Description
Indulge in these chewy fudgy brownie cookies that are rich, chocolatey, and perfect for satisfying your sweet tooth. With a delightful combination of semi-sweet chocolate chips and optional nuts, these cookies offer a perfect balance of gooey texture and deep chocolate flavor, making them a must-try treat for chocolate lovers.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional, walnuts or pecans recommended)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature for chewy fudgy brownie cookies.
- Melt Butter and Combine Sugar: In a medium saucepan, melt the unsalted butter over low heat, stirring occasionally until smooth and fully melted without browning it. Remove from heat and stir in the granulated sugar until the mixture becomes glossy and well combined.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition to incorporate fully. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure the leavening and cocoa are evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing and keep the texture tender.
- Fold in Chocolate Chips and Nuts: Incorporate the semi-sweet chocolate chips and optional chopped nuts evenly throughout the dough for bursts of chocolate and crunch.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling step helps firm the dough and enhances the cookie’s chewy texture.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Shape Cookies: Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set but the centers remain soft for a fudgy texture.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely, which helps them set perfectly.
Notes
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- For extended storage, freeze cookies in a single layer first, then transfer them to a freezer-safe bag; they will keep well for up to three months.
- Serve warm with vanilla ice cream or drizzle with melted chocolate or caramel for an indulgent treat.
- To achieve an extra fudgy texture, slightly underbake and allow cookies to finish cooking on the baking sheet.
- Optional nuts like walnuts or pecans add crunch but can be omitted for nut-free versions.
