For fans of fudge brownies, these Brownie Cookies are a must-try! Packed with rich cocoa powder and sweet chocolate chips, each bite is a chocolate lover's delight.
Melt the butter in a small microwave-safe dish. Use an electric hand mixer or stand mixer to whisk the butter and sugar together until homogenous.
Add the eggs and vanilla extract. Whisk again on medium speed until the eggs are thoroughly beaten and fully incorporated with the butter mixture.
Gently whisk in the flour, baking powder, and cocoa powder on a low speed. Mix for about 2 minutes, or until there are no more pockets of dry ingredients. Fold in the chocolate chips.
Use a cookie scoop or spoon to form balls of dough the size of 2 tablespoons. Place your cookie dough on a baking sheet, leaving about 2 inches between each cookie.
Bake your cookies for 12 minutes and allow them to cook on the pan for 5 minutes before transferring them to a wire cooling rack.
Serve and enjoy!
Notes
I use a half-sheet baking pan and am able to fit 8 cookies at a time.
Allowing your cookies time to cool makes transferring them to the cooling rack easier and prevents the cookies from cracking at all.
For a more fudgy cookie you can mix ½ cup of melted chocolate chips into the batter along with the butter and sugar.
You can use any kind of cocoa powder in this recipe. We typically use regular cocoa powder or Dutch process for when we want a deeper, richer chocolate flavor.
You can store your cookies in a container on the counter for up to 6 days before they start to get stale.
You can freeze these cookies for up to 3 months. They are great straight from the freezer as a cold treat, or you can zap one in the microwave for about 30 seconds.
If you are a fan of rich chocolate flavors then you can replace the semi-sweet chocolate chips with dark chocolate.