Description
These fudgy brownie cookies combine the rich, dense texture of brownies with the convenient handheld format of cookies, making a perfect treat for chocolate lovers. With a gooey center and slightly crisp edges, they’re easy to make and wonderfully indulgent.
Ingredients
Chocolate Mixture
- 1 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
Wet Ingredients
- 2 large eggs, room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Add-ins
- ½ cup chocolate chunks or additional chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Melt Chocolate and Butter: Combine the semisweet chocolate chips and unsalted butter in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until smooth and fully melted. Allow the mixture to cool slightly to avoid cooking the eggs when combined.
- Mix Wet Ingredients: In a separate mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, and vanilla extract until the mixture becomes thick, glossy, and well combined, which will help create a tender and fudgy texture.
- Combine Wet and Chocolate: Stir the melted chocolate and butter mixture into the wet ingredients until fully incorporated, creating a rich chocolate base for the cookies.
- Whisk Dry Ingredients: In another bowl, sift or whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure they are evenly distributed for consistent flavor and texture.
- Fold Dry into Wet: Gradually add the dry ingredients to the wet chocolate mixture, gently folding until just combined to avoid overmixing, which can toughen the cookies. Then fold in the chocolate chunks or additional chips for added texture and bursts of chocolate.
- Portion Dough: Using a tablespoon, scoop dough portions onto the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges are set but the centers remain soft and fudgy.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes to firm up before transferring them to a wire rack to cool completely. This helps maintain their fudgy texture.
Notes
- For extra fudgy centers, slightly underbake the cookies by checking them at the 10-minute mark and removing them when edges are set but centers are very soft.
- Letting the dough rest for 10 minutes before baking can help develop crackled tops, adding to their classic brownie-cookie appearance.
