Fudge Brownie Cookies Recipe

There’s something magical about transforming simple ingredients into a batch of rich, gooey fudge brownie cookies that fill your kitchen with the comforting aroma of melted chocolate and sugar. As I carefully fold in the chocolate chips and watch them meld into the batter, I can’t help but look forward to that first bite when the edges are crisp yet the centers promise a soft, decadent experience.

These Fudge Brownie Cookies combine the indulgent richness of semi-sweet chocolate chips with the creamy smoothness of unsalted butter. Then, with the addition of both granulated and light brown sugar, they hit the sweet spot.

My secret? A hint of vanilla elevates their flavor to unbelievable levels.

Fudge Brownie Cookies Recipe Ingredients

• Unsalted Butter: Adds moisture and richness, creating a soft texture in cookies.
• Semi-Sweet Chocolate Chips: Provides sweetness and a rich chocolatey flavor.
• Granulated Sugar: Sweetens the cookies and aids in browning.
• Light Brown Sugar: Adds moisture and a subtle molasses flavor.
• Large Eggs: Helps bind ingredients and adds structure.
• Vanilla Extract: Enhances flavor complexity with a sweet aroma.
• All-Purpose Flour: Provides structure with gluten formation.
• Baking Powder: Leavening agent that helps cookies rise.
• Cocoa Powder: Intensifies chocolate flavor and adds richness.

Fudge Brownie Cookies Recipe Ingredient Quantities

• 1/2 cup (113g) unsalted butter
• 2 cups (340g) semi-sweet chocolate chips
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) light brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (65g) all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (25g) unsweetened cocoa powder

How to Make this Fudge Brownie Cookies Recipe

1. Set your oven to 350°F (175°C) to get it ready for baking. While the oven is heating up, take two baking sheets and get them ready for the cookies.

2. In a small saucepan, over low heat, melt unsalted butter. Remove from heat and add 1 cup of the semi-sweet chocolate chips. Stir until smooth. Set aside to cool.

3. In a big mixing bowl, place the sugar, light brown sugar, eggs, and vanilla extract. Beat this together until the mixture is well combined and slightly thickened. (When using a hand mixer, it helps to beat the sugars with the eggs first—until creamy—before adding the remaining ingredients.)

4. Gradually introduce the cooled chocolate mix into the sugar and egg mix, stirring all the while not to get it scrambled. When the mixes are pretty well integrated, add the sifted dry ingredients in two parts.

5. In another bowl, combine and beat together with a whisk the following four ingredients: all-purpose flour, baking powder, salt, and unsweetened cocoa powder.

6. Slowly incorporate the dry ingredients into the wet ingredients, mixing gently until just combined.

7. Add the last cup of semi-sweet chocolate chips to the mixture and fold in carefully. Keep folding until the chocolate chips are evenly dispersed throughout the batter.

8. With a tablespoon, drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.

9. Preheat the oven and bake for 10-12 minutes, or until the edges are set and the centers are slightly undercooked.

10. After baking, let the cookies cool on the sheets for 10 minutes. Then move them to a wire rack and let them cool completely before enjoying your fudge brownie cookies!

Fudge Brownie Cookies Recipe Equipment Needed

1. Oven
2. Baking sheets (2)
3. Small saucepan
4. Large mixing bowl
5. Hand mixer
6. Whisk
7. Medium mixing bowl
8. Spatula
9. Tablespoon
10. Wire rack

FAQ

• Q: Can I use salted butter instead of unsalted butter?A: Yes, you can use salted butter. If you do, consider reducing the added salt in the recipe.
• Q: Can the semi-sweet chocolate chips be substituted with dark chocolate chips?A: Of course! Dark chocolate chips will give a deeper flavor.
• Q: How should I store Fudge Brownie Cookies?Store them at room temperature, in an airtight container, for up to 5 days. They should not be refrigerated.
• Q: Can I freeze the cookie dough?You can freeze the dough. Shape it into balls, then freeze them on a baking sheet. Afterward, you can put the balls into a freezer-safe bag and store them in the freezer for up to 3 months.
• Q: Why are my cookies not spreading much?A: Check that your baking powder is fresh, and do not overmix the dough. Spreading is also assisted by eggs and butter, which are at room temperature.
• Q: Can I add nuts to this recipe?A: Yes, you can add approximately 1/2 cup of chopped nuts, such as walnuts or pecans, to provide some extra texture.
• Q: What is the best type of cocoa powder to use?A: For best results, use unsweetened cocoa powder. Either natural or Dutch-processed cocoa will work fine.

Fudge Brownie Cookies Recipe Substitutions and Variations

You can use the same amount of coconut oil or margarine instead of unsalted butter.
To prepare semi-sweet chocolate chips, substitute dark chocolate chips or chopped dark chocolate.
Substituting granulated sugar with coconut sugar or cane sugar is fine to do. Use them in equal amounts, as you would the white stuff, when following a recipe.
To make light brown sugar, use dark brown sugar or mix white sugar with a little molasses.
Instead of all-purpose flour, use an equal amount of almond flour or a gluten-free flour blend for a gluten-free option.

Pro Tips

1. Use Room Temperature Ingredients Before starting, ensure your eggs are at room temperature. This helps them incorporate more evenly into the batter, resulting in a more uniform texture.

2. Enhanced Chocolate Flavor For an even richer chocolate flavor, consider adding a teaspoon of espresso powder to the dry ingredients. It will enhance the chocolate without adding a noticeable coffee taste.

3. Chill the Dough If you have time, chill the dough for about 30 minutes before baking. This helps the cookies maintain their shape better and develop a chewier texture once baked.

4. Avoid Overmixing When incorporating dry ingredients, mix until just combined. Overmixing can lead to tough cookies due to gluten development in the flour.

5. Monitor Baking Time Keep a close eye on the cookies in the oven. They should be slightly underbaked when you take them out. They will continue to cook on the baking sheet, resulting in soft, fudgy centers.