Fudgy Chocolate Brownie Cookies Recipe

Introduction

These fudgy chocolate brownie cookies combine the rich, intense flavor of brownies with the delightful chewiness of cookies. Perfect for chocolate lovers craving a soft, decadent treat that’s easy to make at home.

Ingredients

• 1/2 cup unsalted butter
• 1 1/2 cups semisweet chocolate chips
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: Melt the butter and 1 1/2 cups chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Let cool slightly.
3. Step 3: In a large bowl, whisk together the sugar, eggs, and vanilla extract until well combined.
4. Step 4: Stir in the melted chocolate mixture until fully incorporated.
5. Step 5: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently to combine.
6. Step 6: Fold in the optional 1/2 cup chocolate chips for extra chocolatey bites.
7. Step 7: Drop spoonfuls of the dough onto the prepared baking sheets, spacing them apart.
8. Step 8: Bake for 10-12 minutes, until the edges are set but the centers remain soft.
9. Step 9: Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Tips & Variations

• For a richer flavor, use high-quality cocoa powder and semisweet chocolate chips.
• Adding a pinch of espresso powder can deepen the chocolate taste without adding coffee flavor.
• Try mixing in chopped nuts like walnuts or pecans for added texture.
• If you prefer cakier cookies, bake for an additional 2 minutes but watch carefully to prevent drying out.

Storage

Store cooled brownie cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months. To thaw, leave at room temperature or warm briefly in the microwave for a freshly baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of semisweet chocolate chips?

Yes, dark chocolate chips can be used for a slightly more intense chocolate flavor. Adjust sugar slightly if you want a less bitter taste.

How do I know when the cookies are done baking?

The edges should appear set and slightly firm while the centers remain soft and slightly underbaked. This ensures a fudgy texture once cooled.

Fudgy Chocolate Brownie Cookies Recipe

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★★★★★

5 from 125 reviews

These fudgy chocolate brownie cookies combine the rich, decadent flavor of classic brownies with the chewy, soft texture of cookies. Perfectly balanced with melted chocolate and cocoa powder, they offer an indulgent treat that’s easy to make and ideal for chocolate lovers.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter
• 1 1/2 cups semisweet chocolate chips
• 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

• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Melt Chocolate and Butter: In a microwave-safe bowl, melt the unsalted butter and 1 1/2 cups semisweet chocolate chips in 30-second intervals, stirring between each, until the mixture is smooth and fully combined. Allow to cool slightly to avoid curdling the eggs in the next step.
3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined and slightly fluffy to incorporate air for a tender texture.
4. Combine Chocolate Mixture: Gradually stir the melted chocolate and butter mixture into the wet ingredients, ensuring an even blend without cooking the eggs.
5. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
6. Mix Dry into Wet: Slowly add the dry ingredients to the wet chocolate mixture, stirring gently until just combined to avoid overmixing and maintain fudginess.
7. Add Optional Chocolate Chips: Fold in the additional 1/2 cup chocolate chips if using, to enhance the chocolate texture and flavor.
8. Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them adequately to allow for gentle spreading during baking.
9. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft and fudgy. This ensures a chewy texture with a slightly crisp edge.
10. Cool Cookies: Let the cookies cool on the baking sheets for a few minutes to firm up before transferring them to wire racks to cool completely, preventing breakage and ensuring proper texture.

Notes

• For best results, do not overbake. The cookies should look slightly underdone in the center for maximum fudginess.
• You can substitute semisweet chocolate chips with dark or milk chocolate according to your preference.
• Let the melted chocolate mixture cool slightly before mixing with eggs to avoid curdling.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Optional chocolate chips can be omitted for a smoother cookie texture.

Keywords: fudgy chocolate brownie cookies, easy chocolate cookies, rich brownie cookies, chewy chocolate cookies, homemade chocolate cookies