Description
These Fudgy Brownie Cookies combine the rich, chocolatey taste of brownies with the delightful chewiness of cookies. Melted butter and chocolate create a luscious base, enhanced by a blend of sugars and cocoa powder, making each bite irresistibly soft and fudgy with a slightly crisp edge. Perfect for chocolate lovers craving a quick, easy dessert, these cookies bake up beautifully in just 10 minutes.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup semisweet chocolate chips (for melting)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1/2 cup additional chocolate chips or chunks (for folding in)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and allow even baking.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and 1 cup of semisweet chocolate chips in 30-second intervals, stirring in between until smooth. Allow the mixture to cool slightly to avoid cooking the eggs in the next step.
- Mix Sugars and Eggs: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the batter becomes light and fluffy, about 2 to 3 minutes, incorporating air for a tender texture.
- Combine Wet Ingredients: Slowly pour the melted chocolate and butter mixture into the egg mixture, stirring gently to combine all wet ingredients into a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the rising agent and cocoa.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet batter until just combined to prevent overmixing, which can make cookies tough. Stir in the remaining 1/2 cup chocolate chips or chunks for added texture and bursts of chocolate.
- Rest the Batter: Let the cookie batter rest for 10 to 15 minutes to thicken and develop flavors, helping the cookies maintain their fudgy texture.
- Scoop and Bake: Using a tablespoon, scoop portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow the cookies to spread evenly. Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers look slightly soft for a fudgy bite.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes; this helps them set further. Then transfer to a wire rack to cool completely for best texture and flavor.
Notes
- For an extra gooey center, slightly underbake the cookies by reducing baking time by 1-2 minutes.
- You can add chopped nuts like walnuts or pecans for added crunch and flavor.
- Use dark chocolate chips instead of semisweet for a richer chocolate flavor.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
