Fudgy Brownie Cookies
These fudgy brownie cookies combine the rich flavors of brownies with the convenience of cookies, featuring a shiny, crackled top and a soft, dense center.
Ingredients
Main Ingredients
- 1 cup dark or semi-sweet chocolate, chopped or chips
- ¼ cup unsalted butter
- ⅔ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips or chunks (optional) For folding or topping
Instructions
Preparation
- In a heat-safe bowl, melt the chopped chocolate with the butter, stirring until completely smooth and glossy. Let it cool slightly.
- In a large bowl, whisk the eggs with the granulated sugar and brown sugar for 3–5 minutes until the mixture looks lighter and foamy.
- Stir the slightly cooled chocolate-butter mixture into the egg mixture until well combined, then mix in the vanilla.
- Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl. Fold this mixture into the wet ingredients until no dry streaks remain.
- If desired, chill the dough for 20–30 minutes for thicker cookies.
Baking
- Preheat the oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets, spacing them apart.
- If using chocolate chips, either fold them into the dough or press them on top before baking.
- Bake for 10–12 minutes, until edges are set but centers look slightly soft.
Cooling
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Pull cookies when the centers still look soft; they will firm up as they cool. Store in an airtight container at room temperature to maintain their fudgy center.