Quick Recipe
introduction
These fudgy brownie cookies are soft in the middle and slightly crisp at the edges. They taste like a small brownie in cookie form. You can make them fast with simple ingredients.
why make this recipe
Make these cookies when you want a rich chocolate treat. They use common pantry items. The cookies come out fudgy and chocolatey. Kids and adults like them.
how to make Fudgy Brownie Cookies
Follow the simple steps below. Work in two bowls: dry and wet. Mix them together, fold in chips, then bake. Watch the edges so the centers stay soft.
Ingredients :
1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ¾ cup granulated sugar, ¾ cup brown sugar, ½ cup unsalted butter, 2 large eggs, 1 tsp vanilla extract, 1 cup semi-sweet chocolate chips
Directions :
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, and salt.
In another bowl, melt the butter and mix it with eggs and vanilla until well combined.
Pour the wet mixture into the dry ingredients and stir until just blended; avoid overmixing.
Fold in chocolate chips until evenly distributed.
Scoop tablespoon-sized balls onto prepared baking sheets and bake for 10-12 minutes until edges are set but centers remain soft.
how to serve Fudgy Brownie Cookies
Serve warm for a gooey center. You can cool them and serve at room temperature. Add a scoop of vanilla ice cream for a dessert. A glass of milk also goes well.
how to store Fudgy Brownie Cookies
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Thaw at room temperature or warm gently in the oven.
tips to make Fudgy Brownie Cookies
- Do not overmix the batter. Mix until just combined.
- Bake until the edges are set but centers still look soft. They firm up as they cool.
- Use fresh cocoa powder for best chocolate flavor.
- Chill dough 10-15 minutes if it spreads too much while baking.
- Use a small ice cream scoop or tablespoon for even cookies.
variation (if any)
- Add walnuts or pecans for a nutty bite.
- Use dark chocolate chips for a deeper chocolate taste.
- Stir in a few caramel bits for a sweet surprise.
- For mint flavor, add 1/2 tsp peppermint extract instead of vanilla.
FAQs
Q: Can I use melted chocolate instead of cocoa powder?
A: You can, but you must change the recipe amounts. This version uses cocoa powder and is simple.
Q: Can I use margarine instead of butter?
A: Butter gives better flavor and texture. Margarine will work but the cookies may be less rich.
Q: How do I keep the centers fudgy?
A: Remove cookies when edges look set and centers are still soft. Let them cool on the sheet for a few minutes.
Q: Can I make bigger cookies?
A: Yes. Increase bake time by a few minutes and watch edges so centers stay soft.
Q: Do I have to chill the dough?
A: Not required. Chilling can help control spread but is optional.
Conclusion
If you want a quick guide and another take on this idea, try this recipe for 20 Minute Fudgy Chocolate Brownie Cookies. For more tips and a similar version, see Fudgy Brownie Cookies – Nombeah. You can also compare notes with the recipe at Fudgy Brownie Cookies.
Fudgy Brownie Cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder Use fresh cocoa powder for best flavor.
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 pinch salt Optional, adjust to taste.
- ½ cup unsalted butter Melt before mixing.
- 2 large eggs Ensure they are at room temperature.
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips Can substitute with dark chocolate or add nuts.
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, and salt.
- In another bowl, melt the butter and mix it with eggs and vanilla until well combined.
- Pour the wet mixture into the dry ingredients and stir until just blended; avoid overmixing.
- Fold in chocolate chips until evenly distributed.
- Scoop tablespoon-sized balls onto prepared baking sheets.
- Bake for 10-12 minutes until edges are set but centers remain soft.
