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Fudgy Chocolate Brownie Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 91 reviews
  • Author: Villerius
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 mins
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Fudgy Chocolate Brownie Cookies deliver a rich, decadent treat with a crisp, crinkled top and irresistibly soft, fudge-like centers. Combining the deep flavors of 70% dark chocolate and cocoa with a perfect balance of sugars, they are quick to prepare and perfect for satisfying any chocolate craving.


Ingredients

Units Scale

Chocolate Mixture

  • 7 ounces (200g) dark chocolate at 70% cocoa, finely chopped
  • 1/2 cup (125g) unsalted butter, diced

Wet Ingredients

  • 2 large eggs
  • 2/3 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, loosely packed

Dry Ingredients

  • 1 cup (130g) all-purpose flour
  • 3 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Optional

  • Sea salt for sprinkling

Instructions

  1. Preparation: Before you start, measure and prepare all ingredients. Preheat the oven to 350°F (180°C) and line one large or two medium baking sheets with parchment paper to ensure an even bake.
  2. Melt Chocolate and Butter: In a small saucepan over low heat, melt the unsalted butter and finely chopped dark chocolate together. Stir constantly to prevent burning and then set aside to cool slightly.
  3. Whisk Eggs and Sugars: Using a stand mixer fitted with a whisk attachment or an electric mixer, whisk the eggs, granulated sugar, and light brown sugar on medium speed for exactly five minutes, ensuring the mixture becomes light and fluffy.
  4. Combine Chocolate Mixture: Reduce the mixer speed and gradually pour in the melted chocolate and butter mixture. Continue mixing for about one minute until fully incorporated.
  5. Mix Dry Ingredients: In a separate bowl, combine the flour, unsweetened cocoa powder, baking powder, and salt. Add this dry mixture to the chocolate mixture, and stir briefly just until combined. Scrape the bottom of the bowl to ensure all ingredients are incorporated without overmixing.
  6. Shape Cookies: Using an ice cream scoop or spoon, drop large balls of dough onto the prepared baking sheets, spacing them out adequately as the cookies will spread during baking.
  7. Sprinkle and Bake: Lightly sprinkle each cookie with sea salt if desired. Bake in the preheated oven for 10-12 minutes until cookies appear crinkled and domed.
  8. Cool Properly: Remove cookies from the oven and let them cool on the baking sheets for at least 20 minutes to allow the centers to set and avoid breaking as they cool.

Notes

  • If using one large baking sheet, bake all cookies in one batch to achieve the best shiny, crinkled tops. Otherwise, bake multiple smaller batches after scooping all dough immediately.
  • Cookies are best enjoyed slightly warm on the first day to experience their fudgy centers at their best.
  • Store leftover cookies in an airtight container for up to several days, or freeze for several weeks to maintain freshness.
  • Timing is crucial due to the batter thickening quickly; be ready to scoop immediately after mixing to ensure even-sized cookies and consistent texture.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 55mg