Description
These chewy Brownie Cookies combine the rich, fudgy flavor of brownies with the delightful texture of cookies. Packed with semi-sweet chocolate chunks and optional walnuts, they offer a perfect balance of softness and crunch. Perfect for a sweet snack or dessert, these cookies are easy to make and bake in just under half an hour.
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 Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined. This process incorporates air for a better texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to fully incorporate. Stir in the vanilla extract to add flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agent and cocoa.
- Mix Dry Ingredients into Wet Mixture: Gradually add the dry ingredients to the creamed butter and sugar mixture, stirring well after each addition until fully combined to form the cookie dough.
- Fold in Chocolate and Nuts: Gently fold in the semi-sweet chocolate chunks and chopped walnuts, if using, to distribute them evenly throughout the dough.
- Shape Cookies: Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing them adequately to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the centers remain slightly soft, indicating a chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they set properly and do not break apart.
Notes
- For extra fudginess, slightly underbake the cookies by removing them at the 10-minute mark.
- Walnuts are optional but add a nice crunch and nutty flavor; you can substitute with pecans or omit for nut-free cookies.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- Chilling the dough for 30 minutes before baking can help control spreading and enhance flavor.
