These Fudgy Chocolate Brownie Cookies are the best of both worlds—combining the chewy, fudgy texture of a brownie with the convenience of a cookie. With a rich chocolate flavor and a crackly top, these cookies are perfect for any chocolate lover. Enjoy them with a glass of milk or as a treat anytime!
Ingredients:
- For the Cookies:
- 1 cup semi-sweet chocolate chips
- 1/4 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup additional chocolate chips (optional, for extra fudginess)
Step-by-Step Instructions:
- Melt the Chocolate and Butter:
In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly. - Beat the Eggs and Sugar:
In a large bowl, beat the granulated sugar and eggs together until light and creamy, about 2-3 minutes. Stir in the vanilla extract. - Combine the Chocolate and Egg Mixture:
Slowly add the melted chocolate mixture into the egg and sugar mixture, stirring until fully combined. - Prepare the Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the chocolate mixture, being careful not to overmix. - Fold in Chocolate Chips (Optional):
If you want extra fudgy cookies, fold in the additional 1/2 cup of chocolate chips at this stage. - Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes. This will help the cookies hold their shape while baking. - Bake the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Drop spoonfuls of cookie dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the tops are shiny and cracked but the centers are still soft. - Cool and Serve:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Additional Tips (Serving & Storage):
- Serving: These cookies are best enjoyed warm with a gooey center. Pair them with a glass of milk or a scoop of vanilla ice cream for a decadent treat.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to 4 days. You can also freeze the cookie dough for later use.
FAQs About Fudgy Chocolate Brownie Cookies:
- Can I use dark chocolate instead of semi-sweet?
Yes, you can substitute dark chocolate for a more intense chocolate flavor. Just note that the cookies may be slightly less sweet. - Do I have to chill the dough?
Chilling the dough helps the cookies keep their shape and prevents them from spreading too much in the oven. It’s highly recommended for the best texture. - Can I add other mix-ins?
Absolutely! You can add nuts, like walnuts or pecans, or even peanut butter chips for extra flavor and texture. - How do I know when the cookies are done?
The cookies are done when the tops are cracked and shiny but the centers are still slightly soft. They will continue to set as they cool. - Can I make these gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Conclusion: These Fudgy Chocolate Brownie Cookies are rich, chewy, and packed with chocolate flavor. They’re a must-try for any chocolate lover and make the perfect indulgent treat for any occasion. Bake a batch and enjoy their irresistible texture and flavor!