Fudgy Chocolate Brownie Cookies

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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!

Ingredients

Scale

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)

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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.