Classic 2-Egg Fudgy Brownie Cookies
Classic 2-Egg Fudgy Brownie Cookies
Ingredients
For the Brownie Cookies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, optional
Instructions
- 1
In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until well combined and smooth.
⏱️ 2 min
- 2
Add the eggs one at a time, whisking well after each addition until the mixture is glossy and lightened in color. Stir in the vanilla extract.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in the chocolate chips.
⏱️ 3 min
- 5
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 1 min
- 6
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 2 min•🌡️ 350
- 7
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 4 min
- 8
Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft and fudgy. Do not overbake.
⏱️ 12 min
- 9
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic 2-Egg Fudgy Brownie Cookies
For the Brownie Cookies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, optional
Instructions
- 1
In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until well combined and smooth.
⏱️ 2 min - 2
Add the eggs one at a time, whisking well after each addition until the mixture is glossy and lightened in color. Stir in the vanilla extract.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using, fold in the chocolate chips.
⏱️ 3 min - 5
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 1 min - 6
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 2 min•🌡️ 350 - 7
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 4 min - 8
Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft and fudgy. Do not overbake.
⏱️ 12 min - 9
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min