Description
Delight in these fudgy chocolate brownie cookies that combine the rich, dense texture of brownies with the convenient, handheld format of cookies. Made with melted chocolate and butter, cocoa powder, and optionally studded with extra chocolate chips, these cookies are perfect for chocolate lovers seeking a moist, chewy treat with a perfectly set edge.
Ingredients
Scale
Wet Ingredients
- ½ cup (115g) unsalted butter
- 1 cup (175g) semi-sweet chocolate chips
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup (125g) all-purpose flour
- ¼ cup (30g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Optional
- ½ cup (90g) additional semi-sweet chocolate chips for mixing in
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and allow even baking.
- Melt Butter and Chocolate: In a small saucepan over low heat, melt the butter together with 1 cup of semi-sweet chocolate chips, stirring constantly until the mixture is smooth. Remove from heat and let it cool slightly to avoid cooking the eggs when combined.
- Mix Sugars and Eggs: In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Beat until the mixture becomes smooth and creamy, ensuring the sugars begin to dissolve.
- Combine Wet Mixtures: Gradually pour the melted chocolate and butter mixture into the sugar and egg mixture, stirring constantly to blend thoroughly and create a uniform batter.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution of leavening agents and cocoa.
- Incorporate Dry into Wet: Slowly add the dry ingredient mixture to the wet batter, stirring gently just until fully combined. Avoid overmixing to keep the cookies tender.
- Add Extra Chocolate Chips (Optional): Fold in the additional ½ cup of semi-sweet chocolate chips if you want extra bursts of chocolate throughout the cookies.
- Portion Dough: Using a tablespoon or cookie scoop, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the tops are just set and the edges feel firm when touched, indicating a fudgy inside with a slightly crisp exterior.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely, which helps set the texture and prevents breaking.
Notes
- For extra fudginess, slightly underbake the cookies by removing them when edges are firm but centers still look moist.
- Using a cookie scoop ensures evenly sized cookies for uniform baking.
- The optional additional chocolate chips add texture and bursts of chocolate flavor.
- Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Can be served warm with a scoop of vanilla ice cream for an indulgent treat.
