Fudgy Brownie Cookies

These Fudgy Brownie Cookies combine the rich, gooey goodness of traditional brownies with the handheld convenience of cookies, creating an indulgent treat that evokes comfort and nostalgia.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup all-purpose flour Be sure to spoon and level for accuracy.
½ cup unsweetened cocoa powder Opt for a high-quality cocoa like Ghirardelli.
¾ cup granulated sugar Provides sweetness and chewy texture.
¾ cup brown sugar Dark brown sugar adds extra molasses flavor.
1 pinch salt Enhances the chocolate flavor.

Wet Ingredients

½ cup unsalted butter Bring to room temperature or microwave to soften.
2 large eggs Should also be at room temperature.
1 tsp vanilla extract Use real vanilla extract for best flavor.

Mix-ins

1 cup semi-sweet chocolate chips Guittard or Toll House are reliable options.

Method

Preparation

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, and a pinch of salt until combined.
In another bowl, melt the unsalted butter, let cool slightly, then mix it with the eggs and vanilla extract.
Pour the wet mixture into the dry ingredients and stir gently until just blended, being careful not to overmix.
Fold in the semi-sweet chocolate chips until evenly distributed.
Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheets, leaving some space between them.
Bake for 10-12 minutes until the edges are set but the centers remain slightly soft.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For best results, avoid overmixing to keep cookies soft and chewy. Store cookies in an airtight container for up to a week, or freeze for up to 3 months.