Brownie Cookies

These brownie cookies combine the rich flavors of brownies and the chewy textures of cookies, creating a delightful treat that is quick and easy to make for any occasion.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the Cookie Dough

1 cup unsalted butter (softened) For a rich flavor, always use high-quality butter.
1 cup granulated sugar This adds sweetness and helps create that perfect chewy texture.
1 cup packed brown sugar The brown sugar enhances the moisture and adds a caramel-like flavor.
2 large eggs Use fresh eggs for the best texture and taste.
2 teaspoons vanilla extract Opt for pure vanilla extract for an authentic flavor.

For the Dry Ingredients

2 cups all-purpose flour If you'd like gluten-free options, consider using a 1:1 gluten-free flour blend.
1 cup unsweetened cocoa powder High-quality cocoa powder will yield richer chocolate flavor.
1 teaspoon baking powder This helps the cookies rise perfectly.
1/2 teaspoon salt Enhances flavor and balances the sweetness.

For the Mix-ins (Optional)

1 cup chocolate chips or chunks Semi-sweet or dark chocolate works well.
1/2 cup chopped nuts (walnuts or pecans) Adds a nice crunch and texture.

Method

Preparation

Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix; your dough should be just coming together.
Fold in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, portion out the dough onto the prepared baking sheets, leaving space between each cookie for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set, and the centers still look slightly soft. They will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Experiment with flavors; try adding peppermint extract or espresso powder. Store cookies in an airtight container at room temperature for up to one week, or freeze them for up to 3 months.