Decadent Brownie Cookies – Chewy, Fudgy, and Irresistible
These brownie cookies are the perfect combination of chewy brownies and soft, chocolatey cookies. With crispy edges, a fudgy center, and a rich chocolate flavor, they’re ideal for any chocolate lover. Whether you're baking for a party, holiday, or just a treat for yourself, these cookies will satisfy all your sweet cravings!
Equipment
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Whisk
- Measuring cups and spoons
- Spatula
- Wire cooling rack
Ingredients
- Wet Ingredients:
- ½ cup 113g unsalted butter, melted
- 1 cup 180g semi-sweet chocolate chips
- ¾ cup 150g granulated sugar
- ½ cup 100g brown sugar, packed
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 cup 125g all-purpose flour
- ¼ cup 25g unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- Optional Mix-ins:
- ½ cup 90g extra chocolate chips (for a richer flavor)
- ½ cup 60g chopped nuts (walnuts or pecans)
Instructions
- Step 1: Melt Chocolate & Butter
- In a heatproof bowl, melt the butter and chocolate chips together. You can use a double boiler or microwave in 20-second intervals, stirring in between, until smooth. Let it cool slightly.
- Step 2: Mix Wet Ingredients
- In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy (about 2 minutes).
- Step 3: Combine Wet & Dry Ingredients
- Pour the melted chocolate mixture into the egg mixture, stirring until fully combined.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold this into the wet ingredients using a spatula until no streaks remain.
- If using, fold in the extra chocolate chips or nuts.
- Step 4: Chill the Dough
- Cover the dough with plastic wrap and chill in the refrigerator for 30–45 minutes. This helps the cookies hold their shape.
- Step 5: Bake the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, drop 1.5-inch dough balls onto the baking sheet, leaving space between each.
- Bake for 10–12 minutes, or until the tops are slightly cracked but still soft in the center.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For extra fudginess, slightly underbake the cookies and let them firm up as they cool.
Chilling the dough is crucial for the perfect texture and prevents cookies from spreading too much.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Chilling the dough is crucial for the perfect texture and prevents cookies from spreading too much.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.