Treat yourself to the ultimate fudgy chocolate brownie cookies—crispy on the outside, soft and chewy on the inside. They’re full of rich, chocolatey goodness and perfect for those moments when you just need something sweet.
Total Time:27 minutes
Yield:Approximately 24 cookies
Ingredients
1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven: to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the wet ingredients: In a large bowl, combine the melted butter and sugar, stirring until well blended. Add the eggs and vanilla extract, mixing until smooth.
Combine the dry ingredients: In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined.
Fold in the chocolate chips: Gently mix in the chocolate chips until evenly distributed.
Scoop the cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: for 10-12 minutes, or until the edges are set but the centers are still soft.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies for up to three months.
Variations: Try adding nuts, such as walnuts or pecans, or swap the semi-sweet chocolate chips for white chocolate or peanut butter chips for a different flavor.
Make-ahead: The cookie dough can be prepared ahead of time and refrigerated for up to 2 days before baking.
