Fudgy brownie cookies are a delightful treat that combine the rich, chocolatey goodness of brownies with the chewy texture of cookies. Here’s a simple recipe to make them:
Ingredients:
- 1/2 cup (115g) unsalted butter
- 8 oz (225g) semisweet or dark chocolate, chopped
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (175g) chocolate chips (optional, for added texture)
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a microwave-safe bowl, melt the butter and chopped chocolate together in short bursts, stirring in between, until smooth. Alternatively, you can melt them together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Allow the mixture to cool slightly.
- In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Pour the melted chocolate mixture into the egg mixture and whisk until smooth and well combined.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- If desired, fold in the chocolate chips until evenly distributed throughout the batter.
- Using a spoon or cookie scoop, drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly undercooked. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your fudgy brownie cookies with a glass of milk or a scoop of ice cream!
These cookies are best enjoyed the day they are baked, but you can store them in an airtight container at room temperature for up to 3 days.
