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Fudgy Brownie Cookies

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These fudgy brownie cookies are easy, quick, and deliver pure chocolate bliss with every bite. With crackly tops and gooey centers, they’re the perfect treat for chocolate lovers and come together in just one bowl using simple pantry staples.

Ingredients

Scale
  • 6 oz (170 g) bittersweet chocolate, chopped
  • 1/4 cup (57 g) unsalted butter, cubed
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp (10 ml) pure vanilla extract
  • 2/3 cup (80 g) all-purpose flour
  • 1/4 cup (25 g) unsweetened cocoa powder, sifted (preferably Dutch-process)
  • 1/2 tsp (2 g) baking powder
  • 1/2 tsp (3 g) salt
  • 1 cup (170 g) semisweet or dark chocolate chips

Instructions

  1. Combine chopped bittersweet chocolate and unsalted butter in a heatproof bowl. Melt together over a saucepan of simmering water (double-boiler) or microwave in 20-second bursts, stirring until smooth and glossy. Set aside to cool slightly (about 5 minutes).
  2. In a large bowl, beat eggs, granulated sugar, and brown sugar with an electric mixer on high for 3-4 minutes until pale, thick, and ribbon-like.
  3. Add vanilla extract and the melted chocolate-butter mixture to the egg mixture. Beat on low just until combined. Scrape down the sides of the bowl.
  4. In a separate bowl, whisk together flour, sifted cocoa powder, baking powder, and salt.
  5. Add the dry ingredients to the wet mixture. Stir gently with a spatula until almost combined.
  6. Fold in chocolate chips until just distributed. The dough will be thick and sticky.
  7. Let the dough rest for 10-15 minutes at room temperature (or refrigerate for 10 minutes if your kitchen is warm) to thicken.
  8. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  9. Using a cookie scoop or tablespoon, drop heaping tablespoons of dough onto the prepared sheet, spaced 2 inches apart.
  10. Bake for 10-12 minutes, until edges are set but centers look soft and slightly underbaked.
  11. Let cookies sit on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For gluten-free cookies, substitute a 1:1 gluten-free flour blend. For extra shiny tops, beat eggs and sugar thoroughly. Add nuts, caramel, or espresso powder for variations. Let cookies cool before handling—they’re fragile when hot. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

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Find it online: https://hungermind.com/fudgy-brownie-cookies-recipe-easy-melt-in-your-mouth-chocolate-treats/