Fudgy Brownie Cookies
These cookies are the ultimate hybrid: they have the crackly top and chewy edges of a brownie with the portable, hand-held convenience of a cookie. Rich, intensely chocolatey, and deeply fudgy—they’re a chocolate lover’s dream.
Prep Time: 15 mins | Cook Time: 10-12 mins | Chill Time: 30 mins (optional) | Makes: 18-20 cookies
Ingredients
· 8 oz bittersweet or semi-sweet chocolate, chopped (or high-quality chocolate chips)
· 3 tbsp unsalted butter
· 2 large eggs, at room temperature
· ⅔ cup (135g) granulated sugar
· ¼ cup (25g) unsweetened cocoa powder (Dutch-process or natural)
· 1 tsp vanilla extract
· ¼ tsp espresso powder (optional, enhances chocolate flavor)
· ½ tsp baking powder
· ¼ tsp salt
· ½ cup (65g) all-purpose flour
· 1 cup (175g) semi-sweet or dark chocolate chips/chunks
Optional Add-Ins:
· Flaky sea salt for sprinkling
· ½ cup chopped walnuts or pecans
Instructions
- Melt Chocolate & Butter
· In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the 8 oz chopped chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.
- Whisk Eggs & Sugar
· In a large bowl, vigorously whisk the eggs and sugar for 1-2 minutes until the mixture is pale, thickened, and falls off the whisk in a ribbon. This step creates the signature crackly top.
· Whisk in the vanilla and espresso powder (if using).
- Combine
· Pour the slightly cooled melted chocolate into the egg mixture. Whisk until smooth and glossy.
· Sift in the cocoa powder, baking powder, and salt. Whisk until combined.
· Gently fold in the flour until just a few streaks remain.
· Fold in the 1 cup of chocolate chips and any nuts.
- Chill (Optional but Recommended)
· Cover the bowl and chill for 30 minutes. This firms up the dough for easier scooping and helps develop a crackly top.
- Bake
· Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
· Scoop 2-tablespoon mounds of dough (a medium cookie scoop works perfectly) onto prepared sheets, spacing them 3 inches apart—they spread!
· Optional: Sprinkle with a few extra chocolate chips and a pinch of flaky sea salt.
· Bake for 10-12 minutes. The cookies will look puffed and set at the edges but still soft in the center. Do not overbake.
· Let cool on the baking sheet for 5-10 minutes—they will deflate slightly and develop that perfect fudgy texture as they cool. Transfer to a wire rack to cool completely.
Key Success Secrets
· Whisk Eggs & Sugar Well: This incorporates air, giving the cookies lift and that shiny, crackly crust.
· Don’t Overbake: They continue to set as they cool. The centers should look underdone when you take them out.
· Use Good Chocolate: The flavor depends on it. A mix of bittersweet and semi-sweet is ideal.
· Chill the Dough: This prevents excessive spreading and ensures a chewy, fudgy center.
Storage
· Room Temperature: Store in an airtight container at cool room temperature for up to 3 days.
· Refrigerate: They stay extra fudgy for up to 1 week.
· Freeze: Freeze baked cookies in a single layer, then bag for up to 3 months. Thaw at room temperature. Dough can also be scooped and frozen; bake from frozen, adding 1-2 minutes.
Delicious Variations
· Peppermint Fudge: Add ½ tsp peppermint extract and crushed candy canes on top.
· Salted Caramel: Press a soft caramel into the center of each dough ball before baking.
· Orange Zest: Add 1 tbsp orange zest to the dough for a chocolate-orange twist.
· Mint Chocolate: Use mint chocolate chips or stir in chopped Andes mints.
· Gluten-Free: Substitute a 1:1 gluten-free flour blend.
These cookies deliver brownie intensity in every bite—crisp edges, crackly top, and a molten, fudgy center. Perfect with a glass of cold milk!