Description
These Fudgy Brownie Cookies combine the rich, intense flavor of dark chocolate brownies with the soft, chewy texture of cookies. Perfectly cracked and shiny on top with a luscious fudgy center, they’re a decadent treat ideal for chocolate lovers and perfect for sharing at any gathering.
Ingredients
Scale
Dry Ingredients
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Chocolate Mixture
- 7 oz (200g) dark chocolate (60-70%), coarsely chopped
- 1/4 cup (56g) unsalted butter
Wet Ingredients
- 2 large eggs, at room temperature
- 3/4 cup (150g) light brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F) or Gas Mark 4. Line two large baking trays with parchment paper or a silicone baking mat, and set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
- Melt Chocolate and Butter: Place the chopped dark chocolate and unsalted butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the mixture is fully melted and smooth. Allow it to cool slightly.
- Beat Eggs and Sugar: Using a hand mixer or stand mixer fitted with the whisk attachment, beat the eggs and light brown sugar together until pale, fluffy, and tripled in volume, approximately 5 minutes. This step is critical for lightness.
- Combine Chocolate Mixture: Add the cooled melted chocolate and butter along with vanilla extract to the egg mixture and whisk until fully incorporated.
- Fold in Dry Ingredients: Gently fold the flour mixture into the wet ingredients using a spatula, mixing just until smooth. The batter will be very runny at this stage.
- Chill the Batter: Refrigerate the batter for 15 minutes to allow it to thicken slightly into a texture resembling thick brownie batter, which helps in shaping the cookies.
- Portion Batter: Using a medium cookie scoop, evenly portion the batter onto the prepared baking trays, spacing them adequately.
- Bake: Bake one tray at a time for 10-12 minutes or until the tops are shiny and cracked and the cookies have slightly domed.
- Cool: Allow the cookies to cool on the tray for 15-20 minutes before transferring them to a wire rack to cool completely. They will be soft initially but will firm up as they cool.
Notes
- Use high-quality dark chocolate (60-70%) for the best rich flavor.
- Ensure eggs are at room temperature for optimal volume when beaten.
- Do not overmix the batter after adding the dry ingredients to keep the cookies fudgy.
- Chilling the batter is important to achieve thicker, fudgy cookies rather than thin and flat.
- Baking one tray at a time ensures even baking and a perfect texture.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
