Ingredients for Brownie Drop Cookies
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups semi-sweet chocolate chips
- light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- ½ cup chopped walnuts
- nonstick cooking spray
- 1 ½ cups granulated sugar
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How to Make Brownie Drop Cookies
- Preheat oven to 350°F (175°C).
- Line a baking sheet with foil and lightly grease with nonstick cooking spray.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, and 1 teaspoon baking powder until thoroughly combined.
- In a medium saucepan over low heat, melt 1 cup (2 sticks) unsalted butter and 1 cup semi-sweet chocolate chips, stirring frequently until smooth.
- Remove from heat.
- Whisk in 1 ½ cups granulated sugar, then 2 large eggs and 1 teaspoon vanilla extract until well blended.
- Gently scrape the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Stir in ½ cup semi-sweet chocolate chips, 1 cup white chocolate chips, and ½ cup chopped nuts (walnuts, pecans, or your favorite).
- Let the batter rest for 5-10 minutes.
- Drop rounded ¼ cupfuls of batter onto the prepared baking sheet, leaving 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are set and the centers are slightly gooey. (Baking time may vary depending on your oven).
- Let the cookies cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
464g
Fat
196g
Carbs
49g