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.
Notes
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.
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!
