These fudgy brownie cookies are everything you love about brownies, but in cookie form! You get that crinkly top, a soft center, and a rich, chocolatey flavor all in one bite. These are a chocoholic’s dream—trust me.
Why You’ll Love This Recipe
- Ultimate Chocolate Fix: The rich dark chocolate gives you an intense chocolate flavor with each bite.
- Perfect Texture: Crispy edges with a gooey, fudgy center—what more could you want?
- Simple Ingredients: You likely have everything you need right in your pantry!
Ingredients
- Flour: 1/2 cup (60g) plain/all-purpose flour
- Cocoa Powder: 1/4 cup (25g) for extra chocolate depth
- Baking Powder: 1/2 teaspoon for just the right rise
- Salt: 1/4 teaspoon to balance all that sweetness
- Dark Chocolate: 7 oz (200g) 60-70%, coarsely chopped
- Butter: 1/4 cup (56g) unsalted
- Eggs: 2 large, room temperature (important for texture)
- Brown Sugar: 3/4 cup (150g) light brown sugar for sweetness and moisture
- Vanilla Extract: 1 teaspoon for a little extra flavor boost
Variations
- Add Nuts: Stir in some chopped pecans or walnuts for added texture.
- Make it Minty: Swap vanilla extract for mint extract to make a mint-chocolate version.
- Extra Chocolatey: Fold in some chocolate chips for that gooey, melty chocolate center.
How to Make the Recipe
1. Preheat the Oven
Preheat your oven to 180°C (350°F/Gas 4). Line two large baking trays with parchment paper or silicone mats and set them aside.
2. Prepare the Dry Ingredients
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this mixture aside—it’s going to make the cookies extra chocolatey.
3. Melt the Chocolate and Butter
In a microwave-safe bowl, combine the chopped dark chocolate and butter. Microwave in 30-second intervals, stirring after each until it’s all melted and smooth. Set it aside to cool slightly—this step is key to getting that rich, fudgy texture.
4. Beat the Eggs and Sugar
Using a hand mixer or stand mixer, beat the eggs and light brown sugar together for about 5 minutes until the mixture is pale, fluffy, and has tripled in volume. This step is crucial for that beautiful crinkly top.
5. Add the Chocolate and Vanilla
Now, pour the melted chocolate and vanilla extract into the egg mixture. Whisk until everything is well combined. It’s about to get seriously chocolatey in here.
6. Fold in the Dry Ingredients
Gently fold the dry ingredients into the wet mixture until the batter is smooth. Don’t be surprised—the batter will look a little runny, but that’s exactly what we want for fudgy cookies.
7. Refrigerate the Batter
Pop the batter in the fridge for about 15 minutes. This will help it thicken slightly so the cookies hold their shape when baked.
8. Scoop the Dough
Using a medium cookie scoop (or a tablespoon if you’re feeling rustic), divide the batter onto the prepared baking trays. Make sure to scoop all the batter at once—this helps with those shiny, crinkly tops we all love.
9. Bake the Cookies
Bake the cookies one tray at a time for 10-12 minutes. You’ll know they’re ready when the tops are shiny, cracked, and the cookies have domed slightly. Your kitchen is going to smell heavenly.
10. Cool the Cookies
Let the cookies cool on the baking trays for at least 15-20 minutes—they will be very soft at first. Once they’ve firmed up, transfer them to a wire rack to cool completely.
How to Serve
- With a Glass of Milk: Classic, right? These cookies were made to be dunked.
- Ice Cream Sandwich: Sandwich some ice cream between two cookies for an indulgent treat.
- Warm from the Oven: Honestly, you can’t go wrong with enjoying these fresh and warm.
Make Ahead
- Freeze the Dough: You can scoop out the dough, freeze it on a tray, then store the dough balls in a freezer bag. Just bake straight from the freezer, adding a couple of extra minutes.
- Freeze Baked Cookies: These cookies freeze beautifully! Just reheat them in the oven for a couple of minutes when you’re ready to eat.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, but the cookies will be much sweeter. Dark chocolate balances the sweetness, so keep that in mind.
How do I store these cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge or freezer.
Why are my cookies flat?
If your cookies spread too much, it’s likely because the batter was too warm. Be sure to chill the dough before baking for thicker cookies.
There you have it—Fudgy Brownie Cookies that hit the perfect balance between rich brownies and soft, chewy cookies. They’re easy to make and impossible to resist. Enjoy!
