Fudgy Brownie Cookies Recipe
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This recipe for fudgy brownie cookies is a chocolate lover’s dream come true. These delectable treats give you the best of both worlds. You have the fudgy richness of brownies along with the chewy, slightly crisp texture of cookies.
Start these fudgy brownie cookies by whisking together the dry ingredients. You have flour, cocoa powder, baking powder, and salt. Next, you will melt some butter and semi-sweet chocolate chips together in a sauce pan. Then set aside.
Ingredients to make Fudgy Chocolate Brownie Cookies
- ALL-PURPOSE FLOUR
- UNSWEETENED COCOA POWDER
- BAKING POWDER
- SALT
- BUTTER
- SEMI-SWEET CHOCOLATE CHIPS
- BROWN SUGAR
- GRANUALTED SUGAR
- EGGS
- VANILLA
Next you will need to combine some sugar, brown sugar, egg, and vanilla together. I do this in my Kitchen Aid. However, a hand mixer will also work here. Add the melted chocolate in here a bit at a time. You don’t want to end up scrambling the eggs with the heat from the chocolate. Doing this a little at a time will temper the melted chocolate mixture.
Scoop the brownie batter for the chocolate cookies onto a baking tray using a cookie scoop. Just be sure to place them all about 2 inches apart. I scoop up a dozen cookies on my cookie sheet. Bake for 10 minutes at 350 degrees and cool on a wire rack. Baked to perfection, these cookies emerge with crackly tops and soft, gooey centers. You don’t want to overbake or it will loose it’s fudgy center.
Whether enjoyed warm with a glass of milk or shared at special occasions, these treats are a delightful addition to any dessert menu. It’s a quicker way to enjoy brownies.
Frequently Asked Questions
Can I add mix-ins like nuts or chocolate chips to the cookies?
Of course! You can customize the fudgy brownie cookies by adding your favorite mix-ins.
These mix-ins can include chopped nuts, chocolate chips, or even marshmallows. This will create a fun rocky road variation. Just fold them into the cookie dough gently before scooping onto the baking sheet.
How do I achieve a fudgy texture for this cookie recipe?
Remove the cookies from the oven when the edges are set but the centers are still slightly underdone.
Can I make the cookie dough ahead of time and refrigerate it?
Yes, you can prepare the cookie dough ahead of time and refrigerate it for up to 24 hours before baking. Chilling the dough helps intensify the flavors and allows the cookies to hold their shape better during baking. Just let the dough come to room temperature for about 15-20 minutes before scooping and baking.
How should I store the baked cookies?
Store the baked fudgy brownie cookies in an airtight container at room temperature for up to 3-4 days. If you prefer a chewier texture, you can store them in the refrigerator for up to a week.
To store cookies for a longer period, freeze them in a single layer on a baking sheet. Once they are frozen, transfer the cookies to a freezer bag. You can store them in the freezer for up to 3 months.
Can I double or halve the recipe?
Yes, you can easily double or halve the recipe to make more or fewer cookies, depending on your needs. Just adjust the ingredient quantities accordingly and follow the same instructions for mixing and baking. Keep in mind that baking times may vary slightly depending on the size of the batch.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Homemade Fudgy Brownies
- Easy Cherry Chocolate Brownies
- The Best Fudgy Brownies
- S’mores Brownies
Fudgy Brownie Cookies
Real Mom Kitchen
Ingredients
- 1 cup flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup butter
- ¾ cup semi-sweet chocolate chips
- ⅓ cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Lightly spray a cookie sheet with non-stick spray or line parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Add the butter and chocolate chips to a small saucepan. Melt together over medium heat and stir frequently. Set aside.
- In a bowl, using a hand mixer or stand mixer fitted with the paddle attachment, mix together the brown sugar, granulated sugar, eggs, and vanilla extract.
- Using a spatula, or spoon, fold in the melted chocolate a little at a time. Then add in the flour mixture and continue stirring until completely combined.
- Using a medium cookie scoop, place balls of cookie dough onto the prepared cookie sheet about 2 inches apart.
- Bake at 350 degrees for 10 minutes, until the top is set and starts to crack. (Don’t overbake or you will lose the fudgy inside). Allow the cookies to cool for 2 minutes on the sheet and then move to a cooling rack. Makes 18 cookies.
Nutrition
This recipe is adapted from Boulder Locavore.
