Fudgy Brownie Cookies are the ultimate treat for chocolate lovers. These cookies combine the best aspects of fudgy brownies and chewy cookies to create a rich, indulgent dessert. The batter is quick and easy to prepare, with melted dark chocolate and cocoa powder forming the base for deep chocolate flavor. After a short chill in the fridge, the dough transforms into thick, fudgy cookies with shiny, crinkly tops. Each bite delivers a satisfying blend of soft, chewy texture and intense chocolate richness. Perfect for any occasion, these cookies are a hit at parties or as a comforting snack.
If you’re a chocolate lover, these Fudgy Brownie Cookies are going to be your new favorite treat. Combining the rich, chewy texture of a brownie with the convenience of a cookie, these are perfect for any dessert occasion.
INGREDIENTS
- Plain/all-purpose flour: 1/2 cup (60g), provides the structure for the cookies.
- Cocoa powder: 1/4 cup (25g), enhances the chocolate flavor and adds richness.
- Baking powder: 1/2 teaspoon, helps the cookies rise slightly for a soft and fudgy texture.
- Salt: 1/4 teaspoon, balances the sweetness and enhances the chocolate flavor.
- Dark chocolate: 7 oz (200g), coarsely chopped and melted to give the cookies their fudgy center.
- Unsalted butter: 1/4 cup (56g), melted with the chocolate for a smooth, rich texture.
- Eggs: 2 large, room temperature, adds structure and richness to the batter.
- Light brown sugar: 3/4 cup (150g), provides sweetness and a soft, chewy texture.
- Vanilla extract: 1 teaspoon, adds warmth and depth of flavor to the cookies.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 180C/350F/Gas 4. Line 2 large baking trays with parchment paper or a silicone mat, and set aside.
- Step 2:
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside for later.
- Step 3:
- In a microwave-safe bowl, melt the dark chocolate and butter in 30-second intervals, stirring after each interval until smooth. Once melted, set aside to cool slightly.
- Step 4:
- Using a hand mixer or stand mixer, beat the eggs and light brown sugar together until pale, fluffy, and tripled in volume. This should take about 5 minutes and helps create the soft, chewy texture of the cookies.
- Step 5:
- Add the melted chocolate mixture and vanilla extract to the egg and sugar mixture. Whisk until combined, forming a rich chocolate base.
- Step 6:
- Fold in the dry ingredients gently, just until combined. The batter will be runny but will thicken after chilling.
- Step 7:
- Refrigerate the batter for 15 minutes to thicken slightly, giving it the texture of brownie batter.
- Step 8:
- Using a medium cookie scoop, divide the batter evenly between the prepared baking trays. Scooping the dough all at once ensures shiny, crinkly tops on the cookies.
- Step 9:
- Bake for 10-12 minutes, one tray at a time, until the tops are shiny and cracked, and the cookies have domed slightly. Allow the cookies to cool on the trays for 15-20 minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
- Serve these cookies warm for the best fudgy texture. If stored in the fridge, you can microwave them for a few seconds to regain their softness.
- The cookies can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.
- If you want to make the cookies ahead of time, you can freeze the dough. Simply scoop out the cookie dough, place it on a baking sheet to freeze, then transfer the frozen dough to a sealed container. Bake the frozen dough as directed, adding an extra 2-3 minutes to the baking time.
Helpful Notes
- For a more intense chocolate flavor, you can use 70-80% dark chocolate instead of 60-70%.
- If you prefer a sweeter cookie, increase the sugar to 1 cup.
- These cookies will spread during baking, so be sure to leave enough space between them on the baking tray.
Tips from well-known chefs
- Chef David Lebovitz: Always use room temperature eggs when baking to ensure a smooth batter and better texture.
- Chef Nigella Lawson: Don’t overmix the batter after adding the dry ingredients to keep the cookies fudgy.
- Chef Thomas Keller: Let the cookies cool on the baking tray for at least 20 minutes to set properly before transferring them to a rack.