Introduction
Are you ready to indulge in a chocolate lover’s dream? These fudgy brownie cookies are the perfect blend of rich chocolate flavor and a chewy texture that melts in your mouth. With a few simple ingredients and easy steps, you can create a delightful treat that’s perfect for any occasion. Let’s dive into the delicious details!
Ingredients
1 cup (226g) unsalted butter, cut into pieces
1 cup (170g) semisweet chocolate chips
1 cup (200g) granulated sugar
1 cup (200g) packed light brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup (125g) all-purpose flour
1/2 cup (43g) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (170g) semisweet chocolate chips (for folding into the batter)
Optional: Crushed peppermint candies for topping
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 10-12 minutes
Total Time: 1 hour and 42 minutes (including chilling)
Yield: Approximately 24 cookies
Now that you have all the ingredients and timings set, let’s move on to the preparation of these delectable fudgy brownie cookies!
1. In a microwave-safe bowl, combine the butter and 1 cup of semisweet chocolate chips. Microwave in 30-second intervals, stirring after each, until melted and smooth. Set aside to cool slightly.
2. In a large mixing bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla extract until smooth and creamy.
3. Gradually pour the melted chocolate mixture into the sugar mixture, stirring continuously until well combined.
4. In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the remaining 1 cup of semisweet chocolate chips.
7. Cover the dough and freeze for about 1 hour, or until firm.
8. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
10. If desired, sprinkle crushed peppermint candies on top of each cookie.
11. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
12. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your fudgy brownie cookies!
Detailed Directions and Instructions
Step 1: Melt the Butter and Chocolate
In a microwave-safe bowl, combine the butter and 1 cup of semisweet chocolate chips. Microwave in 30-second intervals, stirring after each, until melted and smooth. Set aside to cool slightly.
Step 2: Prepare the Sugar Mixture
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla extract until smooth and creamy.
Step 3: Combine Chocolate and Sugar Mixture
Gradually pour the melted chocolate mixture into the sugar mixture, stirring continuously until well combined.
Step 4: Sift Dry Ingredients
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Step 5: Mix Dry Ingredients into Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Fold in Additional Chocolate Chips
Fold in the remaining 1 cup of semisweet chocolate chips.
Step 7: Chill the Dough
Cover the dough and freeze for about 1 hour, or until firm.
Step 8: Preheat the Oven and Prepare Baking Sheets
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 9: Scoop Dough onto Baking Sheets
Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 10: Add Optional Toppings
If desired, sprinkle crushed peppermint candies on top of each cookie.
Step 11: Bake the Cookies
Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Step 12: Cool the Cookies
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Note 1: Consistency Check
Make sure the butter and chocolate mixture has cooled slightly before adding it to the eggs to prevent scrambling.
Note 2: Baking Time
Keep an eye on the cookies while baking, as oven temperatures can vary. The cookies should look slightly underbaked when you take them out for a fudgy texture.
Note 3: Storing Cookies
Store any leftover cookies in an airtight container at room temperature for up to a week.
Note 4: Freezing Cookies
You can also freeze the dough before baking. Scoop the dough into balls, freeze them on a baking sheet, then transfer to a zip-top bag once frozen. Bake straight from the freezer, adding a minute or two to the baking time.
Enjoy your fudgy brownie cookies!
Cook Techniques
Melt Chocolate and Butter
Melt the butter and semisweet chocolate chips together in a microwave-safe bowl using short intervals to prevent burning. Stir well after each interval until smooth.
Whisking Ingredients
Incorporate air into the mixture by whisking the granulated sugar, light brown sugar, eggs, and vanilla extract together until the mixture is smooth and creamy.
Sifting Dry Ingredients
Sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even mixing and prevent clumping.
Mixing Wet and Dry Ingredients
Gradually combine the dry ingredients with the wet ingredients by mixing gently to avoid over-mixing, which can lead to dense cookies.
Folding in Chocolate Chips
Gently fold the remaining semisweet chocolate chips into the batter using a spatula, ensuring even distribution without deflating the mixture.
Chilling the Dough
Cover the cookie dough and freeze it until firm, which helps the cookies maintain their shape while baking and enhances their fudgy texture.
Baking Techniques
Ensure that the cookie dough portions are evenly spaced on the baking sheet to allow for even baking and spreading.
FAQ
Can I use different types of chocolate chips?
Yes, you can substitute with milk chocolate or dark chocolate chips if desired, but it may alter the flavor profile of the cookies.
How do I know when the cookies are done baking?
The edges should be set, while the centers may appear soft. They will continue to firm up as they cool on the baking sheet.
Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to three months. Just be sure to wrap it tightly to prevent freezer burn.
What can I use as a topping instead of peppermint candies?
You can top the cookies with sea salt, crushed nuts, or sprinkles if you prefer other flavor profiles.
How should I store the baked cookies?
Store the baked cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Conclusion
These fudgy brownie cookies are a delightful treat that perfectly balances rich chocolate flavor with a soft, chewy texture. The combination of semisweet chocolate chips and cocoa powder creates a decadent dessert that is sure to satisfy any chocolate lover’s cravings. Whether enjoyed on their own or shared at gatherings, these cookies will leave everyone wanting more.
More recipes suggestions and combination
Mint Chocolate Brownies
Add crushed peppermint candies to the brownie batter and top with a peppermint frosting for a refreshing twist.
Chocolate Chip Cookie Bars
Transform the cookie dough into a pan of chewy cookie bars, perfect for easy slicing and sharing.
Nutella Swirl Brownies
Incorporate a swirl of Nutella into the brownie mixture before baking for a creamy, hazelnut flavor boost.
Salted Caramel Brownies
Add a layer of homemade or store-bought salted caramel on top of the brownies before baking for an indulgent treat.
Peanut Butter Chocolate Cookies
Fold in peanut butter chips or chunks and drizzle melted peanut butter on top for an irresistible flavor combination.
Espresso Brownie Cookies
Incorporate a tablespoon of instant espresso powder into the dry ingredients for a rich coffee-infused chocolate flavor.
