Description
Fudgy brownie and chewy cookie hybrid—rich chocolate, crisp edges, and gooey centers in every bite.
Ingredients
- 1 cup (225 g) unsalted butter, melted
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1¼ cups (150 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (175 g) chocolate chips or chunks
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- In a large bowl, whisk melted butter and sugar until combined.
- Add eggs, one at a time, whisking after each until smooth. Stir in vanilla.
- In another bowl, sift together flour, cocoa powder, baking powder, and salt.
- Gradually fold dry ingredients into wet mixture until no streaks remain.
- Fold in chocolate chips.
- Drop dough by heaping tablespoons onto prepared sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers still soft.
- Cool on pan 5 minutes, then transfer to wire racks to cool completely.
Notes
- For extra fudginess, underbake slightly—the center should look a touch underdone.
- Chill dough 30 minutes before baking for thicker cookies.
- Swap half the chocolate chips for chopped nuts if desired.
- Store in airtight container at room temperature for up to 5 days.