Is it a cookie or is it a brownie? This decadent chocolate cookie offers all of the flavors of a dense, chewy brownie. It’s like two desserts in one!
Why You’ll Love This Recipe
I don’t know about you, but “Do I want a brownie or do I want a cookie?” is a question I ask myself often. And with these Dark Chocolate Fudge Brownie Cookies, you can have both!
Imagine a rich, dense, dark chocolate brownie, with all of the hand held convenience of a cookie. That’s basically what this decadent chocolate cookie is!
These cookies are so chewy and gooey and delicious! And absolutely perfect served warm with a tall, cold glass of milk on the side.
Other than a really good chocolate chip cookie, this is probably my favorite cookie of all time. Definitely my favorite chocolate cookie of all time.
In fact, I usually double the recipe and keep some in the freezer for whenever a chocolate craving strikes. Which for me, is often.
I like to go all-out on the dark chocolate with this recipe, which means I use Dutch process cocoa powder, and bittersweet chocolate chips.
If you prefer something a little less rich, or just don’t have those ingredients handy, you can definitely use regular, unsweetened cocoa powder along with semi-sweet or even milk chocolate chips.
For a fun twist, I sometimes use white chocolate chips in these cookies too. Or even a combination of white and dark chocolate.
The most important thing to ensure a fabulously chewy cookie is not to overbake them. You’ll want to pull them out of the oven when they are just set around the edges, but still slightly soft in the middle.
Obviously these cookies aren’t going to help much with your New Year’s resolutions, but if you’ve got a craving for either cookies, or brownies, these Dark Chocolate Fudge Brownie Cookies will hit the spot!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Butter
- Chocolate chips
- Brown sugar
- eggs
- Flour
- Dutch process cocoa powder
- Salt
- Baking soda
Dark Chocolate Fudge Brownie Cookies
Ingredients
- 1/2 cup butter
- 1 1/2 cups bittersweet or semi-sweet chocolate chips divided
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1/3 cup Dutch process cocoa powder
- Pinch of salt
- 1/2 teaspoon baking soda
Instructions
- In a large, microwave safe bowl, melt the butter and 1 cup of the chocolate chips at 50% power, stirring every minute, until melted and smooth. Cool to room temperature.
- Add the brown sugar, eggs and vanilla to the chocolate mixture and stir until well combined.
- Stir in the flour, cocoa powder, salt and baking soda until just combined. Fold in the remaining 1/2 cup chocolate chips. Chill dough for at least one hour.
- Meanwhile, preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- Roll cookie dough into walnut-sized balls and place a few inches apart on prepared baking sheets. Bake for 8-10 minutes, or until set on the edges but still soft in the middle. Do not overbake.
- Remove from oven and cool on baking sheets for 3-5 minutes before removing to wire racks to cool completely.
Nutrition
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