Description
Delicious brownie cookies that combine the rich, fudgy texture of brownies with the chewiness of cookies for a satisfying treat.
Ingredients
- 8 oz semi-sweet baking chocolate
- 1/4 C salted butter
- 1/2 C all-purpose flour (spooned and leveled)
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 C brown sugar
- 1/2 C white sugar
- 2 eggs (at room temperature)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (about 175°C) and line two baking sheets with parchment paper.
- Chop the semi-sweet baking chocolate and combine with the salted butter in a microwave-safe bowl. Microwave in 20-second increments until melted and smooth. Let it cool slightly.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk together the brown sugar and white sugar with the eggs until frothy, about 5 minutes.
- Gently fold in the melted chocolate mixture and vanilla extract until combined.
- Slowly fold in the dry mixture until no flour streaks remain.
- Scoop 1.5 tablespoons of dough onto prepared baking sheets, spaced two inches apart.
- Bake for about 8-9 minutes or until the edges are set and tops are crackled. Let cool on baking sheets briefly before transferring to a wire rack.
Notes
Store in an airtight container for up to 3-4 days at room temperature. Refrigerate for up to a week or freeze for up to 2 months.