why make this recipe

I love a treat that hits like a brownie and fits like a cookie. These Gourmet Brownie Cookies do both. They stay fudgy inside and crisp at the edges. I reach for them when I want chocolate comfort with little fuss. If you like fudgy twists on classics, try my sourdough brownie cookies for another rich bite.

how to make Gourmet Brownie Cookies

Ingredients:
1 cup unsalted butter, 2 cups granulated sugar, 1 cup brown sugar, 4 large eggs, 2 teaspoons vanilla extract, 1 cup all-purpose flour, 1 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup chocolate chips

Gourmet Brownie Cookies

Directions:

Preheat your oven to 350°F (175°C).
In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Gradually add this to the creamed mixture until just blended.
Fold in the chocolate chips.
Drop rounded tablespoons of dough onto ungreased baking sheets.
Bake for 10-12 minutes or until the edges are set.
Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

If you like a cakier bite, check out my banana bread cookies for a softer crumb and similar cozy flavor.

how to serve Gourmet Brownie Cookies

Serve these warm for melty chocolate and a soft center. Place them on a simple plate and let people help themselves. They pair well with coffee or a cold glass of milk. I also love setting them next to a batch of best chocolate chip cookies for a cookie board that makes everyone smile.

how to store Gourmet Brownie Cookies

Cool them completely before storing. Keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer on a tray, then transfer to a freezer bag. Thaw at room temperature or warm gently in a low oven before serving.

tips to make Gourmet Brownie Cookies

Use room temperature eggs and butter. They mix easier and give a smooth dough. Measure the flour by spooning it into the cup and leveling it. Do not overbake. Pull them out when the edges look set but the centers still jiggle. If you want a glossy top, stir your batter just until combined. For a fancier twist, try a swirl of caramel or a sprinkle of sea salt — I used a caramel idea when I made my caramel cheesecake cookies and loved it.

variation (if any)

Add chopped nuts for crunch. Swap half the chocolate chips for white chocolate for contrast. For a citrus lift, fold in a teaspoon of orange zest with the vanilla — it echoes the bright notes I used in my cranberry orange cookies. You can also make them smaller for bite-size snacks.

FAQs

Q: Can I use melted butter instead of creaming?
A: Yes. Melted butter gives a chewier texture. Cool it slightly before mixing with the sugars.

Q: Can I freeze the dough?
A: Yes. Scoop dough balls onto a tray and freeze until firm. Then store them in a bag and bake from frozen, adding a minute or two to the bake time.

Q: How do I get fudgier centers?
A: Reduce bake time by a minute or two and let the cookies cool on the sheet. The centers will set as they cool and stay fudgy.

Gourmet Brownie Cookies

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