Fudgy Chocolate Brownie Cookies Recipe
These fudgy chocolate brownie cookies combine the rich, intense flavor of chocolate brownies with the convenience and texture of cookies, offering a delightful treat with a soft center and slightly crisp edges.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Mixture
- 1/2 cup unsalted butter
- 1 1/2 cups semisweet chocolate chips
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Optional Mix-ins
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the butter and 1 1/2 cups semisweet chocolate chips in 30-second intervals, stirring between each until smooth, then let the mixture cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined.
- Combine Wet and Chocolate Mixture: Stir the melted chocolate and butter mixture into the wet ingredients until fully incorporated.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly mixed.
- Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to form the cookie dough.
- Add Optional Chocolate Chips: Fold in the additional 1/2 cup chocolate chips if using, for extra chocolaty texture.
- Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them appropriately to allow spreading.
- Bake: Bake for 12 minutes or until the edges are set and slightly crisp but the centers remain soft and fudgy.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- For extra gooey cookies, avoid overbaking; remove just as soon as edges are set.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips according to preference.
- Use parchment paper or silicone baking mats for easy cookie removal and clean-up.
- If you prefer a more intense chocolate flavor, increase cocoa powder to 1/3 cup.
- Store cookies in an airtight container at room temperature for up to 4 days.
