Fudgy Chocolate Brownie Cookies Recipe
These Fudgy Chocolate Brownie Cookies combine the rich, dense texture of a classic brownie with the convenient, hand-held form of a cookie. Loaded with semisweet chocolate chips and a deep cocoa flavor, these cookies bake to a soft, fudgy center with slightly crisp edges—perfect for chocolate lovers craving an indulgent yet easy-to-make treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cups semisweet chocolate chips
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Optional
- 1/2 cup chocolate chips (optional, for folding in)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Melt Butter and Chocolate: Place the butter and 1 1/2 cups of semisweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until the mixture is completely smooth. Set aside to cool slightly, so it doesn’t cook the eggs when combined.
- Combine Sugar, Eggs, and Vanilla: In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture is well combined and slightly thickened.
- Incorporate Chocolate Mixture: Pour the cooled melted chocolate and butter mixture into the sugar-egg mixture and stir until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agent and cocoa.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a fudgy texture.
- Fold in Additional Chocolate Chips (Optional): If desired, fold 1/2 cup of chocolate chips into the cookie dough for extra bursts of chocolate in the finished cookies.
- Portion the Dough: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them evenly to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges appear set but the centers remain soft and fudgy, which ensures that signature brownie texture inside the cookie.
- Cool the Cookies: Let the cookies cool on the baking sheets for about 5 minutes to firm up, then transfer them to wire racks to cool completely before serving or storing.
Notes
- For a richer flavor, use high-quality cocoa powder and chocolate chips.
- Do not overbake, as brownies cookies are best enjoyed soft and fudgy inside.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If the dough is too soft to handle, refrigerate for 30 minutes before baking to reduce spreading.
- Adding the optional chocolate chips enhances texture and chocolate intensity but can be omitted if preferred.
Keywords: Fudgy chocolate brownie cookies, chocolate cookies, soft brownie cookies, easy chocolate cookie recipe, homemade brownie cookies
