Name: Chocolate Brownie Cookies
Prep time: 10 min
Cook time: 40 min
Ingredients: 2 cups semi-sweet chocolate chips; 4 tbsp salted butter; 1 1/2 cups sugar; 4 eggs; 1 tsp vanilla extract; 1 cup all-purpose flour; 1 tsp baking powder; 1 tsp salt; 2 cups semi-sweet chocolate chunks (or chips)

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If you can’t decide between cookies and brownies, you’ve found the perfect dessert. You get both with one recipe! These Chocolate Brownie Cookies are chewy, crispy, crinkly, chocolatey, unique and absolutely irresistible!

crinkly chocolate cookies stacked on top of one another

I’ll get straight to the meat, er, chocolate of the post due to a limited attention span today. I ran across this recipe from Food and Wine earlier this week and knew I had to make these Chocolate Brownie Cookies pronto. I

changed a few things in the recipe so when I went to scoop the batter onto the baking sheets and saw that it was way runnier than I’m used to, I was sure I’d messed them up. I put them in the oven anyway (because you never know!) and was totally pleasantly surprised to find that they were a smashing success! One score for week one of the new year!

HOW TO MAKE CHOCOLATE BROWNIE COOKIES

STEP 1

In a medium saucepan, combine the 2 cups chocolate chips and butter. Cook over medium-low heat, stirring constantly, until melted and smooth. Be careful not to overcook. You will have a soft ball of chocolate in the pan when it is ready. This only takes a few minutes.

STEP 2

Preheat the oven to 350 degrees F and line baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the sugar, eggs and vanilla extract and beat on medium speed until free of lumps.

STEP 3

In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Add the chocolate mixture from the saucepan and mix on med-high speed for 1 minute. Batter will be light and mildly runny. Stir in the 2 cups chocolate chunks (or chips).

chocolate dough globs on baking sheet ready to bake

STEP 4

Using a medium cookie scoop, place 1.5-tablespoon-size globs of batter 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes. Let cool.

RECIPE NOTES

As I mentioned, do not be alarmed when the batter looks more like cake batter than cookie batter. Trust me, though, magic will happen and you will be happy when you open your oven back up.
If you do not have a medium cookie scoop, use a heaping tablespoon instead.

MORE IRRESISTIBLE CHOCOLATE COOKIES

Hot Cocoa Cookies are like having a cup of hot chocolate, except in cookie form. Chocolate oozes from the centers of these marshmallow-topped treats. These rich cookies are perfect for holiday parties and dessert trays!
These Chocolate M&M’s Cookies are THE BEST! They are easy to make, they’re irresistible and they are FUN! Throw in extra M&M’s, just ’cause.
These Chocolate Chip Cookies are the BEST EVER and they have it all! Crispy, chewy, soft and irresistible, they will quickly become your go-to chocolate chip cookie recipe. You don’t have to worry about chilling the dough and you can be assured they turn out perfectly and are loved by everyone.
Mini Chocolate Chip Cookies are a dream come true! They’re even better than full-size chocolate chip cookies because you can pop these morsels of sweet, chocolatey yumminess into your mouth like they’re a snack.
Adding the delicious and dreamy dulce de leche to chocolate cookies creates a heavenly treat! These cute and yummy little sandwich cookies are great for holiday parties, as well as any other time of the year.