Fudgy Brownie Cookies

Recipe Details

Prep Time: 40

Cook Time: 10

Chill Time: 20

Total Time: 1 10

Servings:

Calories: 179kcal

Cost: $4

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Course: Dessert

Cuisine: American

Keyword: chocolate cookies, cookie, fudgy brownie, Fudgy Brownie Cookies, rich dessert

Ingredients

⅔ cup 85 g all-purpose flour measured correctly for best texture
2 tablespoon 15 g unsweetened cocoa powder Dutch-process for a deeper flavor
½ teaspoon baking powder helps cookies rise slightly
½ teaspoon salt balances sweetness and enhances flavor
8 oz 226 g semisweet baking chocolate 55% or your preferred chocolate type
6 tablespoon 85 g salted butter adds richness and
¾ cup 150 g granulated sugar provides sweetness and chewiness
¼ cup 50 g light brown sugar packed adds a caramel-like flavor
2 large eggs room temperature for better emulsification
1 teaspoon vanilla extract for a warm aromatic flavor

Directions

Melt the semisweet chocolate and butter in a heatproof bowl using the microwave or double boiler. Allow the mixture to cool until it is just warm to the touch, about 32-35°C / 90-95°F.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set the dry mixture aside.
In another bowl, whisk the eggs and sugars together on high speed for 8-10 minutes until pale and thickened, achieving the ribbon stage. The mixture should fall back in ribbons and hold for 4-6 seconds before dissolving. This step helps create the characteristic crackly top.
Gradually whisk the melted chocolate mixture and vanilla into the egg mixture until fully combined. Be careful not to overmix to maintain a light batter.
Gently fold the dry ingredients into the wet mixture using a spatula, just until no dry streaks remain. The batter should be thick and glossy, a bit looser than cookie dough but not pourable.
Cover the bowl and refrigerate the dough for 20-30 minutes, until it becomes thick and scoopable. If the dough still smears when scooped, chill for an additional 10 minutes.
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
Use a 3-tablespoon ice cream scoop to portion the dough (about 2 tablespoons / 40 g per cookie). Space the cookies 2 inches apart on the prepared tray.
Bake the cookies on the middle rack for 9-11 minutes. The tops should be shiny with cracks, the edges set, and the centers still soft. Allow the cookies to puff up and settle slightly as they cool.
Let the cookies rest on the tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

These fudgy brownie cookies combine the richness of brownies with the ease of a cookie. The key is in whipping the eggs to create that signature crackly top, and chilling the dough before baking ensures a chewy texture with a perfect puff.

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