If you gave me a choice between a brownie and a chocolate chip cookie and there was no way that I could have them both, the decision would be pretty difficult. With these chocolate chip brownie cookies, you really can have them both. They have the texture of a brownie and morsels of chocolate chips throughout like the perfect chocolate chip cookie. Sometimes I want a brownie, but I don’t want to make an entire pan of them. My husband is not a huge brownie fan so it would be mostly me eating it. With this recipe, I don’t have to worries about making more brownies than I can eat. These cookies are great because you can eat some and share the rest.
How To Make Chocolate Chip Brownie Cookies
These cookies start like most great brownie recipes and that is with melted butter and good chocolate.
Next you want to mix your eggs with the sugar until light and fluffy. Then mix in your vanilla and oil.
Take your melted butter and chocolate mixture that is still slightly warm and add it to your egg and sugar mixture.
Lastly, you will fold in your chocolate chips. You can also use chopped chocolate instead or even other flavored chips. White chocolate, butterscotch, Mmm…toffee would be nice too!
I am using a medium size cookie scoop. Feel free to heap the spoon for extra large cookies.
Bake and then cool for just a few minutes on the pan.
Check out those cracks. Just like a perfect brownie top.
Cool them on a wire rack.
Enjoy with a nice, cold glass of milk.
Chocolate Chip Brownie Cookies
Delicious cookies that are incredibly chewy and rich.
- 5 tablespoons butter melted
- 8 ounces semi-sweet chocolate chopped plus 5 ounces chocolate chips
- 2 tablespoons cocoa powder
- ½ cup all-purpose flour
- 3/4 teaspoon baking powder
- 3 large eggs
- 1 ¼ cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
Preheat oven to 350ºF.
Place the butter in a small saucepan and melt over the lowest possible heat. Add 8 ounces of the chopped chocolate and melt together, stirring frequently. Continue until the mixture is melted and warm, but not hot. Add the cocoa powder to the chocolate and whisk until combined. Turn off the heat and keep warm.
In a small bowl, whisk together the flour and baking powder and set aside.
In the bowl of a stand mixer, whip the eggs, sugar, and salt on medium-high speed until the mixture is light and fluffy. It took me about 4 minutes. Turn the mixer to low and stir in the vanilla and coconut oil until just combined, then add the warm chocolate-butter mixture.
Add the flour mixture and beat on low speed until combined. Remove the bowl from the mixer and use a spatula to fold in the remaining 5 ounces of Chocolate Chips.
Use a cookie scoop or large spoon to drop tablespoons of batter onto the prepared baking sheets. I get 12 on a sheet spacing them 2 inches apart. The recipe gave me 3 batches.
Bake the cookies one sheet at a time until puffed and cracked and the edges are set, 8–10 minutes.
You can enjoy these warm or at room temperature. The cookies are best the day you bake them, but will keep for up to 3 days in an airtight container
Adapted from handmadecharolotte.com