Description
Indulge in these chewy fudgy brownie cookies that are rich, chocolatey, and perfect for satisfying your sweet tooth. With a delightful combination of semi-sweet chocolate chips and optional nuts, these cookies offer the ideal fudgy texture and chewy bite that chocolate lovers will adore.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional, walnuts or pecans recommended)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Melt Butter: In a medium saucepan, melt the unsalted butter over low heat until smooth, taking care not to brown it.
- Add Sugar: Remove the melted butter from the heat and stir in the granulated sugar until the mixture becomes glossy and well combined.
- Incorporate Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition, then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in Chocolate Chips and Nuts: Carefully fold in the semi-sweet chocolate chips and optional chopped nuts until evenly distributed throughout the dough.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm it up, which helps achieve the perfect chewy texture.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Form Cookies: Drop rounded balls of chilled dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft for a fudgy consistency.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- For longer storage, freeze cookies in a single layer initially, then transfer to a freezer-safe bag; they will keep well for up to three months.
- Serve the cookies warm with a scoop of vanilla ice cream or drizzle with melted chocolate or caramel for an extra indulgent treat.
- Don’t skip the chilling step; it is crucial for the dough to set properly, which affects the texture and spread of the cookies.
- To enhance the fudgy texture, slightly underbake the cookies and allow them to finish setting on the baking sheet off heat.
