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Fudgy Chocolate Brownie Cookies Ultimate Cozy Dessert

FUDGY CHOCOLATE BROWNIE COOKIES centered hero view, clean and uncluttered

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These fudgy chocolate brownie cookies are a quick homemade dessert perfect for fall. They are chewy, chocolatey, and require no chill time, making them an easy fast baking recipe that everyone will enjoy. Great for desserts with no milk.

Ingredients

Scale
  • 1/4 cup (56.75 g) unsalted butter
  • 4 ounces (113.4 g) semi sweet chocolate about 1/2 cup
  • 2 (2) eggs large
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon (1 teaspoon) vanilla extract
  • 1 cup (125 g) all purpose flour
  • 1/4 teaspoon (0.25 teaspoon) kosher salt
  • 3 tablespoons (3 tablespoons) cocoa powder
  • 1/8 teaspoon (0.13 teaspoon) baking soda

Instructions

  1. Set the oven to 350°F and prepare two cookie sheets with parchment paper.
  2. Melt the butter and semi sweet chocolate together in a microwave safe bowl by heating in 30 second bursts until fully melted, then let it cool.
  3. In a separate bowl, whisk the eggs, sugar, and vanilla extract with a mixer on high speed for 3 to 5 minutes until the mixture becomes pale and fluffy.
  4. Incorporate the cooled chocolate and butter mixture into the egg mixture, mixing gently until uniform.
  5. Add the flour, kosher salt, cocoa powder, and baking soda and mix gently until just combined; the batter will be loose like brownie batter rather than cookie dough.
  6. Use a small scoop or spoon to place dollops of dough onto the sheets, leaving about 2 inches between each one.
  7. Bake for 10 minutes until the cookies have cracked tops and crisp edges.
  8. Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.

Notes

  • If the cookies don’t develop crinkled tops, it likely means the eggs weren’t whipped enough or were too cold
  • Whip the eggs well for 3 to 5 minutes to achieve the desired effect
  • Store cookies in an airtight container or zip top bag for up to 5 days

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