Fudgy Brownie Cookies
User Reviews
4.7
Fudgy Brownie Cookies
Description
Fudgy Brownie Cookies are made by melting butter and chocolate together, then incorporating brown sugar, eggs, vanilla, flour, cocoa powder, salt, baking soda, and chocolate chips into the mixture. The dough is chilled briefly to firm up enough for scooping and rolling. Baking at 350°F yields cookies that are set on the edges but remain soft inside, featuring subtle cracks on top indicative of their fudgy nature. The dual use of melted and chip chocolate enhances the rich chocolate aroma and texture. Cookie dough handling includes precaution against overmixing to maintain tenderness.
These cookies can be served on their own as a sweet snack or dessert, ideal for chocolate lovers who enjoy a slightly chewy cookie contrasting with a fudgy brownie texture. Their form makes them portable and easy to share, fitting for casual gatherings or treats throughout the day. Chilling the dough helps maintain shape during baking, especially when you want thicker cookies.
For easier handling, if the dough becomes too firm from chilling, allow it to soften at room temperature before scooping. Alternatively, shape small dough mounds before chilling and then roll them into balls afterward. The recipe suggests a medium cookie scoop to portion dough evenly, which helps produce consistent results during baking.
Ingredients
- ½ cup butter salted
- 1 cup semisweet chocolate chips or bittersweet chocolate chips or chopped chocolate
- ¾ cup light brown sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder natural
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup chocolate chips
Instructions
- In a large microwave-safe bowl, melt the butter and bittersweet chocolate chips at 1-minute intervals, stirring in between, until melted and smooth (but not overly warm). Let the mixture cool until room temperature.
- Add the brown sugar, eggs, and vanilla. Stir until well-combined.
- Add the flour, cocoa, salt and baking soda. Gently stir until evenly combined (don't overmix). Stir in the chocolate chips.
- Chill the dough for 1-2 hours until the dough is more firm but not so stiff you can't scoop out the cookie dough.
- Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
- Scoop out heaping tablespoon-sized portions of dough and roll into balls (I use a medium #40 cookie scoop).
- Place the cookie dough balls a couple inches apart on the prepared baking sheets (about 12 cookies per sheet).
- Bake for 9-11 minutes until set around the edges but still soft in the middle (and there are a few cracks on top); don't overbake!
- Let cool for a couple minutes on the baking sheets before removing to a wire rack to cool completely. Store covered at room temperature for a couple days or freeze for longer (these taste great straight from the freezer!).
Notes
- Let dough chill 1-2 hours until firm but scoopable for easier handling and better cookie shape.
- If dough is too hard after chilling, leave at room temperature 10-15 minutes to soften before scooping.
- For shaping, scoop dough into small mounds, refrigerate, then roll into balls to maintain dough firmness.
- Consider half-dipping cooled cookies in colored candy coating or chocolate with sprinkles for festive decoration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 124kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 91mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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