Indulge in brownies’ lavish indulgence that only tickles the tastebuds but awakened the soul with the luxury of perfectly sized cookies. With the gooey chocolate bits and crunchy pecans thrown in for optional measure, who can resist the fudgy indulgence, particularly if one likes chocolate!
Why You’ll Love This Recipe
It is Brownie-like: The chewy centers and crackly tops give it a whiff like the best part of a brownie.
It’s Rich in Chocolate Flavor: It’s loaded with melted chocolate as well as a cocoa powder itself, and hence it gives a very intense chocolate effect.
Constructed Constructively: How-to Use: easy steps with simple items become no-fuss indulgence cookies.
Apart from extra chocolate, this also has insertions with your favorite nuts.
Hassle Free: Them at a meeting, with friends, or at yoga class. This will get a laugh from everybody.
Key Ingredients
Unsweetened Bittersweet Chocolate Chips: this stuff is melted into the batter so that the way bars get a treat, they turn into something much more fudgy or rubbery.
You can get cocoa powder because it seriously makes the lightest brownies ever.
Mini Chocolate Chips: the sweetness pops up throughout the cookies.
Brown Sugar: Keeps cookies moist and chewy, while the moisture from the brown sugar adds flavor.
Coarsely Chopped Pecans (Optional): Add crunch and nutty contrast to the richness of chocolate.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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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
Accompaniments: Best recommendation-a glass of cold milk with these utterly indulgent cookies.
Dessert Application: Serve cookies warm with a scoop of vanilla or salted caramel ice cream for that sumptuous treat.
Plated Dessert: Try these with shortbread-and oatmeal-baked cookie partners for variety.
Creme de la Creme: Elevate ordinary s’mored life by replacing store bought graham crackers with these and dive straight into gourmet s’mores experience.
Storage Tips
Room Temperature: Store cookies for up to five days by using an airtight container. Place a slice of bread inside the container so they will retain freshness.
Refrigerate: Cookies can hold up well even up to 2-3 days, although it is not typical to keep them refrigerated unless you wish to include extra flavor and a bit longer life to them. Make sure to return the cookies to room temperature before snacking.
Freezing:
Dough: Scope into balls, chill on the baking sheet, and turn frozen-like firm before storing into the freezer-safe bag. Bake frozen dough; simply adds 1-2 minutes of baking time into the routine.
Baked Cookies: Cooled cookies should be individually frozen before bagging. To store, place them into a freezer-safe container, where they can be kept up to 3 months. Bring them to room temp to indulge.
Variations
Triple Chocolate: There’s no such thing as too much chocolate; therefore, hypo-decadent versions should blend white chocolate chips, milk chocolate chips, and dark chocolate chunks.
Nut-Free: If nuts are not on your list, add extra chocolate chips or handfuls of dried fruit to substitute pecans.
Salted Chocolate: Whisper flaky sea salt over each of the top sugar-coated cookies, as a signature contrast between complex and refined flavors.
Espresso Kick: Augment chocolate taste with 1 teaspoon instant espresso powder added in the powdered ingredients.
Gluten-Free: If you prefer the gluten-free version, simply use a 1:1 gluten-free flour blend in lieu of all-purpose flour.
Conclusion
In just one bite, these Chewy Brownie Cookies are going to satisfy every chocolate and cookie craving you ever hoped for in a chocolate cookie. Whether the event is a special occasion or a simple chocolate craving or guests are coming to surprise you, the brownie cookie recipe is a sure sorority pleaser.
So preheat the oven, melt the chocolate, and bake your new favorite cookies. They’re fudgy, gooey, and perfectly delicious, trust me: You’re going to want to double this recipe batch-wise.
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.
