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Fudgy Brownie Cookies

Fudgy Brownie Cookies
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Fudgy Brownie Cookies combine the rich, dense texture of classic brownies with the convenient form of cookies, delivering a soft, chewy, and intensely chocolatey treat. Made with simple pantry staples and minimal fuss, these cookies are perfect for sharing or indulging in bite-sized chocolate bliss with customizable options to suit your taste.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Optional Add-ins

  • 1/2 cup chocolate chips (semi-sweet or dark)
  • 1/2 cup chopped nuts (walnuts or pecans)
  • 1 teaspoon instant espresso powder
  • Caramel bits or drizzle of caramel
  • Flaky sea salt flakes (for topping)

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined and free of clumps.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light and fluffy, aerating the dough for a chewy texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract for warm, sweet undertones.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until no flour streaks remain to avoid toughening the cookies.
  6. Fold in Extras: Gently fold in any optional add-ins like chocolate chips, nuts, or caramel bits with a spatula for even distribution without breaking the batter structure.
  7. Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 9-11 minutes until edges are set but centers remain slightly underbaked for a fudgy middle.
  8. Cool and Enjoy: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to allow them to set and achieve the perfect chewy texture.

Notes

  • Use quality unsweetened cocoa powder to achieve a deep chocolate flavor.
  • Avoid overbaking; remove cookies when centers look slightly soft for perfect fudginess.
  • Use room temperature butter for even creaming and smooth batter.
  • Chilling the dough for 30 minutes can reduce spreading and enhance flavor.
  • Measure flour using spoon-and-level to prevent dry or dense cookies.
  • Store cookies in an airtight container at room temperature up to 3 days.
  • You can freeze baked cookies for up to 3 months; thaw and warm slightly before serving.

Nutrition

Keywords: fudgy brownie cookies, chocolate cookies, chewy chocolate cookies, brownie cookie recipe, easy chocolate dessert

Find it online: https://emillycooks.com/fudgy-brownie-cookies/