Have you ever wanted to eat delicious, soft brownies in cookie form (if you haven’t, what’s wrong with you?) Look no further! These delicious one-bowl cookies are absolutely amazing and irresistible!
These cookies, you guys.
They’re definitely in my top 5 favorite cookies of all time.
They’re so delicious. Delicious. Soft. Chewy. Chocolatey. And like the best desserts? They’re amazing right out of the freezer (serious info).
If these cookies/recipe sound familiar to you, you’re in the right place.
The original recipe was published in my e-cookbook several years ago, but I recently decided it was time to let the world have access to these decadent brownie cookies.
I’m not exaggerating when I say these are some of my favorite cookies ever.I can relate to them on a deep level. Simple? Yes (we’re talking one bowl and one wooden spoon kind of easy).
Soft and fluffy? Yes. Luxurious and rich with chocolate? Yes. Yes, yes, yes.
If you can melt chocolate and butter, add an egg and a few dry ingredients, you have some of the best brownies on the planet. And look how pretty they are after a little decorating.
These cookies are obviously Valentine’s Day-themed, but you can add your own touch with the dipping and sprinkling.
How elegant would it be to dip half of them in white chocolate? Then drizzle them with dark chocolate. Or sprinkles. The only warning I can offer is to not let the decorations overshadow the simple brownie itself.
These brownies have been a staple in our lives (and freezers) for years and years.
I can’t wait to share them with each and every one of you. If you haven’t made them from the e-cookbook yet, now is the time. And if you do, let me know what you think (and then congratulate yourself for being ahead of the curve by making another batch!).
You can never have too many brownies. This is a theme that has guided my life. I’ve made these cookies on numerous occasions over the years, and have been met with positive feedback every time, which shouldn’t come as a surprise.
A rich, fruity chocolate chip cookie that’s basically a brownie in cookie form? Yeah, what’s not to like?
Fudgy Brownie Cookies
Yield: 24 Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
- ½ cup (113 g) salted butter
- 1 cup (170 g) semi-sweet or dark chocolate chips (or chopped chocolate)
- ¾ cup (159 g) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (142 g) all-purpose flour
- ⅓ cup (28 g) unsweetened natural cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup (85 g) chocolate chips
Instructions
- In a large microwave-safe bowl, melt the butter and bittersweet chocolate chips in 1-minute intervals, stirring occasionally, until melted and smooth (but not too hot).Let the mixture cool until it reaches room temperature.
- Add the brown sugar, eggs, and vanilla. Stir until ingredients are well blended.
- Add the flour, cocoa, salt, and baking soda. Stir gently until ingredients are evenly mixed (do not over-stir). Stir in the chocolate chips.
- Chill the dough for 1 to 2 hours until it is firmer but not so firm that you cannot roll out the cookie dough.
- Preheat the oven to 350 degrees Fahrenheit.Grease two big rimmed baking pans with cooking spray and lightly line with parchment paper.
- Scoop out tablespoon-sized portions of dough and form into balls (I used a #40 medium cookie scoop).
- Place cookie dough balls a few inches apart on the prepared baking sheets (about 12 cookies per sheet).
- Bake for 9 to 11 minutes until cooked around the edges but still soft in the center (and there are some cracks on top); don’t overbake!
- Let them cool for a few minutes on the baking sheets before removing to a wire rack to cool completely.Store covered at room temperature for a few days, or freeze longer (these cookies are so delicious right out of the freezer!).
Notes
For a festive look: Once the cookies have cooled, they can be partially dipped in a layer of colored candy (or white, milk, or dark chocolate) with sprinkles added before the chocolate hardens.
Chilled cookie dough: If the cookie dough has cooled long enough that it is difficult to remove, let it sit at room temperature for 10-15 minutes to soften slightly before removing (or consider scooping out very soft cookie dough mounds onto parchment paper and placing them in the refrigerator that way – the little cookie dough mounds can then be picked up and rolled into balls after cooling).
