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Fudgy Brownie Cookies Recipe

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3.8 from 8 reviews

These Fudgy Brownie Cookies combine the rich, dense texture of brownies with the convenience and fun of cookies. Made with bittersweet chocolate, cocoa powder, and a hint of espresso, these cookies deliver a deep, intense chocolate flavor with a chewy, gooey center and a distinct glossy crackled top.

Ingredients

Chocolate Base

  • 8 ounces bittersweet chocolate, chopped
  • 6 Tablespoons unsalted butter

Sugars and Eggs

  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 eggs, room temperature

Dry Ingredients

  • 3/4 cup all purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 2 teaspoons espresso powder

Instructions

  1. Prepare Oven and Sheets: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
  2. Melt Chocolate and Butter: In a microwave-safe bowl, combine the chopped bittersweet chocolate and unsalted butter. Microwave in 15-second increments, stirring thoroughly between each until the mixture is fully melted and smooth. Be careful not to overheat to avoid burning the chocolate. Set aside to cool slightly.
  3. Beat Eggs and Sugars: Using a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar, and white sugar. Beat on high speed for about 3 minutes until the mixture is light, pale yellow, and fluffy.
  4. Incorporate Chocolate Mixture: With the mixer on low speed, slowly add the melted chocolate and butter mixture to the beaten eggs and sugars. Continue mixing until the batter is fully combined and smooth. Stop the mixer.
  5. Add Dry Ingredients: Add the all-purpose flour, cocoa powder, salt, and espresso powder to the wet ingredients. Mix on low speed until just combined. The dough will be soft and slightly sticky.
  6. Scoop and Bake: To ensure the glossy, crackled tops, immediately scoop the dough using a standard cookie scoop onto the prepared cookie sheets, spacing drops about 2 inches apart. Bake in the preheated oven for 10 minutes or until the edges are set and crackled but the centers remain gooey.
  7. Cool and Serve: Allow the cookies to cool on the baking sheet before serving. This helps them set properly while maintaining their fudgy texture inside.

Notes

  • Do not let the dough sit before baking; the glossy crackled tops depend on baking immediately after mixing.
  • Using room temperature eggs helps achieve a lighter, fluffier batter.
  • Espresso powder enhances the chocolate flavor without imparting a coffee taste.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days.

Find it online: https://bitezly.com/fudgy-brownie-cookies-recipe/