Description
Deliciously fudgy brownie cookies that combine the rich, chocolatey flavor of brownies with the chewy, soft texture of cookies. Perfect for chocolate lovers looking for a treat that’s easy to make and share.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chunks
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Wet and Dry: Gradually add the dry ingredients to the creamed wet mixture, mixing well until combined but not overmixed to maintain tenderness.
- Fold in Chocolate and Nuts: Gently fold in the semi-sweet chocolate chunks and optional chopped walnuts to evenly distribute throughout the dough.
- Form and Bake Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them adequately. Bake in the preheated oven for 10-12 minutes or until the edges are firm but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For a nut-free version, simply omit the walnuts.
- Make sure not to overbake to keep the cookies soft and fudgy.
- Storing cookies in an airtight container helps maintain freshness for up to a week.
- Chilling the dough for 30 minutes before baking can help prevent spreading.
