Description
These Brownie Cookies combine the rich, fudgy texture of brownies with the convenience of cookies for a dense, chewy, and intensely chocolatey treat. Soft and fudgy inside with crispy edges, they use simple pantry ingredients and bake in under 30 minutes, perfect for satisfying last-minute chocolate cravings and sharing with family and friends.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free blend)
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened (or coconut oil for vegan)
- 1/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 2 large eggs (or flax eggs for vegan)
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup chocolate chips or chunks
Instructions
- Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a mixing bowl, beat the softened butter with brown and granulated sugars until fluffy and light, creating a creamy base that locks in moisture and richness.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract to bind the dough and add aromatic sweetness.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to ensure even distribution and a lump-free mixture.
- Combine Wet and Dry: Gradually incorporate the dry ingredients into the wet, mixing just until combined to avoid toughening the cookies.
- Fold in Chocolate Chips: Gently fold in the chocolate chips or chunks to ensure every cookie has pockets of melted chocolate.
- Scoop and Bake: Use a cookie scoop or spoon to place rounds of dough about 2 inches apart on the baking sheet. Bake for 10-12 minutes until edges are set but centers remain soft. Cool on the tray for a few minutes before transferring to a wire rack.
Notes
- Use room temperature butter for easier creaming and lighter texture.
- Do not overbake to keep the centers fudgy and chewy.
- Chill the dough for 30 minutes if time permits to reduce spreading and enhance flavor.
- Choose high-quality cocoa powder for deeper chocolate flavor.
- Try add-ins such as nuts, caramel bits, or peanut butter swirls for variety.
- For a vegan option, substitute butter with coconut oil and eggs with flax eggs.
- For gluten-free, use a one-to-one gluten-free flour blend containing xanthan gum.
- Sprinkle flaky sea salt or powdered sugar on top after baking for an extra flavor dimension.
- Store leftovers at room temperature in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheat briefly in the microwave or oven to restore fresh-baked softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
Keywords: brownie cookies, fudgy cookies, chocolate cookies, easy chocolate dessert, gluten free brownie cookies, vegan brownie cookies