Decadent Chocolate Fudge Brownie Cookies

$Here’s what you need to make these soft and chewy chocolate fudge brownie cookies: - 1 cup unsalted butter, melted - 1 ½ cups granulated sugar - 2 large eggs - 2 teaspoons pure vanilla extract - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - ½ teaspoon baking powder - ½ teaspoon fine sea salt - 1 cup semi-sweet chocolate chips - Optional: ½ cup chopped walnuts or pecans Each ingredient plays a key role. The melted butter makes the cookies rich and moist. Sugar gives them sweetness and helps with the chewy texture. Eggs bind everything together and add some lift. The cocoa powder adds that deep chocolate flavor we all love. The flour provides structure, while the baking powder helps them rise a bit. Salt balances the sweetness and enhances the chocolate taste. Chocolate chips add melty goodness in every bite, and nuts can add a nice crunch if you choose to include them. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This helps the cookies bake evenly. While the oven heats, line a baking sheet with parchment paper. This prevents the cookies from sticking. In a large bowl, mix the melted unsalted butter and granulated sugar. Whisk until it looks smooth and shiny. Next, add the eggs, one at a time. Make sure to mix well after each egg. Then, pour in the pure vanilla extract and blend it in well. In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt. Sifting helps remove any lumps. This mixture adds structure and flavor to your cookies. Now, gently fold the dry mixture into the wet ingredients. Use a spatula and stir until just combined. Be careful not to overmix. This keeps the cookies soft and chewy. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie. This allows them to spread while baking. Bake in the preheated oven for 10-12 minutes. The edges should look set, but the centers should stay soft. Once baked, take the cookies out of the oven. Let them cool on the baking sheet for about 5 minutes. This helps them firm up. Then, transfer them to a wire rack to cool completely. This lets them reach their full fudgy potential. To create gooey centers in your cookies, bake them just until the edges are set. The middle should still look soft. This will give you that rich, fudgy bite. Remove the cookies from the oven, even if they seem underbaked. They will firm up as they cool. For chewy edges, make sure to mix the butter and sugar well. This helps create nice, chewy textures. Also, do not overmix the dough. Just combine the dry and wet ingredients until you can't see any flour. One big mistake is overbaking. Keep an eye on your cookies as they bake. Check them a minute early to catch that perfect moment. Another mistake is overmixing. This can lead to dry cookies. Mix just until combined. Also, don’t forget to use parchment paper. This keeps your cookies from sticking to the pan. If you skip this step, you might lose some cookies. Use a good mixing bowl. A large bowl helps you mix everything without making a mess. A rubber spatula is great for folding in chocolate chips. It gives you control when mixing. A cookie scoop helps make uniform cookies. This means they will bake evenly. Lastly, a wire rack is key for cooling. It allows air to circulate, keeping your cookies soft and chewy. Pro Tips Use Quality Chocolate: For the best flavor, opt for high-quality semi-sweet chocolate chips. They will enhance the overall taste of your cookies. Don’t Overmix: Mix the dry ingredients into the wet ingredients until just combined. Overmixing can lead to tough cookies. Chill the Dough: If you have time, chill the cookie dough for 30 minutes before baking. This helps the cookies maintain their shape and enhances the fudginess. Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature. They can also be frozen for longer storage. {{image_4}} You can change the nuts in your cookies for great taste. I love using walnuts or pecans. They add a nice crunch and flavor. You can also try almonds or hazelnuts. Simply chop them and fold them into the dough. This adds extra texture to each bite. Want to mix things up? You can add different flavors to your cookies. For a minty twist, add peppermint extract. Just a half teaspoon will do. If you like coffee, add a teaspoon of espresso powder. This gives a rich flavor that pairs well with chocolate. You can even add orange zest for a fruity note. These small changes can make your cookies even more fun! If you need gluten-free cookies, swap all-purpose flour for a gluten-free blend. Look for blends that work well in baking. For a dairy-free option, use coconut oil instead of butter. You can also use dairy-free chocolate chips. These swaps let everyone enjoy your cookies without worry. Just follow the same steps in the recipe for tasty results! To keep your chocolate fudge brownie cookies fresh, place them in an airtight container. This helps avoid dryness and keeps them chewy. You can store them at room temperature for about one week. If you want to keep them longer, consider freezing them. For the best taste and texture, store cookies with a slice of bread in the container. The bread helps maintain moisture. Avoid stacking cookies unless you place parchment paper between layers. This prevents them from sticking together. To freeze your cookies, let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze for about one hour until firm. Afterward, transfer them to a freezer-safe bag or container. They can last up to three months in the freezer. When ready to enjoy, simply thaw at room temperature or warm them in the oven. You can tell your cookies are done when the edges are set. The centers should remain soft and look slightly underbaked. This gives them that fudgy texture we love. A good rule of thumb is to bake them for 10-12 minutes at 350°F. You can also gently press the center with your finger. If it springs back, they are ready to come out. Yes, you can make these cookies ahead of time! You can prepare the dough and store it in the fridge for up to three days. Just scoop the dough onto the baking sheet and cover it. When you're ready, bake them straight from the fridge. They may need an extra minute or two, but they will taste fresh! To reheat cookies, place them on a microwave-safe plate. Heat them for about 10-15 seconds. This warms them up without making them hard. You can also use an oven. Preheat it to 350°F and warm them for about 5 minutes. This helps keep the chewyness intact. Absolutely! You can use any type of chocolate chips you like. White chocolate or dark chocolate can be great options. You can even mix in butterscotch or peanut butter chips for a fun twist. Just remember to use the same amount for the best results. You now have a simple guide to make delicious cookies. We covered the key ingredients needed, from butter to chocolate chips. The step-by-step instructions help ensure you bake with ease. Remember to avoid common mistakes for the best results. If you're feeling creative, try variations like adding nuts or different flavors. Storing your cookies properly keeps them fresh for longer. Enjoy baking these treats and share them with friends and family. Your cookie skills are about to shine!$

Decadent Chocolate Fudge Brownie Cookies

Rich and fudgy cookies packed with chocolate chips and optional nuts.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 200 kcal

Ingredients

1 cup unsalted butter, melted
1.5 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup all-purpose flour
0.5 cup unsweetened cocoa powder
0.5 teaspoon baking powder
0.5 teaspoon fine sea salt
1 cup semi-sweet chocolate chips
0.5 cup chopped walnuts or pecans (optional)

Instructions

Begin by preheating your oven to 350°F (175°C). While it heats, line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, combine the melted unsalted butter and granulated sugar. Whisk together until the mixture is smooth and glossy.
Next, add the eggs, one by one, ensuring you mix well after each addition. Follow this by incorporating the pure vanilla extract, blending it in completely.
In a separate medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt. Slowly fold this dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of your cookies.
With a spatula, delicately fold in the semi-sweet chocolate chips and optional chopped nuts, ensuring an even distribution throughout the dough.
Using a cookie scoop for uniformity or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, allowing approximately 2 inches of space between each cookie for spreading.
Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies are done when the edges appear set, but the centers remain slightly soft for a fudgy texture.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After they’ve firmed up a bit, transfer them to a wire rack to cool completely, allowing them to reach their full fudgy potential.

Notes

For a delightful presentation, serve the cookies on a tiered cake stand, dusted lightly with powdered sugar, and accompanied by a drizzle of melted chocolate on the side.

Keyword chocolate, cookies, dessert