Fudgy Brownie Cookies

Life comes with hard decisions. Like sometimes, you might really want a fudgy, chocolatey brownie, but at the very same time, you might also really want that unique crunchy-edged yet soft cookie bite. So how to choose? You don’t have to. Have both. I don’t mean make both. I mean, make these Fudgy Brownie Cookies, which have the best components of both desserts in one easy cookie.

See, these cookies are as fudgy and chocolatey as a brownie with that telltale crinkle top, but they also have that nice self-contained hand-held quality of a cookie, with a soft bite and just enough crispness around the edges. It’s the best of both worlds.

The magic comes in melting together some chocolate chips and butter, which then gets poured into a batter which you’ve beaten for a full five minutes. Now, normally you want to take care not to over-mix a cookie dough, but in this case, you want to aerate it quite a bit. This allows the cookies to rise and fall, which helps give them that lovely crinkle top.

The second secret here is taking the time to chill the dough. Chilling the dough solidifies the fat in the cookies, which means while these ones might rise and fall in the oven, they won’t spread. And that’s exactly what you want – a compact, circular cookie with a crackle top that’s given way to the irresistible fudginess beneath.

Why You’ll Love This Recipe

• Fudgy and Chocolatey: Combines the rich taste of brownies with the convenience of cookies.
• Unique Texture: Soft with a slight crunch at the edges, offering the best of both desserts.
• Easy to Make: Simple steps and common ingredients make this a go-to treat.

Kitchen Equipment You’ll Need

• Small saucepan
• Electric mixer
• Large mixing bowl
• Baking sheet
• Parchment paper

Ingredients

• 1 1/2 cups bittersweet chocolate chips
• 1/2 cup (1 stick) unsalted butter
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small saucepan over low heat, melt the chocolate chips and butter, stirring until smooth. Remove from heat and set aside.
3. In a large bowl, beat the eggs, granulated sugar, brown sugar, vanilla extract, baking powder, and salt with an electric mixer on high for 5 minutes until the mixture is thick and creamy.
4. Reduce the mixer speed to low and add the melted chocolate, mixing until well combined.
5. Stir in the flour and cocoa powder until just combined. Cover the bowl and refrigerate the dough for 30 minutes.
6. Once chilled, drop the batter in 1 1/2 tablespoon-sized scoops onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for about 15 minutes, until the edges are set but centers remain soft. Allow to cool on the baking sheet before enjoying.

Tips for Success

• Don’t Skip the Chill: Chilling the dough is crucial to prevent spreading and to achieve the right texture.
• Aerate the Batter: Beating the batter adequately helps create the signature crinkle top.

Additional Tips and Variations

• Try adding nuts or chocolate chunks for extra texture.
• Sprinkle a bit of sea salt on top before baking for a sweet and salty twist.

Nutritional Highlights (Per Serving)

• Calories: Approximately 150
• Fat: 8g
• Carbohydrates: 19g
• Protein: 2g

Frequently Asked Questions (FAQ)

Can I use milk chocolate instead of bittersweet chocolate chips?

Yes, but the cookies will be sweeter. Bittersweet chocolate balances the sweetness better.

How should I store these cookies?

Store them in an airtight container at room temperature for up to a week.

Conclusion

These Fudgy Brownie Cookies are a delightful treat that satisfies both brownie and cookie cravings in one bite. Perfect for any occasion, they’re sure to impress anyone with their rich flavor and unique texture. Give them a try and let us know how you liked them in the comments below!