Are brownies and cookies the same thing?

No, brownies and cookies have distinct textures . Brownies are dense and fudgy , while cookies are typically crisper on the outside with a chewy center . Chocolate brownie cookies combine the best of both —a crisp edge with a soft, fudgy interior.

Why are brookies so good?

Brookies—a brownie-cookie hybrid —are popular because they offer the best of both desserts . They combine the chewiness of a cookie with the rich, fudgy texture of a brownie .

What is the texture of brownie cookies?

Chocolate brownie cookies are chewy, slightly crisp on the edges, and gooey in the center . They have the signature crinkly top of a brownie , but in cookie form .

What makes brownies cakey vs. fudgy?

Cakey brownies have more flour and baking powder , making them lighter and fluffier . Fudgy brownies have higher fat content (butter and chocolate) , giving them a dense, rich texture .

How can I make my brownie cookies even fudgier?

To achieve extra fudgy cookies , follow these tips: Use melted chocolate instead of just cocoa powder. Increase the butter slightly for a richer texture. Underbake them slightly for a gooier center.

The Ultimate Chocolate Brownie Cookies – Soft, Fudgy, and Irresistible

Description

These Chocolate Brownie Cookies are the perfect fusion of chewy brownies and crispy cookies! They have a rich, fudgy center with a crackly top and deep chocolate flavor. Easy to make and perfect for chocolate lovers, these cookies are great for dessert, snacking, or special occasions. Serve them with a cold glass of milk for the ultimate treat!

Ingredients

Scale

1 cup (180g) semi-sweet chocolate chips
½ cup (113g) unsalted butter
¾ cup (150g) granulated sugar
¼ cup (50g) brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup (95g) all-purpose flour
¼ cup (30g) unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup (90g) additional chocolate chips (for extra gooeyness, optional)

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Melt chocolate & butter: In a microwave-safe bowl, melt 1 cup of chocolate chips and butter together in 30-second intervals, stirring between each, until smooth. Let cool slightly.
Mix wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla until smooth.
Combine with chocolate: Slowly add the melted chocolate mixture to the sugar mixture, stirring until well combined.
Mix dry ingredients: In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Combine: Gradually mix the dry ingredients into the wet ingredients until a thick batter forms. Fold in the extra chocolate chips if using.
Scoop & bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the tops are crackly and slightly firm. The centers should still be soft.
Cool & serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Extra Fudgy Option: Slightly underbake the cookies for a gooier texture.
Storage: Store in an airtight container for up to 4 days.
Freezing: Freeze cookie dough balls for up to 3 months and bake when ready.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Fat: 9g
Carbohydrates: 24g
Protein: 2g