Chocolate Fudge Brownie Cookies
These chewy chocolate fudge brownie cookies have a fudgy texture, crackly tops, and deep chocolate flavor. Easy to make, with simple ingredients, makes them a chocolate lover’s dream.
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Ingredients
- 1 ½ cup all-purpose flour 180 g
- 6 tablespoon unsalted butter melted butter
- 2 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 5 tablespoon unsweetened natural cocoa powder
- ½ teaspoon salt
- 4 oz semi-sweet chocolate chips chopped chocolate, or chocolate chunks
- 1 teaspoon flaky sea salt optional
- 1 cup baking chips of choice (milk, white, or semi sweet) optional
Instructions
- Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
- In a microwave-safe bowl, melt butter and chocolate chips in 30 second intervals until smooth. Set aside.
- In a large mixing bowl, whisk eggs and brown sugar, granulated sugar, and vanilla with an electric hand mixer or stand mixer on high speed until thick and pale.
- Pour egg mixture into the melted butter and chocolate mixture. Stir until glossy.
- In a small bowl, whisk flour, cocoa, baking powder, and salt.
- Add dry mixture to the wet ingredients. Fold gently until combined. Add optional baking chips here if you're using them. Work quickly, because the dough will thicken quickly.
- Scoop dough with a cookie scoop into cookie dough balls. Place on cookie sheets in a single layer. Top with optional sea salt and additional baking chips if desired.
- Bake for 8–10 minutes on the middle rack, until the tops are crackly but the centers still look soft.
- Cool on the baking tray for 5 minutes, then transfer to a cooling rack.
Notes
Fudgy cookies are best when the centers are slightly underbaked.
Try extra chocolate chips, mini chocolate chips, or even chopped peanut butter cups folded into the dough for variety.
Try extra chocolate chips, mini chocolate chips, or even chopped peanut butter cups folded into the dough for variety.
