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The Ultimate Fudgy & Chewy Brownie Cookies From Scratch

Close-up of three stacked, fudgy brownie cookies with shiny, cracked tops and visible melted chocolate chips.
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Bake the best brownie cookies, or ‘brookies,’ that combine rich, fudgy brownie centers with chewy cookie edges. This recipe delivers intense chocolate flavor and those sought-after crinkly tops.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (90g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (natural or Dutch-process)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces (113g) semi-sweet chocolate, chopped or chips
  • 1/2 cup (85g) semi-sweet chocolate chips (for mixing in)
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined.
  3. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chopped chocolate and the extra 1/2 cup of chocolate chips. The batter will be thick.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. You should get about 18 cookies.
  8. Sprinkle a small pinch of flaky sea salt over the top of each dough ball. This adds a gourmet touch.
  9. Bake for 10 to 13 minutes. The edges should look set, but the centers will still look slightly soft and glossy. This ensures a fudgy texture.
  10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The tops will develop their signature crinkly, shiny look as they cool.

Notes

  • For the fudgiest texture, slightly underbake these cookies. They firm up as they cool.
  • If you prefer a thicker cookie, chill the dough for 30 minutes before scooping.
  • These are excellent for satisfying those quick 30 minute cookie cravings.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://kitchenuser.net/brownie-cookies-ultimate-fudgy-chewy-recipe/