Fudgy Brownie Cookies
These Fudgy Brownie Cookies combine the best of a rich brownie and a chewy cookie in just 20 minutes! With gooey chocolate centers and crispy edges, they’re a perfect treat for chocolate lovers. This simple, quick recipe requires only a few ingredients and minimal prep, making it ideal for busy days or sudden cravings. Whether you're baking for a special occasion or just to satisfy your sweet tooth, these cookies are sure to impress. Easy to customize with chocolate chips or nuts, they’re a delicious and indulgent snack everyone will love!
Equipment
- Microwave-safe bowl: For melting the butter and chocolate.
- Mixing bowl: A large bowl to combine the eggs, sugar, and the dry ingredients.
- Whisk or hand mixer: For whisking the eggs and sugar together until light and frothy.
- Spatula or spoon: For mixing the cookie dough by hand after adding the dry ingredients.
- Baking sheet: To bake the cookies on.
- Parchment paper: To line the baking sheet, preventing the cookies from sticking.
- Mini ice cream scoop or spoon: To scoop and portion the cookie dough evenly.
- Cooling rack: For letting the cookies cool completely after baking.
Ingredients
- 1/2 cup Unsalted Butter 113g melted
- 4 oz Semi-Sweet Dark Chocolate 113g chopped or in chips
- 2 large Eggs room temperature
- 3/4 cup Granulated Sugar 150g
- 1 tsp Vanilla Extract
- 3/4 cup All-Purpose Flour 95g
- 1/4 tsp Kosher Sal
- 1/4 cup Cocoa Powder 25g
- 1/2 tsp Baking Soda
Instructions
- Melt the Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter and semi-sweet dark chocolate together in 30-second intervals, stirring in between. Let it cool for about 5 minutes.
- Whisk the Eggs and Sugar: In a separate large bowl, whisk the granulated sugar and eggs on medium speed for about 3 minutes, until light and frothy.
- Combine the Chocolate and Egg Mixture: Add the cooled chocolate-butter mixture to the eggs and sugar, mixing until fully combined.
- Add Dry Ingredients: Sift in the flour, kosher salt, cocoa powder, and baking soda. Mix until combined (you can use a spatula for the final mixing).
- Scoop the Dough: Use a mini ice cream scoop or spoon to drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them 1-2 inches apart.
- Bake the Cookies: Bake at 350°F (175°C) for about 10 minutes, or until the edges are set and tops slightly cracked.
- Cool and Serve: Let the cookies cool for a couple of minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Storage: These cookies can be stored in an airtight container at room temperature for up to 4 days.
- Freezing: You can freeze the dough before baking by scooping it into balls and placing them on a baking sheet. Once frozen, transfer the dough balls to a zip-top bag for up to 2 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.
- Customization: Add-ins like chocolate chips, chopped nuts, or a pinch of sea salt on top can be mixed into the dough for extra flavor.
- Calories: 150 per cookie
- Fat: 8g
- Carbs: 22g
- Protein: 2g
- Sugar: 16g