Chunky Brownie Cookies
Indulge in the ultimate combination of fudgy brownies and chewy cookies with this irresistible Chunky Brownie Cookies recipe! These decadent treats pack a double dose of chocolate with melted semi-sweet chips and generous chunks of rich chocolate stirred into the dough. Featuring a soft, gooey center and slightly crisp edges, these cookies strike the perfect balance of texture in every bite. Simple to prepare in under 30 minutes, they’re made with pantry staples like cocoa powder, brown sugar, and vanilla extract, making them an easy go-to for chocolate lovers. Ideal for dessert platters, after-dinner treats, or pairing with a cold glass of milk, these cookies are guaranteed to disappear fast. Store any leftovers (if there are any!) in an airtight container to enjoy their rich, chocolaty goodness all week long.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.25 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Chocolate chunks (dark or semi-sweet)
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper and set aside.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 30-second increments, stirring after each interval, until smooth and combined. Let the mixture cool slightly.
In a large mixing bowl, whisk together the brown sugar, granulated sugar, eggs, and vanilla extract until the mixture is smooth and creamy.
Gradually pour the melted chocolate mixture into the sugar and egg mixture, whisking constantly to combine.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Fold the chocolate chunks into the dough, ensuring they are evenly distributed.
Using a cookie scoop or tablespoon, drop mounds of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers still look slightly soft. Avoid overbaking, as the cookies will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve your Chunky Brownie Cookies with a glass of milk or enjoy them on their own. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
5217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.5 g | 356% | |
| Saturated Fat | 157.1 g | 786% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 738.8 g | 269% | |
| Dietary Fiber | 82.3 g | 294% | |
| Total Sugars | 479.1 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 605 mg | 47% | |
| Iron | 57.1 mg | 317% | |
| Potassium | 3543 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
