If you have a serious sweet tooth and crave something that perfectly balances the richness of brownies with the fun, handheld nature of cookies, you are going to adore this Fudgy Chocolate Brownie Cookies Recipe. These cookies deliver that irresistible fudgy center alongside a slightly crackled, delicate exterior, making each bite a little moment of chocolate heaven. Whether you’re baking for a cozy night in or to impress friends at a gathering, these cookies offer a decadent treat that feels indulgent yet approachable.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect fudgy texture and deep chocolate flavor in this recipe. Each element plays an essential role, from the richness of bittersweet chocolate to the lightness cornstarch provides to balance the cookie’s softness.
- Bittersweet chocolate 100 g (3.5 oz): Choose 70% cocoa for that intense, deep chocolate flavor that forms the heart of these cookies.
- Unsalted butter 28 g (2 tablespoons): Adds richness and helps create that tender crumb without overpowering the chocolate.
- Egg, large, room temperature: Acts as a binder while also contributing to the cookie’s soft texture.
- Granulated sugar 75 g (â…“ cup plus 1 tablespoon): Sweetens the batter and helps with the crackly tops from caramelizing on the surface.
- Cornstarch 12 g (1.5 tablespoons): Crucial for giving a soft, almost brownie-like chew rather than a crunchy cookie.
- Cocoa powder 12 g (2 tablespoons): Enhances the overall chocolate depth without adding moisture.
- Baking powder â…› teaspoon: Just enough leavening to let the cookies rise slightly but keep that fudgy center intact.
- Salt ⅛ teaspoon: Balances sweetness and intensifies the chocolate’s natural bitterness.
- Optional dark chocolate chips 56 g (â…“ cup): For pockets of molten chocolate that add bursts of richness.
How to Make Fudgy Chocolate Brownie Cookies Recipe
Step 1: Prepare Your Oven and Baking Surface
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and to ensure even baking—this simple setup helps your cookies crisp lightly on the edges while staying soft inside.
Step 2: Melt the Chocolate and Butter
In a heatproof bowl, gently melt the bittersweet chocolate together with the butter until the mixture is smooth and glossy. Let it cool slightly; this prevents the eggs from cooking when combined in the next step and helps you maintain that perfect fudgy texture.
Step 3: Whisk Egg and Sugar Until Thick and Pale
Using a whisk or mixer, beat the egg and granulated sugar for about 1 to 2 minutes. This process incorporates air, giving these cookies a light lift and contributing to their crackled surface.
Step 4: Combine Wet and Dry Ingredients
Stir the melted chocolate gently into the egg mixture. In a separate bowl, sift together cornstarch, cocoa powder, baking powder, and salt to avoid lumps, then carefully fold this into the chocolate batter. If you’re feeling extra indulgent, fold in the optional chocolate chips here.
Step 5: Rest the Batter
Allow the batter to rest for 10 to 15 minutes. If your kitchen is warm, pop it in the fridge for a short chill. This resting period helps thicken the dough so the cookies spread just right while baking.
Step 6: Portion and Space Cookies on the Tray
Drop generous 1.5-tablespoon scoops of batter onto your prepared baking sheet, spacing each about 2 inches apart. This spacing gives them room to spread without merging into each other.
Step 7: Bake to Perfection
Lower the oven temperature to 350°F (175°C) and bake the cookies for 8 to 10 minutes. You’ll know they’re ready when the tops have that distinctive crackled look while the centers still appear soft—that fudgy magic.
Step 8: Cool and Transfer
Allow the cookies to cool on the baking sheet for about 10 minutes; this helps them firm up without losing their softness inside. Then, transfer the cookies to a wire rack to cool completely.
How to Serve Fudgy Chocolate Brownie Cookies Recipe
Garnishes
These cookies are beautiful on their own, but a light dusting of powdered sugar can add a snowy, elegant touch. For an extra hint of freshness, sprinkle some finely chopped toasted nuts on top right after baking, or add a pinch of flaky sea salt to contrast the sweetness.
Side Dishes
Pair these fudgy delights with a scoop of vanilla or coffee ice cream for the ultimate dessert experience. A glass of cold milk or a rich espresso can balance their intensity perfectly, making the whole treat feel even more luxurious and complete.
Creative Ways to Present
Try sandwiching two cookies with a layer of marshmallow fluff or cream cheese frosting for a decadent twist. Another fun idea is serving them slightly warm alongside fresh berries or drizzled with a salted caramel sauce to add textural and flavor contrasts.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. They will stay soft and fudgy for up to 3 days, making them perfect for quick snacks or last-minute desserts.
Freezing
You can freeze baked cookies in a sealed container or freezer bag for up to 2 months. Just separate layers with parchment paper to keep them from sticking together. Thaw at room temperature before serving.
Reheating
To bring back that fresh-from-the-oven feel, warm the cookies in the microwave for about 10 seconds or in an oven preheated to 300°F (150°C) for 5 minutes. This will soften them up nicely and revive their gooey texture.
FAQs
Can I substitute the bittersweet chocolate with milk chocolate?
You can, but keep in mind milk chocolate is sweeter and less intense, so your cookies might turn out sweeter and less rich. Using bittersweet or dark chocolate gives the best fudgy brownie flavor.
Why is cornstarch used in this recipe?
Cornstarch helps create that soft and tender texture by preventing the cookies from becoming cakey or crunchy, contributing to their signature fudgy consistency.
Can I use salted butter instead of unsalted?
It’s best to stick with unsalted butter so you can control the salt content precisely. If salted butter is all you have, reduce or omit the added salt in the recipe.
What if my cookies spread too much during baking?
This can happen if the dough is too warm or if the baking sheet isn’t properly chilled. Resting the batter and making sure your baking surface is cool will help maintain their shape better.
Is it okay to add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even a swirl of peanut butter can add great texture and flavor that pairs wonderfully with the fudgy chocolate base.
Final Thoughts
Now that you know exactly how to make these delicious fudgy little treats, I encourage you to dive in and try this Fudgy Chocolate Brownie Cookies Recipe yourself. They have this magical way of combining rich, intense chocolate with a soft, chewy texture that feels both comforting and downright irresistible. Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to earn a permanent spot in your dessert rotation.
Print
Fudgy Chocolate Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8-10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious fudgy chocolate brownie cookies with a rich, intense chocolate flavor and a soft, chewy center. These cookies combine the best of brownies and cookies for a perfect treat that’s quick to prepare and bake, featuring melted bittersweet chocolate, cocoa powder, and an optional addition of dark chocolate chips for extra indulgence.
Ingredients
Chocolate Mixture
- 100 g (3.5 oz) bittersweet chocolate, chopped (70% cocoa)
- 28 g (2 tablespoons) unsalted butter
Wet Ingredients
- 1 large egg, room temperature
- 75 g (â…“ cup plus 1 tablespoon) granulated sugar
Dry Ingredients
- 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, gently melt the chopped bittersweet chocolate and unsalted butter together until the mixture is smooth, then allow it to cool slightly to prevent cooking the eggs in the next step.
- Whisk Egg and Sugar: In a separate bowl, whisk the large egg and granulated sugar together for 1-2 minutes until the mixture becomes pale and thick, creating a light and airy base for the cookies. Then, stir in the melted chocolate mixture thoroughly.
- Sift and Combine Dry Ingredients: Sift together the cornstarch, cocoa powder, baking powder, and salt in another bowl to ensure there are no lumps, then gently fold these dry ingredients into the wet chocolate mixture until fully combined. At this point, fold in the optional dark chocolate chips if using.
- Rest the Batter: Let the batter rest for 10-15 minutes. If the mixture feels warm, chill it briefly to help it firm up, allowing the ingredients to meld and improve the texture of the cookies.
- Portion the Cookies: Drop 1.5-tablespoon portions of the batter onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies at 350°F (175°C) for 8-10 minutes, until the tops are crackled and the centers remain soft and fudgy. Keep a close eye as the baking time may vary slightly depending on your oven.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes to set properly, then transfer them to a wire rack to cool completely before serving.
Notes
- Using room temperature egg helps achieve the right batter consistency.
- Resting the batter before baking enhances the texture and flavor.
- Chilling the batter slightly can prevent excessive spreading during baking.
- The optional chocolate chips add bursts of additional chocolate but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
