Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.2 sticks unsalted butter, melted, 2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 2 teaspoons vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until thoroughly combined and no lumps remain. This step is crucial for evenly distributing the leavening agents and cocoa.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix; a few streaks of flour are okay at this stage.2 sticks unsalted butter, melted, 2 cups granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Gently fold in the chocolate chips and any optional chopped nuts using a spatula. This ensures the chocolate is evenly distributed throughout the cookie dough.1 cup chocolate chips, 1/2 cup chopped nuts
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for perfectly uniform cookies.
- Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft and fudgy. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
Notes
To keep your Chocolate Brownie Cookies fresh and delicious, store them in an airtight container at room temperature for up to 3-4 days. Ensure the cookies are completely cooled before sealing the container to prevent any condensation, which can make them soggy. For longer storage, you can freeze the completely cooled cookies. Place them in a single layer on a baking sheet in the freezer until firm, then transfer them to a freezer-safe bag or container. They will stay fresh in the freezer for up to 2-3 months. To reheat, you can gently warm them in a microwave for 10-15 seconds to revive their fudgy texture, or for a crispier edge, place them on a baking sheet in a preheated oven at 300°F (150°C) for about 5 minutes. Frozen cookies can be thawed at room temperature or reheated directly from frozen, adding a minute or two to the oven reheating time.
