Brownie Batter Cookies
Fudgy brownie batter cookies with crackly tops and gooey chocolate centers
PRINT PINServings 24
INGREDIENTS
Dry Ingredients
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt.
Wet Ingredients
- 1/2 cup unsalted butter
- 4 oz semisweet chocolate finely chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract.
Mix Ins
- 1 cup semisweet chocolate chips.
INSTRUCTIONS
Make Batter
- Preheat oven to 350 F and line 2 baking sheets with parchment paper
- whisk flour cocoa baking powder and salt until uniform
- melt butter and chopped chocolate together until smooth then cool 5 minutes
- whisk sugar into melted chocolate mixture until glossy
- whisk in eggs one at a time then vanilla until thick and shiny
- fold in dry ingredients just until no dry streaks remain
- fold in chocolate chips
- chill dough 20 minutes until scoopable.
Bake
- Scoop 1 1/2 tbsp portions onto prepared sheets spaced apart
- bake until tops are crackly and edges are set but centers look slightly underdone 9 to 11 minutes
- cool on sheet 5 minutes then transfer to a rack to cool.
Notes
1. Chill dough for thicker cookies and better crackly tops; Do not overbake for fudgy centers; Use semisweet or dark chocolate for deeper flavor; Swap up to 1/2 cup chips with chopped walnuts or pecans; Store airtight at room temperature up to 3 days or freeze up to 2 months
Nutrition
Calories: 120kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g