Chocolate brownie cookies are the best of both worlds. Make these next time you are having a chocolate craving and can’t decide between a brownie or a cookie!
I don’t know if I could love a cookie more. I have a hard time choosing between a brownie and a cookie. Who is with me?! So the fact that this cookie is basically both, I am in heaven!
Normally I am more of milk chocolate fan. But these cookies use bittersweet chocolate chips in the dough and then in the cookie. And I am here for it!
The ingredients are pretty basic. The only thing you may have to pick up at the store are bittersweet chocolate chips. I used a bag of the Ghirardelli brand for this recipe and they worked great!
Ingredients for chocolate brownie cookies:
- coco (I used regular, but you can also use dutch-processed
- baking powder & soda
- bittersweet chocolate chips
- Texas Ranger Cookies
- Nutella Chocolate Chip Cookies (We LOVE these so much)
- Triple Chocolate Truffle Cookies (one of my faves!)
The perfect chewy chocolaty cookie! Tastes like a brownie, looks like a cookie!
- 1 cup (5 ounces) flour
- 1/4 cup (3/4 ounce) coco powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 10 ounces bittersweet chocolate, chopped (I used a bag of ghiradeli chococlate chips)
- 3 tablespoons neutral oil, such as vegtable (I used avocado)
- 1 tablespoon butter
- 2 tablespoons milk
- 1 cup sugar
- 2 large eggs
Preheat your oven to 300 degrees. Line your cookie sheets with parchment paper and set aside.
In a medium sized bowl, whisk together the flour, cocoa, baking powder, baking soda & salt. Set aside.
Measure out 6 ounces of the bittersweet chocolate chips (or 1 cup) and place in a microwave safe bowl. Add the oil & butter then melt at 50 percent power until melted (about 3 min.) Stir halfway through.
Remove from the microwave and whisk in the milk.
In a large bowl, mix the sugar and eggs using a hand mixer until very thick and pale (about 4 min.) You can also do this in a stand mixer if you would like.
Add the melted chocolate mixture to the egg mixture and whisk together. Fold in the flour mixture with a spatula until combined and no dry pockets remain. Fold in the remaining chocolate chips.
Use a medium sized cookie scoop and place onto the prepared sheets, 12 per pan. Bake for 14 to 16 min. Let the cookies cool on the sheets for 30 min. Store in an airtight container. Makes about 24 to 28 cookies.
Recipe adapted from Cooks Country Magazine.