Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup. This simple step is crucial for perfectly shaped cookies.
- In a medium-sized mixing bowl, whisk together the melted unsalted butter and granulated sugar until well combined and smooth. It should look like a glossy, unified mixture.1/2 cup (1 stick) unsalted butter, melted, 1 cup granulated sugar
- Add the two large eggs, one at a time, whisking thoroughly after each addition until fully incorporated. Stir in the vanilla extract until fragrant and evenly distributed throughout the butter-sugar mixture.2 large large eggs, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures the leavening agent and cocoa are evenly distributed, preventing pockets of unincorporated ingredients.1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix at this stage, as overmixing can lead to tougher cookies. A few streaks of flour are acceptable as they will disappear during baking.
- Gently fold in the chocolate chips with a spatula or wooden spoon until they are evenly distributed throughout the cookie dough. Reserve a few chocolate chips to press onto the tops of the cookies before baking for an extra indulgent look.1/2 cup chocolate chips (semi-sweet or dark, your preference)
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. If you desire a more fudgy texture, gently press down on each cookie dough ball slightly with the palm of your hand or the bottom of a glass.
- If using, press a few extra chocolate chips onto the tops of each cookie. For a sophisticated touch and a pop of flavor, sprinkle a tiny pinch of sea salt over each cookie dough ball.1/2 cup chocolate chips (semi-sweet or dark, your preference), Sea salt for sprinkling
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly moist. Brownie cookies should not be overbaked; they might look slightly underdone in the middle, but they will continue to cook and set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up and develop their signature fudgy texture.
Notes
Store in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze cooled cookies for up to 2-3 months.
