Fudgy Chocolate Brownie Cookies
These decadent brownie cookies are intensely chocolatey and fudgy, perfect for a sweet treat. Easy to make and even easier to devour!
Equipment
- Mixing bowls (large and medium)
- Baking Sheets
- Electric Mixer
- Measuring cups and spoons
- Rubber spatula
Ingredients
Main Ingredients
- 1 cup Unsalted Butter (2 sticks), softened
- 1 ¾ cups Granulated Sugar
- 1 cup Packed Light Brown Sugar
- 4 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chips
- ½ cup Chopped Walnuts or Pecans (optional)
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes with an electric mixer).
- Beat in the eggs one at a time, then stir in the vanilla.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips and nuts (if using).
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra fudgy cookies, underbake slightly. Store leftover cookies in an airtight container at room temperature for up to 3 days.