Fudgy Brownie Cookies
These Ultimate Fudgy Brownie Cookies feature a shiny, crackly brownie top and a dense, chewy center. Made with melted chocolate and no chilling required, they're an easy, intensely chocolatey treat that combines the best of both desserts.
Servings: 14 cookies
Calories: 210kcal
Equipment
- Stand Mixer or Hand Mixer
- Double Boiler or Heatproof Bowl
- Baking Sheets
- Parchment Paper
- Cookie Scoop
Ingredients
- 8 oz (226g) semisweet or dark chocolate (60-70%), finely chopped
- 3 tbsp (42g) unsalted butter
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (55g) light brown sugar, packed
- 1/2 tsp pure vanilla extract
- 1/4 cup (31g) all-purpose flour
- 1 tbsp (5g) Dutch-process cocoa powder, sifted
- 1/4 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup (85g) semisweet chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Melt chopped chocolate and butter in a double boiler until smooth. Remove and let cool slightly.
- Using a stand or hand mixer, whip room-temperature eggs, granulated sugar, and brown sugar on medium-high speed for 5-7 minutes until mixture is very pale, thick, and ribbons off the whisk.
- With mixer on low, slowly pour the slightly cooled chocolate into the whipped eggs. Add vanilla and mix until just combined.
- Whisk flour, cocoa powder, baking powder, and salt. Gently fold into the chocolate batter. When almost combined, add chocolate chips and fold until no dry streaks remain.
- Scoop 1.5-tbsp mounds of dough onto sheets, 3 inches apart. Top with extra chips and flaky salt if desired. Bake for 10-12 mins until edges are set and tops are crackly.
- Let cookies cool on the baking sheet for 10 mins (they will be fragile). Transfer to a wire rack to cool completely and set into a fudgy texture.
Notes
Pro Tips: The single most important step is to whip the room-temperature eggs and sugars for a full 5-7 minutes until very thick and pale; this creates the crackly top. Ensure your melted chocolate has cooled slightly before adding it to the eggs to avoid cooking them. Do not overbake—the cookies will look soft in the center when removed from the oven but will set perfectly as they cool on the baking sheet. For the fudgiest texture, use high-quality bar chocolate (60-70% cocoa) for melting, not chocolate chips. Allow cookies to cool completely on the baking sheet before moving, as they are very delicate when warm.