Who doesn’t love the gooey, rich, chocolatey goodness of a brownie? Now imagine that in the form of a cookie – a handheld bite of indulgence! Fudgy Brownie Cookies are the perfect marriage between two dessert classics: brownies and cookies. Whether you’re hosting a party, prepping for the holidays, or just satisfying a chocolate craving, this brownie cookie recipe will be your go-to. These cookies offer the crisp edges of a cookie with the soft, fudgy center of a brownie – a win-win for any dessert lover!
Why You’ll Love This Recipe
- Easy to Make: Minimal prep time and simple ingredients make this a beginner-friendly recipe.
- Rich and Decadent: Every bite bursts with intense chocolate flavor.
- Perfect Texture: A crispy exterior with a soft, gooey center satisfies all cookie lovers.
- Customizable: Add nuts, white chocolate chips, or even a sprinkle of sea salt for a gourmet touch.
- Crowd-Pleaser: Ideal for parties, holidays, or gifting.
Table of Contents
Nutrition Information
Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 45mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg
Ingredients
- 1 cup (175g) semi-sweet chocolate chips
- ⅓ cup (80g) unsalted butter
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
- ¾ cup (95g) all-purpose flour
- ¼ cup (30g) unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- Optional: ½ cup chopped nuts or additional chocolate chips
Ingredients and Substitutions
- Chocolate Chips: Use semi-sweet for balanced sweetness, but dark chocolate works well for a more intense flavor.
- Cocoa Powder: Unsweetened cocoa is essential. Dutch-processed cocoa can be substituted for a deeper color and flavor.
- Flour: All-purpose flour is standard, but gluten-free flour blends can be used for a gluten-free version.
- Butter: Unsalted is recommended. If you’re using salted butter, decrease the amount of additional salt in the recipe to avoid over-seasoning.
- Ensure eggs are at room temperature to simplify the mixing process.
- Optional Add-Ins: Chopped nuts, white chocolate chips, or dried fruit can enhance texture and flavor.
How to Make Fudgy Brownie Cookies (Step-by-Step)
- Prepare the Chocolate Base: Melt the chocolate chips and butter together until smooth and creamy. This forms the base of your brownie-like flavor.
- Mix the Wet Ingredients: Whisk the sugars, eggs, and vanilla until light and fluffy. This step guarantees the cookies will have a soft and tender texture.
- Combine Wet and Dry Ingredients: Sift the dry ingredients to avoid lumps, then gently fold them into the wet mixture.
- Portion the Dough: Use a cookie scoop for uniform sizes. This helps the cookies bake evenly.
- Bake to Perfection: Watch the cookies closely and remove them when the edges are set but the centers are still soft.
Expert Tips for Success
- Use Quality Ingredients: The better the chocolate, the richer the flavor.
- Don’t Overbake: The key to fudgy cookies is slightly underbaking them.
- Chill the Dough: If the dough is too soft, refrigerate for 15-20 minutes before baking.
- Measure Precisely: Baking is a science, so use a kitchen scale for accuracy.
- Test for Doneness: The crinkly tops are a good indicator that the cookies are ready.
Variations and Customizations
- Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking flour.
- Double Chocolate: Add white chocolate chips for a contrast in color and flavor.
- Sea Salt Finish: Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty twist.
- Holiday Flair: Mix in crushed peppermint candies or festive sprinkles for seasonal cookies.
Storage and Reheating Instructions
- Storing: Place cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the dough or baked cookies for up to 3 months. For dough, scoop portions onto a tray, freeze, and then store in a freezer bag.
- Reheating: Warm cookies in the microwave for 10-15 seconds to bring back their gooey texture.
Serving Suggestions
- Serve with a glass of cold milk or a scoop of vanilla ice cream for a classic pairing.
- Use them to make ice cream sandwiches for an indulgent treat.
- Pair with a hot cup of coffee or cocoa for a cozy dessert experience.
Frequently Asked Questions (FAQs)
Q: Can I make these cookies without eggs?
A: Yes, you can substitute eggs with a flaxseed or chia seed mixture (1 tablespoon of seeds + 3 tablespoons of water per egg).
Q: What makes these cookies fudgy?
A: The melted chocolate and proper baking technique ensure a soft, gooey center.
Q: Can I use dark chocolate instead of semi-sweet?
A: Absolutely! Dark chocolate brings a deeper, less sweet flavor to the dish.
Q: How do I prevent the cookies from spreading too much?
A: Chilling the dough before baking helps maintain its shape.
Related Recipes
- Classic Chocolate Brownies: For those who love pure brownie goodness.
- Chocolate Chip Cookies: A timeless favorite with gooey chocolate chunks.
- Double Chocolate Muffins: Perfect for breakfast or dessert.
- Peanut Butter Chocolate Cookies: A sweet and salty delight.
Conclusion
Rich and decadent, Fudgy Brownie Cookies are the ultimate chocolate lover’s delight. Combining the best of both worlds – the rich decadence of brownies and the convenience of cookies – they’re a must-try for any occasion. With simple ingredients and easy steps, you’ll have a batch ready in no time. So, grab your apron and whip up these irresistible cookies today. Your taste buds will thank you!
Brownie Cookies
Ingredients
- 1 cup (175g) semi-sweet chocolate chips
- ⅓ cup (80g) unsalted butter
- ¼ cup (50g) brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
- ¾ cup (95g) all-purpose flour
- ¼ cup (30g) unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup chopped nuts or additional chocolate chips Optional
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a microwave-safe bowl, melt the chocolate chips and butter in 20-second intervals, stirring after each until smooth. Set aside to cool slightly.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy.
- Gradually mix the melted chocolate into the sugar mixture until well combined.
- Sift together the flour, cocoa powder, baking powder, and salt. Fold these dry ingredients into the wet mixture until just combined. Do not overmix.
- Optional: Stir in chopped nuts or extra chocolate chips for added texture.
- Scoop tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set, and the tops have a crinkle effect. The centers should remain slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra fudginess, underbake slightly and let the cookies set as they cool.
- Store in an airtight container at room temperature for up to 5 days.
Best Fudgy Brownies: A Decadent Treat for Every Chocolate Lover