Chocolate Brownie Cookies
Fudgy brownie style chocolate cookies with chewy centers and crisp edges.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla bean paste
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips optional
- 1/2 cup chopped toasted nuts such as walnuts or pecans (optional)
- 1 teaspoon instant espresso powder optional
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla bean paste to the creamed mixture and beat until smooth, scraping down the sides and bottom of the bowl.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain.
- If using, fold in the chocolate chips, toasted nuts, and espresso powder with a spatula until evenly distributed.
- Scoop about 2 tablespoons of dough per cookie and place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are set and the centers look slightly underbaked with dull, just cracking tops.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For chewier cookies, remove them from the oven as soon as the centers look just set but still soft.
- Chill the dough for up to 48 hours before baking for deeper chocolate flavor and slightly thicker cookies.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze scooped dough balls on a baking sheet, then transfer to a freezer bag and freeze for up to 3 months; bake from frozen, adding 1 to 2 minutes to the bake time.
- Chill the dough for up to 48 hours before baking for deeper chocolate flavor and slightly thicker cookies.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze scooped dough balls on a baking sheet, then transfer to a freezer bag and freeze for up to 3 months; bake from frozen, adding 1 to 2 minutes to the bake time.