Soft and Fudgy Brownie Cookies

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Soft and Fudgy Brownie Cookies

These soft and fudgy brownie cookies are rich, chewy, and packed with deep chocolate flavor. With shiny, crackly tops and soft centers, they’re the perfect cross between a brownie and a cookie—ideal for chocolate lovers.

Ingredients

Dry Ingredients

  • ½ cup (60g) all-purpose flour
  • ¼ cup (25g) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup (170g) dark chocolate chips or chunks
  • ¼ cup (57g) unsalted butter, softened
  • ¾ cup (150g) light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

Optional Topping

  • Flaky sea salt, for sprinkling

Instructions

1. Prepare Equipment

  • Preheat oven to 350°F (175°C).
  • Line two baking sheets with parchment paper.

2. Mix Dry Ingredients

In a medium mixing bowl, whisk together:

  • Flour
  • Cocoa powder
  • Baking powder
  • Salt
    Set aside.

3. Melt Chocolate and Butter

  • In a microwave-safe bowl, combine the dark chocolate chips and butter.
  • Microwave for 1 minute, stir, then microwave in 30-second intervals, stirring in between, until fully melted and smooth.
  • Let the mixture cool slightly.

4. Beat Eggs and Sugar

  • In a large bowl, use a hand mixer to beat the eggs and brown sugar on medium-high speed for 4–5 minutes, until pale and tripled in volume.

5. Combine Wet Ingredients

  • Gently whisk the melted chocolate mixture and vanilla extract into the egg mixture until just incorporated.

6. Add Dry Ingredients

  • Add the flour mixture to the wet mixture.
  • Stir until just combined—the batter will be loose and glossy.
  • Chill the dough in the refrigerator for 10 minutes to thicken slightly.

7. Scoop and Bake

  • Use a 2-inch cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 9–10 minutes. Cookies will appear soft and slightly underbaked but will set as they cool.
  • If using, sprinkle a bit of flaky sea salt on top while warm.

8. Cool

  • Allow cookies to cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.

Baking Tips

  • Don’t overbake: They firm up as they cool on the tray.
  • Measure flour correctly: Spoon and level to avoid dry cookies.
  • Use quality chocolate for the richest flavor (Ghirardelli or similar).
  • Add-ins: You can mix in chopped nuts or extra chocolate chips for variety.
  • Freeze dough: Chill dough balls and freeze for up to 2 months. Bake from frozen, adding 1–2 minutes.

Storage

  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze baked cookies for up to 3 months. Thaw before serving or reheat in the microwave for 10 seconds.

Nutrition (Per Cookie)

  • Calories: 158
  • Carbohydrates: 24g
  • Protein: 2g
  • Fat: 6g
  • Sugar: 18g
  • Fiber: 1g
  • Cholesterol: 25mg
  • Sodium: 55mg
  • Calcium: 53mg
  • Iron: 1mg

 

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