If you’re searching for that perfect bite that combines the intense richness of a brownie with the delightful chew of a cookie, your quest ends here with our Fudgy Chocolate Brownie Cookies. This recipe delivers an incredibly satisfying dessert that’s surprisingly simple to whip up, making it ideal for satisfying any craving.
Key Ingredients for Fudgy Chocolate Brownie Cookies
- 1 cup (2 sticks or 227g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder (natural or Dutch-processed)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (177g) semi-sweet chocolate chips (plus more for pressing on top if desired)
How to Make Fudgy Chocolate Brownie Cookies
Get ready to experience pure chocolate bliss with these easy-to-make Fudgy Chocolate Brownie Cookies. In just about 10 minutes of prep and 15-18 minutes of baking, you’ll have cookies that boast an unbelievably rich, fudgy center and a delightfully chewy edge, all with minimal fuss. These cookies are so satisfying, you’ll wonder why you ever bought store-bought!
Step-by-Step Instructions
- Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup. This step is crucial for allowing the cookies to bake evenly and lift off the sheet cleanly.
- Melt the Butter: In a large mixing bowl, melt the unsalted butter. You can do this in the microwave in 30-second increments, stirring in between, or on the stovetop in a small saucepan over low heat. Ensure the butter is fully melted but not browned.
- Combine Wet Ingredients: To the melted butter, add the granulated sugar. Whisk vigorously until the mixture is smooth and well combined. Then, crack in the two large eggs, one at a time, whisking thoroughly after each addition to ensure they are fully incorporated. Stir in the pure vanilla extract for that classic warm flavor note.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisking these dry ingredients together ensures they are evenly distributed, which helps prevent pockets of dry flour or baking powder in your finished cookies.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Mix on low speed or with a rubber spatula until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour, leading to tougher cookies.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using your rubber spatula. Reserve a small handful of chocolate chips if you’d like to press extra ones onto the tops of the dough balls before baking for an even more indulgent look and taste.
- Scoop the Dough: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size or simply use two spoons.
- Press and Bake: If desired, press a few extra chocolate chips onto the tops of each cookie dough ball. Bake for 12-15 minutes, or until the edges are set and the centers look slightly underbaked (they will continue to cook as they cool). For a chewier cookie, err on the side of underbaking; for a slightly firmer brownie-like texture, bake a minute or two longer.
- Cooling: Let the Fudgy Chocolate Brownie Cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up and prevents them from breaking apart.
Why You’ll Love This Fudgy Chocolate Brownie Cookies
Prepare yourself for a dessert revelation with these Fudgy Chocolate Brownie Cookies. Their star feature is that unparalleled texture – a wonderfully chewy exterior giving way to an incredibly moist, fudgy interior that tastes exactly like your favorite brownie, all in a portable cookie form! The cost-saving benefit of whipping up this batch at home is significant, offering a gourmet-level treat for a fraction of the price you’d pay at a bakery. Plus, the generous amount of chocolate chips delivers bursts of molten chocolate with every bite, elevating them beyond a simple chocolate chip cookie into a true indulgence.
These cookies are a dream for any chocolate lover, perfectly capturing the essence of a rich brownie with the convenient chewiness of a cookie, making them an ideal alternative to your usual chocolate chip bake. Don’t miss out on this delightful experience; gather your ingredients and give these Fudgy Chocolate Brownie Cookies a try today – your taste buds will thank you!
Storing and Reheating Tips
To keep your Fudgy Chocolate Brownie Cookies tasting their best, store them in an airtight container at room temperature for up to 3-4 days. They tend to stay wonderfully fudgy for several days. If you find they are getting a bit too crisp, you can place a slice of bread in the container with the cookies to help reintroduce moisture. For longer storage, you can freeze unfroked cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 2-3 months. To reheat from frozen, place cookies on a baking sheet and warm in a 300°F (150°C) oven for 5-8 minutes, or until warmed through.
Final Thoughts
These Fudgy Chocolate Brownie Cookies are the ultimate treat for anyone who can’t decide between a brownie and a cookie! They’re incredibly easy to make and deliver an unparalleled fudgy, chewy, chocolatety experience. Give them a try – we promise you won’t be disappointed!
Fudgy Chocolate Brownie Cookies
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup. This step is crucial for allowing the cookies to bake evenly and lift off the sheet cleanly.
- In a large mixing bowl, melt the unsalted butter. You can do this in the microwave in 30-second increments, stirring in between, or on the stovetop in a small saucepan over low heat. Ensure the butter is fully melted but not browned.1 cup unsalted butter
- To the melted butter, add the granulated sugar. Whisk vigorously until the mixture is smooth and well combined. Then, crack in the two large eggs, one at a time, whisking thoroughly after each addition to ensure they are fully incorporated. Stir in the pure vanilla extract for that classic warm flavor note.1 cup unsalted butter, 2 cups granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisking these dry ingredients together ensures they are evenly distributed, which helps prevent pockets of dry flour or baking powder in your finished cookies.1 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Mix on low speed or with a rubber spatula until just combined. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour, leading to tougher cookies.
- Gently fold in the semi-sweet chocolate chips using your rubber spatula. Reserve a small handful of chocolate chips if you’d like to press extra ones onto the tops of the dough balls before baking for an even more indulgent look and taste.1 cup semi-sweet chocolate chips
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size or simply use two spoons.
- If desired, press a few extra chocolate chips onto the tops of each cookie dough ball. Bake for 12-15 minutes, or until the edges are set and the centers look slightly underbaked (they will continue to cook as they cool). For a chewier cookie, err on the side of underbaking; for a slightly firmer brownie-like texture, bake a minute or two longer.1 cup semi-sweet chocolate chips
- Let the Fudgy Chocolate Brownie Cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up and prevents them from breaking apart.