Fudgy Brownie Cookies
Indulge in these irresistible Fudgy Brownie Cookies that combine the dense, chocolatey richness of brownies with the convenience of cookies. Perfect for any occasion, they're quick to make and customizable to your taste.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour For structure and chewiness.
- 1/2 cup unsweetened cocoa powder Choose a high-quality one like Ghirardelli or Hershey’s.
- 3/4 cup granulated sugar Adds sweetness and moisture.
- 3/4 cup brown sugar Gives depth and chewiness.
- 1 pinch salt
Wet Ingredients
- 1/2 cup unsalted butter (room temperature) Use high-quality butter like Kerrygold.
- 2 large eggs (room temperature) Fresh eggs provide better binding and moisture.
- 1 tsp vanilla extract Opt for pure vanilla extract.
Chocolate Chips
- 1 cup semi-sweet chocolate chips Go for brands like Guittard or Nestlé.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, granulated sugar, brown sugar, and a pinch of salt.
- In a separate bowl, melt the butter and stir in the eggs and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients and mix until combined, being careful not to overmix.
- Gently fold in the chocolate chips.
Baking
- Using a tablespoon or cookie scoop, place mounds of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10–12 minutes, until the edges are set but the centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
These cookies can be stored in an airtight container at room temperature for up to one week or frozen for up to three months.