, chocolatey flavor.
- Baking soda: 1 teaspoon to help the cookies rise slightly.
- Salt: 1/2 teaspoon to balance the sweetness.
- Semi-sweet chocolate chunks: 2 cups, for bursts of melted chocolate in every bite.
- Chopped walnuts (optional): 1/2 cup to add a bit of crunch.
INSTRUCTIONS
- Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Step 2: Cream the Butter and Sugars
- In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy. This step helps create the chewy texture of the cookies.
- Step 3: Add the Eggs and Vanilla
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the chocolate flavor.
- Step 4: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the creamed mixture, mixing just until combined.
- Step 5: Fold in Chocolate and Nuts
- Gently fold in the semi-sweet chocolate chunks and chopped walnuts, if using. These add texture and rich chocolate flavor to the cookies.
- Step 6: Portion the Dough
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each for spreading. Flatten slightly if desired for a more cookie-like shape.
- Step 7: Bake the Cookies
- Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the centers are still slightly soft. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Serving and Storage Tips
- Serve these Chocolate Chip Brownie Cookies warm for the best gooey chocolate experience, or at room temperature to enjoy their chewy texture.
- These cookies pair well with a glass of cold milk, hot coffee, or a scoop of vanilla ice cream for an extra treat.
- To store, keep the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in an airtight container for up to 3 months and thaw before serving.
- Reheat in the microwave for a few seconds if you want to enjoy them warm with melty chocolate chunks.
Helpful Notes
- If you prefer a softer texture, slightly underbake the cookies by a minute or two. They’ll continue to firm up as they cool.
- For a nut-free version, simply omit the walnuts; the cookies will still be deliciously chocolatey.
- Experiment with different types of chocolate—try using dark chocolate chunks or white chocolate chips for a twist on this classic recipe.
Tips from well-known chefs
- Chef Jacques Torres: Recommends chilling the dough for a few hours before baking to enhance the flavor and make the cookies extra chewy.
- Chef Ina Garten: Suggests using high-quality chocolate for the best flavor and using an ice cream scoop to ensure even cookie sizes.
- Chef Martha Stewart: Adds a sprinkle of sea salt on top of each cookie before baking for a sweet-and-salty flavor combination.