Description
These Fudgy Chocolate Brownie Cookies are decadently fudgy and perfect for cozy evenings or gatherings. Easy to prepare and deeply satisfying.
Ingredients
Scale
- 1 cup unsalted butter (2 sticks), melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Combine Wet Ingredients: In a large mixing bowl, stir together the melted butter and sugar until well combined. Next, add the eggs and vanilla extract, mixing until smooth and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until they are perfectly blended.
- Combine Mixtures: Gently fold the dry mixture into the wet ingredients, stirring until just combined. Be careful not to overmix!
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed through the batter.
- Scoop onto Baking Sheet: Using a cookie scoop or tablespoon, drop heaping rounds of the cookie dough onto your prepared baking sheet, leaving space for spreading.
- Bake: Place in the oven and bake for 12–15 minutes, or until the tops look set but still slightly soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. For a dairy-free option, replace butter with coconut oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg