My Favorite Chocolate Chip Brownie Cookies
These cookies are packed with chocolate chips and have a crisp, buttery exterior and chewy center just like your favorite brownie.
Ingredients
- 1¼ cups all, purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup butter, softened (1½ sticks)
- ½ cup granulated sugar (not packed)
- ½ cup brown sugar, packed (light or dark) , I prefer dark brown sugar for these cookies!
Instructions
- In a large bowl, whisk together the flour, baking powder and salt. Set aside. In another large bowl beat together butter and sugar until light and creamy.
- Add eggs one at a time until incorporated after each addition.
- Stir in vanilla extract and chocolate chips.
- Add dry ingredients to wet; mix until combined.
- Chill dough in refrigerator for 10 minutes.
- Preheat oven to 350 degrees F (175 C). Line 2 baking sheets with parchment paper or silicone mats; set aside.
- Drop rounded tablespoonfuls of cookie dough onto prepared baking sheets about 3 inches apart for regular cookies or 6 inches apart for giant cookies.
- Bake until golden around edges but still soft in centers: 11, 14 minutes depending on size of cookie, I baked mine 12 minutes exactly!
- Let cool 5 minutes before transferring them off parchment paper onto wire racks to cool completely before storing in an airtight container up to 5 days at room temperature or freeze up to 3 months if desired!
1 large egg plus 1 large egg yolk, room temperature
- 1 large egg plus 1 large egg yolk, room temperature
- 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled (or use a solid stick of butter softened to room temperature)
- 3/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 3/8 teaspoon salt
I like to use pure vanilla extract, not imitation. It’s easy to find at most grocery stores and its flavor is much more pronounced and complex than the imitation stuff. Plus, you’ll be able to tell the difference in your baking! If you don’t have any on hand, go ahead and use that instead—you’ll still get a nice result here!
Storing vanilla extract
As long as it’s kept away from direct light at room temperature (or higher), your bottle of vanilla should last indefinitely.
The amount of chocolate chips you need depends on how big you want your cookies. If you are craving a giant treat, sprinkling the batter with an additional 1, 1/2 cups morsels will give you a batch of humongous cookies that can feed an entire family (or provide plenty of leftovers). You can also stir in nuts or raisins, if desired. The best part? They’re easy as pie (or should I say cookies?) to make! All you need is an oven, a mixing bowl and some basic ingredients—no fancy equipment required!
We hope you enjoyed this recipe! It’s one of my favorites, and I know you will love it too.
