This recipe for Chocolate Brownie Cookies are the perfect balance between a crisp cookie and a fudgy brownie.
If you love chcolate cookies, you’ll love these dark, chewy delights. Plus, they can be frozen and baked when ever you need a chocolate fix!
I know I’ve said it before, but I’ll say it again – My husband loves brownies. I mean he LOVES them. He asks me to make them on a weekly basis (I’m not kidding). The man couldn’t live without chocolate if he tried.
The things is, if I made Chocolate Brownies every week, I wouldn’t have much new to share with all of you.
So this week, I made him brownies in a cookie form (just to switch it up a little). These cookies are really amazing. These cookies are chocolaty and fudgy and rich, and they stand up to my brownies any day.
They are chocolate studded and have a delicious, soft middle so make plenty of them as they’re guaranteed to be a hit!
These cookies can also be altered by adding nuts. With the big chunks of chocolate and as well as nuts, they make the perfect grown-up cookie.
Other Cookie Recipes You’ll Love
Chocolate Brownie Cookies
This recipe for Chocolate Brownie Cookies is the perfect balance between a crisp cookie and a fudgy brownie.
- 1 cup semi sweet/dark chocolate chips to be melted
- 1 cup all-purpose flour
- ¼ cup unsweetened dark cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup salted butter softened
- ¼ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup semi sweet/dark chocolate chips
Preheat oven to 325 degrees F/170C
In a microwave-safe bowl, melt 1 cup dark chocolate chips on medium power in 30 second intervals until just melted.
In a medium bowl, combine the flour, cocoa powder, baking powder and salt.
In a large bowl, beat butter, brown sugar and granulated sugar until creamy. Add melted chocolate and mix until combined. Add egg and vanilla extract and mix to combine well.
Add the dry ingredients and mix until blended.
Stir in remaining cup of chocolate chips.
Line the cookie sheets with parchment/grease-proof paper. Using a ice cream scoop, drop the dough in large balls 3 inches apart onto the prepared baking sheets. This makes 6 large cookies.
Bake for 12 - 15 minutes until tops have cracked. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.
Never Miss A Single Recipe!
Join the free Erren's Kitchen mailing list & get the latest tasty goodness straight to your inbox!