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To make fudgy brownie cookies, gather these ingredients: - 1 cup semi-sweet chocolate chips - 1/2 cup unsalted butter, cut into cubes - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup all-purpose flour - 1/4 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) You can swap some ingredients for others you may have. - Use dark chocolate chips for a richer flavor. - If you need a dairy-free option, use coconut oil instead of butter. - You can replace eggs with flax eggs if you want a vegan option. - Almond flour works well instead of all-purpose flour for a gluten-free choice. Quality matters when making these cookies. - Use real semi-sweet chocolate chips. They give a deep, rich taste. - Fresh eggs ensure better texture and flavor. - A good vanilla extract enhances the overall taste. - High-quality cocoa powder adds richness and depth to the cookies. Using the best ingredients leads to the best fudgy brownie cookies. {{ingredient_image_2}} Start by preparing your kitchen. Gather all your ingredients and tools. You need a medium bowl, a large bowl, a whisk, and baking sheets. Line those sheets with parchment paper. This will help the cookies not stick. Preheat your oven to 350°F (175°C). This step is key for even baking. Next, let’s mix the ingredients for that fudgy texture. In a medium bowl, add the semi-sweet chocolate chips and cubed butter. Microwave this mixture in 30-second bursts. Stir each time until it turns smooth and shiny. Let it cool for a bit. In a large bowl, beat the sugar, eggs, and vanilla with a whisk. Whisk for about 2-3 minutes until it’s light and fluffy. Then, gently pour in the warm chocolate mixture. Stir it until everything blends well. Now, sift the flour, cocoa powder, baking powder, and salt into the chocolate mix. Mix it gently, just until combined. Avoid overmixing, as it can make the cookies tough. If you want, fold in chopped walnuts or pecans for a nice crunch. Using a tablespoon, scoop heaping portions of dough onto the baking sheets. Make sure to leave about 2 inches between each scoop. This space helps them spread while baking. Put the sheets in the oven and bake for 10 to 12 minutes. Look for slightly set edges and soft centers. This is important for that fudgy texture you want! Don’t overbake. After baking, let the cookies cool on the sheets for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy those fudgy brownie cookies! To get that perfect fudgy texture, follow these tips: - Use high-quality semi-sweet chocolate chips. - Melt the chocolate and butter together until smooth. - Mix the wet and dry ingredients gently. Overmixing can make cookies tough. - Bake until the edges are set but the centers are still soft. This will give your cookies a rich, fudgy center that everyone loves! Here are some common mistakes to watch out for: - Not measuring ingredients correctly: Use proper measuring cups for accuracy. - Skipping the cooling step: Allow the melted chocolate to cool slightly. Hot chocolate can cook the eggs. - Overbaking: Keep an eye on your cookies. They should look soft and slightly underbaked in the center. Avoid these errors to ensure your cookies turn out perfect every time! Want to make your cookies even better? Here are some great add-ins: - Chopped nuts: Walnuts or pecans add a nice crunch. - Chocolate chunks: Mix in some chunks for extra chocolatey bites. - Sea salt: A sprinkle on top before baking enhances sweetness. These simple add-ins can elevate the flavor and texture, making your cookies stand out! Pro Tips Use Quality Chocolate: For the best flavor, choose high-quality semi-sweet chocolate chips. It makes a significant difference in taste and texture. Chill the Dough: If you find the dough too sticky, chill it in the refrigerator for 30 minutes before baking. This helps the cookies maintain their shape. Check for Doneness: To achieve the perfect fudgy texture, remove the cookies from the oven when the edges are set but the centers are still soft. They will continue to firm up as they cool. Add Flavors: Experiment with different mix-ins such as chocolate chunks, dried fruit, or flavored extracts to customize your cookies to your taste. {{image_4}} You can change the flavor of fudgy brownie cookies easily. Try using dark chocolate chips for a richer taste. Milk chocolate chips offer a sweeter option. You can also add mint extract for a fresh twist. Just replace the vanilla extract with mint. Want a fruity touch? Add dried cherries or orange zest to the dough. These small changes can create a new cookie experience. If you need a gluten-free version, swap the all-purpose flour. Use a gluten-free flour blend instead. Make sure it has xanthan gum for structure. Most blends work well in this recipe. The taste will still be rich and fudgy. You can also check labels for gluten-free chocolate chips. This way, everyone can enjoy these delicious cookies. To make these cookies vegan, replace the eggs. Use flax eggs instead. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Swap the butter with coconut oil or vegan butter. Ensure the chocolate chips are dairy-free as well. These tweaks will give you moist, fudgy cookies that everyone can love! To keep your fudgy brownie cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. This way, they stay soft and chewy. Keep the container at room temperature for up to five days. If you want them to last longer, consider freezing them. You can freeze these cookies for up to three months. Let the cookies cool completely first. Then, wrap each cookie tightly in plastic wrap. Place the wrapped cookies in a freezer-safe bag. Label the bag with the date. When you're ready to eat them, just thaw at room temperature. To enjoy your cookies warm, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 minutes. This warms them up without drying them out. You can also use a microwave. Heat for about 10-15 seconds. This gives you that fresh-out-of-the-oven taste! Brownie cookies are thicker and denser than regular cookies. They have a fudgy texture, similar to brownies. Regular cookies are usually lighter and crispier. The balance of ingredients makes brownie cookies rich and gooey. The key is the higher amount of chocolate and butter in brownie cookies. This gives them that delightful chewiness. Yes, you can use different types of chocolate. Dark chocolate will give a richer taste. Milk chocolate makes the cookies sweeter and creamier. You can also mix chocolates for a unique flavor. Just remember, the chocolate you choose will affect how sweet your cookies taste. Experiment and find what you like best. To make these cookies less sweet, reduce the sugar by 1/4 cup. You can also use dark chocolate, which has less sugar than semi-sweet. Adding a pinch of salt can balance the sweetness too. If you want, use unsweetened cocoa powder instead of sweetened. These changes will help create a less sweet and still tasty cookie. In this blog post, we explored how to make delicious brownie cookies. We discussed the key ingredients and their quality, along with mixing and baking tips. I shared common mistakes to avoid, plus how to elevate flavor with add-ins. We also covered variations for different diets and storage best practices. Brownie cookies are fun to make and share. With the right techniques and ideas, your baking will shine. Enjoy the process and happy baking!

Fudgy Brownie Cookies

Deliciously rich and fudgy brownie cookies that are perfect for chocolate lovers.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 20
Calories 150 kcal

Ingredients
  

  • 1 cup semi-sweet chocolate chips
  • 1 2 unsalted butter, cut into cubes
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 2 all-purpose flour
  • 1 4 unsweetened cocoa powder
  • 1 2 baking powder
  • 1 4 salt
  • 1 2 chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
  • In a medium-sized microwave-safe bowl, add the semi-sweet chocolate chips and cubed butter. Microwave the mixture in 30-second intervals, stirring each time, until the chocolate and butter blend together into a smooth and shiny consistency. Allow it to cool for a few moments.
  • In a large mixing bowl, add the granulated sugar, eggs, and vanilla extract. Using a whisk, beat the mixture until it becomes light in color and fluffy in texture, which should take about 2-3 minutes.
  • Carefully pour the warm, melted chocolate mixture into the fluffy sugar and egg mixture. Stir until everything is thoroughly combined, ensuring no chocolate streaks remain.
  • Sift the all-purpose flour, unsweetened cocoa powder, baking powder, and salt into the chocolatey mixture. Gently stir the dry ingredients in until just combined, being cautious not to overmix as this can affect the texture.
  • If you desire added crunch, fold in the chopped walnuts or pecans at this stage until evenly distributed throughout the dough.
  • Using a tablespoon, scoop heaping portions of dough onto the prepared baking sheets. Ensure to space each dollop about 2 inches apart to allow room for spreading during baking.
  • Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. Look for slightly set edges and soft centers to ensure that fudgy texture you crave! Avoid overbaking!
  • Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Afterward, transfer them to a wire rack to cool down completely.

Notes

Elevate your serving by dusting the cooled cookies lightly with powdered sugar for a snowy effect.
Keyword brownies, chocolate, cookies