Description
These Chewy Fudgy Brownie Cookies blend the rich, dense texture of brownies with the convenience and fun of cookies. Featuring melted chocolate and cocoa powder, they deliver intense chocolate flavor with a shiny, crackled top and soft centers, perfect for satisfying any chocolate craving.
Ingredients
Scale
Main Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup semisweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Ingredients
- 1/2 cup chocolate chunks or extra chips (for folding in)
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and 1 cup of semisweet chocolate chips together 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 bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is light and fluffy, which should take about 1 to 2 minutes. This step ensures a tender texture.
- Combine Chocolate Mixture: Pour the slightly cooled melted chocolate mixture into the sugar and egg mix. Stir until all ingredients are fully combined and smooth.
- Add Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies.
- Fold in Extra Chocolate: If you choose to use chocolate chunks or extra chips, gently fold them into the batter now for added texture and bursts of melty chocolate.
- Scoop the Dough: Using a cookie scoop or spoon, drop approximately 1.5 tablespoons of dough per cookie onto the lined baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes. Look for shiny, crackled tops; the centers should still look soft, which ensures a chewy, fudgy texture.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This step helps them set without becoming dry.
Notes
- Chilling the dough for 20–30 minutes before baking helps the cookies remain thick and chewy.
- These cookies feature a crackly top reminiscent of brownies and freeze beautifully for later enjoyment.
- Make sure not to overbake to maintain the fudgy, chewy texture.
- Use parchment paper or silicone baking mats for best results and easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
