3/4 cup all-purpose flour

12 ounces bittersweet chocolate chips (60-70% cacao)

1/2 cup mini semisweet chocolate chips

3 eggs

1/2 cup butter

1 cup granulated sugar

1/4 cup unsweetened cocoa powder

1/4 cup brown sugar

1 tablespoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup chopped pecans (optional)


Melt bittersweet chocolate chips and butter over low heat, stirring until smooth. Allow to cool slightly.

Whisk eggs, granulated sugar, brown sugar, and vanilla extract in a separate bowl.

Gradually blend in the melted chocolate mixture.

Sift together flour, cocoa powder, baking soda, and salt. Mix into the wet ingredients until just combined.

Fold in chopped pecans and mini semisweet chocolate chips (if using). Chill the batter for 30 minutes.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop the cookie dough onto baking sheets, allowing space for spreading.

Bake for 8-10 minutes until cookies appear slightly cracked but still soft in the center.

Let the cookies cool on the baking sheet briefly before transferring to a wire rack.

Enjoy these Fudgy Brownie Cookies, a perfect treat for any occasion, combining the best of brownies and cookies in every delicious bite.