Fudgy Brownie Cookies (Makes 18–20 cookies)
Ingredients
Dry ingredients
- 1 cup (125 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Chocolate mixture
- 7 oz (200 g) dark chocolate (60–70% cocoa), chopped
- ¼ cup (55 g) unsalted butter
Wet ingredients
- 2 large eggs (room temperature)
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 teaspoon vanilla extract
Optional mix-ins
- ½ cup (85 g) chocolate chips or chunks
- ½ cup chopped walnuts or pecans
- Flaky sea salt for topping
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Baking tray
- Parchment paper
- Cookie scoop or tablespoon
Instructions
Step 1: Prepare the oven
- Preheat the oven to 350°F (175°C).
- Line two baking trays with parchment paper.
Step 2: Mix the dry ingredients
Whisk together:
- Flour
- Cocoa powder
- Baking powder
- Salt
Set aside.
Step 3: Melt the chocolate
- Melt the chopped chocolate and butter together using:
- A microwave (20-second intervals), or
- A heatproof bowl over simmering water.
- Stir until smooth.
- Allow it to cool for about 5 minutes.
Step 4: Beat the eggs and sugar
Using an electric mixer:
- Beat eggs, granulated sugar, and brown sugar on medium-high speed for 4–5 minutes.
- The mixture should become pale, thick, and fluffy.
- Mix in the vanilla extract.
This step is the secret to the shiny, crackly brownie top.
Step 5: Combine
- Slowly pour the cooled chocolate mixture into the egg mixture.
- Fold gently until combined.
Step 6: Add dry ingredients
- Fold in the flour mixture just until no dry streaks remain.
- Do not overmix.
Step 7: Add mix-ins
Fold in:
- Chocolate chips
- Nuts (optional)
The batter will be softer than normal cookie dough.
Step 8: Chill
Refrigerate for 20–30 minutes.
The dough should become scoopable but still soft.
Step 9: Scoop
- Scoop about 2 tablespoons of dough per cookie.
- Place them 2 inches (5 cm) apart on the prepared trays.
- Sprinkle with flaky sea salt if desired.
Step 10: Bake
Bake for 9–11 minutes.
The cookies are done when:
- The tops are shiny and crackled.
- The edges are set.
- The centers still look slightly underbaked.
Do not overbake.
Step 11: Cool
- Leave the cookies on the tray for 10 minutes.
- Transfer to a wire rack to cool completely.
They continue cooking from the residual heat.
Tips for Perfect Brownie Cookies
- Use good-quality dark chocolate for the richest flavor.
- Room-temperature eggs whip better and create a crackly top.
- Don’t skip beating the eggs and sugar well.
- Don’t overmix once the flour is added.
- Bake one tray at a time for the most even results.
- Slightly underbake them for a fudgy center.
Storage
- Room temperature: Store in an airtight container for up to 4 days.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Variations
- Add espresso powder (1 teaspoon) to intensify the chocolate flavor.
- Mix in white chocolate chips.
- Add peppermint extract for a mint-chocolate version.
- Stuff each cookie with a caramel candy or chocolate hazelnut spread before baking.
- Sprinkle with chopped roasted hazelnuts or pistachios.
For an extra indulgent treat, serve the cookies warm with a scoop of vanilla ice cream or a glass of cold milk.