Fudgy Chocolate Brownie Cookies
These fudgy chocolate brownie cookies are thick, soft, and loaded with chocolate. They're chewy on the inside and crispy on the outside. They basically taste like the edge pieces of a brownie so they best of both worlds. Perfect by themselves or with a scoop of vanilla ice cream. Don't skip the flakey sea salt on top, it totally brings out the deep rich chocolate flavor. Enjoy!
Servings: 16 cookies
Ingredients
- ½ cup unsalted butter melted & cooled
- ¾ cup granulated sugar
- ½ cup light or dark brown sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1⅓ cups all-purpose flour spoon & leveled
- ½ cup cocoa powder (I used dark 100% cacao)
- ¾ tsp sea salt
- ½ tsp baking powder
- 1 cup dark chocolate chunks or chips
- flakey sea salt for topping
Instructions
- In a small saucepan or microwave, melt the butter until melted and set aside and let cool a bit.
- In a large mixing bowl, whisk together the butter and sugars until well combined.
- Next, add in the eggs and vanilla extract. Mix until combined.
- Pour in the flour, cocoa powder, sea salt, & baking powder. Mix well with a rubber spatula until everything is incorporated.
- Refrigerate the dough for 30 minutes. It helps to scoop the dough as well as the flavors to marinate together! You can bake right away, but I suggest refrigerating for just a bit if you have time. Meanwhile, preheat your oven to 375F degrees.
- Once the dough has chilled, scoop (I use this large cookie scoop, but you can always use your hands or a spoon!) out onto a lined baking sheet (I typically use parchment paper or a silpat). I pressed additional chocolate chunks on top of the dough balls to make them look even better. My dough made 14-16 cookies.
- Bake cookies for about 10-13 minutes until edges are done and the center is soft to the touch but set. Let the cookies cool on the baking sheet for 5-10 minutes, and then move to a wire rack. Sprinkle with flakey sea salt.
- Store in an airtight container on the counter for 4-5 days! Enjoy!
Notes
For Storing: Store in an airtight container on the counter for 4-5 days! If you add a slice of bread into the container it will help it to stay moist/ soft.
For Freezing: You can freeze the cookie dough into balls in a freezer bag and let thaw on the baking sheet while preheating the oven. Cook according to the directions, but you may have to add a few minutes. OR freeze a fully baked and cooled cookie and thaw on the counter whenever you want a cookie! You won't even know it was frozen!