Description
These fudgy brownie cookies combine the rich, intense flavor of classic brownies with the chewy, satisfying texture of cookies. Perfectly soft in the center and set at the edges, they feature melted semisweet chocolate and extra chips folded in for bursts of chocolate in every bite. Easy to prepare and bake, they make a delightful dessert or snack that’s sure to please any chocolate lover.
Ingredients
Scale
Main Ingredients
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup semisweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Additional Mix-ins
- 1/2 cup additional chocolate chips or chunks for folding in
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Melt Chocolate Mixture: In a microwave-safe bowl, combine the butter and 1 cup of semisweet chocolate chips. Heat in 30-second intervals, stirring between each, until the mixture is smooth and fully melted. Allow it to cool slightly to avoid cooking the eggs in the next steps.
- Create Sugar and Egg Base: In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture becomes light and fluffy, which should take about 2 to 3 minutes.
- Combine Wet Mixtures: Slowly incorporate the cooled melted chocolate and butter mixture into the sugar and egg base, mixing until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure even distribution of leavening and flavor.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix; combine just until incorporated to keep the batter tender.
- Add Chocolate Chips: Stir in the remaining 1/2 cup of chocolate chips or chunks evenly throughout the batter for extra chocolatey pockets.
- Rest the Batter: Let the batter rest at room temperature for 10 to 15 minutes to thicken slightly, which helps the cookies hold their shape better when baking.
- Scoop and Bake: Using a tablespoon, scoop dough portions onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 9 to 11 minutes, or until the edges are firm and set while the centers remain slightly soft for a fudgy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them finish setting without breaking.
Notes
- For an extra gooey center, slightly underbake the cookies by reducing the baking time by 1–2 minutes.
- You can add chopped nuts like walnuts or pecans for added texture and flavor.
- Dark chocolate chips can be substituted for semisweet chips for a richer, more intense chocolate flavor.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
