Fudgy Brownie Cookies
These Fudgy Brownie Cookies combine the best fudgy, chocolate brownie flavor with chewy cookie texture—an easy, decadent dessert that’s ready in under an hour.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder Dutch-process optional
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 oz bittersweet or semisweet chocolate chopped
- 1/2 cup unsalted butter cut into pieces
- 1/4 cup vegetable oil optional for extra chewiness
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup chocolate chunks or chips divided
- flaky sea salt for sprinkling, optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a heatproof bowl over simmering water or in short microwave bursts, melt chopped chocolate and butter until smooth.
- Remove from heat and whisk in vegetable oil (if using), granulated sugar, and brown sugar until glossy.
- Cool mixture 2–3 minutes, then whisk in eggs and vanilla extract until incorporated.
- Sift together flour, cocoa powder, baking powder, and salt; fold into the wet batter gently.
- Fold in half of the chocolate chunks; reserve the rest for topping.
- Cover dough and chill for 20 minutes to prevent over-spread and boost chewiness.
- Use a 1.5-inch scoop to portion dough, place on sheets, press remaining chunks on top, sprinkle salt.
- Bake 9–11 minutes until edges are set but centers look slightly underbaked.
- Let cookies cool 5 minutes on the sheet, then transfer to a wire rack.
Notes
Store baked cookies in an airtight container up to 3 days; freeze dough balls for up to 3 months. Thaw overnight before baking.
Nutrition
Calories: 180kcal
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