Description

Indulge in these chewy fudgy brownie cookies that are rich, chocolatey, and perfect for satisfying your sweet tooth. With a delightful combination of chocolate chips and optional nuts, these cookies offer a dense, fudgy texture reminiscent of brownies but in a convenient cookie form. Ideal for chocolate lovers seeking a decadent treat that’s easy to make and share.

Ingredients

Wet Ingredients

1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract

Dry Ingredients

1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt

Add-ins

2 cups semi-sweet chocolate chips
1 cup chopped nuts (optional, walnuts or pecans recommended)

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the dough.
Melt the butter: In a medium saucepan, melt the unsalted butter over low heat until smooth and fully melted. Be careful not to brown it as this can affect the flavor.
Combine sugar and butter: Remove the melted butter from heat and quickly stir in the granulated sugar until the mixture is glossy and well blended.
Add eggs and vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition to fully combine. Then stir in the vanilla extract for flavor.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution of the leavening agents and cocoa.
Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can create tough cookies.
Fold in chocolate chips and nuts: Add the semi-sweet chocolate chips and chopped nuts (if using), folding them evenly into the batter for distribution throughout the cookies.
Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up the dough, which helps control spreading during baking and improves the chewy texture.
Prepare the baking sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Form cookies: Scoop rounded balls of chilled dough and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
Bake the cookies: Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers remain soft, ensuring a fudgy interior.
Cool the cookies: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer to a wire rack to cool completely. This prevents them from breaking and finishes the setting process.

Notes

Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
For longer storage, freeze cookies in a single layer, then transfer to a freezer-safe bag for up to three months—thaw at room temperature before serving.
Serve warm with vanilla ice cream or drizzle with melted chocolate or caramel for an extra indulgent treat.
Do not skip chilling the dough; this is key for achieving the perfect chewy and fudgy texture.
For an extra fudgy result, slightly underbake the cookies and allow them to finish cooking on the baking sheet.