Description
These fudgy brownie cookies combine the rich, chewy texture of classic brownies with the convenience of a cookie. Perfect for a comforting treat, these cookies are loaded with chocolate chips and have a nostalgic, melt-in-your-mouth quality that will satisfy any chocolate lover.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s fully heated when you are ready to bake.
- Mix wet ingredients: In a bowl, combine the melted butter and granulated sugar until fully incorporated and smooth.
- Add eggs and vanilla: Crack in the eggs and pour the vanilla extract, then stir everything until the mixture is smooth and uniform.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt to evenly distribute the dry components.
- Mix dry into wet: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
- Fold in chocolate chips: Gently fold the chocolate chips into the dough to ensure they are evenly spread throughout.
- Form cookies: Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment or silicone mat, spacing them apart.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overbake; these cookies are best when fudgy in the center.
- Use high-quality cocoa powder and chocolate chips for the richest chocolate flavor.
- The dough can be refrigerated for 30 minutes if you wish to prepare ahead.
- Store cookies in an airtight container at room temperature for up to 3 days.
