Indulge in the decadent richness of brownies, perfectly paired with the handheld convenience of cookies. With gooey chocolate chips and optional crunchy pecans, these fudgy delights are perfect for any chocolate lover!
Why You’ll Love This Recipe
Brownie-Like Texture: Chewy centers and crackly tops mimic the best part of a brownie.
Rich Chocolate Flavor: Loaded with both melted chocolate and cocoa powder for an intense chocolate experience.
Easy to Make: Straightforward steps and simple ingredients make these cookies a no-fuss indulgence.
Versatile Add-Ins: Customize with your favorite nuts or extra chocolate for a personalized touch.
Perfect for Sharing: These cookies are a hit at parties, bake sales, or as a homemade gift.
Key Ingredients
Bittersweet Chocolate Chips: Melted into the batter, they provide the base for the cookies’ rich, fudgy flavor.
Cocoa Powder: Enhances the chocolatey depth while keeping the cookies light.
Mini Chocolate Chips: Add bursts of sweetness throughout the cookies.
Brown Sugar: Keeps the cookies soft and chewy by adding moisture and a subtle caramel flavor.
Chopped Pecans (Optional): Add crunch and a nutty contrast to the rich chocolate flavor.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Step 1: Prepare the Chocolate Mixture
Melt the Chocolate and Butter:
Combine 12 ounces bittersweet chocolate chips and 1/2 cup butter in a heatproof bowl.
Place the bowl over a pot of simmering water (double boiler) and stir occasionally until smooth and glossy.
Remove from heat and let the mixture cool slightly to a lukewarm temperature to avoid curdling when mixed with eggs.
Step 2: Combine the Wet Ingredients
Whisk the Eggs and Sugars:
In a large bowl, whisk together:
3 eggs
1 cup granulated sugar
1/4 cup brown sugar
1 tablespoon vanilla extract
Whisk vigorously until the mixture is light and frothy.
Incorporate the Chocolate Mixture:
Gradually mix the slightly cooled chocolate mixture into the egg and sugar mixture.
Stir gently until fully combined, creating a smooth and rich batter.
Step 3: Mix the Dry Ingredients
Sift and Combine:
In a separate bowl, sift together:
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
Sifting ensures even distribution and prevents lumps.
Fold into Wet Mixture:
Gradually fold the dry ingredients into the chocolate mixture using a spatula.
Mix until just combined—avoid overmixing to keep the cookies soft and tender.
Step 4: Add Chocolate Chips and Nuts
Fold in Mix-Ins:
Gently fold in:
1/2 cup mini semisweet chocolate chips
1 cup chopped pecans (optional)
The chips add extra sweetness, and the pecans provide a delightful crunch.
Chill the Dough:
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Chilling firms the dough, making it easier to handle and helping the cookies maintain their shape during baking.
Step 5: Bake the Cookies
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
Scoop the Dough:
Use a cookie scoop or tablespoon to form rounded balls of dough.
Place them on the prepared baking sheets, spacing about 2 inches apart for spreading.
Bake to Perfection:
Bake in the preheated oven for 8-10 minutes.
Look for slightly cracked tops and soft centers for the perfect fudgy texture.
Cool on the Baking Sheet:
Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack.
This step prevents the cookies from breaking and ensures they’re easy to handle.
Step 6: Enjoy!
Serve the cookies warm for an indulgent, gooey treat, or store them in an airtight container for up to a week. These fudgy chocolate cookies are perfect with a glass of milk or a scoop of ice cream!
Serving Suggestions
With Milk: A cold glass of milk is the ultimate pairing for these indulgent cookies.
As a Dessert: Serve warm with a scoop of vanilla or salted caramel ice cream for a decadent treat.
On a Dessert Platter: Pair these cookies with shortbread and oatmeal cookies for variety.
Gourmet S’mores: Use these cookies instead of graham crackers for an elevated s’mores experience.
Storage Tips
At Room Temperature: Store cookies in an airtight container for up to 5 days. Place a slice of bread in the container to keep them soft.
Refrigeration: While not necessary, refrigerating the cookies can extend their freshness by 2-3 days. Allow them to return to room temperature before serving.
Freezing:
Dough: Scoop the dough into balls, freeze them on a baking sheet until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
Baked Cookies: Freeze cooled cookies in a single layer, then store in a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.
Variations
Triple Chocolate: Use white chocolate chips, milk chocolate chips, and dark chocolate chunks for an ultra-decadent version.
Nut-Free: Skip the pecans and add extra chocolate chips or dried fruit instead.
Salted Chocolate: Sprinkle the tops with flaky sea salt just before baking for a sophisticated flavor contrast.
Espresso Kick: Add 1 teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free option.
Conclusion
These Fudgy Brownie Cookies deliver everything you love about brownies and cookies in one irresistible bite. Whether you’re baking for a special occasion, satisfying a chocolate craving, or looking to impress guests, this recipe is a guaranteed crowd-pleaser.
So, preheat your oven, melt that chocolate, and get ready to bake your new favorite cookies. They’re rich, gooey, and utterly delicious—trust me, you’ll want to make a double batch!
Fudgy Brownie Cookies
Ingredients
- 3/4 cup all-purpose flour
- 12 oz bittersweet chocolate chips 60-70% cacao
- 1/2 cup mini semisweet chocolate chips
- 3 eggs
- 1/2 cup butter
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chopped pecans optional
Instructions
- Combine bittersweet chocolate chips and butter in a heatproof bowl. Melt over a pot of simmering water (double boiler) until smooth. Remove from heat and let cool slightly to lukewarm.
- In a large bowl, whisk together eggs, granulated sugar, brown sugar, and vanilla extract until light and frothy. Gradually mix in the slightly cooled chocolate mixture until smooth.
- In a separate bowl, sift together flour, cocoa powder, salt, and baking soda. Gradually fold the dry ingredients into the chocolate mixture using a spatula until just combined.
- Gently fold in mini chocolate chips and chopped pecans (if using). Cover the bowl and refrigerate the dough for at least 30 minutes to firm up.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded balls of dough onto the sheets, spacing 2 inches apart. Bake for 8-10 minutes, or until tops are cracked and centers are soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack. Serve warm or store in an airtight container for up to a week.
