Hey friend! So, you know how I’m always going on about chocolate being life’s greatest gift? Well, these fudgy brownie cookies are like little bundles of chocolaty joy. I stumbled upon this recipe one day when I had a brownie craving but only cookie ingredients in the pantry. Turns out, it was one of those happy accidents that I keep going back to!
Why You’ll Love This
I make these cookies when I need a quick chocolate fix (which is pretty often, let’s be honest). My family goes crazy for them because they’re like brownies in disguise as cookies. Also, they’re perfect for when you can’t decide between brownies and cookies—why not both? Just a heads-up, they tend to disappear fast, especially when my kids are around.
The Ingredients List
- 1 cup unsalted butter, melted (I sometimes use coconut oil if I’m out of butter)
- 1 1/2 cups granulated sugar
- 2 large eggs (room temperature is best, but I’ve used cold eggs in a pinch)
- 2 teaspoons vanilla extract (my grandmother swore by pure vanilla, but any will do)
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips or chunks (optional, but who am I kidding?)
How to Make Them
- Preheat your oven to 350°F (or about 175°C if you’re across the pond). Line a couple of baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and sugar. It’s going to look pretty gritty, but that’s normal—trust me.
- Add the eggs and vanilla, mixing until it’s all combined. This is where I sneak a taste (shh!).
- In another bowl, mix your flour, cocoa powder, baking powder, and salt. Stir this into your wet ingredients until it’s just combined. Don’t overmix unless you’re aiming for brownie rocks.
- Fold in chocolate chips if you’re feeling extra indulgent.
- Spoon dollops of dough onto the prepared baking sheets, leaving some space for spreading. About a tablespoon-sized scoop works well.
- Bake for 10-12 minutes. They might look a bit soft, but they’ll firm up as they cool (they trick you, these cookies).
- Let them cool on the sheet for a few minutes before transferring to a wire rack. Or, just eat them straight away—who’s judging?
Notes
So, I once used dark cocoa powder, and it made them even richer—if that’s possible. Also, if you chill the dough for 30 minutes, they hold their shape better.
Variations I’ve Tried
Once, I swapped out the chocolate chips for white chocolate and macadamia nuts, and another time I threw in a handful of chopped almonds. Didn’t love the almonds (too crunchy), but maybe you will!
Equipment Talk
If you don’t have a wire rack, just cool them on a plate—it’s not the end of the world. A wooden spoon works just fine for mixing too.
Storing These Beauties
Store them in an airtight container for up to a week. Though, honestly, in my house, they never last more than a day!
Serving Suggestions
I think they’re best with a cold glass of milk or a scoop of vanilla ice cream. My partner loves them with coffee in the morning (yep, cookies for breakfast!).
Pro Tips
I once tried rushing the melting of the butter and ended up with a strange mess. Let it cool a bit—it’s worth it. Oh, and make sure not to overbake, or they lose that fudgy magic.
FAQ
Q: Can I use baking soda instead of baking powder? A: I wouldn’t recommend it; they don’t rise the same, and you might end up with flat cookies (trust me, I learned the hard way).
Q: Are they gluten-free? A: No, but you might try a gluten-free flour blend! Haven’t tested it myself, but it could work.
