Can I Use a Different Type of Flour?

Yes, you can definitely use a different type of flour for your chocolate brownie cookies . While all-purpose flour is the most common choice, you can experiment with whole wheat flour for added fiber and a nuttier flavor. Alternatively, gluten-free flours like almond flour or oat flour can be used to make the recipe gluten-free. Just keep in mind that changing the flour might affect the texture slightly, so adjust the liquid ingredients as needed.

How Long Do Chocolate Brownie Cookies Keep?

Chocolate brownie cookies will keep well in an airtight container at room temperature for about 3-4 days. If you want to extend their shelf life, you can store them in the refrigerator for up to a week. Make sure to let them cool completely before storing to prevent excess moisture from making them soggy.

Can I Freeze Chocolate Brownie Cookies?

Freezing chocolate brownie cookies is a great way to extend their shelf life. To freeze, place the cooled cookies in an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. To thaw, simply leave them at room temperature for a few hours before serving.

What If My Cookies Are Too Flat or Puffy?

If your chocolate brownie cookies turn out too flat, it might be due to too much liquid or not enough flour. To fix this, try adding a bit more flour or reducing the amount of liquid ingredients. On the other hand, if your cookies are too puffy, it could be due to too much baking soda or overmixing the dough. Reduce the baking soda slightly or be careful not to overmix the ingredients.

Indulge in Rich Chocolate Brownie Cookies Recipe: Serving 12 cookies

Description

A velvety smooth and indulgent chocolate brownie cookie made with simple ingredients. This easy-to-make dessert is perfect for a guilt-free treat, combining the best of brownies and cookies.

Ingredients

Scale

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup semisweet chocolate chips

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In another bowl, mix the melted butter and sugar until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200 kcal
Sugar: 16g
Sodium: 100mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

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