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

Scale

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 (⅓ cup plus 1 tablespoon) granulated sugar
12 g (1.5 tablespoons) cornstarch
12 g (2 tablespoons) cocoa powder
⅛ teaspoon baking powder
⅛ teaspoon salt
Optional: 56 g (⅓ cup) dark chocolate chips

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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.