Description
Delight in these rich and fudgy Brownie Cookies that combine the best of both worlds—brownie decadence with the convenience of a cookie. Loaded with chocolate chunks and optional walnuts, these cookies are perfect for satisfying your chocolate cravings with a soft, chewy texture and a slightly crisp edge.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chunks
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Cream butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps create a tender texture in the cookies.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition, followed by stirring in the vanilla extract for depth of flavor.
- Combine dry ingredients: In a separate bowl, whisk the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute all leavening agents and cocoa throughout the flour.
- Mix dry into wet: Gradually add the dry ingredients into the creamed wet mixture, mixing thoroughly to form a consistent cookie dough.
- Fold in add-ins: Gently fold in the semi-sweet chocolate chunks and optional chopped walnuts to add delightful bursts of chocolate and crunch.
- Shape the cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them adequately to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes or until the cookie edges are set and firm but the centers remain soft, ensuring a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes so they firm up slightly, then transfer them to a wire rack to cool completely, which prevents over-baking and preserves softness.
Notes
- For extra gooey cookies, do not overbake; remove them when edges are firm but centers look slightly underbaked.
- Walnuts are optional and can be omitted or substituted with pecans or almonds as desired.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For an indulgent twist, serve warm with a scoop of vanilla ice cream.
- You can freeze the cookie dough balls for up to 3 months; bake from frozen by adding a couple extra minutes to the baking time.
