Fudgy Brownie Cookies
These gooey fudgy brownie cookies are rich & chocolatey, slightly underbaked for that perfect brownie batter flavor!
Servings: 24 cookies
Ingredients
- ¼ cup salted butter
- ¾ cup semi-sweet chocolate chips (130 g)
- ¼ cup cocoa powder (18 g)
- 1 cup sugar (210 g)
- 2 eggs
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 and ¼ cup all purpose flour (167 g)
Instructions
- Preheat the oven to 350℉ and prepare two cookie sheets with silicone baking mats or parchment paper.
- In a medium microwave safe bowl, add ¼ cup salted butter and ¾ cup semi-sweet chocolate chips (130 g). Heat in 30 second increments until the butter and chocolate are melted, then add ¼ cup cocoa powder (18 g) and whisk together until smooth.
- In a separate bowl, add 1 cup sugar (210 g), 2 eggs, 1 teaspoon vanilla, and 1 tablespoon vegetable oil and whisk together. Pour the sugar mixture into the bowl with the chocolate and whisk until everything is thoroughly mixed and smooth.
- Add ½ teaspoon salt and 1 and ¼ cup all purpose flour (167 g), gently mix with a spatula until there are no white streaks of flour left.
- Using a tablespoon size cookie scoop, measure out a heaping scoops of doughs and place them 2 inches on the prepared cookie sheets. Go ahead and scoop out both trays so the second one can go in as soon as the first one comes out.
- Bake one tray at a time, for 7-9 minutes, checking at 7 minutes. They should look shiny and lightly underbaked with a few crackles on the top. If they're still completely smooth across the top, give them another minute.
- Don't overbake-you want these slightly underbaked so the middles keep that gooey fudgy texture! Remove them from the oven and let cool on the pan for at least 5 minutes, then move them to finish cooling on a wire rack. Enjoy!
Notes
- These cookies look best with shiny crackly brownie tops if they're baked right away, as soon as the batter comes together. As the batter sits, the flour will absorb the liquid and thickens to a more cookie dough consistency rather than brownie batter.
- If the batter dries, the cookies made from this dough will be less shiny and crackly as before but they will still taste fantastic. At this point the dough can be rolled into balls instead of scooping loose batter onto a cookie sheet.
- These cookies stay fresh for up to 5 days in an air tight container stored at room temperature. They will begin to lose moisture after a few days, but still taste great on day 5.