Brownie Cookies
These brownies meet cookies in a delightful combination, offering the rich, fudgy texture of a brownie with the portability of a cookie. Perfect for satisfying your sweet tooth!
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 whisk
- 1 rubber spatula
- 1 baking sheet
- 1 parchment paper
- 1 oven
Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ½ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine granulated sugar, brown sugar, and melted butter until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips using a rubber spatula, making sure they are evenly distributed in the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spaced about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a more intense chocolate flavor, consider adding an extra ¼ cup of cocoa powder.
Feel free to mix in nuts or swirl in caramel for added flavor variations.
Store the cookies in an airtight container at room temperature for up to a week.