Description
These fudgy brownie cookies combine the rich, intense flavor of classic brownies with the soft, chewy texture of cookies. Made with dark chocolate and cocoa powder, they’re perfectly crackly on top and delightfully gooey inside, perfect for chocolate lovers seeking a decadent treat.
Ingredients
Scale
Dry Ingredients
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 7 oz (200g) dark chocolate (60-70%), coarsely chopped
- 1/4 cup (56g) unsalted butter
- 2 large eggs, at room temperature
- 3/4 cup (150g) light brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Trays: Preheat your oven to 180°C (350°F) or Gas Mark 4. Line two large baking trays with parchment paper or a silicone baking mat and set them aside.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until evenly combined.
- Melt Chocolate and Butter: Place the chopped dark chocolate and unsalted butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the mixture is fully melted and smooth. Set this aside to cool slightly.
- Beat Eggs and Sugar: Using a hand mixer or stand mixer fitted with a whisk attachment, beat the eggs and light brown sugar together until the mixture is pale, fluffy, and has tripled in volume; this should take about 5 minutes.
- Combine Chocolate Mixture and Vanilla: Add the melted chocolate and butter mixture along with the vanilla extract to the egg mixture. Whisk until completely incorporated and smooth.
- Fold in Dry Ingredients: Gently fold the dry ingredient mixture into the wet mixture, mixing until the batter is smooth. It will be quite runny at this stage.
- Chill the Batter: Refrigerate the batter for 15 minutes to allow it to thicken slightly, so it resembles a thick brownie batter.
- Scoop the Cookies: Using a medium cookie scoop, evenly portion the batter onto the prepared baking trays, spacing them appropriately to allow spreading.
- Bake the Cookies: Bake for 10-12 minutes, one tray at a time, or until the tops of the cookies are shiny and cracked and the cookies have domed slightly.
- Cool: Allow the cookies to cool on the baking trays for 15-20 minutes before transferring them to a wire rack to cool completely. They will be very soft initially but will firm up as they cool down.
Notes
- Room temperature eggs help achieve the fluffy texture when beaten.
- Use good quality dark chocolate with 60-70% cocoa for the best fudgy flavor.
- Refrigerating the batter makes it easier to handle and helps create the perfect cookie texture.
- Cookies will be very soft when hot, so allow them to cool completely for the right consistency.
- If baking multiple trays, bake one at a time for even cooking.
