Fudgy Brownie Cookies

If you’re a fan of brownies and cookies, there’s no reason to choose between the two. Fudgy Brownie Cookies are the ideal combination of both—a decadent treat that gives you the best of both worlds. With their shiny, crackly tops, chewy centers, and rich chocolate flavor, these cookies deliver everything you love about a fudgy brownie, but in a perfectly portioned cookie form.

Jump to Recipe

Whether you’re looking to impress guests, treat your family, or simply indulge in something sweet, these cookies are a surefire hit. They are also easy to prepare, requiring simple ingredients and a few steps. Let’s dive into the details of making these irresistible Fudgy Brownie Cookies.

Ingredients Overview

• 1/2 cup (60g) plain/all-purpose flour: This small amount of flour helps create the cookie structure while keeping them moist and fudgy. The flour binds the ingredients together without making the cookies cakey.
• 1/4 cup (25g) cocoa powder: Cocoa powder adds an extra layer of chocolate flavor, making the cookies richer and more intense in taste. Choose a high-quality unsweetened cocoa powder for the best results.
• 1/2 teaspoon baking powder: Baking powder is used as a leavening agent, helping the cookies rise slightly and achieve that perfect dome shape.
• 1/4 teaspoon salt: Salt enhances the chocolate flavor and balances the sweetness. A small amount of salt is crucial in desserts, even though it might seem unnecessary.
• 7 oz (200g) 60-70% dark chocolate, coarsely chopped: Dark chocolate is the star of these cookies, providing a deep, rich flavor. The higher cocoa content in dark chocolate makes the cookies intensely chocolaty and less sweet, giving them that classic brownie taste.
• 1/4 cup (56g) unsalted butter: Butter adds richness and moisture to the cookies. It’s melted with the chocolate to create a smooth, velvety base for the batter.
• 2 large eggs, room temperature: Eggs provide structure and help create that fudgy texture we’re after. Room temperature eggs incorporate more evenly into the batter, ensuring a smoother consistency.
• 3/4 cup (150g) light brown sugar: Brown sugar adds sweetness and moisture to the cookies, contributing to their chewy texture. The molasses in brown sugar also enhances the depth of flavor.
• 1 teaspoon vanilla extract: Vanilla extract adds a subtle flavor that complements the chocolate and rounds out the taste of the cookies.

Step-by-Step Instructions

Step 1: Preheat the Oven

Before starting, preheat your oven to 180°C (350°F) or Gas Mark 4. Preheating ensures your oven is at the right temperature when you’re ready to bake, which is crucial for achieving the desired texture in your cookies.

Next, line two large baking trays with parchment paper or silicone baking mats. This prevents the cookies from sticking to the trays and makes for easy cleanup. Set the trays aside for later.

Step 2: Prepare the Dry Ingredients

In a small bowl, whisk together the dry ingredients:

• 1/2 cup of flour
• 1/4 cup of cocoa powder
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt

Whisking the dry ingredients helps to evenly distribute the cocoa powder and baking powder throughout the flour. This ensures that the cookies bake evenly and have a consistent chocolate flavor. Once whisked, set the bowl aside.

Step 3: Melt the Chocolate and Butter

In a microwave-safe bowl, add the coarsely chopped dark chocolate and 1/4 cup of unsalted butter. Microwave the mixture in 30-second intervals, stirring after each interval until the chocolate and butter are completely melted and smooth. This gradual heating process prevents the chocolate from burning and ensures a silky smooth mixture.

Once melted, set the chocolate and butter mixture aside to cool slightly while you prepare the rest of the batter.

Step 4: Whisk the Eggs and Sugar

Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the two room-temperature eggs and 3/4 cup of light brown sugar together. This step is crucial for achieving the right texture in your cookies.

• Beat until Pale and Fluffy: Beat the eggs and sugar on high speed for about 5 minutes, or until the mixture becomes pale, fluffy, and triples in volume. This step incorporates air into the batter, giving the cookies a light and chewy texture, even though they will be dense and fudgy in the center.

Step 5: Combine the Wet Ingredients

Once the eggs and sugar have been beaten to the desired consistency, it’s time to combine the wet ingredients.

• Add the Chocolate Mixture: Pour the slightly cooled chocolate and butter mixture into the egg and sugar mixture. Add 1 teaspoon of vanilla extract as well. Using your mixer, whisk everything together until fully combined. The batter should be smooth and glossy at this point.

Step 6: Fold in the Dry Ingredients

Now it’s time to incorporate the dry ingredients into the wet mixture.

• Fold Gently: Using a spatula, fold the dry ingredients into the chocolate mixture. Be careful not to overmix. You want to fold just until everything is combined. The batter will be runny at this stage, which is perfectly normal for these cookies. It will resemble a thick brownie batter.

Step 7: Refrigerate the Batter

For the perfect texture, refrigerate the batter for about 15 minutes. This brief chilling period allows the batter to thicken slightly, making it easier to scoop and helping the cookies hold their shape when baked. The batter should resemble a thick brownie batter after chilling.

Step 8: Scoop the Cookie Dough

Once the batter has chilled, it’s time to portion out the cookies.

• Use a Medium Cookie Scoop: Using a medium cookie scoop, divide the batter evenly onto the prepared baking trays. Make sure to scoop out all of the dough at once, as this will help achieve those shiny, crinkly tops that are characteristic of brownie cookies.
• Space Evenly: Leave enough space between each scoop of batter to allow the cookies to spread slightly as they bake.

Step 9: Bake the Cookies

Bake the cookies one tray at a time in the preheated oven. Bake for 10-12 minutes, or until the tops are shiny and cracked, and the cookies have domed slightly. This baking time ensures the cookies have a soft, fudgy center with a crisp exterior.

• Check for Doneness: The tops of the cookies should look set, but the centers should still be soft. The shiny, crinkly tops are a telltale sign that the cookies are ready. Keep an eye on the cookies during the last few minutes of baking to prevent overbaking.

Step 10: Cool the Cookies

Once the cookies are baked, allow them to cool on the baking trays for at least 15-20 minutes. They will be very soft when they first come out of the oven, so letting them cool on the tray helps them firm up and makes them easier to transfer to a wire rack later.

After the initial cooling period, carefully transfer the cookies to a wire rack to cool completely.

Tips for Perfect Fudgy Brownie Cookies

1. Use High-Quality Chocolate: The quality of the chocolate you use will directly impact the flavor of your cookies. Opt for a high-quality dark chocolate with a cocoa content of 60-70% for the best results. The higher cocoa content ensures a rich chocolate flavor without being overly sweet.
2. Room Temperature Eggs: Using room-temperature eggs helps them incorporate more easily into the batter, resulting in a smoother texture. If you forget to take your eggs out of the fridge in advance, you can quickly bring them to room temperature by placing them in a bowl of warm (not hot) water for 5-10 minutes.
3. Chill the Batter: Chilling the batter for at least 15 minutes helps thicken it slightly, making it easier to scoop and giving the cookies their ideal fudgy texture. If you prefer a thicker cookie, you can chill the batter for a bit longer—just be mindful that the longer the batter is chilled, the less the cookies will spread.
4. Bake One Tray at a Time: Baking one tray at a time ensures even baking. If you try to bake both trays simultaneously, the cookies may bake unevenly, with some being underbaked and others overbaked.
5. Don’t Overbake: The key to fudgy brownie cookies is to underbake them slightly. The cookies should still be soft in the center when you take them out of the oven. As they cool, they will firm up but remain chewy and fudgy inside.

Customizing Your Fudgy Brownie Cookies

While these cookies are delicious on their own, there are plenty of ways to customize them to suit your preferences:

• Add-ins: Stir in chocolate chips, chopped nuts, or dried fruit to the batter for added texture and flavor. Chopped hazelnuts or pecans would pair beautifully with the rich chocolate flavor.
• Drizzle or Dip: For an extra indulgent treat, drizzle the cooled cookies with melted chocolate or dip half of each cookie in chocolate for a decorative touch.
• Salted Caramel: If you’re a fan of sweet and salty flavors, drizzle the cookies with salted caramel sauce after baking, or sprinkle a pinch of flaky sea salt on top before serving.

Conclusion

Fudgy Brownie Cookies are a delightful treat that combines the best of both brownies and cookies in one delicious package. With their shiny, crinkly tops, chewy centers, and rich chocolate flavor, these cookies are sure to satisfy any chocolate lover’s cravings. Easy to make and even easier to devour, they’re the perfect addition to any dessert table or afternoon snack.

Serve them with a glass of cold milk, a scoop of vanilla ice cream, or simply enjoy them on their own. No matter how you indulge, these Fudgy Brownie Cookies are guaranteed to become a favorite in your baking repertoire. Happy baking!