Fudgy Chocolate Brownie Cookies

If you’re a fan of rich, chocolatey desserts, these Chocolate Brownie Cookies will become your new favorite. Combining the fudgy center of a brownie with the crisp edges of a cookie, this recipe is perfect for any occasion!

INGREDIENTS

• Salted Butter: 4 tablespoons of salted butter (57 grams or ½ stick), which gives the cookies their rich and buttery flavor.
• Chopped Semisweet Chocolate: 1 pound of semisweet chocolate (454 grams) for a deep chocolatey base. Chop it finely for easy melting.
• Eggs: 4 large eggs at room temperature (200 grams) for structure and moisture. Room temperature eggs help with even mixing.
• Granulated Sugar: 1½ cups of sugar (300 grams) for sweetness and a chewy texture.
• Vanilla Extract: 1 teaspoon of pure vanilla extract (4 grams) to enhance the chocolate flavor.
• All-Purpose Flour: ½ cup sifted all-purpose flour (60 grams) for binding the dough and giving the cookies structure.
• Baking Powder: ½ teaspoon (2 grams) to help the cookies rise slightly and become light.
• Milk Chocolate Chips: 12 ounces (340 grams) of milk chocolate chips for extra bursts of melty chocolate.
• Optional Crushed Peppermint: Add crushed peppermint as a garnish for a festive touch and a hint of mint.

INSTRUCTIONS

Step 1: Oven Preparation

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.

Step 2: Melting the Chocolate and Butter

Place the chopped semisweet chocolate and salted butter in a heatproof bowl. Using a double boiler, melt them together over simmering water, stirring occasionally until smooth. Remove from the heat and let the mixture cool slightly before using.

Step 3: Mixing Eggs and Sugar

In a large mixing bowl, use an electric mixer on high speed to beat the eggs and granulated sugar together. Continue mixing for about 3-4 minutes, until the mixture becomes thick and pale. Add in the vanilla extract and mix until combined.

Step 4: Combining Chocolate

Once the chocolate mixture has cooled slightly, fold it into the egg and sugar mixture. Be careful not to overmix at this stage to keep the batter light and airy.

Step 5: Sifting and Adding Dry Ingredients

Sift the all-purpose flour and baking powder together. Gradually fold these dry ingredients into the chocolate mixture, stirring just until combined. Avoid overmixing to maintain the chewy texture of the cookies.

Step 6: Adding Chocolate Chips

Stir in the milk chocolate chips, ensuring they are evenly distributed throughout the batter for extra bursts of chocolate in every bite.

Step 7: Shaping the Cookies

Use a spoon or small cookie scoop to drop portions of the batter onto the prepared baking sheets. Space each cookie about 2 inches apart to allow for spreading while baking.

Step 8: Optional Garnish

If desired, sprinkle crushed peppermint over the tops of the cookies for a festive look and a refreshing hint of mint.

Step 9: Baking

Bake the cookies in your preheated oven for 10-12 minutes. They should be set around the edges but still soft in the center. For best results, avoid overbaking.

Step 10: Cooling

Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Transfer them to wire racks to cool completely.

Serving and Storage Tips

• Serve the cookies warm with a glass of cold milk for an extra indulgent treat.
• For a festive twist, pair them with a scoop of vanilla ice cream or a dollop of whipped cream.
• Store the cookies in an airtight container at room temperature for up to 5 days.
• If you want to keep them longer, freeze the cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

Helpful Notes

• To make the cookies even more chocolatey, you can substitute semisweet chocolate chips for milk chocolate chips.
• If you’re feeling creative, add a pinch of espresso powder to enhance the rich chocolate flavor.
• For a holiday version, replace the chocolate chips with white chocolate and add some crushed candy canes for a peppermint twist.
• These cookies make great gifts—just wrap them in cellophane and tie them with a ribbon!

Tips from well-known chefs

• Chef Jacques Torres suggests always using room temperature eggs for better mixing and texture.
• Famed chocolatier Alice Medrich recommends using high-quality chocolate for the richest flavor possible.
• Chef Thomas Keller suggests slightly underbaking cookies for a gooey center and maximum chewiness.