Description
Delightful brownie cookies that merge the rich, fudgy taste of brownies with the chewy texture of cookies, perfect for any occasion.
Ingredients
- 12 ounces bittersweet chocolate chips (60-70% cacao)
- ½ cup butter
- 3 large eggs
- 1 cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 cup pecans (chopped, optional)
- ½ cup mini semisweet chocolate chips
Instructions
- In a heavy saucepan over low heat, melt the bittersweet chocolate chips and butter, stirring constantly until combined. Remove from heat and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, granulated sugar, brown sugar, vanilla, baking powder, and salt on high speed for 5 minutes, until thick and creamy.
- Reduce the mixer speed to low and slowly blend in the melted chocolate mixture until fully combined.
- Gradually stir in the flour and cocoa powder until just combined; do not over-mix.
- If desired, fold in the chopped pecans and mini chocolate chips.
- Cover the batter and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Using a 1.5 tablespoon cookie scoop, drop the batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, until edges are set but the centers remain slightly wet.
- Let the cookies cool on the baking sheet to develop their shiny crust.
Notes
For a dairy-free version, replace butter with coconut oil, and use dairy-free chocolate chips. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American