You’ll never have to choose between cookies and brownies again! You can have them both with these super chocolatey, fudgy brownie cookies! So addictive and so easy to make.
Sometimes when I’m itching for something sweet, a little treat, my choice is a cookie or a brownie. So I guess in that sense, a brownie cookie post has been a long time coming.
And boy, are you in for a treat with this one! So I’m back with new photos PLUS a recipe video (coming soon) on just how to make these bad boys.
What is a brownie cookie?
Chocolate brownie + Cookie = Brookie. Isn’t that what they call them these days? I could never keep up with those mashup names and besides, a cookie by any other name tastes just as amazing. All that matters is that this is a brownie in cookie form – a rich, fudgy, chewy, dense, moist, super chocolatey, decadent, and all around epic brownie cookie with a crinkly top! Did I miss any adjectives? I promise none of it is superfluous. 🙂 These really are quite addictive.
I have shared recipes for different kinds of cookies on this blog before (like these really popular easy Italian pistachio cookies, double chocolate, bacon & black pepper cookies, espresso shortbread cookies, or how about these savory thumbprint cookies!), but my favorite kind is the chewy and fudgy kind and these Chocolate Fudgy Brownie Cookies couldn’t have been more perfect!
I have made these fudgy brownie cookies several times and tweaked the recipe over the last couple of years to get it just right. They are super chocolatey, fudgy, soft and a little puffed up straight out of the oven, so you should let them cool down to room temperature before you eat ’em. Unless of course you want to pair it with some cold ice cream. Then go for it by all means.
They flatten out when they cool down, but still remain delightfully chewy and fudgy inside, with that classic crinkly top that makes my husband call these cookies “The Things” because they remind him of that character from Fantastic Four!
How do you get the crinkly surface on brownie cookies?
It’s the eggs that create that crinkly top! Specifically, it’s the beaten up egg whites that create that gorgeous meringue like crinkly top. That’s why it’s so important to beat the eggs until they’re nice and thick and fluffy.
I reduced the flour slightly in this recipe from my previous version, added cocoa powder to increase that deep chocolate flavor, and added two types of sugar (white and brown) to increase the fudginess, although using just white sugar is fine too.
I also sprinkle a little Maldon sea salt flakes on the cookies before I bake them. This step is optional, but it really enhances that intense chocolate flavor and I also love that contrast between the subtle salt and deep chocolate flavors. Do NOT use table salt though, as it is way too salty.
Another optional step is that you can stud them with some chocolate chips! Mr K quite likes the chocolate chip brownie cookies, whereas I prefer them without.
So whether you want a quick chocolate fix or you want to treat friends and family, this fudgy brownie cookie is the perfect recipe! I absolutely cannot stop at eating one, and I guarantee you won’t either. 🙂 They are deliciously addictive and it doesn’t help that they are super easy to make.
Recipe
Fudgy Brownie Cookies
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 8 oz bittersweet chocolate chopped
- 5 tbsp unsalted butter
- 1/2 tsp instant coffee or 2 tbsp very strong coffee (optional)
- 2 oz brown sugar
- 5 oz granulated sugar increase this by 1 oz if you like the cookies a little sweeter
- 2 eggs
- 1 tsp vanilla
- 1.2 oz of AP flour
- 1 tbsp cocoa powder
- 1/2 tsp of sea salt flakes optional, plus extra to sprinkle on top
- 1/2 tsp baking powder
- Chocolate chips optional
Instructions:
- Melt the butter, coffee and the chopped chocolate in a heat-proof bowl, while stirring frequently (over a bain-marie/double boiler or in the microwave). Let it cool.
- While the chocolate is cooling, mix the eggs, sugar, vanilla and salt well together using a hand-held beater. Mix the eggs for about 3-4 minutes until the eggs are thick and pale in color. This is really important to get that beautiful crackly top.
- Add the cooled chocolate to the egg mix and use the hand mix to incorporate it in to the egg mix.
- In a separate bowl, whisk the flour, cocoa powder, and baking powder together.
- Transfer the batter into the freezer until it’s firm but easy to scoop (about 30 minutes), or to the fridge for about an hour till firm enough to form scoops.
- Preheat the oven to 325°F.
- Line 2 cookie trays with parchment paper.
- Use a cooking scoop to scoop the cookie batter onto the cookie trays (2 tbsp cookie scoop) – give them enough space to spread and bake (I did 6 cookies on each tray).
- Optional step – sprinkle some sea salt flakes on the cookie dough (this enhances the deep chocolate flavor)
- Optional step – evenly stud the cookie dough balls with some chocolate chips.
- Bake cookies in preheated oven for 9 – 10 minutes (exact time will vary slightly according to your oven). The cookies will look puffed up and the top will become crinkly and cracked. Cookies will flatten out as they cool.
- Remove from the oven. They will be very soft straight out of the oven, so let them cool down a little before you transfer them to a wire rack to cool down further. Enjoy!
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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