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To make these Chocolate Brownie Cookies, you need a few simple ingredients. Each one plays a key role in creating rich and chewy cookies that everyone will love. Here’s what you will need: - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup dark chocolate chips - ¼ cup unsalted butter, melted - 1 cup brown sugar, packed firmly - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - ½ cup walnuts, chopped (optional) - Extra dark chocolate chips for topping These ingredients mix together to give you that decadent flavor. The dark chocolate chips add depth, while the cocoa powder gives a rich taste. Using brown sugar makes the cookies chewy and moist. If you want to add a twist, think about adding walnuts. They add crunch and a nutty flavor that pairs well with chocolate. You can also add extra chocolate chips on top for more indulgence. These small changes can make a big difference in your cookie experience. Enjoy your baking! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. This keeps the cookies from sticking. - In a medium bowl, whisk together: - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - ½ teaspoon baking soda - ¼ teaspoon salt Set this aside for later. - In a large bowl, mix: - ¼ cup melted unsalted butter - 1 cup packed brown sugar Stir until smooth. There should be no lumps. - Add in: - 1 large egg - 1 teaspoon pure vanilla extract Mix until shiny and well combined. - Gradually add the dry mix to the wet mix. Combine gently. - Fold in: - 1 cup dark chocolate chips - ½ cup chopped walnuts (if you want) Make sure they are evenly spread in the dough. - Use a spoon or cookie scoop to drop dough on the baking sheet. Keep them about 2 inches apart. - For fun, press extra dark chocolate chips on top before baking. - Bake for 10-12 minutes. The edges should be set, but the middle can be soft. - Let the cookies rest on the baking sheet for 5 minutes after baking. - Move them to a wire rack to cool completely. Enjoy your delicious treat! To make the best chocolate brownie cookies, avoid overmixing the dough. When you mix the wet and dry ingredients, stop as soon as they come together. This keeps your cookies soft and chewy. You can also customize the sweetness. If you like it sweeter, add a bit more brown sugar. For a less sweet cookie, cut back slightly. Ensure your oven temperature is accurate. An oven thermometer can help you check this. If your oven runs hot, cookies may bake too quickly. Always use parchment paper on your baking sheets. This helps prevent sticking and makes cleanup easy. Pair these cookies with a glass of cold milk or a scoop of ice cream. The cold treats balance the warm cookies well. For a pretty presentation, arrange the cookies on a nice platter. You can sprinkle cocoa powder on top for a classy touch. Pro Tips Use Quality Chocolate: Opt for high-quality dark chocolate chips for a richer flavor in your cookies. The better the chocolate, the more intense the chocolate taste will be. Don’t Overmix: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough cookies, so be gentle! Chill the Dough: For thicker cookies, consider chilling the dough for about 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavor. Store Properly: Keep any leftover cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage—just thaw before enjoying! {{image_4}} You can add fun flavors to your cookies. Try using different types of chocolate. Milk chocolate gives a sweet taste, while white chocolate adds creaminess. You can also add spices like cinnamon or espresso. These spices make your cookies deeper in flavor. A dash of cinnamon can warm your cookies, while espresso boosts the chocolate. If you want gluten-free cookies, use almond flour or coconut flour instead of all-purpose flour. This keeps the cookies soft and chewy. For a vegan version, swap the egg with a flax egg. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use coconut oil instead of butter. Toppings can change the cookie’s taste and texture. Try sprinkling sea salt on top just before baking. The salt balances the sweetness. You can also add colorful sprinkles for a fun touch. These toppings make your cookies look appealing and add a little crunch. To keep your chocolate brownie cookies fresh, store them in an airtight container. This helps avoid drying out. Place parchment paper between layers if stacking. This prevents sticking and keeps them nice. For best results, keep the cookies at room temperature. They stay soft and chewy for up to a week. If you want to keep them longer, consider freezing. You can freeze both cookie dough and baked cookies. For dough, scoop it into balls and place them on a tray. After freezing for about an hour, transfer the dough balls to a freezer bag. This way, you can bake fresh cookies anytime. If you freeze baked cookies, let them cool completely first. Place them in an airtight container or freezer bag. They will stay fresh for about three months. To thaw, simply leave the cookies at room temperature for a few hours. For quick reheating, pop them in the microwave for about 10-15 seconds. Enjoy warm, gooey cookies anytime! Chocolate brownie cookies stay fresh for about 3 to 5 days at room temperature. Keep them in an airtight container to help maintain their softness. If you want them to last longer, you can store them in the fridge. They will stay fresh for about a week when refrigerated. Just remember to let them sit at room temperature before eating. Yes, you can make these cookies without eggs. Some great egg substitutes include: - ¼ cup unsweetened applesauce - ¼ cup mashed banana - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water These substitutes help bind the dough and keep the cookies moist. Brownie cookies are chewier and denser than regular cookies. They have a fudgy texture, similar to brownies. Regular cookies are often lighter and crispier. The main reason is the higher cocoa and chocolate content in brownie cookies. This makes them rich and indulgent. You can use milk chocolate chips instead of dark. However, the taste will be sweeter and less rich. The texture may also change slightly, becoming softer. If you enjoy a sweeter cookie, milk chocolate is a good choice. If you want a more intense chocolate flavor, stick with dark chocolate. To check if your cookies are done, look for these signs: - The edges should be firm. - The centers may still look soft but should not be wet. - A toothpick inserted into the center should come out with a few moist crumbs. Baking them for 10 to 12 minutes usually works well, but keep an eye on them! You learned how to make delicious chocolate brownie cookies. We covered the key ingredients, mixing steps, and baking tips. Personalize your cookies with different flavors or toppings to suit your taste. Store them properly to keep them fresh, or freeze dough for later. Remember, perfect cookies come with practice and creativity. Enjoy your baking journey, and share these treats with friends and family!

Chocolate Brownie Cookies

Deliciously rich and chewy brownie cookies with dark chocolate chips and optional walnuts.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup dark chocolate chips
  • 0.25 cup unsalted butter, melted
  • 1 cup brown sugar, packed firmly
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 0.5 cup walnuts, chopped (optional)
  • to taste extra dark chocolate chips for topping

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  • In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside as it will be combined with the wet ingredients later.
  • In a large mixing bowl, combine the melted butter and packed brown sugar. Stir vigorously until the mixture is smooth and well blended, ensuring there are no lumps.
  • Add the large egg and vanilla extract to the butter-sugar mixture. Mix until the ingredients are fully incorporated and the mixture is glossy.
  • Gradually add the dry ingredient mixture to the wet ingredients, folding it in gently until just combined. Be cautious not to overmix, as this can affect the texture of the cookies.
  • Gently fold in the dark chocolate chips and chopped walnuts (if using) until they are evenly distributed within the cookie dough.
  • Using a spoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.
  • For extra indulgence, press a few additional dark chocolate chips into the tops of the cookie dough balls before baking.
  • Bake in your preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft to the touch. Keep an eye on them to avoid overbaking.
  • Allow the cookies to rest on the baking sheet for about 5 minutes after removing from the oven. Then, transfer them to a wire rack to cool completely.

Notes

Serve warm with milk or ice cream for an extra treat.
Keyword brownies, chocolate, cookies, dessert