Fast-Prep Fudgy Brownie Cookies
Indulge in the rich, fudgy goodness of these Fast-Prep Brownie Cookies, perfect for any occasion and quick to make.
Ingredients
For the Cookie Dough
- 8 oz semisweet chocolate, chopped Use high-quality chocolate for the best flavor.
- 4 tbl unsalted butter, cubed Ensure butter is at room temperature.
- 2 large eggs, at room temperature
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1.5 tsp vanilla extract
- 1/3 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 3 tbl unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1/4 tsp baking powder
- 1/4 cup chocolate chips Optional for additional texture.
Instructions
Preparation
- In a microwave-safe bowl, combine semisweet chocolate and cubed unsalted butter. Microwave in 30-second intervals, stirring in between until melted and smooth.
- Allow the chocolate mixture to cool slightly before adding it to the large mixing bowl.
- In the large mixing bowl, beat the eggs, brown sugar, and granulated sugar together at low speed and gradually increase to medium until pale and velvety, about 4-5 minutes.
- Mix in the cooled chocolate mixture and vanilla extract until blended.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
- Fold the dry ingredients into the wet ingredients until no lumps remain, avoiding over-mixing.
- Gently fold in chocolate chips, cover the dough, and chill in the refrigerator for 30 minutes.
Baking
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the cookie dough into tablespoon-sized balls and place them on the prepared baking sheets, leaving space between.
- Bake in the preheated oven for 10-12 minutes, until the edges are set and tops begin to crack.
- Allow to cool on the baking sheets for a few minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for up to three days. They can also be refrigerated for a week or frozen for up to three months.