why make this recipe
Fudgy Brownie Cookies are a delightful treat that combines the best of both worlds: rich brownies and chewy cookies. They offer the deep chocolate flavor of brownies in a portable cookie form, making them perfect for any occasion. Whether you want to indulge yourself or impress friends and family, these cookies are sure to satisfy any chocolate lover’s cravings.
how to make Fudgy Brownie Cookies
Ingredients:
- 1 cup (170 g) dark or semi-sweet chocolate, chopped or chips
- ¼ cup (56 g) unsalted butter
- ⅔ cup (130 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (40 g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (85 g) chocolate chips or chunks (optional, for folding or topping)
Directions:
Step 1: Melt Chocolate & Butter
In a heat-safe bowl, melt chopped chocolate and butter together. Stir until smooth. Let cool slightly.
Step 2: Beat Eggs & Sugars
In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until light and frothy (about 3–5 minutes). This step helps form that iconic brownie-like top.
Step 3: Combine Wet Ingredients
Stir the slightly cooled chocolate-butter mixture into the egg mixture. Add vanilla extract and mix until just combined.
Step 4: Add Dry Ingredients
In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold into the wet mixture until just combined. Avoid overmixing.
Step 5: (Optional) Chill the Dough
If you prefer thicker cookies, chill the dough for 20–30 minutes.
Step 6: Scoop & Bake
Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets, spacing evenly. Add chocolate chips or chunks on top if desired.
Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
Step 7: Cool & Serve
Let cookies rest on the tray for a few minutes before transferring to a wire rack to cool completely.
how to serve Fudgy Brownie Cookies
These cookies are best served warm with a glass of milk, coffee, or your favorite beverage. You can enjoy them as is, or top them with whipped cream or ice cream for an extra treat. They are perfect for snacks, dessert, or special occasions.
how to store Fudgy Brownie Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can also freeze them. Just make sure they are fully cooled before wrapping them tightly in plastic wrap or placing them in a freezer-safe container.
tips to make Fudgy Brownie Cookies
- Make sure you use high-quality chocolate for the best flavor.
- Don’t overmix the batter; folding in the dry ingredients gently will keep your cookies chewy.
- Adjust baking time based on your oven. Check them a minute or two early for the best texture.
variation (if any)
You can add different mix-ins to customize your Fudgy Brownie Cookies. Consider adding nuts like walnuts or pecans for some crunch, or try adding a pinch of sea salt on top for a sweet and salty combination.
FAQs
1. Can I use cocoa powder instead of chocolate?
Yes, you can use unsweetened cocoa powder, but the cookies may not be as rich. It’s best to use chocolate along with cocoa powder for a deep flavor.
2. Can I double the recipe?
Absolutely! Just double all the ingredients and ensure you have enough baking sheets for baking.
3. Can I add other flavors to the cookies?
Yes! You can add a teaspoon of espresso powder for a mocha flavor or some mint extract for a refreshing twist.
Fudgy Brownie Cookies
Ingredients
Cookie Base
- 1 cup dark or semi-sweet chocolate, chopped or chips Use high-quality chocolate for the best flavor.
- ¼ cup unsalted butter
- ⅔ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- ⅓ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Add-ins (optional)
- ½ cup chocolate chips or chunks For folding or topping.
Instructions
Preparation
- In a heat-safe bowl, melt chopped chocolate and butter together. Stir until smooth. Let cool slightly.
- In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until light and frothy (about 3–5 minutes).
- Stir the slightly cooled chocolate-butter mixture into the egg mixture. Add vanilla extract and mix until just combined.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gently fold into the wet mixture until just combined.
- If you prefer thicker cookies, chill the dough for 20–30 minutes.
Baking
- Preheat oven to 350°F (175°C).
- Scoop dough onto parchment-lined baking sheets, spacing evenly. Add chocolate chips or chunks on top if desired.
- Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
Cooling
- Let cookies rest on the tray for a few minutes before transferring to a wire rack to cool completely.