Delight in these fudgy chocolate brownie cookies—a perfect blend of rich, gooey brownie texture with the convenience of a cookie. With a melt-in-your-mouth chocolaty flavor and slightly crisp edges, these cookies are a decadent treat suitable for any occasion.
Total Time:27 minutes
Yield:24 cookies
Ingredients
Main Ingredients
1/2 cup unsalted butter
1 1/2 cups semisweet chocolate chips
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips (optional)
Instructions
Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and allow easy cleanup.
Melt chocolate and butter: In a microwave-safe bowl, melt the butter and 1 1/2 cups semisweet chocolate chips in 30-second intervals, stirring thoroughly between each until smooth and combined. Let the mixture cool slightly to avoid cooking the eggs in the next step.
Mix wet ingredients: In a large bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture is fully combined and slightly frothy.
Combine melted chocolate and wet mixture: Stir the melted chocolate and butter mixture into the sugar and egg mixture until smooth and well incorporated.
Prepare dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of leavening and cocoa.
Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies tender.
Fold in optional chips: Gently fold in the additional 1/2 cup chocolate chips, if using, to add pockets of melted chocolate in the cookies.
Shape cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
Bake: Bake in the preheated oven for 12 minutes, or until the edges are set but the centers remain soft and fudgy.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, helping them set and firm up.
Notes
Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
Do not overbake; pulling the cookies out when centers are still soft ensures a fudgy texture.
For extra richness, use high-quality semisweet or bittersweet chocolate chips.
These cookies keep well in an airtight container at room temperature for up to 4 days.
Optionally, sprinkle a pinch of sea salt on top before baking for a sweet-salty contrast.
