Ultimate Fudgy Brownie Cookies That Melt in Your Mouth
These ultimate fudgy brownie cookies are a chocolate lover’s dream come true. They’re rich, soft, and chewy with a crackly top and a gooey center. Each bite melts in your mouth, delivering the deep flavor of classic brownies in a portable cookie form. Quick to make, easy to customize, and sure to please, these cookies are perfect for every occasion.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 20 1x
Ingredients
Scale
- 1/2 cup (115g) unsalted butter
- 1 1/4 cups (250g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (120g) all-purpose flour
- 1 cup (170g) semi-sweet chocolate chips (optional)
Instructions
- In a small saucepan over low heat, melt the butter. Once melted, stir in the granulated sugar until the mixture is glossy and the sugar begins to dissolve.
- Remove from heat and allow the mixture to cool for 5 minutes. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the cocoa powder, baking powder, salt, and all-purpose flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until a thick dough forms.
- Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Cover the dough and chill in the refrigerator for 30 to 45 minutes.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, until the tops are shiny and the edges are set. The centers should remain slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a richer chocolate flavor, you may use dark chocolate chunks instead of semi-sweet chips.
Do not overbake—remove from the oven while centers are still slightly underdone.
Dough can be frozen in portions and baked directly from frozen with a slightly extended baking time.