Fudgy Chocolate Brownie Cookies
WritingThese fudgy chocolate brownie cookies have shiny crackled tops, chewy edges and soft brownie-like centres. Made with melted bittersweet chocolate, cocoa powder and chocolate chips, they’re a rich homemade treat for cookie trays, afternoon coffee or a chocolate craving. form.
Equipment
- Large mixing bowl
- Medium microwave-safe bowl
- Small bowl for dry ingredients
- Hand mixer or stand mixer
- Whisk attachment
- Silicone spatula
- Measuring cups and spoons
- Digital kitchen scale
- 2-tablespoon cookie scoop
- Two large baking sheets
- Parchment paper
- wire cooling rack
Ingredients
- 4 ounces bittersweet chocolate finely chopped
- ¼ cup unsalted butter
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar packed
- 2 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- ⅔ cup all-purpose flour spooned and levelled
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon instant espresso powder
- ½ cup semisweet chocolate chips or chopped chocolate
Instructions
- Place the chopped bittersweet chocolate and butter in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth. Let cool slightly while you prepare the eggs.
- In a large bowl, beat the eggs, granulated sugar and brown sugar for about 4 minutes, until lighter in colour, thick and frothy.
- Add the melted chocolate mixture and vanilla. Mix on low speed just until combined. The chocolate should be warm and pourable, not hot.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt and espresso powder.
- Gently fold the dry ingredients into the chocolate mixture, then fold in the chocolate chips just until no dry streaks remain.
- Cover and refrigerate for approximately 45 minutes, until the brownie cookie dough is firm enough to scoop but not hard.
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Divide the dough into 14 equal mounds on the prepared sheets, leaving about 3 inches between them. Keep the second tray chilled while the first bakes.
- Bake one tray at a time on the centre rack for 9–11 minutes. The tops should be crackled and the edges set, while the centres remain slightly soft.
- Let the brownie cookies cool on the baking sheet for at least 15 minutes before carefully transferring them to a wire rack. Repeat with the remaining tray.
For fudgy chocolate brownie cookies, take them out when the edges are set but the centres still look slightly soft. Let them firm up on the baking sheet for at least 15 minutes before moving—they’re delicate while warm.
Notes
Chocolate: Use bittersweet baking chocolate for melting with the butter. Chocolate chips or chopped chocolate both work for folding into the dough.
Flour: Spoon the flour into the measuring cup and level it off. Too much flour can make these brownie cookies cakey rather than fudgy.
Chilling: Refrigerate for approximately 45 minutes, until the dough holds a mound when scooped. If it becomes too firm, let it soften briefly before portioning.
Yield: Divide the dough into 14 equal portions for evenly sized chocolate brownie cookies.
Baking time: Allow approximately 10 minutes per tray, plus 15 minutes on the baking sheet before transferring to a rack. Additional trays and cooling are extra to the listed total time.
Storage: Cool completely, then store in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months, with parchment between layers.
Nutrition
Serving: 1cookieCalories: 208kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 138mgPotassium: 138mgFiber: 2gSugar: 20gVitamin A: 143IUCalcium: 34mgIron: 2mg
Tried this recipe?Let us know how it was!