Fudgy Brownie Cookies
Deliciously rich and chocolatey Fudgy Brownie Cookies that combine the chewy texture of brownies with the convenience of cookies, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- ¾ cup brown sugar
- pinch salt To enhance flavor.
Wet Ingredients
- ½ cup unsalted butter Can substitute with coconut oil for a dairy-free version.
- 2 large eggs Can substitute with flax eggs for a vegan version.
- 1 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips Opt for high-quality chocolate for best taste.
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 a pinch of salt.
- In another bowl, melt the butter and mix with the eggs and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until just blended. Avoid overmixing to maintain that fudgy texture.
- Fold in chocolate chips until they’re evenly distributed throughout.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets.
Baking
- Bake for 10-12 minutes, watching for the edges to be set but the centers to remain soft.
Notes
Store in an airtight container at room temperature for up to a week. They freeze well for up to three months. You can enhance them by dusting with powdered sugar, pairing with vanilla ice cream, or drizzling with caramel sauce.