If you are craving something that combines the best textures from both brownies and cookies, look no further than this irresistibly rich Fudgy Chocolate Brownie Cookies Recipe. These little treats deliver that deep, chocolatey indulgence of a brownie, yet with the delightfully soft, chewy nature of a cookie. It’s a combination that feels like a warm hug on a plate, perfect for sharing with friends or savoring on your own with a big glass of milk.
Ingredients You’ll Need
Every ingredient in this Fudgy Chocolate Brownie Cookies Recipe plays a crucial role in creating that perfect balance of fudginess and crumbly delight. From the intense bittersweet chocolate to the delicate cornstarch, each one brings a layer of flavor and texture worth getting excited about.
- Bittersweet chocolate (100 g / 3.5 oz): Using 70% cocoa chocolate gives the cookies a deep, rich chocolate flavor that isn’t overly sweet.
- Unsalted butter (28 g / 2 tablespoons): Adds moisture and richness, helping create that melt-in-your-mouth texture.
- Large egg (room temperature): Acts as a binder and adds structure while contributing to the cookie’s tender crumb.
- Granulated sugar (75 g / ⅓ cup plus 1 tablespoon): Sweetens without overpowering, balancing the bitterness of the chocolate.
- Cornstarch (12 g / 1.5 tablespoons): This small addition softens the texture to keep the cookies perfectly fudgy and not cakey.
- Cocoa powder (12 g / 2 tablespoons): Intensifies the chocolate flavor and contributes beautiful color.
- Baking powder (⅛ teaspoon): Gives just a bit of lift, ensuring the cookies maintain a light crackle on top.
- Salt (⅛ teaspoon): Balances sweetness and elevates the chocolate’s complexity.
- Optional dark chocolate chips (56 g / ⅓ cup): For extra chocolaty bursts within every bite.
How to Make Fudgy Chocolate Brownie Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This step ensures your cookies will bake evenly and won’t stick, making cleanup a breeze.
Step 2: Melt Chocolate and Butter
In a heatproof bowl, gently melt the bittersweet chocolate and unsalted butter together until smooth and glossy. Let it cool slightly so it won’t cook the egg mixture in the next step. This blend forms the chocolatey base that makes your cookies fudgy and luscious.
Step 3: Whisk Egg and Sugar
Whisk the egg and granulated sugar until the mixture becomes pale and thick—about 1 to 2 minutes. This process introduces a little air, contributing to the cookie’s tender crumb. Then, stir in your cooled chocolate mixture to combine everything beautifully.
Step 4: Sift Dry Ingredients and Fold In
Sift together the cornstarch, cocoa powder, baking powder, and salt. Sifting ensures there are no lumps, resulting in a smooth batter. Gently fold these dry ingredients into the chocolate mixture, taking care not to overmix. If you want an extra dose of chocolate, fold in the optional dark chocolate chips now!
Step 5: Rest the Batter
Let the batter rest for 10 to 15 minutes. If it feels too warm, pop it into the fridge for a quick chill. This rest period helps the flavors meld and the batter to thicken slightly, which makes portioning easier.
Step 6: Portion the Cookies
Drop heaping 1.5-tablespoon portions of batter onto your prepared baking sheet, spacing each cookie about 2 inches apart. This gives them room to spread just enough to develop that classic brownie cookie shape and crackled top.
Step 7: Bake to Perfection
Bake the cookies at 350°F (175°C) for 8 to 10 minutes. Keep an eye out for crackled tops and soft centers — that’s when you know these fudgy delights have reached their sweet spot.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Cooling lets them set beautifully while preserving their signature fudgy texture inside.
How to Serve Fudgy Chocolate Brownie Cookies Recipe
Garnishes
Sprinkle a tiny pinch of flaky sea salt on top just before serving to highlight the chocolate richness. A dusting of powdered sugar or a drizzle of white chocolate makes an elegant finishing touch that adds visual appeal and a hint of sweetness contrast.
Side Dishes
These brownie cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a beverage, a rich espresso or a cold glass of milk complements their intense chocolatey goodness and balances their fudgy nature perfectly.
Creative Ways to Present
Stack your Fudgy Chocolate Brownie Cookies Recipe on a pretty plate with layers of parchment paper between each cookie to prevent sticking. You can also sandwich a layer of chocolate ganache or peanut butter between two cookies for an irresistible twist. Wrapping them individually makes fantastic homemade gifts too!
Make Ahead and Storage
Storing Leftovers
Store leftover brownie cookies in an airtight container at room temperature. They’ll stay soft and fudge-like for up to 3 days. If they seem to dry out, a few seconds in the microwave refreshes their gooey charm.
Freezing
Fudgy Chocolate Brownie Cookies Recipe freezes beautifully. Arrange cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. They keep well for up to 3 months and thaw quickly at room temperature.
Reheating
For the best fudgy experience, warm your thawed cookies gently in the microwave for about 10 seconds or in a low oven (around 300°F / 150°C) for 5 minutes. This step revives that fresh-from-the-oven softness and melty center.
FAQs
Can I use milk chocolate instead of bittersweet chocolate?
While you can substitute milk chocolate, the intensity and depth of flavor will be lighter and sweeter. Bittersweet chocolate with 70% cocoa is recommended to achieve the signature fudgy richness that defines this recipe.
Why is cornstarch used in this recipe?
Cornstarch helps soften the texture of the cookies, ensuring they stay fudgy and tender instead of cakey. It adds a subtle silkiness that enhances the overall mouthfeel.
Can I make this recipe dairy-free?
Yes! You can swap unsalted butter for a dairy-free alternative like coconut oil or vegan butter, and choose dairy-free chocolate. Just keep in mind that this might slightly alter the texture and flavor.
Why do the cookies have crackled tops?
The crackled tops come from the batter’s sugar dissolving and the baking powder creating little air pockets. It’s a classic sign of perfectly baked brownie cookies that adds visual appeal and a slight crispness.
How can I make larger batches?
Simply double or triple the ingredients, but make sure to keep an eye on baking times as larger cookies may need a minute or two more in the oven. Also, bake in batches with plenty of space on the sheet to avoid overcrowding.
Final Thoughts
This Fudgy Chocolate Brownie Cookies Recipe is a heartfelt favorite that brings together everything you love about brownies and cookies in one bite. Once you try making them, you’ll find yourself reaching for this recipe again and again, whether for simple everyday treats or special occasions. Dive in and enjoy that luscious, fudgy chocolate magic!
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 soft, chewy texture reminiscent of a classic brownie. With a crackled top and gooey center, they offer the perfect balance between a cookie and a brownie, making them an irresistible treat 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 (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
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Melt Chocolate and Butter: In a heatproof bowl, melt the chopped bittersweet chocolate and unsalted butter together until smooth and fully combined. Allow this mixture to cool slightly before proceeding.
- Mix Egg and Sugar: Whisk the large egg and granulated sugar until the mixture becomes pale and thick, about 1 to 2 minutes. This aeration helps create a light texture in the cookies. Then, stir in the melted chocolate mixture thoroughly.
- Combine Dry Ingredients: In a separate bowl, sift together the cornstarch, cocoa powder, baking powder, and salt to ensure they are well mixed and free of lumps. Fold these dry ingredients gently into the chocolate mixture. If using, add the optional dark chocolate chips at this stage for extra chocolate bursts.
- Rest Batter: Let the batter rest for 10 to 15 minutes. If the batter feels warm, place it in the refrigerator to chill. This rest time helps the batter thicken and develop better texture for baking.
- Portion Cookies: Drop rounded 1.5-tablespoon portions of batter onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies at 350°F (175°C) for 8 to 10 minutes. Look for crackled tops and soft centers to know when they’re done.
- 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.
Notes
- Ensure the egg is at room temperature to achieve better mixing and texture.
- Resting the batter before baking improves texture and flavor development.
- The optional chocolate chips add extra chocolate pockets but can be omitted for a simpler brownie cookie.
- Keep spacing between cookie drops to prevent merging during baking.
- Do not overbake; the cookies should have soft centers for the best fudgy texture.
