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Fudgy Brownie Cookies

A stack of fudgy brownie cookies with crinkled tops on a marble surface, ready to eat.
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Bake ultra-fudgy brownie cookies with a signature crinkle top. These one-bowl cookies are perfect for chocolate lovers and holiday cookie exchanges.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup chocolate chips (optional)
  • 1/4 cup granulated sugar, for rolling

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter and both granulated and brown sugars until well combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate small bowl, whisk together the cocoa powder, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  6. Stir in the flour until no dry streaks remain. Fold in chocolate chips if using.
  7. Place the 1/4 cup granulated sugar in a shallow bowl.
  8. Scoop rounded tablespoons of dough and roll them into balls. Then, roll each ball in the sugar.
  9. Place the dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a shinier crust, ensure your dough is well-chilled before baking.
  • You can substitute melted unsweetened chocolate for some of the cocoa powder for an even richer flavor.
  • These cookies freeze well. Store them in an airtight container for up to 3 months.

Nutrition

Find it online: https://cutcooktaste.com/brownie-cookies/