Fudgy Brownie Cookies
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Crispy-edged chocolate cookies with soft, fudgy centers and chocolate chips throughout. The dough comes together quickly with melted butter and requires no chilling.
- Time
- 26 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 50 g
- 4 g
- 2 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 695 g before cooking, which is about 60 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Line a baking tray with parchment paper or a silicone baking mat.
Place the melted, slightly cooled butter, granulated sugar, and brown sugar in a mixing bowl. Mix until evenly combined and glossy.
Add the egg and vanilla extract to the butter-and-sugar mixture. Whisk until smooth and fully incorporated.
Add the flour, cocoa powder, baking soda, and salt. Stir gently just until no dry streaks remain; do not overmix.
Add the chocolate chips and fold them through the dough until evenly distributed.
Scoop the dough into thick balls and arrange them on the lined baking tray, leaving space between each cookie for spreading.
Bake for 9–11 minutes, until the edges look set and lightly crisp while the centers still appear soft and fudgy.
Let the cookies cool on the baking tray before serving. The centers will firm slightly but remain soft and fudgy as they cool.
Notes
Do not overbake; the cookies should still look slightly underdone in the center when removed from the oven. Nutrition and yield are estimated because the source does not state a serving size or cookie count.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 248
- Protein
- 3 g
- Carbs
- 36 g
- Fat
- 12 g
- Fiber
- 2 g
Where the calories come from
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