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A plate of brownie chocolate chip cookies drizzled with melted chocolate.

Chocolate Chip Brownie Cookies

Maureen Reynolds
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Prep Time 15 minutes
Cook Time 13 minutes
Course Cookies, Squares And Bars
Cuisine American
Servings 28 cookies

Equipment

  • 2 cookie sheets
  • stand mixer or hand mixer/mixing bowl
  • measuring cups
  • sifter or balloon whisk

Ingredients
  

  • 2 cups all purpose flour spooned in and levelled
  • ⅔ cup cocoa powder sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup butter, room temperature
  • 1 ½ cups sugar
  • 2 large eggs
  • ⅔ cup sour cream or greek yogurt
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups milk chocolate chips divided
  • ¾ cups walnuts optional

Instructions

  • Preheat oven to 350℉. Line cookie sheets with parchment paper or non-stick baking mat.
  • Sift into a large bowl flour, cocoa powder, baking powder, salt and baking soda until well blended. Sift again as needed to fully blend. (Or, using a ballon whisk, whisk until well blended.) Set aside.
  • In a stand mixer or using a hand mixer and mixing bowl, beat butter on medium speed until light and creamy, about 2 minutes. With mixer on low, add sugar slowly, increase speed to medium and beat for 1 more minute. Add eggs, one at a time, beating after each addition. Continue beating for 1 minute.
  • Add sour cream and vanilla extra, and mix on low just until combined.
  • Add flour/cocoa mixture in two additions, beating on low speed ust until blended. Do not over mix. Fold in 1 ½ cups chocolate chips and walnuts if using.
  • Using a medium ice cream scoop, scoop dough onto prepared cookie sheets, 6 portions per sheet, leaving 2 to 3 inches apart to allow for spread. Bake at 350℉ for 12-14 minutes, until cookies are set. You want them slightly underbaked. In my oven, 14 minutes in the sweet spot.
  • Remove from oven and allow to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
  • Melt remaining 1 cup chocolate chips over double boiler and drizzle over cooled cookies. Allow chocolate to set before storing.

Notes

Store cookies in an airtight container at room temperature for up to 3 days, or freeze without chocolate drizzle.  Defrost at room temperature and then drizzle with melted chocolate chips.
 
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https://www.redcottagechronicles.com/recipe/chocolate-chip-brownie-cookies/