Homemade Fudgy Brownie Cookies Recipe

Fudgy brownie cookies combine the rich, decadent flavor of brownies with the convenience and crisp edges of cookies. These cookies are intensely chocolaty, with a gooey center and a slightly crisp exterior, perfect for satisfying any chocolate lover’s craving. Here’s how to make these irresistible homemade brownie cookies step by step.

Ingredients

For the Cookies:

• 1 cup (175g) semi-sweet chocolate chips or chopped dark chocolate
• ¼ cup (57g) unsalted butter
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) brown sugar, packed
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• ½ cup (65g) all-purpose flour
• ¼ cup (30g) unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup (85g) mini chocolate chips or additional chunks (optional, for extra chocolate)

Equipment Needed:

• Mixing bowls
• Whisk or electric hand mixer
• Saucepan or microwave-safe bowl
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop or spoon

Step-by-Step Instructions

Step 1: Melt the Chocolate and Butter

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
• In a saucepan over low heat (or using a microwave-safe bowl), melt the semi-sweet chocolate and butter together, stirring frequently until smooth. Set aside to cool slightly.

Step 2: Mix the Sugars and Eggs

• In a large mixing bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.

Step 3: Combine with the Chocolate Mixture

• Add the melted chocolate and butter mixture to the sugar and egg mixture. Stir until fully incorporated.

Step 4: Add the Dry Ingredients

• In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
• Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
• Fold in the mini chocolate chips or additional chunks if desired.

Step 5: Chill the Dough

• Let the dough sit for 10-15 minutes at room temperature to thicken. This helps prevent the cookies from spreading too much during baking.

Step 6: Scoop and Bake

• Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to bake slightly on the baking sheet as they cool.

Step 7: Cool and Serve

• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Serve with a glass of milk or a scoop of vanilla ice cream for an indulgent treat.

Serving and Storage Tips

• Serving: These cookies are best enjoyed slightly warm for the gooey center. Reheat for 10 seconds in the microwave if they’ve cooled.
• Storage: Store in an airtight container at room temperature for up to 4 days.
• Freezing: Freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.

Helpful Notes

• Room Temperature Eggs: Using eggs at room temperature ensures a smoother batter and even baking.
• Extra Fudge Factor: To make the cookies even fudgier, stir in a tablespoon of instant espresso powder when mixing the dry ingredients for enhanced chocolate flavor.
• Chocolate Choices: For a deeper flavor, use dark chocolate (70% cocoa) instead of semi-sweet.

Tips from Well-Known Chefs

• Ina Garten: Always use high-quality chocolate for the best flavor.
• Sally McKenney (Sally’s Baking Addiction): Chill the dough longer if you prefer thicker cookies.
• Martha Stewart: Recommends using a silicone baking mat to prevent cookies from sticking and ensure even baking.

Frequently Asked Questions

Q1: Can I use Dutch-processed cocoa powder?
Yes, Dutch-processed cocoa powder can be used, but the flavor will be slightly richer and less acidic than natural cocoa powder.

Q2: What if my dough is too thin?
Let the dough chill for 15-30 minutes in the refrigerator to firm up before baking.

Q3: Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend to replace the all-purpose flour.

Q4: Why are my cookies too flat?
Ensure the dough is not too warm before baking and check your oven temperature with an oven thermometer for accuracy.

Q5: Can I add nuts?
Absolutely! Fold in ½ cup of chopped walnuts or pecans for added crunch.

Q6: How can I make the cookies more chewy?
Add an extra tablespoon of brown sugar for added moisture and chewiness.

Q7: Can I double the recipe?
Yes, simply double the ingredients and bake in batches.

Q8: Can I substitute butter with oil?
Butter provides flavor and structure, so it’s best not to substitute it entirely. You could replace half with vegetable oil for a softer texture.

Q9: How do I prevent overbaking?
Take the cookies out when the edges are set but the centers are still soft; they’ll continue to set as they cool.

Q10: Can I use milk chocolate?
Yes, but the cookies will be sweeter and less rich compared to using dark or semi-sweet chocolate.

Enjoy making these fudgy brownie cookies and delight in their perfect balance of chewy, chocolaty goodness!