Brownie cookies (soft and fudgy)

These super soft and fudgy cookies will be the next big hit in your kitchen! I’d recommend doubling the recipe because they will definitely be gone in a flash!

Brownie cookies (soft and fudgy)

About a week or so ago, the public schools gave the students a day off. I think it was because of the primaries in our state, but I honestly don’t remember. When my husband and I asked our daughter what her plans were, she said she didn’t know. I nudged her a bit to suggest that she bake something.

She came up with these brownie cookies, and surprisingly, she asked me to assist! Granted, the only thing I did for her was to chop up the chocolate, but it was cool being able to help out. Our cookie dough was a bit soft after we scooped them, so we opted to put them back in the refrigerator to set a bit more before we baked them.

Brownie cookies (soft and fudgy)

Because these are supposed to be fudgy, don’t overbake your cookies. Always air on the side of underbaking your cookies because they will continue to set and firm up as they cool. We only baked ours for 10 minutes and let them fully cool before we ate them.

My, oh my! These brownie cookies were outrageously good. I was debating whether to give them a full 5 stars but ultimately decided not to because they were just a tad too sweet. My husband wanted to give them 4.75 stars but our daughter promptly reminded him that we only rate in half star increments. Ha ha!

Brownie cookies (soft and fudgy)

I would definitely make these again and likely would double the batch. They were gone very quickly!

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Brownie cookies (soft and fudgy)

These super soft and fudgy brownie cookies are AWESOME. I'd recommend making a double batch because they will be gone in a flash!
Prep Time10 minutes
Cook Time10 minutes
Chilling time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 15
Author: Eva Bakes

Ingredients

  • 4 ounces semi-sweet or bittersweet chocolate chopped finely
  • ¼ cup (½ stick or 4 Tablespoons) unsalted butter
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs room temperature
  • 1 Tablespoon vanilla extract
  • cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup chocolate chips

Instructions

  • In a medium sized microwave-safe bowl, melt the chopped chocolate and butter in the microwave. Heat on high in 20-30 second intervals, stirring between each to ensure the butter and chocolate have fully melted. I think it took us about 90 seconds total.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the granulated sugar, brown sugar, and the eggs together on medium speed until light and fluffy, about 2 minutes.
  • Add the melted chocolate and butter mixture. Add the vanilla.
  • Turn the mixer to low and slowly add in the flour, cocoa powder, salt, and the baking soda. Continue to mix on low until a few dry streaks remain. Fold in the chocolate chips and mix until no dry streaks remain.
  • Cover and place the bowl in the refrigerator for 30-60 minutes (it can go for longer if needed).
  • Preheat your oven to 350℉. Line two baking sheets with silicone mats or parchment paper and set aside.
  • Using a medium sized cookie scoop, scoop out portions of dough and place it onto your prepared baking pan. Make sure you leave at least 2 inches in between each dough ball.
  • At this stage, we felt that our dough balls were too soft so we put them back in the refrigerator for another 30 minutes. If your dough feels soft and sticky, I'd recommend doing the same.
  • Bake in your preheated oven for 5 minutes. Then rotate the pans from front to back and top to bottom. Bake another 5 minutes.
  • The cookies will appear underdone in the middle when you take them out from the oven (this is GOOD). Allow them to cool - they will continue to set.
  • Once the cookies have set and are fully cooled, serve and enjoy!

Notes

Leftover cookies should be stored in an airtight container at room temperature or in the refrigerator.
Source: Preppy Kitchen

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