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Gourmet Brownie Cookies

Gourmet Brownie Cookies

Delivering all the rich, fudgy goodness of a classic brownie in a perfectly portable and delightfully chewy cookie form, these gourmet brownie cookies are a must-bake for any chocolate lover seeking an easy yet incredibly satisfying treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 2 hours
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted butter, melted (2 sticks or 227g)
  • 1.5 cups Granulated sugar (300g)
  • 1 cup Packed light brown sugar (200g)
  • 2 Large eggs, at room temperature
  • 1 teaspoon Vanilla extract
  • 1 cup All-purpose flour (120g)
  • 0.75 cup Unsweetened Dutch-process cocoa powder (65g)
  • 0.5 teaspoon Baking powder
  • 0.25 teaspoon Salt
  • 1 cup Semi-sweet chocolate chips (or a mix of semi-sweet and dark chocolate chips) (170g)
  • 0.5 cup Chopped walnuts or pecans (optional, for added texture and flavor) (60g)
  • Flaky sea salt, for sprinkling (optional, but highly recommended)

Equipment

  • Large mixing bowl
  • Medium Bowl
  • Whisk
  • Spatula
  • Plastic wrap
  • Baking Sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop
  • Wire rack

Method
 

  1. In a large mixing bowl, combine the melted unsalted butter with the granulated sugar and packed light brown sugar. Whisk vigorously until the sugars are well incorporated and the mixture is smooth and glossy.
    1 cup Unsalted butter, melted, 1.5 cups Granulated sugar, 1 cup Packed light brown sugar
  2. Add the two large eggs, one at a time, whisking well after each addition until fully combined. Stir in the vanilla extract.
    2 Large eggs, at room temperature, 1 teaspoon Vanilla extract
  3. In a separate medium bowl, whisk together the all-purpose flour, unsweetened Dutch-process cocoa powder, baking powder, and salt.
    1 cup All-purpose flour, 0.75 cup Unsweetened Dutch-process cocoa powder, 0.5 teaspoon Baking powder, 0.25 teaspoon Salt
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix.
  5. Gently fold in the semi-sweet chocolate chips and optional chopped nuts using a spatula. Ensure they are evenly distributed throughout the brownie cookie dough.
    1 cup Semi-sweet chocolate chips (or a mix of semi-sweet and dark chocolate chips), 0.5 cup Chopped walnuts or pecans (optional, for added texture and flavor)
  6. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or preferably 2-3 hours.
  7. When you’re ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
  8. Using a cookie scoop or two spoons, drop rounded mounds of chilled dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  9. Bake for 9-12 minutes, or until the edges are set and slightly firm, but the centers still appear slightly underbaked.
  10. If using, immediately after removing the cookies from the oven, sprinkle the tops with a pinch of flaky sea salt. Press the chocolate chips gently into the still-warm cookies for an extra visual appeal.
    Flaky sea salt, for sprinkling (optional, but highly recommended)
  11. Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze baked cookies for up to 2-3 months.
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