Super soft and chocolatey Brownie Cookies! Everything you love about a brownie but in cookie form!
This cookie is the best of both worlds. A soft chewy cookie meets a rich and fudgey brownie all rolled into one. These cookies are chocolatey and rich just like a brownie and soft and crisp around the edges like a cookie. I slightly under baked the cookies to get the soft, chewy center. Melt in your mouth on the inside and firm and slightly crisp on the edges.
These cookies only 20 minutes to make from start to finish!
Just like my Chocolate Frosted Brownies I tried to use a little flour as possible. This help to achieve a rich, fudgey cookie.
The trick to these cookies is to use good quality chocolate. This will help make the cookies extra rich and decadent. These cookies are made with two types of chocolate: Unsweetened chocolate and semi-sweet chocolate chips.
Pour yourself a tall glass of milk and enjoy these rich Brownie Cookies!
Love these Caramel Stuffed Chocolate Chip Cookies? Here are some more cookie recipes to try!
- M & M Ice Cream Cookie Sandwiches
- S’mores Peanut Butter Sandwich Cookies
- Chewy Ginger Sugar Cookies
- Oatmeal Chocolate Chip Cookies
- 1 stick 1/2 cup unsalted butter, cut into pieces
- 3 ounces unsweetened chocolate chopped
- 2 cups semisweet chocolate chips divided
- 3 large eggs
- 1/2 cup brown sugar
- 1/2 cup sugar
- 3/4 cup all purpose flour
- 1/3 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 350 degrees.
Add butter, unsweetened chocolate and 1 cup of the chocolate chips to a double boiler. (A bowl set over a saucepan filled with warm water)
Stir until chocolate and butter have melted. Takes a couple of minutes.
Meanwhile, add eggs and both sugar to a stand mixer with the whisk attachment. Whip on high until mixture becomes thick and lighter in color.
Slowly add in melted chocolate on low speed until combined.
Sift flour, baking powder and salt into a medium bowl.
Fold in the dry ingredients into the wet ingredients by hand. Fold in the remaining 1 cup of chocolate chips.
Scoop out heaping tablespoons of batter onto a silicon baking sheet.
Bake for 10-12 minutes. (I like to under bake them slightly at 10 minutes)
Take out of the oven and allow them to cool for a couple of minutes on the sheet tray.
Move to a cooling rack to cool completely.
Adapted from Epicurious