Best Brownie Cookies

Active time: 15 minutes | Bake time: 12 minutes | Yield: 15 cookies

Funny enough, I actually created this recipe by accident. I was getting ready for work one day and wanted to whip up a quick cookie recipe, but I didn’t have time for the butter to soften. I took one of my double chocolate cookie recipes and the only thing I changed was used melted butter instead of softened. I was absolutely blown away when I tasted them though because they are so tender and soft and have a super rich chocolate flavor. These are the epitome of brownie cookies and I am totally obsessed (I hope you are too)!

Ingredients:

• 113g (8 tbsp / ½ cup / 1 stick1) unsalted butter, melted

• 100g (½ cup) brown sugar

• 50g (loosely packed ½ cup) powdered sugar

• 1 large eggs, room temperature

• ½ tsp vanilla extract

• 180g (1 ½ cups) all purpose flour

• ¾ tsp baking soda

• 1 tsp cornstarch

• ½ tsp salt

• 40g (¼ cup) cocoa powder

• 90g (½ cup) chocolate chips

Directions:

1. Place the butter in a large microwave-safe bowl and microwave until melted (about 1 minute).

2. Add both sugars and cream until well combined.

3. Add egg and vanilla, mix until combined.

4. Add flour, baking soda, cornstarch, salt, and cocoa powder and fold in dry ingredients until just combined. Add chocolate chips & fold in until evenly distributed.

5. Scoop dough into cookie-sized portions with a 2 tbsp cookie scoop. Place on a baking sheet lined with parchment paper.

6. Refrigerate for at least one hour. If refrigerating for longer than 1 hour, after the cookie dough has chilled for the first hour, transfer dough balls to a zip plastic bag.

   1. Note: honestly, if you need to bake these in a pinch, you can get away without refrigerating them, but it helps develop richer flavors so I do recommend it if you have time.

7. When ready to bake, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

8. Place dough portions on the prepared baking sheets, at least 2 inches apart, and bake for 9-14 minutes. Allow to cool on baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.