Looking for the ultimate brownie cookie recipe? Well, you’ve found it.
The Ultimate Chocolate Brownie Cookie Recipe
These are my new favorite cookies! We love brownies – I mean, who doesn’t right? And, we love cookies, another no brainer. Well, this recipe offers the best of both worlds. They have crunchy-chewy edges with a soft center. I’ve tried other chocolate brownie cookie recipes before and this one is clearly the winner. These cookies are all chocolatey and fudgy and rich, and they’re better than cake any day for sure. And the walnuts…ahhhhh, what a way to add some crunch and a tad bit of nuttiness to the mix. Of course, you can leave them out if you please too. Either way, they are dreamy, chocolatey, and heavenly.
If you are a chocolate lover, then you have to try them. I prefer the semi-sweet chips from Ghirardelli. They melt up beautifully too. These cookies are fudgy, but not overly fudgy. The center is moist like a brownie and the edges are crisp like the edges of a brownie – it’s a win-win!
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- One 12-ounce bag semisweet chocolate chips
- 1 stick (8 tablespoons) unsalted butter, cut into pieces
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup walnuts, roughly chopped, optional
- Whisk together the flour, baking powder and salt
- Melt the chocolate chips and butter in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until smooth.
- Beat the sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick and pale yellow, about 2 minutes.
- Scrape the chocolate mixture into the egg mixture and beat until incorporated.
- Beat in the vanilla. Add the flour mixture and beat on medium-low speed. Fold in the walnuts if using. The batter will be quite soft at this point. Refrigerate until firm enough to scoop, about 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Scoop heaping tablespoons of batter onto the prepared baking sheets about 2 inches apart (the cookies will spread considerably.
- Bake until the tops of the cookies are crackled and no longer glossy and the edges are firm, 14 to 16 minutes, rotating the sheets about halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container at room temperature for up to 3 days.
- Depending on how large you make each cookie, you should have additional batter for a second batch.
Mix your dry ingredients.
And you wet.
Melt your chocolate and butter – I had a duh moment and forgot to add the butter but quickly remedied that after I took this photo.
Add all ingredients together and blend well. Don’t forget the vanilla!
Looks good enough to eat as is!
Chop the walnuts into pieces that are large enough
Cool on a wire rack before eating.
You can store them for up to three days!
The perfect Christmas cookie too! Ho Ho Ho! And yes, tea, milk, coffee – any beverage goes perfectly with them!
I hope you get to enjoy these cookies. I’m sure everyone will love them as much as we do. Questions about this recipe? Please leave them in the comments below. I’ll be more than happy to answer them!
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