These Fudgy Chocolate Brownie Cookies combine the rich, chewy texture of brownies with the convenience of a cookie. Perfect for chocoholics, they’re an indulgent treat that’s easy to whip up for any occasion.
Why You’ll Love This Recipe?
- Ultimate Chocolate Fix: These cookies are loaded with chocolate flavor, satisfying even the most intense cravings.
- Brownie Meets Cookie: They’re crispy on the edges, gooey in the center, and perfectly portable.
- Simple Ingredients: Made with pantry staples, you can prepare them anytime.
Ingredients
Here are a few key ingredients for these cookies. The full list is in the recipe card below!
- Unsweetened Cocoa Powder: Gives these cookies their deep, rich chocolate flavor.
- Semi-Sweet Chocolate Chips: Melts into the batter, creating that fudgy texture we adore.
- Brown Sugar: Adds moisture and enhances the chewiness.
Directions
- Melt Chocolate: Start by melting chocolate chips until smooth and glossy. Let them cool slightly.
- Whisk Dry Ingredients: Combine flour, cocoa powder, baking powder, and salt in a bowl.
- Prepare Wet Mixture: Beat eggs and sugar together until thick and pale, then mix in vanilla and melted chocolate.
- Combine: Gently fold the dry ingredients into the wet mixture until just combined.
- Bake: Scoop dough onto a baking sheet and bake until the cookies have crackly tops and set edges. Let cool on a wire rack.
Expert Tips and Tricks
- Don’t Overmix: Overmixing can lead to tough cookies. Fold ingredients gently.
- Chill the Dough: If your dough feels too soft, chilling it for 20 minutes helps.
- Measure Flour Correctly: Use a spoon to fluff the flour before scooping it into your measuring cup for accurate measurements.
Recipe Variations and Possible Substitutions
- Add Nuts: Fold in chopped walnuts or pecans for extra texture.
- Switch Chocolate: Use dark chocolate chips or white chocolate chunks for variety.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Serving and Pairing Suggestions
These cookies are fantastic with a tall glass of cold milk or a scoop of vanilla ice cream. For a cozy treat, pair them with a mug of hot cocoa or coffee.
Storage and Reheating Tips
- Room Temperature: Store cookies in an airtight container for up to 4 days.
- Freezer: Freeze baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature.
- Reheat: Warm cookies in the microwave for 10–15 seconds to bring back their fudgy texture.
FAQs
- Why are my cookies spreading too much?
Soft dough causes excessive spreading. Chill the dough before baking. - Can I freeze the dough instead of the baked cookies?
Absolutely! Portion the dough into scoops, freeze on a tray, then store in a bag for up to 3 months. - What makes these cookies fudgy?
The melted chocolate and the balance of wet to dry ingredients create a fudgy texture. - Can I make these without chocolate chips?
Yes, but the cookies may lose some of their signature gooeyness.
Conclusion
Fudgy Chocolate Brownie Cookies are the ultimate treat for chocolate lovers. With their irresistible texture and flavor, they’re sure to become a staple in your dessert rotation. Bake a batch today and enjoy these brownie-inspired delights!
Print
Fudgy Chocolate Brownie Cookies
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These fudgy chocolate brownie cookies are the perfect combination of two dessert favorites: brownies and cookies. They boast a rich, chocolatey flavor, chewy texture, and crinkly tops that make them irresistible. Perfect for chocolate lovers and easy to whip up for any occasion!
Ingredients
Units
Scale
- 1 cup (175g) semi-sweet chocolate chips
- 2 tablespoons (28g) unsalted butter
- 2 large eggs, room temperature
- 2/3 cup (135g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons (14g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Melt the chocolate:
In a microwave-safe bowl, combine the chocolate chips and butter. Heat in 20-second intervals, stirring after each, until smooth. Let it cool slightly. - Whisk the eggs and sugar:
In a large bowl, whisk the eggs and granulated sugar until thick and pale (about 2–3 minutes). Add vanilla extract and the slightly cooled chocolate mixture, stirring until fully combined. - Mix the dry ingredients:
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. - Chill the dough:
Cover the dough and refrigerate for 30 minutes to 1 hour, or until firm enough to scoop. - Preheat and prepare:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. - Shape and bake:
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8–10 minutes, or until the tops are cracked and shiny but the centers are still soft. - Cool and enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra indulgent touch, sprinkle a pinch of sea salt on top of the cookies before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 9g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg