Craving the rich, decadent flavor of brownies in a convenient cookie form? These Fudgy Brownie Cookies are the ultimate treat! They’re soft, chewy, and packed with intense chocolate flavor that will leave you reaching for more.
Ingredients
- 1 cup (120g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 8 oz (225g) semi-sweet chocolate, melted and cooled
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
Instructions
Step 1: Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 2: Melt the Chocolate
- Place the semi-sweet chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until melted and smooth. Allow it to cool slightly.
Step 3: Cream the Butter and Sugars
- In a large mixing bowl, use a hand or stand mixer to beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine the Ingredients
- Gradually mix the dry ingredients into the wet ingredients, stirring just until combined.
- Fold in the melted chocolate, followed by the chocolate chips, ensuring everything is evenly distributed.
Step 5: Chill the Dough
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to make it easier to handle.
Step 6: Bake the Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers appear slightly underbaked.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for the Perfect Fudgy Brownie Cookies
- Don’t Overbake: To maintain their fudgy texture, remove the cookies from the oven while the centers are still soft.
- Use High-Quality Chocolate: The better the chocolate, the richer the flavor of your cookies.
- Chill the Dough: Chilling prevents the cookies from spreading too much while baking.
- Measure Carefully: Use a kitchen scale for the most accurate measurements, especially for the flour and cocoa powder.
Serving Suggestions
- With Milk: Serve these cookies with a cold glass of milk for the ultimate indulgence.
- Ice Cream Sandwich: Use two cookies to sandwich your favorite ice cream flavor.
- Dipped in Chocolate: Dip half of each cookie in melted chocolate and sprinkle with sea salt or chopped nuts.
Storage Instructions
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
FAQs
Q: Can I use dark chocolate instead of semi-sweet chocolate?
A: Absolutely! Dark chocolate adds a more intense flavor, perfect for chocolate lovers.
Q: Can I make these cookies gluten-free?
A: Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Q: Why are my cookies spreading too much?
A: Ensure the dough is well-chilled and avoid over-mixing the batter.
Q: Can I add nuts to the cookies?
A: Certainly! Chopped walnuts or pecans make a delicious addition.
These Fudgy Brownie Cookies are the perfect hybrid of brownies and cookies, offering the best of both worlds. Whether you’re baking for a crowd or indulging in a personal treat, this recipe is sure to become a favorite in your dessert repertoire!