Fudgy Brownie Cookies
User Reviews
5
Fudgy Brownie Cookies
Description
This recipe merges elements of brownies and cookies by melting chopped bittersweet chocolate with butter and optional coffee for added richness. Eggs are vigorously beaten with sugars to create volume; this step is key for achieving a cracked top after baking. Flour, cocoa powder, and baking powder are gently folded in to preserve texture. The batter is chilled to firm up for easier handling and portioning.
Once scooped onto parchment-lined trays, these cookies bake at 325°F to create a fudgy interior surrounded by a thin crust. Optional chocolate chips can add pockets of melted chocolate, while sea salt flakes sprinkled atop highlight the sweet and bitter contrast. The result is a dense yet tender cookie reminiscent of the best brownie qualities.
These cookies are suitable for serving as snacks or dessert, pairing well with milk or coffee. Their chewy texture and richness satisfy chocolate cravings without being overly cakey or dry.
Ingredients
- 8 oz bittersweet chocolate chopped
- 5 tbsp butter unsalted
- 1/2 tsp instant coffee or 2 tbsp very strong coffee (optional)
- 2 oz brown sugar
- 5 oz granulated sugar increase this by 1 oz if you like the cookies a little sweeter
- 2 egg
- 1 tsp vanilla
- 1.2 oz all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp sea salt optional, plus extra to sprinkle on top, flakes
- 1/2 tsp baking powder
- chocolate chips optional
Instructions
- Melt the butter, coffee and the chopped chocolate in a heat-proof bowl, while stirring frequently (over a bain-marie/double boiler or in the microwave). Let it cool.
- While the chocolate is cooling, mix the eggs, sugar, vanilla and salt well together using a hand-held beater. Mix the eggs for about 3-4 minutes until the eggs are thick and pale in color. This is really important to get that beautiful crackly top.
- Add the cooled chocolate to the egg mix and use the hand mix to incorporate it in to the egg mix.
- In a separate bowl, whisk the flour, cocoa powder, and baking powder together.
- Mix the flour into the chocolate and egg mix, until just combined.
- Transfer the batter into the freezer until it's firm but easy to scoop (about 30 minutes), or to the fridge for about an hour till firm enough to form scoops.
- Preheat the oven to 325°F.
- Line 2 cookie trays with parchment paper.
- Use a cooking scoop to scoop the cookie batter onto the cookie trays (2 tbsp cookie scoop) - give them enough space to spread and bake (I did 6 cookies on each tray).
- Optional step - sprinkle some sea salt flakes on the cookie dough (this enhances the deep chocolate flavor)
- Optional step - evenly stud the cookie dough balls with some chocolate chips.
- Bake cookies in preheated oven for 9 - 10 minutes (exact time will vary slightly according to your oven). The cookies will look puffed up and the top will become crinkly and cracked. Cookies will flatten out as they cool.
- Remove from the oven. They will be very soft straight out of the oven, so let them cool down a little before you transfer them to a wire rack to cool down further. Enjoy!
User Reviews
Overall Rating
5
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