Indulge in the heavenly taste of our Fudgy Brownie Cookies, a perfect blend of gooey brownie centers and chewy cookie exteriors. This recipe is a dream come true for chocolate lovers looking for the ultimate treat. Easy to make and even easier to disappear, these cookies are ideal for any gathering or a sweet personal treat.
Last week, I decided to surprise my family with a fresh batch of these fudgy brownie cookies. Little did I know, the two trays I baked wouldn’t even last 24 hours! There’s something magical about coming together over the rich, chocolatey goodness of these cookies that makes any ordinary day special. They’ve quickly become a household favorite, and I’m thrilled to share the joy these cookies bring with you!
Making Fudgy Brownie Cookies: A step-by-step guide to chocolate heaven.
Why These Fudgy Brownie Cookies Are a Must-Try ?
These Fudgy Brownie Cookies are not just cookies; they are a decadent dessert experience. With a rich chocolatey flavor that comes from premium bittersweet chocolate, and a texture that perfectly balances crispy and gooey, these cookies are a sophisticated upgrade from your standard cookie fare. They’re versatile enough to be served at elegant dinner parties or cozy family dinners.
Ingredients:
- All-Purpose Flour: 180 grams (3/4 cup)
- Bittersweet Chocolate Chips (60-70% cacao): 340 grams (12 ounces)
- Mini Semisweet Chocolate Chips: 120 grams (1/2 cup)
- Eggs: 3 large
- Butter: 113 grams (1/2 cup)
- Granulated Sugar: 200 grams (1 cup)
- Unsweetened Cocoa Powder: 30 grams (1/4 cup)
- Brown Sugar: 50 grams (1/4 cup)
- Vanilla Extract: 15 ml (1 tablespoon)
- Salt: 1/2 teaspoon
- Baking Soda: 1/2 teaspoon
- Chopped Pecans (optional): 120 grams (1 cup)
Step-by-Step Guide to Making Fudgy Brownie Cookies
Melt Chocolate: Combine bittersweet chocolate chips and butter; melt until smooth.
Mix Wet Ingredients: Whisk together eggs, sugars, and vanilla.
Combine Mixtures: Stir the melted chocolate into the egg mixture.
Dry Ingredients: Sift and incorporate flour, cocoa powder, baking soda, and salt.
Add Extras: Fold in pecans and mini chocolate chips, then chill the dough.
Baking Prep: Preheat the oven, line trays, and scoop dough.
Bake: Cook until the edges are set but centers are still soft.
Cool: Allow to cool before moving to a wire rack.
Notes:
Enhance your Fudgy Brownie Cookies by experimenting with different chocolate types or adding espresso powder for a deeper flavor. These cookies are perfect for freezing and can be enjoyed long after baking if stored properly.
Whether you’re a seasoned baker or just starting out, these Fudgy Brownie Cookies are sure to impress. They embody the rich, comforting flavors of brownies with the delightful texture of cookies, making them a perfect treat for any occasion.
Sink your teeth into these rich and gooey Fudgy Brownie Cookies.
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Frequently Asked Questions:
Can I make these cookies gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free blend to accommodate dietary needs.
How do I store these cookies?
Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
Can I add nuts to this recipe?
Absolutely! Pecans or walnuts make a great addition for extra texture and flavor.
Fudgy Brownie Cookies
Ingredients
- All-Purpose Flour: 180 grams 3/4 cup
- Bittersweet Chocolate Chips 60-70% cacao: 340 grams (12 ounces)
- Mini Semisweet Chocolate Chips: 120 grams 1/2 cup
- Eggs: 3 large
- Butter: 113 grams 1/2 cup
- Granulated Sugar: 200 grams 1 cup
- Unsweetened Cocoa Powder: 30 grams 1/4 cup
- Brown Sugar: 50 grams 1/4 cup
- Vanilla Extract: 15 ml 1 tablespoon
- Salt: 1/2 teaspoon
- Baking Soda: 1/2 teaspoon
- Chopped Pecans optional: 120 grams (1 cup)
Instructions
- Step-by-Step Guide to Making Fudgy Brownie Cookies
- Melt Chocolate: Combine bittersweet chocolate chips and butter; melt until smooth.
- Mix Wet Ingredients: Whisk together eggs, sugars, and vanilla.
- Combine Mixtures: Stir the melted chocolate into the egg mixture.
- Dry Ingredients: Sift and incorporate flour, cocoa powder, baking soda, and salt.
- Add Extras: Fold in pecans and mini chocolate chips, then chill the dough.
- Baking Prep: Preheat the oven, line trays, and scoop dough.
- Bake: Cook until the edges are set but centers are still soft.
- Cool: Allow to cool before moving to a wire rack.
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