Description
These Fudgy Brownie Cookies combine the best of both worlds — thick, fudgy chocolate cookies that taste just like your favorite brownies. Infused with rich dark chocolate and vanilla, and topped with a shiny, crinkly surface sprinkled with sea salt, they are perfect for any brownie lover craving a cookie treat.
Ingredients
Dry Ingredients
- ½ cup (60g) plain/all-purpose flour
- ¼ cup (25g) cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 7 oz (200g) 60% – 70% dark chocolate, coarsely chopped
- ¼ cup (56g) unsalted butter
- 2 large eggs, room temperature
- ¾ cup (150g) light brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 180°C (350°F, Gas Mark 4). Line two large baking trays with parchment paper or a silicone baking mat and set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the plain flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
- Melt Chocolate and Butter: Place the chopped dark chocolate and unsalted butter in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until fully melted and smooth. Set aside to cool slightly.
- Beat Eggs and Sugar: Using a hand mixer or stand mixer with the whisk attachment, beat the eggs and light brown sugar together until the mixture is pale, fluffy, and has tripled in volume—approximately 5 minutes.
- Add Chocolate and Vanilla: Pour the melted chocolate and butter mixture along with the vanilla extract into the egg mixture, then whisk everything together until fully incorporated.
- Combine Dry and Wet Ingredients: Gently fold the dry ingredients into the wet mixture until smooth and just combined. The batter will be quite runny at this stage.
- Chill the Batter: Refrigerate the batter for 15 minutes so it thickens slightly and resembles a thick brownie batter consistency.
- Scoop Batter onto Trays: Using a medium cookie scoop, portion out the batter evenly onto the prepared baking trays. It’s important to scoop all at once to ensure shiny, crinkly tops on all cookies.
- Bake the Cookies: Bake one tray at a time for 10 to 12 minutes until the tops are shiny and cracked, and the cookies have domed slightly.
- Cool and Serve: Allow the cookies to cool on the baking trays for at least 15 to 20 minutes as they will be soft. Then transfer them to a wire rack to cool completely before serving.
Notes
- Using a medium cookie scoop to portion the batter all at once ensures even baking and shiny, crinkly tops on each cookie.
- Cooling on the pan before transferring to a wire rack helps the cookies set properly since they are very soft when hot.
- The batter is quite runny before chilling; refrigeration thickens it to a more manageable consistency.
- For best texture, bake one tray at a time to allow even heat distribution.
- The cookies store well in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
