Easy Brownie Cookies

Recipe Info

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 20 cookies
• Calories: ~140 per cookie

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Introduction

These brownie cookies give you the best of both worlds—fudgy like a brownie, yet chewy like a cookie. They’re rich, chocolatey, and so quick to make that you can have a batch ready in under 30 minutes. Perfect with a glass of cold milk or a cup of coffee when the chocolate craving hits.

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Ingredients

• 1 cup semisweet chocolate chips
• 2 tbsp unsalted butter
• ⅔ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• ¼ tsp baking powder
• Pinch of salt
• ½ cup chocolate chips (extra, for mixing in)

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Instructions

Step 1 – Melt
In a heatproof bowl, melt 1 cup chocolate chips with butter (microwave in 30-second intervals, stirring until smooth).

Step 2 – Mix Wet Ingredients
Whisk in sugar, eggs, and vanilla until glossy.

Step 3 – Add Dry Ingredients
Fold in flour, cocoa powder, baking powder, and salt. Stir until just combined, then fold in the extra chocolate chips.

Step 4 – Bake
Drop spoonfuls of dough onto a lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes, until tops are shiny and slightly cracked. Let cool before serving.

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Pro Tips

• Don’t overbake—these cookies should stay soft and fudgy in the center.
• Chill the dough for 10 minutes before baking if you want a thicker cookie.
• Sprinkle a pinch of flaky sea salt on top before baking for extra flavor.

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Ingredient Substitutions

• Butter: Swap for coconut oil for a dairy-free option.
• Sugar: Use brown sugar for a deeper, caramel-like sweetness.
• Flour: Almond flour works, but cookies will be softer.

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Storage Tips

• Store in an airtight container at room temperature for 3–4 days.
• Freeze baked cookies for up to 2 months—just thaw at room temp before enjoying.

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Serving Suggestions

• Sandwich with vanilla ice cream for quick brownie-cookie ice cream sandwiches.
• Serve warm with a drizzle of caramel or chocolate sauce.
• Pair with coffee or hot cocoa for the ultimate treat.

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FAQs

Q: Can I make these without cocoa powder?
A: You can, but they won’t be as rich. Add more melted chocolate to balance it out.

Q: Why are my cookies flat?
A: The batter might be too warm. Chill for 10–15 minutes before baking for thicker cookies.

Q: Can I make them gluten-free?
A: Yes—use a 1:1 gluten-free flour blend.