Name: Fudgy Brownie Cookies From Scratch
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Ingredients: 2/3 cup all-purpose flour; 2 Tbsp unsweetened cocoa (sifted); 1 tsp baking powder; 1/2 tsp salt; 1 cup semi-sweet chocolate chips (or melting chocolate); 1/4 unsalted butter, cubed; 2 large eggs, room temperature; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 tsp vanilla extract; 1/2 cup semi sweet chocolate chips

Description

Rich, chocolatey, and irresistibly fudgy, these brownie cookies are the perfect mashup of two classic desserts. Made from scratch with simple ingredients, they’re chewy on the edges, gooey in the center, and sure to satisfy any chocolate craving!

Ingredients

Scale

2/3 cup all-purpose flour
2 Tbsp unsweetened cocoa (sifted)
1 tsp baking powder
1/2 tsp salt
1 cup semi-sweet chocolate chips (or melting chocolate)
1/4 unsalted butter, cubed
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla extract
1/2 cup semi sweet chocolate chips

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Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, sifted cocoa powder, and salt. This ensures everything is evenly mixed and lump-free.
In a large mixing bowl, combine the eggs, sugars, and vanilla. Use a mixer on medium speed to whisk it all together for about 5 minutes, or until the mixture has doubled in size and looks light and fluffy.
In a microwave-safe bowl, melt 1 cup of semi-sweet chocolate chips (or melting chocolate) and butter. Microwave in 15-second intervals, stirring in between, until the mixture is smooth and glossy.
Slowly add the melted chocolate to your egg and sugar mixture. Mix on low speed for about a minute, just until it’s combined and looking chocolatey.
Add the dry ingredients (flour mixture) to the wet ingredients and mix on low speed until just combined. Be careful not to overmix—we want that fudgy texture!
Gently fold in the remaining ½ cup of semi-sweet chocolate chips for little pockets of extra chocolatey goodness in every bite.
Grab a cookie scoop and give it a light coat of nonstick spray. Scoop the dough onto your prepared baking sheets, spacing each cookie about 2 inches apart to give them room to spread.
Bake for 12-14 minutes, switching the trays halfway through to ensure even baking. Keep an eye on them—the edges should look set, and the tops should be shiny with that classic crackly brownie finish.
Let the cookies cool on the baking sheet for 10 minutes (they’ll finish setting up as they cool), then transfer them to a wire rack to cool completely.

Notes

*Recipe adapted from Martha Stewart

Prep Time: 20
Cook Time: 14
Category: Dessert