Fudge Brownie Cookies

Prep Time: 20 minutes Chilling Time: 20 minutes Bake Time: 10–12 minutes Cooling Time: 10 minutes Total Time: About 1 hour Yield Servings: 24 cookies Yield: 2 dozen cookies Ingredients Dry Ingredients 1 cup (125 g) all-purpose flour ¼ cup unsweetened cocoa powder 1 teaspoon baking powder ¼ teaspoon salt Wet Ingredients ½ cup (115

Equipment

• Mixing bowls
• Saucepan or microwave-safe bowl
• Electric mixer or whisk
• Rubber spatula
• Baking sheets
• Parchment paper
• Cookie scoop
• Cooling rack

Ingredients

Dry Ingredients

• 1 cup (125 g) all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• ½ cup (115 g) unsalted butter
• 8 ounces (225 g) semisweet chocolate, chopped
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

Mix-Ins

• 1 cup semisweet chocolate chips
• ½ cup chopped walnuts or pecans (optional)

Optional Garnishes

• Flaky sea salt
• Powdered sugar
• Chocolate drizzle

Instructions

Step 1: Prepare the Oven

1. Preheat your oven to 350°F (175°C) .
2. Line two baking sheets with parchment paper.

Step 2: Melt the Chocolate

1. In a heatproof bowl set over barely simmering water, or in short intervals in the microwave, melt the butter and chopped semisweet chocolate together.
2. Stir until smooth and glossy.
3. Allow the mixture to cool slightly.

Step 3: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. Set aside.

Step 4: Prepare the Batter

1. In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture becomes lighter in color and slightly thickened.
2. Slowly pour in the melted chocolate mixture while mixing until fully incorporated.
3. Gradually add the dry ingredients and mix just until combined.
4. Fold in the chocolate chips and chopped nuts, if using.

Step 5: Chill the Dough

1. Cover the dough and refrigerate for 20 minutes .
2. This helps firm the dough and encourages the signature crackly tops during baking.

Step 6: Scoop the Cookies

1. Using a medium cookie scoop or tablespoon, portion the dough onto the prepared baking sheets.
2. Leave about 2 inches between each cookie to allow for spreading.
3. If desired, sprinkle a few extra chocolate chips on top of each cookie.

Step 7: Bake

1. Bake for 10 to 12 minutes .
2. The edges should be set while the centers remain soft. The tops should develop a shiny, crackled appearance similar to brownies.
3. Avoid overbaking to preserve the fudgy texture.

Step 8: Cool

1. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
2. Finish cooling completely before storing.

Nutrition

Calories: 185 · Protein: 3 g · Fat: 10 g · Carbohydrates: 23 g · Saturated Fat: 6 g · Fiber: 2 g · Sugar: 16 g · Sodium: 70 mg