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- 1 cup all-purpose flour - ¼ cup unsweetened cocoa powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, melted - 1 cup brown sugar, packed tightly - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - ½ cup semi-sweet chocolate chips - ½ cup walnuts, chopped (optional) - ½ cup cookie dough (store-bought or homemade for added flavor) Gathering the right ingredients is key to making fudgy brookie cookies. I love using high-quality cocoa powder for a rich flavor. The unsalted butter adds creaminess that makes these cookies melt in your mouth. The brown sugar gives them a nice chewy texture. You can mix in chocolate chips and walnuts for extra crunch. If you want to be creative, try adding cookie dough on top. It adds a special bite that everyone loves. Using room temperature eggs helps the mixture blend well. These ingredients work together to create a delicious treat. Each bite has a balance of fudgy brownie and cookie goodness. This recipe is simple, and the result is always a hit. {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Line a baking sheet with parchment paper. - In a medium bowl, whisk together: - 1 cup all-purpose flour - ¼ cup unsweetened cocoa powder - ½ teaspoon baking soda - ¼ teaspoon salt - In another bowl, combine: - ½ cup unsalted butter, melted - 1 cup brown sugar, packed tightly Stir until smooth and creamy. - Add: - 1 large egg - 1 teaspoon pure vanilla extract to the butter-sugar mix. - Mix well until fully combined. - Gently fold the dry ingredients into the wet mix. Be careful not to overmix; this keeps the cookies fudgy. - Fold in: - ½ cup semi-sweet chocolate chips - ½ cup walnuts, chopped (optional). - Scoop brownie batter onto the lined baking sheet. - Leave about 2 inches between each scoop. - Flatten the cookie dough slightly and place it on top of each brownie scoop. - Press down gently to help it stick. - Bake for 12-15 minutes. Check for gooey centers; they should be slightly underbaked. - Let cookies cool on the baking sheet for 5 minutes. - Then transfer them to a wire rack to cool completely. To get that rich, fudgy texture, skip overmixing. When you mix the wet and dry ingredients, do it gently. This keeps the cookies soft and gooey. Bake them for 12 to 15 minutes. The edges should look set, but the center should stay soft. If they look underbaked, that’s perfect! Make your brookies look stunning by drizzling warm melted chocolate on top. This adds a rich shine. For an extra touch, sprinkle some flaky sea salt on top. The salt balances the sweetness and adds flavor. Use sturdy baking sheets lined with parchment paper. This helps the cookies come off easily. A medium bowl is great for mixing. Use measuring cups for accurate amounts. You’ll want a large spoon for scooping the batter, too! These tools make baking easier and more fun. Pro Tips Use Room Temperature Ingredients: Make sure your egg is at room temperature to help the batter blend more smoothly, resulting in a better texture. Don't Overmix: Gently fold the dry ingredients into the wet ingredients. Overmixing can lead to tougher cookies, while gentle mixing ensures a fudgy texture. Chill the Dough: If time allows, chill your cookie dough for 30 minutes before scooping. This helps the cookies maintain their shape while baking. Experiment with Mix-ins: Feel free to swap out walnuts for your favorite nuts or add in other ingredients like dried fruits or different types of chocolate for a unique flavor twist. {{image_4}} You can make your fudgy brookie cookies even more fun by changing the flavors. Try using different chocolate chips. You can mix in milk chocolate chips for a sweeter taste. Dark chocolate chips add a richer flavor. Adding flavored extracts is another great way to switch things up. A touch of mint extract gives a fresh twist. Almond extract adds a warm, nutty flavor. If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Many brands work well in cookies. Check the package for the best results. For a vegan option, use plant-based butter instead of regular butter. You can replace the egg with a flaxseed meal mixture. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can change the texture by adding oats. They make the cookies chewier and add a nice bite. Just mix in about half a cup of rolled oats. If you want to add some crunch, try swapping nuts for other mix-ins. You can use shredded coconut or dried fruit like cherries or cranberries. This gives a sweet and chewy surprise in every bite. To keep your fudgy brookie cookies fresh, place them in an airtight container. This helps prevent air from making them hard. You can use glass or plastic containers. If you stack them, add parchment paper between layers. This will keep them from sticking together. To freeze your delicious brookies, first, let them cool completely. Once cooled, arrange them in a single layer on a baking sheet. Freeze for about one hour. After that, place them in a freezer bag. Squeeze out as much air as you can before sealing. To reheat, take out a cookie and let it sit at room temperature for 10 minutes. Then, warm it in the oven at 350°F for about 5 minutes. This will bring back that gooey center. Fudgy brookie cookies stay fresh for about one week at room temperature. Keep them stored properly to enjoy them longer. If you see any signs of dryness or hard edges, they have likely gone stale. Trust your taste buds; if they don’t taste right, it’s best to toss them. To make your cookies less dry, adjust the butter and sugar. Use more butter or sugar to add moisture. You can also try adding an extra egg yolk. This will make them richer and fudgier. Avoid overbaking, too. Bake just until the edges set, keeping the center soft. Yes, you can use different flours. Almond flour adds a nutty taste and makes them moist. Coconut flour can work too but use less. It absorbs more liquid, so adjust the other wet ingredients. Each flour changes texture slightly, so experiment to find your favorite. You can make these cookies gluten-free. Use a good gluten-free flour blend in place of all-purpose flour. Make sure the chocolate chips also are gluten-free. This will keep the flavors and texture close to the original. Enjoy your tasty treat without worry! In this guide, we covered how to make delicious fudgy brookie cookies. We explored essential ingredients, step-by-step instructions, and tips for perfect texture. Remember to avoid overmixing and check for gooey centers. You can even add your favorite flavors or dietary swaps. These cookies are easy to store and freeze, too. Try these variations to keep things fun. Enjoy every bite of your sweet creation!

Fudgy Brookie Cookies

Deliciously fudgy brookie cookies combining brownies and cookie dough for a decadent treat.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 cup brown sugar, packed tightly
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup semi-sweet chocolate chips
  • ½ cup walnuts, chopped (optional)
  • ½ cup cookie dough (store-bought or homemade for added flavor)

Instructions
 

  • Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper, ensuring easy removal of cookies later.
  • In a medium-sized mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until they are evenly blended. Set this mixture aside for later use.
  • In another bowl, combine the melted unsalted butter and packed brown sugar. Stir until the mixture becomes smooth and creamy with no lumps.
  • Incorporate the large egg and pure vanilla extract into the butter-sugar mixture, mixing well until fully combined and smooth.
  • Carefully fold in the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep your cookies fudgy and soft.
  • Gently fold in the semi-sweet chocolate chips and chopped walnuts (if using), ensuring they are evenly distributed throughout the batter.
  • Using a tablespoon, scoop generous dollops of the fudgy brownie batter onto the lined baking sheet, leaving about 2 inches of space between each scoop for spreading as they bake.
  • Take the cookie dough, flatten it slightly between your palms, and place a disc atop or beside each brownie scoop, pressing down gently to help it adhere.
  • Bake your creations in the preheated oven for 12-15 minutes. They are done when the edges appear set but the centers remain rich, slightly underbaked, and gooey for that signature fudgy texture we crave.
  • Remove the brookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then carefully transfer them to a wire rack to cool completely.

Notes

Present your delightful brookies on a decorative plate, drizzling them with warm melted chocolate and lightly sprinkling with flaky sea salt for a decadent touch.
Keyword brownies, cookies, dessert