If you are a chocolate lover like me, you simply cannot miss the joy of making and indulging in this Fudgy Chocolate Brownie Cookies Recipe. These cookies merge the rich decadence of a classic brownie with the delightful crisp edges and soft centers of a cookie, delivering a fudgy, melt-in-your-mouth experience in every bite. Perfect for an afternoon treat, sharing with friends, or whenever that chocolate craving hits, this recipe brings together simple ingredients to create a stunningly delicious dessert you’ll want to bake again and again.
Ingredients You’ll Need
The magic behind this Fudgy Chocolate Brownie Cookies Recipe lies in a handful of straightforward but carefully chosen ingredients. Each one plays a critical role in building the perfect taste, texture, and that alluring deep chocolate color you crave.
- 100 g bittersweet chocolate (70% cocoa): The star ingredient providing intense chocolate flavor and fudginess.
- 28 g unsalted butter: Adds richness and helps achieve a tender crumb.
- 1 large egg, room temperature: Binds everything together and gives volume when beaten with sugar.
- 75 g granulated sugar: Sweetens while helping create a crackly top texture.
- 12 g cornstarch: Ensures these brownie cookies are soft and cakey in the center.
- 12 g cocoa powder: Deepens the chocolate flavor and enhances the cookie’s color.
- â…› teaspoon baking powder: Gives a slight lift for that perfect cookie texture.
- â…› teaspoon salt: Balances sweetness and elevates chocolate intensity.
- Optional: 56 g dark chocolate chips: For extra bursts of melty chocolate goodness inside each bite.
How to Make Fudgy Chocolate Brownie Cookies Recipe
Step 1: Melt and Prepare
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper to prevent sticking. Then melt the chopped bittersweet chocolate and butter together in a heatproof bowl over simmering water or carefully in the microwave. Stir until smooth and let it cool slightly so it won’t cook your eggs later.
Step 2: Whisk Egg and Sugar
In another bowl, whisk the egg together with the granulated sugar until the mixture turns pale and thick, usually 1-2 minutes. This step is key for creating that shiny, crackled top on your cookies and giving a lovely lightness against the fudgy base.
Step 3: Combine Chocolate and Egg Mixture
Slowly stir the melted chocolate and butter mixture into the whisked egg and sugar, blending them into a glossy, luscious batter. This is where the rich fudginess really starts to come together.
Step 4: Add Dry Ingredients
Sift together cornstarch, cocoa powder, baking powder, and salt into a separate bowl to avoid lumps. Gently fold these dry ingredients into your wet chocolate mixture until just combined. If you’re using chocolate chips, now’s the time to stir them in for extra pockets of chocolate surprise.
Step 5: Rest the Batter
Let the batter rest for 10-15 minutes at room temperature—or pop it in the fridge if it’s too warm. This pause allows the flavors to meld and the batter to firm up slightly, which is important for shaping consistent cookies.
Step 6: Portion and Bake
Drop 1.5-tablespoon portions of cookie batter evenly spaced, about 2 inches apart, on your prepared baking sheet. Bake at 350°F (175°C) for 8-10 minutes. You’ll know they’re done when the tops are beautifully crackled, but the centers still look soft and fudgy.
Step 7: Cool Down
Let the cookies cool on the baking sheet for at least 10 minutes to set properly before transferring them to a wire rack. This resting time ensures you get that perfect chewy center and crispy edge.
How to Serve Fudgy Chocolate Brownie Cookies Recipe
Garnishes
While these cookies are marvelous on their own, try sprinkling a pinch of flaky sea salt on top just before baking or dusting with powdered sugar after cooling for a pretty finishing touch that contrasts beautifully with the rich chocolate.
Side Dishes
Pair your Fudgy Chocolate Brownie Cookies with a tall glass of cold milk, a scoop of vanilla ice cream, or even a dollop of homemade whipped cream for an indulgent dessert moment everyone will adore.
Creative Ways to Present
Try stacking these cookies with layers of marshmallow fluff and melted chocolate to create quick s’mores-style cookie sandwiches. You could also melt a little white chocolate and drizzle it for a festive look or serve as part of a dessert platter with fresh berries and nuts.
Make Ahead and Storage
Storing Leftovers
Store any leftover Fudgy Chocolate Brownie Cookies in an airtight container at room temperature. They will stay delightfully soft for up to 3 days, making for a perfect grab-and-go treat.
Freezing
If you want to save them for longer, freeze the cookies in a sealed container or freezer bag for up to 2 months. Thaw them at room temperature when you’re ready for a fudgy fix.
Reheating
For freshly baked warmth, you can reheat cookies in a microwave for about 10-15 seconds or a quick 4-5 minutes in a 325°F (160°C) oven. This revives that gooey chocolate center and fresh-baked aroma.
FAQs
Can I use milk chocolate instead of bittersweet chocolate?
You can substitute milk chocolate, but the cookies will be sweeter and less intensely chocolatey. Bittersweet chocolate gives the best fudgy texture and deep flavor balance.
Why is cornstarch used in this recipe?
Cornstarch helps make the cookies soft and tender inside by reducing gluten formation. It’s a secret weapon for that perfect chewy brownie-like texture.
Can I make these cookies vegan?
With some ingredient swaps like using dairy-free chocolate, vegan butter, and an egg substitute such as flax egg, you can adapt this recipe to be vegan-friendly. The texture might vary slightly but will still be delicious!
What causes the crackled tops on brownie cookies?
The crackled top comes from whisking the eggs and sugar thoroughly until thick and pale before adding the chocolate, plus the sugar melting on the surface during baking.
How thick should the cookies be when baking?
The batter portions should be about 1.5 tablespoons each, spaced about 2 inches apart to allow some spreading while keeping a fudgy, thick center.
Final Thoughts
I wholeheartedly encourage you to try this Fudgy Chocolate Brownie Cookies Recipe at home. It combines the best elements of brownies and cookies in a way that feels both indulgent and effortless. Warm from the oven or cooled to savor later, these cookies are a chocolate lover’s dream come true and bound to become a beloved part of your baking repertoire.
Print
Fudgy Chocolate Brownie Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Fudgy Chocolate Brownie Cookies combine the rich, deep flavor of brownies with the convenient, handheld form of cookies. Soft in the center with crackled tops, they are perfect for chocolate lovers looking for an easy yet indulgent treat. Made with bittersweet chocolate, cocoa powder, and an optional mix-in of dark chocolate chips, these cookies bake quickly to create a fudgy texture that is utterly irresistible.
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 and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate and Butter: In a heatproof bowl, melt the chopped bittersweet chocolate and unsalted butter together until smooth and fully combined. Allow the mixture to cool slightly so it doesn’t cook the eggs in the next step.
- Whisk Egg and Sugar: In a separate bowl, whisk the large egg and granulated sugar together until the mixture is pale and thick, typically taking about 1-2 minutes. This step helps to incorporate air and achieve a light texture.
- Combine Chocolate and Egg Mixtures: Stir the melted chocolate and butter mixture into the egg and sugar mixture, ensuring they are fully combined.
- Sift and Fold in Dry Ingredients: Sift together the cornstarch, cocoa powder, baking powder, and salt into a bowl. Gently fold these dry ingredients into the chocolate mixture until just combined. If desired, fold in the optional dark chocolate chips for extra chunks of melted chocolate.
- Rest the Batter: Let the batter rest for 10 to 15 minutes. If the batter is warm, place it in the refrigerator to chill. This helps the cookies to hold their shape during baking.
- Portion Dough onto Baking Sheet: Drop approximately 1.5 tablespoons of batter per cookie onto the prepared baking sheet, spacing each portion about 2 inches apart to allow for spreading.
- Bake: Reduce oven temperature to 350°F (175°C) and bake the cookies for 8-10 minutes, or until the tops are crackled and the centers remain soft and fudgy.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely and prevent sogginess.
Notes
- Make sure your egg is at room temperature for better incorporation and texture.
- Resting the batter improves the fudgy texture and helps the cookies keep their shape.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- For an extra indulgent treat, serve warm with a scoop of vanilla ice cream.
- If you prefer a crispier cookie, add an additional 1-2 minutes to baking time, but beware of drying out the fudgy center.
