Description
A delightful fusion of brownies and cookies, these brownie cookies offer a chewy, fudgy interior with a crisp exterior.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and a pinch of salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually mix in your dry ingredients until just combined. Gently fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the baking sheets, spacing them apart. Bake for about 10-12 minutes or until the edges look set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a vegan option, replace the eggs with flax eggs or aquafaba. Refrigerate the dough for 30 minutes for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg