These brownie cookies are perfect for when you want a quick chocolate fix or need a sweet treat that’s a bit more exciting than your average cookie. They’re irresistible with a deep chocolate flavor that’ll have you craving for more. And the best part? You can whip them up in no time! Trust me, this is going to be your new favorite cookie.

Let’s get baking!

Melt the chocolate in a microwave-safe bowl for 30 second increments, stirring after each until completely melted and smooth. Set aside.

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and creamy, about 5 minutes.

Add the eggs one at a time, beating well after each addition. Add the melted chocolate and mix until well blended.

Add in the dry ingredients and beat on low speed until just combined. Cover and chill in the fridge for no more than 30 minutes. That way your cookies won’t be flat and will have a nice spread instead.

Check out the video on how to make it:

 

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Brownie Cookies

Picture this: the rich, fudgy indulgence of a brownie meets the chewy, slightly crisp edges of a cookie. It’s the best of both worlds in every bite!

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Servings 24 cookies

Ingredients

  

• 8 oz semi-sweet chocolate chips
• 6 tbsp unsalted butter softened
• ¾ cup brown sugar packed
• ¼ cup granulated sugar
• 2 large eggs
• ¾ cup all-purpose flour
• ¼ cup cocoa powder
• ½ tsp baking powder
• ¼ tsp salt

Instructions

 

• Melt the chocolate in a microwave-safe bowl for 30 second increments, stirring after each until completely melted and smooth. Set aside.
• In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and creamy, about 5 minutes.
• Add the eggs one at a time, beating well after each addition. Add the melted chocolate and mix until well blended.
• Add in the dry ingredients and beat on low speed until just combined. Cover and chill in the fridge for no more than 30 minutes. That way your cookies won't be flat and will have a nice spread instead.
• Preheat the oven to 350°F and line a large baking tray with parchment paper.
• Scoop out about 1½ tablespoons of the cookie dough and place 2 inches apart on the prepared baking sheet. I did 12 cookies on one large baking tray.
• Bake for about 11 minutes or until the edges are set, the cookies will still be soft but will harden as it cools. Remove from the oven and allow to rest on the warm tray for an additional 5 minutes before removing.
• Top with sea salt and enjoy with a cup of milk!