Chocolate Brownie Cookies

Chocolate Brownie Cookies Recipe

My inspiration came from a visit to my grandmother’s house last summer. She always had a knack for baking the most decadent chocolate treats. One lazy afternoon, while rummaging through her old recipe box, I found a tattered piece of paper with a recipe titled “Fudgy Brownie Cookies.” It instantly took me back to my childhood, remembering the times my siblings and I would eagerly await the moment we could finally savor the warm, chocolatey goodness fresh from the oven.

As I got to work, the process was therapeutic. Melting chocolate with butter, the smell of vanilla as I beat the eggs and sugar together—it all felt like a cherished ritual. A delightful tweak I discovered was using coffee extract instead of vanilla, giving the cookies a subtle depth of flavor. And if you’re a fan of sweet and salty, a sprinkle of flaky salt on top just before baking adds an extra layer of deliciousness that’s hard to resist.

The result was a batch of cookies with a perfectly crackly top, gooey center, and an intense chocolate flavor. They were an instant hit with my family and friends, and I’m sure they’ll be with yours too. Join me on this baking adventure and bring a little bit of my grandma’s kitchen into your home with these irresistible fudgy brownie cookies.

How to Make Fudgy Brownie Cookies

Ingredients:

  • 1/2 cup unsalted butter (cubed)
  • 1 cup dark chocolate or semi-sweet chocolate chips or baking bar (chopped)
  • 2 large eggs (at room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract (coffee extract or chocolate extract can also be used)
  • 2/3 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • Optional flaky salt (for topping)

Directions:

Preheat your oven to 350°F and prepare two baking sheets with parchment paper.

In a microwave-safe bowl, melt 1 cup of chocolate chips with the butter, stirring every 30 seconds until smooth. Let it cool.

In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract on medium-high speed for about 5 minutes.

Lower the speed and mix in the melted chocolate for 1 minute.

Add the flour mixture and mix on low speed until just combined, around 20 seconds.

Fold in the remaining 1/2 cup of chocolate chips. The dough will be like a gooey brownie batter.

Using a medium cookie scoop lightly coated with nonstick spray, drop the dough onto the baking sheets, spacing them 3 inches apart as they will spread.

Bake for 14 minutes, until the tops look shiny and crackly.

Once baked, remove from the oven and sprinkle with flaky salt if you like. Let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Store the cookies in an airtight container at room temperature for 1-2 days. This recipe makes about 18-20 cookies.

Making Chocolate Brownie Cookies

FAQs:

How do I melt chocolate for fudgy brownie cookies?

To melt chocolate for fudgy brownie cookies, use a microwave-safe bowl and combine 1 cup of chocolate chips with cubed unsalted butter. Microwave in 30-second intervals, stirring after each until smooth. This method ensures the chocolate melts evenly without burning.

Can I use a different type of extract instead of vanilla extract?

Yes, you can substitute vanilla extract with coffee extract or chocolate extract for a unique flavor twist. Each type of extract adds its distinct taste, enhancing the richness of your fudgy brownie cookies.

What is the best way to mix the cookie dough?

First, beat the eggs, granulated sugar, brown sugar, and vanilla extract on medium-high speed for about 5 minutes until light and fluffy. Next, lower the speed and mix in the melted chocolate for about 1 minute. Finally, add the flour mixture and mix on low speed until just combined, ensuring not to overmix the dough.

Why should the dough be spaced 3 inches apart on the baking sheet?

Spacing the dough 3 inches apart on the baking sheet is crucial because these cookies spread significantly during baking. Proper spacing prevents the cookies from merging into one another, ensuring they bake evenly and maintain a perfect shape.

How should I store fudgy brownie cookies to keep them fresh?

To keep fudgy brownie cookies fresh, store them in an airtight container at room temperature. They will stay delicious for 1-2 days. For longer storage, consider freezing them, which can extend their freshness for up to a month.

Chocolate Brownie Cookies Recipe

Fudgy Brownie Cookies

Bake up a batch of fudgy brownie cookies! This easy-to-follow recipe delivers rich, chocolatey treats with a crackly top and gooey center.
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Cookies
Cuisine American
Servings 20
...

Ingredients
  

  • 1 cup dark chocolate or semi-sweet chocolate chips or baking bar chopped
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup unsalted butter cubed
  • 2 large eggs at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract coffee extract or chocolate extract can also be used
  • 2/3 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional flaky salt for topping

Instructions
 

  • Preheat your oven to 350°F and get two baking sheets ready with parchment paper.
  • In a microwave-safe bowl, melt 1 cup of chocolate chips with the butter, stirring every 30 seconds until smooth. Let it cool.
  • In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract on medium-high speed for about 5 minutes.
  • Lower the speed and mix in the melted chocolate for 1 minute.
  • Add the flour mixture and mix on low speed until just combined, around 20 seconds.
  • Fold in the remaining 1/2 cup of chocolate chips. The dough will be like a gooey brownie batter.
  • Using a medium cookie scoop lightly coated with nonstick spray, drop the dough onto the baking sheets, spacing them 3 inches apart as they will spread.
  • Bake for 14 minutes, until the tops look shiny and crackly.
  • Once baked, remove from the oven and sprinkle with flaky salt if you like. Let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

Store the cookies in an airtight container at room temperature for 1-2 days. This recipe makes about 18-20 cookies.
Keyword chocolate
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