Follow these steps for fudgy, chewy brownie cookies:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Melt Chocolate and Butter: Melt the 6 ounces of chocolate and 6 tablespoons of butter together, either in a microwave-safe bowl in short intervals or using a double boiler. Allow to cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Gradually add the melted chocolate and butter, mixing until fully combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Incorporate Dry into Wet: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cookies tender and fudgy.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips for pockets of melty chocolate throughout the cookies.
- Shape Cookies: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Optionally, sprinkle with flaked sea salt.
- Bake: Bake in the preheated oven for 10-12 minutes. The cookies will look slightly underbaked in the center—that’s perfect for a fudgy texture.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature for maximum chocolate indulgence.
Serving and Storage
Serve these brownie cookies fresh from the oven for gooey chocolate bliss, or store at room temperature in an airtight container for up to 3 days. They can also be frozen for longer storage: place baked cookies in a freezer-safe container with parchment between layers for up to 2 months. Reheat briefly in the microwave to enjoy that freshly-baked texture.
Tips
- Room Temperature Eggs: Using room temperature eggs helps the cookies rise evenly and ensures a fudgy texture.
- Don’t Overbake: The key to fudgy brownie cookies is slightly underbaking them. They firm up as they cool.
- Chocolate Varieties: Experiment with dark chocolate, milk chocolate, or even a mix for varied chocolate intensity.
- Optional Toppings: Sea salt, chopped nuts, or mini chocolate chunks can enhance flavor and texture.
- Use a Cookie Scoop: A scoop ensures uniform cookies that bake evenly.
Conclusion
These brownie cookies are a perfect fusion of two beloved desserts: chewy, fudgy brownies and classic chocolate chip cookies. With their rich chocolate flavor, melty chocolate chips, and optional salty topping, they’re guaranteed to become a go-to recipe for chocolate lovers.
Easy to make, impressive to serve, and utterly indulgent, they’re ideal for dessert trays, potlucks, or whenever a chocolate craving strikes. Once you try them, you’ll find yourself making these cookies over and over again!
FAQ
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend 1:1. Make sure the blend contains xanthan gum for proper texture.
Can I use chocolate chips instead of a baking bar?
You can, but the melted chocolate bar gives a smoother, fudgier texture. If using chips, melt them carefully with butter for best results.
How do I store leftover brownie cookies?
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts, pecans, or hazelnuts pair beautifully with the chocolate and add a nice crunch.
Why are my cookies dry?
Overbaking is the main culprit. Remove them when centers are slightly soft—they will continue to set as they cool.