Fudgy Brownie Cookies
These Fudgy Brownie Cookies combine the dense chewiness of brownies with the delightful snap of cookies, creating a comforting and indulgent treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Opt for a high-quality brand like King Arthur Flour for the best results.
- ½ cup unsweetened cocoa powder Dark cocoa powder can enhance the chocolate flavor.
- ¾ cup granulated sugar Gives sweetness and contributes to texture.
- ¾ cup brown sugar Adds moisture and a hint of caramel flavor.
- ¼ tsp salt A pinch to enhance flavor.
Wet Ingredients
- ½ cup unsalted butter (room temperature) Ensure it is soft but not melted.
- 2 large eggs (room temperature) Bring them to room temperature for better mixing.
- 1 tsp vanilla extract Pure vanilla extract for the most authentic flavor.
Chocolate Chips
- 1 cup semi-sweet chocolate chips Ghirardelli chips are a great choice for extra fudgy texture.
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 flour, cocoa powder, granulated sugar, brown sugar, and salt until combined.
- In another bowl, melt the unsalted butter. Once melted, add the eggs and vanilla extract, mixing until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just blended.
- Fold in the chocolate chips until evenly incorporated.
- Using a tablespoon or cookie scoop, drop dough balls onto prepared baking sheets.
- Bake for 10 - 12 minutes, watching for set edges and soft centers.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. The dough can be prepared ahead and refrigerated for up to 48 hours.