Quick and Easy Fudgy Chocolate Brownie Cookies

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Craving something ultra-chocolatey, soft in the center, yet irresistibly chewy around the edges? These Fudgy Chocolate Brownie Cookies strike the perfect balance between a brownie and a cookie—offering rich cocoa depth, glossy crackled tops, and gooey chocolate pockets in every bite. Whether you’re short on time or just want a no-fuss treat, this recipe brings big rewards with minimal effort.

Perfect for everything from lazy Sunday baking sessions to last-minute dessert fixes, these cookies come together in one bowl with ingredients you probably already have in your pantry. No chilling, no fancy tools—just quick mixing, baking, and instant indulgence.

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Ingredients for this Quick and Easy Fudgy Chocolate Brownie Cookies Recipe

• 1 cup (175g) semisweet or dark chocolate chips
• 2 tablespoons (30g) unsalted butter
• 2/3 cup (130g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup (30g) all-purpose flour
• 2 tablespoons (15g) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Optional: extra chocolate chunks for topping

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Step 1: Melt the Chocolate and Butter

In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 20-second bursts, stirring in between, until the mixture is completely melted and smooth. Allow it to cool slightly so it doesn’t scramble the eggs in the next step.

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Step 2: Whisk in Sugar, Eggs, and Vanilla

Add the granulated sugar to the melted chocolate mixture and whisk vigorously. Then, mix in the eggs one at a time until fully incorporated. Stir in the vanilla extract. The batter should look glossy and thick—similar to brownie batter.

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Step 3: Sift and Fold in Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix—stop as soon as you see no more dry flour.

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Step 4: Shape the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out tablespoons of dough and place them on the prepared baking sheet, leaving space between each for spreading. If you like, press a few extra chocolate chunks on top for extra gooeyness.

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Step 5: Bake and Cool

Bake for 10–12 minutes, or until the cookies have a crackly top and the edges are set but the centers still look slightly underbaked. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. They’ll firm up as they cool.

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Storage Instructions

Once cooled completely, these brownie cookies can be stored in an airtight container at room temperature for up to 5 days. To maintain their chewy centers and crisp edges, avoid refrigerating them.

For longer storage, place the cookies in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2 months. To enjoy, simply let them thaw at room temperature or warm them briefly in the microwave for that just-baked softness.

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Estimated Nutrition

Per cookie (based on a 12-cookie batch), the estimated nutrition values are:

• Calories: ~170 kcal
• Carbohydrates: 22g
• Protein: 2g
• Fat: 9g
• Saturated Fat: 5g
• Sugar: 17g
• Fiber: 1g
• Cholesterol: 25mg
• Sodium: 60mg

Note: Values may vary slightly based on the exact ingredients and portion size.

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Frequently Asked Questions

1. Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

2. Why did my cookies come out too flat?

This may happen if the batter is too warm. Let it sit for a few minutes after mixing, or chill briefly before scooping.

3. Can I double the recipe?

Absolutely. Just ensure you bake in batches to avoid overcrowding the baking sheet.

4. Can I use cocoa powder instead of chocolate chips?

No, the melted chocolate provides structure and richness that cocoa alone can’t replace.

5. Do I need to chill the dough?

No chilling is required! That’s what makes this recipe quick and easy.

6. Can I add nuts or other mix-ins?

Yes, chopped walnuts, pecans, or even white chocolate chips make great additions.

7. What’s the best way to reheat these cookies?

A quick 5-10 seconds in the microwave brings back the fudgy center.

8. Can I use milk chocolate instead of dark?

You can, but keep in mind it will result in a much sweeter cookie with less intense chocolate flavor.

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