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Fudgey Chocolate Brownie Cookies

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Fudgey Chocolate Brownie Cookies

Are you ready to indulge in a heavenly treat that combines the rich flavors of chocolate brownies and the delightful texture of cookies? Look no further than these Fudgey Chocolate Brownie Cookies! With their crackly tops and gooey centers, these cookies are sure to become your new favorite sweet indulgence. In just 25 minutes, you can whip up a batch of 12 irresistible cookies that will have everyone begging for the recipe. Get ready to impress your friends and family with this decadent dessert that’s as easy to make as it is delicious!

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies

Ingredients

  1. 1/2 cup unsalted butter
  2. 1 cup semi-sweet chocolate chips
  3. 1 cup granulated sugar
  4. 2 large eggs
  5. 1 teaspoon vanilla extract
  6. 1/2 cup all-purpose flour
  7. 1/4 cup unsweetened cocoa powder
  8. 1/4 teaspoon salt
  9. 1/2 cup chocolate chunks for mixing in

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. In a medium microwave-safe bowl, melt the unsalted butter and 1 cup of semi-sweet chocolate chips together. Heat in 30-second intervals, stirring between each interval, until smooth and completely melted. Allow the mixture to cool slightly for 5 minutes.
  3. In a large mixing bowl, whisk together granulated sugar, eggs, and vanilla extract until well combined and slightly frothy.
  4. Gradually pour the melted chocolate and butter mixture into the egg mixture, stirring constantly to prevent the eggs from scrambling.
  5. Sift together the all-purpose flour, unsweetened cocoa powder, and salt directly into the wet ingredients. Gently fold the dry ingredients into the chocolate mixture until just combined. Do not overmix.
  6. Fold in the additional 1/2 cup of chocolate chunks, distributing them evenly throughout the batter.
  7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 9-11 minutes. The cookies should have a crackly top and slightly soft center. They will continue to set as they cool.
  9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Store in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days.

Tips

  1. Melt with Care: When melting the butter and chocolate chips, do it in 30-second intervals to avoid burning. Stir well between intervals for a smooth consistency.
  2. Room Temperature Eggs: Using eggs that are at room temperature will help them incorporate better into the batter, resulting in a smoother texture.
  3. Don’t Overmix: When folding in the dry ingredients, mix just until combined. Overmixing can lead to tough cookies rather than the soft, fudgey texture we’re aiming for.
  4. Perfect Baking Time: Keep an eye on your cookies while they bake. They should have a crackly top and a slightly soft center. They will continue to firm up as they cool, so don’t worry if they seem a bit underbaked.
  5. Storage Secrets: For the best texture, consume your cookies within 2-3 days. Store them in an airtight container at room temperature to keep them fresh and delicious.

Nutrition Facts

Calories: 250kcal

Carbohydrates: 30g

Protein: 3g

Fat: 14g

Saturated Fat: 8g

Cholesterol: 45mg

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