Why Make This Recipe
Fudgy Brownie Cookies bring together the best of both worlds: the rich texture of brownies and the convenience of cookies. These delicious treats are packed with chocolatey goodness and are perfect for any occasion. Whether you need a sweet treat for a gathering or just want to satisfy your chocolate cravings, these cookies come together quickly and easily.
How to Make Fudgy Brownie Cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¾ cup brown sugar
- ½ cup unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, and a pinch of salt.
- In another bowl, melt the butter and mix it with eggs and vanilla until well combined.
- Pour the wet mixture into the dry ingredients and stir until just blended; avoid overmixing.
- Fold in chocolate chips until evenly distributed.
- Scoop tablespoon-sized balls onto prepared baking sheets and bake for 10-12 minutes until the edges are set but the centers remain soft.
How to Serve Fudgy Brownie Cookies
These cookies are best served warm and gooey. You can enjoy them plain or add a scoop of ice cream on top for an extra treat. They also pair perfectly with a glass of milk or a cup of coffee.
How to Store Fudgy Brownie Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to 5 days. For longer storage, you can freeze the cookies in a freezer-safe bag for up to 3 months.
Tips to Make Fudgy Brownie Cookies
- Make sure your butter is melted but not too hot when mixing with other ingredients to avoid cooking the eggs.
- Avoid overmixing the dough to keep your cookies nice and fudgy.
- Feel free to add nuts or swap in different types of chocolate chips for more variety!
Variation
If you want to add some flavor, try incorporating a teaspoon of espresso powder or a sprinkle of sea salt on top before baking. You can also mix in some chopped nuts for extra crunch.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may affect the texture slightly.
2. How do I know when the cookies are done?
Look for set edges with a slightly soft center. They will continue to firm up as they cool.
3. Can I double the recipe?
Absolutely! Just make sure you have enough baking sheets and allow extra baking time if needed.
Fudgy Brownie Cookies
Equipment
- Baking sheet
- Parchment paper
- Medium bowl
- Large bowl
- Whisk
- Electric mixer (optional)
- Wire rack
Ingredients
Dry Ingredients
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
Making the Dough
- In a large bowl, melt the butter, then whisk in the granulated sugar and brown sugar until smooth.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them evenly.
- Bake for 9-11 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.