Fudgy Chocolate Brownie Cookies

Feast your eyes on these decadent brownie-like chocolate cookies with crackly crusts and chewy fudgy centers. A must try recipe for all chocolate lovers!

You guys went crazy about the French chocolate cake I shared last week! From the day it was posted, I could see an explosion of visits for this specific recipe every single day, with many attempts to bake it. Not even a week later, so many of you have already tried your hands on the recipe and I keep receiving amazing reviews everyday. It seems you like chocolate a lot and it’s good news because so do I!

For those days when you can’t decide between a chocolate cake and a chocolate cookie, problem’s solved with the brownie cookie! Halfway between a brownie and a cookie, we keep the fudgy and slightly crispy texture, we keep the main ingredient (chocolate, naturally!), but it’s definitely in a bite-size cookie shape.

This recipe is part of my 2019 Goal: a cookie recipe a month – the February edition. A few weeks ago, you requested that at least one of them would be a chocolate cookie. I have heard you and it’s indeed a fantastic idea, as almost all my cookie recipes involve chocolate chips or chunks.

As I am writing, I have already devoured 2 cookies and I am about to grab a third one. Eh, it’s the only way to describe them the best way, no? Anyhow, I wish I could pass one of  them to you through the screen in this moment, because they are truly insanely good and slightly addictive. Just look at them. (ok, sorry, I know it’s torture!).

These cookies are seriously everything you’d ever hoped for: halfway between a rich chocolate brownie batter and a brownie cookie. The result? The chewiest, fudgiest cookie ever… with the most perfect brownie texture and dreamy crackles on top. If you have ever heard of “crinkles”, these lovely Christmas cookies usually dusted with icing sugar, this is it, without the icing sugar.

Choose high quality dark chocolate

Now about the recipe, it’s easy as an apple pie! Just a few basic ingredients put together. Many of you keep asking me about which baking chocolate I use for my recipe. For most of them, and for this one in particular, it is important you use good quality chocolate with a high percentage of cocoa, at least 65-70% (I went for 70%). A few brands like Lindt dessert, Guittard, or Valrhona count among my favorites.

Handle your chocolate with care and chop very finely before melting with butter on very low heat to prevent from burning. Alternatively you can melt it in a water-bath. Once chocolate is melted and smooth, set aside and prepare the recipe.

Timing the recipe is mandatory!

Keep in mind however that the timing is important. The good thing about it is that your recipe is quick to prepare and you will soon have the cookies in your hand.

So why is timing so important? Well, because the batter is close to a brownie batter, it thickens very quickly and becomes hard to handle to shape the cookies if you wait for too long. So prepare and measure all the ingredients ahead of time, don’t forget to preheat your oven, line a baking sheet with parchment paper, and set your timer on when you whisk sugar and eggs to ensure it is exact 5 minutes. In overall, you don’t want to over-mix the batter. Stir carefully until just combined.

Spoon then the batter immediately onto the prepared baking sheet, leaving enough space between each cookie as they will spread out a little bit, then bake immediately. The cookies are ready when you see a shiny crackled top and they look slightly under-baked. I know it’s hard to resist, but let them cool for about 20 minutes to ensure they keep their shape before eating. Enjoy!

More delicious cookies you’ll love:

• The BEST Chocolate Chip Cookies
• Levain Bakery Chocolate Chip Cookies
• Hazelnut Chocolate Lava Cookies
• White Chocolate Raspberry Cookies
• Double Chocolate Chip Cookies
• Hazelnut Chocolate Chip Oatmeal Cookies

Fudgy Chocolate Brownie Cookies

• 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
• Leave a Review

Print

Pin

• Author: Delphine Fortin
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 mins
• Yield: 12 cookies 1x
• Category: Cookies and bars

Feast your eyes on these decadent brownie-like chocolate cookies with crackly crusts and chewy fudgy centers. A must try recipe for all chocolate lovers!

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale 1x2x3x

• 7 ounces (200g) dark chocolate at 70% cocoa, finely chopped
• ½ cup (125g) unsalted butter, diced
• ⅔ cup (150g) granulated sugar
• ½ cup (100g) light brown sugar, loosely packed
• 2 large eggs
• 1 cup (130g) all-purpose flour
• 3 Tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Sea salt (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Before you start: note that timing is really important in this recipe. The batter thickens incredibly quickly so you want to scoop all of the cookies immediately. So before you get started, prepare and measure all the ingredients, preheat the oven to 350°F (180°C), and line 1 large or 2 medium baking sheets* with parchment paper.
2. In a small saucepan, melt the butter and chocolate together on low heat, stirring constantly to prevent the chocolate from burning. Set aside.
3. In the bowl or a stand mixer fitted with a whisk attachment or using an electric stand mixer, whisk together the eggs and both sugars on medium heat for exactly 5 minutes. Reduce speed and slowly pour in chocolate, mixing for another minute to combine.
4. Meanwhile mix together the pre-measured dry ingredients. Add the dry ingredients to the chocolate mixture and mix briefly until just combined. Use your spatula to give one last mix, scraping the bottom of the bowl to make sure everything is combined.
5. Using an ice cream scoop or a spoon, drop large balls of dough onto your prepared pans, leaving enough space between each of them as they will spread out.
6. Sprinkle each cookie with sea salt and bake for 10-12 minutes.The cookies should come out of the oven crinkled and domed, and will collapse a bit as they cool. This makes for the fudgey, delicious centers. Allow the cookies to cool on the baking trays for at least 20 minutes since they’ll be very soft and will break if you move them prematurely**.

Notes

* If you use a large baking sheet, cook them all in one batch, as that’s ideal for getting the best, shiny, crinkle tops. Otherwise, scoop all of the cookies immediately, and then bake the cookie sheets separately.

** These are best served slightly warm on the first day, but will keep several days in an airtight container, or for several weeks in the freezer.

Back-To-School, Chocolate, Chocolate Desserts, Christmas, Cookies, Snacks, Thanksgiving, Videos, Year Round

Did you make this recipe?

Lastly, if you make this Fudgy Chocolate Brownie Cookies, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!