Chocolate Chunk Brownie Cookies

It’s the Holiday Season, it’s Winters and it’s December – all good things together (not to miss the weddings). In this festive mood chocolate indulgence is a-must to really feeeel that goodness. Relaxing in a cozy corner with a mug of chai (read your favorite hot drink) and these soft baked, moist and fudgelicious cookies with chocolate chunks, Chocolate Chunk Brownie Cookies – is my kind of celebrating winters.

I’m not into baking as such, but in winters you feel like having all those freshly-baked warm cakes and cookies, and baking it yourself is the best thing to do. These Chocolate Chunk Brownie Cookies are so easy to make that it can be a fun holiday activity with your kids.

Chocolate, brownies and chocolate chunks all together in one cookie is a celebration in itself. Everyone loves brownies and when it’s equally good in a cookie form, it’s a marriage made in heaven. And that crackled top is a vision in itself and the way your entire home fills with bakelicious-chocolatey aroma, it’s heavenly!

These are the yummiest, bestest cookies you’ll ever have. I made a batch for my work friends and they all loved it so much that these were gone in no time at all. So bring on those aprons and get baking.

Print Recipe

Chocolate Chunk Brownie Cookies

Chocolate Chunk Brownie Cookies – Soft baked, moist and fudgelicious cookies have it all; chocolate, brownies crackled top and chocolate chunks all in one. These are not cookies, these are a celebration!

Prep Time25 mins

Cook Time1 hr

Total Time1 hr 25 mins

Servings: 24 cookies

Author: Hirra Pervaiz

Ingredients

• 1/2 Cup Butter (unsalted (cut into chunks))
• 2 1/2 Cup Semi-sweet chocolate chips
• 3/4 Cup Flour (spooned and leveled)
• 1/2 tsp Salt
• 1/2 tsp Baking Powder
• 3 Eggs (large)
• 1 Cup Granulated Sugar
• 2 Tbsp Brown Sugar
• 2 Tbsp Cocoa Powder
• 2 tsp Vanilla Extract
• 1 Cup Chocolate Chunks (I used Hershey’s chocolate bar)

Instructions

• Preheat the oven to 177°C (350°F)and line baking tray with parchment paper
• In a bowl over simmering water (double boiler method) melt together butter and chocolate chips. Stirring frequently until smooth. Set aside to cool slightly
• In another bowl whisk together flour, salt and baking powder
• Beat egg, sugars and cocoa powder using an electric mixer on high until the mixture is thick and doubles in volume (about 4-5 minutes)
• Reduce the speed to medium and combine chocolate mixture with the egg-sugar mixture. Now add to it vanilla extract
• Reduce the speed to low and add flour mix all at once. Mix until well combined.
• Fold in the chocolate chunks.
• Using a tablespoon or a cookie scoop, scoop out heaping tablespoons of dough onto the prepared baking sheet
• Bake until the top is crackly and edges are set( about 10-15 minutes). Remove from the oven and let cool for 1-2 minutes on the baking sheet. Then transfer to a wire rack to cool completely

Notes

These cookies can be stored in a air-tight jar for 2-3 weeks You can also add roasted nuts or chocolate chips to the dough

If you make this recipe, snap a picture and tag @ticklethosetastebuds on Instagram and hashtag it #TTTBRecipes – We love to see your creations on Instagram and Facebook!

Recipe adapted from Mind Over Batter