Fudgy Brownie Cookies (Print version)
Rich Fudgy Brownie Cookies with crackly tops, chewy edges, and soft chocolate centers, baked in about 30 minutes.
# Ingredients:
For the brownie cookie batter
01 -
6 oz (170 g) bittersweet chocolate, chopped
02 -
1/2 cup (113 g) unsalted butter, cubed
03 -
3/4 cup (150 g) granulated sugar
04 -
1/2 cup (105 g) packed light brown sugar
05 -
2 large eggs, room temperature
06 -
1 teaspoon vanilla extract
07 -
1 cup (120 g) all-purpose flour
08 -
1/3 cup (28 g) Dutch-process cocoa powder
09 -
1/2 teaspoon baking powder
10 -
1/2 teaspoon fine salt
11 -
1/2 teaspoon espresso powder, optional
12 -
3/4 cup (128 g) semisweet chocolate chips
For finishing
13 -
Flaky salt, for sprinkling, optional
# Instructions:
01 -
Heat the oven to 350 degrees F. Line two baking sheets with parchment paper.
02 -
Melt the chopped chocolate and butter in a heatproof bowl set over barely simmering water, or microwave in short bursts, stirring until smooth. Let cool for 5 minutes.
03 -
In a large bowl, whisk the granulated sugar, brown sugar, and eggs for 2-3 minutes until glossy and slightly thick. Whisk in the vanilla.
04 -
Whisk the warm chocolate mixture into the egg mixture. Fold in the flour, cocoa powder, baking powder, salt, and espresso powder until just combined, then fold in the chocolate chips.
05 -
Let the batter rest for 10 minutes until scoopable. Scoop 2-tablespoon mounds onto the prepared baking sheets, leaving about 2 inches between cookies.
06 -
Bake one sheet at a time for 9-11 minutes, until the tops are cracked and the edges are set but the centers still look soft. Sprinkle with flaky salt if using.
07 -
Let the cookies cool on the baking sheet for 8-10 minutes, then transfer to a rack to cool completely.
# Good to know:
01 -
The batter should be soft and glossy, closer to brownie batter than firm cookie dough.
02 -
For thicker cookies, chill the scooped dough for 15 minutes before baking.
03 -
Nutrition is an estimate per cookie.