Description
These Fudgy Brownie Cookies combine the richness of brownies with the convenience of cookies. With their shiny, crinkly tops and soft, fudgy centers, these cookies are the perfect indulgence for chocolate lovers.
Ingredients
Units
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- 1/2 cup (60g) plain/all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 7 oz (200g) 60-70% dark chocolate, coarsely chopped
- 1/4 cup (56g) unsalted butter
- 2 large eggs, room temperature
- 3/4 cup (150g) light brown sugar
- 1 teaspoon vanilla extract
Instructions
- 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 aside. - Prepare the Dry Ingredients:
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. - Melt the Chocolate and Butter:
In a microwave-safe bowl, combine the chopped dark chocolate and butter. Heat in 30-second intervals, stirring after each, until melted and smooth. Set aside to cool slightly. - Beat the 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—about 5 minutes. - Add the Chocolate and Vanilla:
Pour the melted chocolate mixture and vanilla extract into the egg mixture. Whisk until fully combined. - Fold in the Dry Ingredients:
Gently fold the dry ingredient mixture into the wet ingredients until smooth and well-combined. The batter will be quite runny. - Refrigerate the Batter:
Refrigerate the batter for about 15 minutes to thicken slightly and resemble brownie batter. - Scoop the Dough:
Using a medium cookie scoop, divide the batter between the prepared baking trays. Scoop all the dough at once to achieve shiny, crinkly tops. - Bake the Cookies:
Bake one tray at a time for 10-12 minutes, or until the tops are shiny and cracked, and the cookies have domed slightly. - Cool the Cookies:
Let the cookies cool on the trays for 15-20 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies are best enjoyed slightly warm for the full fudgy texture.
- If you prefer an extra chocolatey hit, add 1/2 cup of chocolate chips to the batter before baking.
- The batter will be runny before refrigeration, but that’s what helps create the fudgy centers.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg