If you have a serious sweet tooth and a love for all things chocolate, this Fudgy Chocolate Brownie Cookies Recipe is about to become your new obsession. Imagine the rich, dense, melt-in-your-mouth goodness of a brownie, but in the perfectly portable, chewy cookie form. These cookies strike the perfect balance between cakey and fudge, with that unmistakable crackled top that gives a hint of their luscious interior. Whether you’re craving a decadent treat to enjoy with a cup of coffee or a show-stopping dessert to impress friends, this recipe will not disappoint.
Ingredients You’ll Need
The beauty of this Fudgy Chocolate Brownie Cookies Recipe lies in its simplicity. Each ingredient plays a vital role, from the bittersweet chocolate that gives depth and intensity, to the cornstarch that creates that signature chewy texture. Together, these essentials come together perfectly without any complicated add-ins.
- Bittersweet chocolate (70% cocoa): The heart of the recipe, it provides rich chocolate flavor and fudgy texture.
- Unsalted butter: Adds creaminess and helps the chocolate melt beautifully.
- Large egg: Binds the ingredients while contributing to the cookie’s delicate structure.
- Granulated sugar: Sweetens and helps create that crackled cookie top.
- Cornstarch: A secret ingredient for soft chewiness and crumb control.
- Cocoa powder: Enhances chocolate intensity and deep color.
- Baking powder: A touch to help the cookies rise just right.
- Salt: Balances sweetness and enhances overall flavor.
- Optional dark chocolate chips: For extra melty pockets of chocolate joy.
How to Make Fudgy Chocolate Brownie Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and come off the pan effortlessly later.
Step 2: Melt Chocolate and Butter
Gently melt the bittersweet chocolate and butter together in a heatproof bowl until the mixture is smooth and glossy. Allow it to cool slightly before the next step—this keeps your eggs from scrambling when mixed in.
Step 3: Whisk Egg and Sugar
In a separate bowl, vigorously whisk the egg and granulated sugar until pale and thick, about 1 to 2 minutes. This aeration gives your cookies a tender crumb and contributes to that crackled surface.
Step 4: Combine Wet and Dry Ingredients
Stir the melted chocolate mixture into the egg and sugar blend, then sift cornstarch, cocoa powder, baking powder, and salt into a separate bowl. Gently fold these dry ingredients into the chocolate batter to avoid deflating it. If you’re feeling indulgent, fold in the chocolate chips here for extra pockets of gooey chocolate.
Step 5: Let the Batter Rest
Allow the batter to rest for 10 to 15 minutes (refrigerate briefly if it feels too warm). This step lets the cornstarch and cocoa powder hydrate fully, giving your cookies that luscious fudgy consistency.
Step 6: Portion and Space the Cookies
Drop 1.5-tablespoon sized scoops of dough onto your prepared baking sheet, spacing them about 2 inches apart. Proper spacing helps them spread evenly without merging into one giant cookie.
Step 7: Bake to Perfection
Bake the cookies at 350°F (175°C) for 8 to 10 minutes. You’re looking for a crackled top and soft centers that still look slightly underbaked—this is what keeps them fudgy inside.
Step 8: Cool and Transfer
Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack. This cooling time lets them firm up just enough to handle, but keeps their delightful chew intact.
How to Serve Fudgy Chocolate Brownie Cookies Recipe
Garnishes
Sprinkle a little flaky sea salt on top before baking for a sophisticated salty-sweet twist. For a festive touch, dust lightly with powdered sugar or add a drizzle of melted white chocolate just before serving.
Side Dishes
These cookies pair beautifully with a scoop of vanilla ice cream for that classic brownie à la mode experience. For a cozy afternoon, serve alongside a mug of robust coffee or a frothy latte—each bite will make your taste buds dance.
Creative Ways to Present
Stack your fudgy brownie cookies and tie with a rustic twine for gift-giving. Or create a dessert platter mixing these cookies with fresh berries and whipped cream for an inviting centerpiece. You could even sandwich them with your favorite marshmallow or ganache for a decadent treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 3 days. This will maintain their slightly chewy texture without drying them out.
Freezing
If you want to stash these fudgy delights for longer, freeze them in a sealed container or freezer bag for up to a month. When ready to enjoy, thaw at room temperature—just like fresh-baked!
Reheating
Warm a cookie in the microwave for 10 to 15 seconds to revive that freshly-baked softness and melted chocolate sensation. Avoid overheating to keep the perfect fudgy texture.
FAQs
Can I use milk chocolate instead of bittersweet?
While you can substitute milk chocolate, bittersweet is recommended for a richer, less sweet cookie. Milk chocolate could make your cookies softer and sweeter but will still be delicious!
Why is cornstarch used in this recipe?
Cornstarch helps create a soft, tender texture by limiting gluten development and adds to the chewy quality that’s signature to this brownie-cookie hybrid.
Can I make these cookies vegan?
To make a vegan version, swap the egg with a flax egg and use dairy-free chocolate and butter alternatives. The texture might vary slightly, but the fudgy goodness will largely remain.
What if my cookies spread too much?
Make sure you chill your batter if it feels too warm before baking, as warmer dough spreads more. Also, double-check that you are measuring ingredients accurately, especially butter.
How do I know when these cookies are done?
Look for crackled tops and slightly soft centers that don’t look fully set—that’s the golden cue to remove them from the oven and keep them fudgy inside.
Final Thoughts
This Fudgy Chocolate Brownie Cookies Recipe is a joyful celebration of chocolate that combines the best features of brownies and cookies into one irresistible treat. Whether you’re baking for yourself or a crowd, these cookies bring that warm, comforting feeling with every bite. I can’t wait for you to try this recipe and create your own sweet little moments of happiness with it.
Print
Fudgy Chocolate Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 to 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These fudgy chocolate brownie cookies combine the rich, intense flavor of bittersweet chocolate with a chewy, soft texture reminiscent of classic brownies. Perfectly crackled on top and soft in the center, these cookies offer a decadent treat that’s quick to prepare and bake, making them an ideal dessert or snack for chocolate lovers.
Ingredients
Main Ingredients
- 100 g (3.5 oz) bittersweet chocolate, chopped (70% cocoa)
- 28 g (2 tablespoons) unsalted butter
- 1 large egg, room temperature
- 75 g (â…“ cup plus 1 tablespoon) granulated sugar
- 12 g (1.5 tablespoons) cornstarch
- 12 g (2 tablespoons) cocoa powder
- â…› teaspoon baking powder
- â…› teaspoon salt
Optional
- 56 g (â…“ cup) dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Melt Chocolate and Butter: In a heatproof bowl, melt the chopped bittersweet chocolate and unsalted butter together until smooth, then set aside to cool slightly to avoid cooking the eggs when combined.
- Mix Egg and Sugar: Whisk the room temperature egg and granulated sugar vigorously for 1-2 minutes until the mixture becomes pale and thick, which introduces air for a better texture. Stir in the melted chocolate mixture thoroughly.
- Add Dry Ingredients: Sift together cornstarch, cocoa powder, baking powder, and salt into a separate bowl. Gradually fold this into the chocolate mixture gently to maintain the airiness. If using, fold in the dark chocolate chips for extra chocolate pockets.
- Rest the Batter: Let the batter rest for 10-15 minutes at room temperature to allow it to thicken; chill if it feels warm.
- Form Cookies: Drop approximately 1.5-tablespoon portions of batter onto the lined baking sheet, spacing each about 2 inches apart to give room for spreading.
- Bake: Lower the oven temperature to 350°F (175°C) and bake the cookies for 8-10 minutes until the tops develop a crackled texture and the centers remain soft and fudgy.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer them to a wire rack to cool completely and avoid sogginess.
Notes
- You can substitute dark chocolate chips with milk chocolate chips if preferred, though it will slightly alter the flavor profile.
- Ensure the egg is at room temperature for better mixing and texture.
- Resting the batter helps achieve a fudgier, chewier cookie texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For extra fudginess, underbake the cookies slightly, but be careful not to undercook them completely.
