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!
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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
- 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!
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Ingredients
- 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)
Instructions
- 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.
- In a small saucepan, melt the butter and chocolate together on low heat, stirring constantly to prevent the chocolate from burning. Set aside.
- 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.
- 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.
- 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.
- 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.
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!
Naza
Hi Delphine, I made these cookies last night, and oh my god!!! They turned out so delicious and just as your pictures show it. Thank you for the recipe, we loved them!!!! It hits the spot when you want something very chocolaty 🙂 Awesome recipe!
Delphine Fortin
Thank you so much, I’m so glad you loved these cookies – they count among my very favorite ones indeed! 🙂
Delphine Fortin
They count among my favorite cookies indeed, I’m so happy you liked them! Thanks for your feedback! Del
Liandra
A scrumptious combination of brownie and cookie! Thank you.
For my second batch I added toasted cashew nuts with sea-salt—it added more texture and was equally delicious.
Delphine Fortin
Thank you for your feedback, I’m so happy you liked it 🙂
pete
my baked time only 10mins and i go for 100% cacao. they’re come out really good.
Delphine Fortin
So happy to hear that, thanks!
June
I am in love with this recipe! Some of the best cookies I’ve ever eaten!!
Salma
Hello Del!
I was preparing the ingredients to make these cookies, and ended up mixing both sugars with the flour (silly me!). I know it probably wouldn’t work for this recipe anymore, so I’ll start it from scratch.
However, I wouldn’t want to waste the mixture. By any change, is there another recipe that you could recommend so I can still use the mixture?
Thank you in advance!
Delphine Fortin
Hi Salma! I’m so sorry about that. No worries, it happens to me all the time when I rush things a little bit. I would suggest you follow the same recipe ingredients and proportions and simply bake it in a springform until baked through but still moist. Or you can also make a yogurt cake but for this you will need to adjust the recipe proportions. https://www.delscookingtwist.com/french-gateau-au-yaourt-a-no-measure-cake/ I hope it helps! Best of luck for your recipe! Del
Jess
Hi! Did you use a scale for this recipe or cups? I’d like to try the recipe in almost the exact way you’ve done it.
Delphine Fortin
Hi Jess! I tried both version and both work equally well 🙂 I hope this helps! Del
Rizwana
I made these cookies today and it turned out exactly like the one in the picture. Thank you so much for such a wonderful recipe. I love it that its not overly sweet either. just perfect.
shrushti wanare
Hi Del,
I wanted to know if I can store the cookie dough in the freezer and bake them later?
Ivy
Can I leave out the cocoa powder?
Molly Pisula
This recipe is fantastic, Del! Made it a couple of weeks ago, and the kids and I adored. Will definitely make again! That brownie texture.
Delphine Fortin
I knooooowww. I love this chewy texture that makes them half-brownies and half cookies. I’m so glad the kids love them too 😀 Thanks for your feedback! Del
Naza
Hi Del, thank you for the recipe as it looks so delicious and I’m waiting the cookies to be done baking at the moment. I have a quick question… while melting the chocolate I used double boiler. If it’s done this way do I still need to add butter listed as an ingredient or needs to be skipped all together? Thank you!
Delphine Fortin
Hi Naza! Oh yes, you absolutely need the butter in this recipe, no matter the melting option you choose for the chocolate. I hope this helps 🙂 Del
Gracie
Do you have to mix together the eggs and sugar over heat? I don’t understand that part, sorry if I sound silly!
Delphine Fortin
Hello! There is no silly question, no worries 🙂 Mix eggs and sugar over heat if you are quick enough at whisking, making sure raw eggs are not cooking during the process. For a safer option, I usually place the saucepan just off the heat and whisk it all at once. Both methods work, it all depends on your confidence level in the kitchen. I hope you’ll love this brownie recipe as much as I do, it’s just out of this world! Del
Dorothy
Hi ya,
I made these today and love them. Only thing is they turned out really flat I even tried them again and they still spread out on the tray when I put them in even if I tried to keep them in a ball, was there not enough flour do you think
Delphine Fortin
Hi Dorothy! I’m glad you liked these cookies, they’re among my favorite ones indeed! Now I don’t think the spread out issue comes from too little flour used in the recipe. The most important is to time the recipe correctly, which should be done in exactly 15 minutes from the moment you start until they’re ready to go to the oven. Also, make sure the baking sheet is not warm when you distribute the cookie batter. Other than that, it should work. Keeping my fingers crossed so you get absolute best results next time. Have a great day! Del
Lynn
Hello! Thanks for the recipe. It came out perfect. The cookies came out crispy outside and fudgy inside 🙂
I tried afew batches and found 14 min of baking was best for my oven. However i met with one problem, despite keeping them in air tight container after cooling down, the cookies became soft after less than half a day. I am sure its not the container issue as 2nd time i tried with another air tight container and the samr thing happened. Do you think its an sissue with my mixing/proportion/heat etc? Any tips?
Delphine Fortin
Hi Lynn! Have you tried to store them in a tin container instead? They usually keep their crispy texture a little longer, but otherwise they naturally tend to soften a little bit with time, yes. I hope this helps. Del
Michelle
I only have 100% unsweetened chocolate. Should I try them or wait till I can grab some 70%? Would I need to adjust sugar if I use the 100?
Delphine Fortin
Hi Michelle! Hi would rather wait until you find the right chocolate, otherwise you will need to make sugar adjustments and there is a possibility the cookie texture won’t turn out as expected. I hope it helps 🙂 Del
Nehal Preet
Hey, Delphine, These pictures are so freaking awesome so the recipe is. I am a huge fan of Chocolate & Brownie!! It’s an awesome combination of my favs!! Thanks for sharing this awesome recipe with all of us!!
Delphine Fortin
SO happy you liked them. Thanks for your very nice review 😀 Del
Daived
I followed the recipe and they turned out damn amazing !! Looked exactly like the photos on this page and had a perfect crisp exterior and an amazing , moist ,fudgy interior , a cookie from the land of dreams ! Thank you for sharing, I will make these until the day I pass over into whatever realm ls beyond death, and I may just find these cookies there as well.
Delphine Fortin
Oh wow, such an amazing feedback! So so SO happy you liked them too! These cookies have become my #1 favorite, alongside with the Levain Bakery Chocolate Chip Cookies (recipe also on the blog). Many thanks again! Del
Sylvie Garcia-Bariani
Bonjour, vous êtes passionnée et cela se ressent dans tout ce que vous faites, les recettes, les photos sont superbes et c’est un vrai plaisir de vous lire. J’ai adoré les cookies façon brownie, ils étaient juste beaucoup plus larges.. pour une douzaine. J’essaierai de faire mieux a prochaine fois. Ma fille qui est étudiante en Roumanie a essayé le pain et bien d’autres recettes, elle aime également beaucoup votre site. Merci beaucoup pour le plaisir que nous avons à visiter votre site. Belle journée.
Sylvie
Delphine Fortin
Oh merci beaucoup Sylvie pour votre message qui me touche beaucoup et me fait très très plaisir. La passion m’habite lorsqu’il s’agit de la cuisine en effet et il me tient à coeur de développer des recettes qui régalent les papilles de mes lecteurs et apportent de la convialité un peu partout. Très heureuse que vous ayez aimé les cookies et que votre fille réalise le pain cocotte parmi d’autres recettes. Depuis Chicago je vous souhaite une très belle semaine à vous et votre fille ! Delphine
Carrie
I made these cookies and they were delicious. They weren’t fudgy, but instead really flat, but they were delicious anyway. I’m going to try them again and see if I can solve my flatness issue. I just want to point out that when you change the scale of the recipes the imperial measurements change but the metric stays the same.
Delphine Fortin
Hello, and thank you so much for pointing the scale recipe system out; I will look at the details behind to see if there is a nice way to fix it. I’m also glad that you loved the cookies! The secret to have them thick and fudgy is to lay them down in the shape of a ball rather than slightly flattened so they don’t spread out much while baking. Have a great day! Del
De virieu
Bonjour, ou trouvez vous de la vergeoise aux US? Merci
Delphine Fortin
On en trouve quasiment dans tous les Whole Foods. Sinon la recette fonctionne aussi parfaitement avec ce qu’on appelle ici du “light brown sugar”, que l’on retrouve partout. Vous verrez, ces cookies sont ravageurs !
elodiesucree
Waou!!! Un biscuit idéal pour moi amatrice de chocolat !!! Merci pour ce gourmand partage, bonne journée