Brownie Cookies
Brownie cookies combine the dense, fudgy texture of brownies with the portable form of cookies, using multiple chocolate sources for maximum richness. These chewy treats deliver an intense chocolate experience in every bite.
Brownie cookies combine the dense, fudgy texture of brownies with the portable form of cookies, using multiple chocolate sources for maximum richness. These chewy treats deliver an intense chocolate experience in every bite.
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In a large, microwave-safe bowl, combine the chopped baking chocolate, cubed butter, and about half (6 oz) of the semi-sweet chocolate chips.
Microwave the mixture in 30-second intervals, stirring between each, until fully melted and smooth.
Whisk the granulated sugar and packed brown sugar into the melted chocolate mixture until well combined.
Add the eggs one at a time, whisking well after each addition.
Stir in the vanilla extract.
In a separate bowl, combine the all-purpose flour, unsweetened cocoa powder, salt, and baking soda.
Sift the dry ingredients into the wet ingredients.
Using a wooden spoon or spatula, gently fold the dry ingredients into the wet until just combined. Do not overmix.
Fold in the remaining 6 oz of semi-sweet chocolate chips and the mini semi-sweet chocolate chips.
Line a baking sheet with parchment paper.
Use a cookie scoop to portion the dough, then roll each portion into a ball and place it on the prepared baking sheet, leaving space between each cookie.
Bake until the edges are set and the centers are still soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days; reheat gently in the microwave for 10 seconds if desired. Dough can be frozen for up to 3 months.
Slightly underbake them — remove from the oven when the edges are set but the centers still look slightly soft. They'll firm up as they cool.
Yes, but you'll lose some intensity. Use 16 oz semi-sweet chips total for similar results, though the flavor will be slightly less complex.
Store in an airtight container at room temperature for up to 5 days. They soften slightly over time but stay edible and can be gently reheated for 10 seconds in the microwave.
Your butter may be too warm or your dough wasn't chilled. Chill dough for at least 30 minutes before baking, and ensure room-temperature ingredients.
Yes — scoop dough onto a baking sheet, freeze until solid, transfer to freezer bags, and bake directly from frozen, adding 1–2 minutes to bake time.
