Chocolate Brownie Cookies
Classic brownie cookies, perfectly chocolatey and crinkled. Just as they should be.Â
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 10 to 12 cookies 1x
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/3 cup un-sweetened cocoa powder
- 1 tsp baking powder
- Scant 1/2 tsp salt
- 8 oz. semi-sweet chocolate chips (about a cup)
- 1/2 cup unsalted butter
- 2/3 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Adjust your rack to the middle position. Line two baking sheets with either silicone baking mats or parchment paper (or just spray them with non-stick spray).
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well mixed.
- In a saucepan set over medium heat, melt the butter. When it’s melted, turn off the heat and add the chocolate chips. Stir until they’re melted and incorporated into the butter.Â
- Meanwhile, either in the bowl of a stand mixer or in a large bowl with a hand-held mixer, combine the eggs, both sugars, and the vanilla. Beat on medium speed until pale, creamy and well-mixed; about 3 minutes.Â
- Pour the chocolate mixture into the egg/sugar mixture. Using a spatula, fold together just until combined. Add the flour mixture and fold just until combined.Â
- Drop the batter onto the prepped baking sheets, allotting about 3 TBSP per cookie, Space them at least 2 inches apart. I like to roll mine into balls, and then press them down a little. Bake for 10 – 12 minutes, until the tops are crinkled. They’ll flatten and continue to crinkle as they cool. Cool them for at least 10 minutes before you try to move them.Â
Notes
- NOTE: these will keep in a sealed container for up to 4-5 days, or in the freezer for a few months.Â