Easy Fudgy Chocolate Brownie Cookies

Prep Time 15 mins

Cook Time 12 mins

Total Time 30 mins

Cooking Method: Baking

Cuisine: American

Courses: Dessert

Difficulty: Beginner

Servings: 18

Calories: 180

Description

This easy chocolate brownie cookie recipe yields approximately 18 cookies, with each serving (about 40 grams) featuring an ultra-fudgy texture, crackly tops, and irresistibly gooey centers.

Ingredients

1/2 cup (113 grams) of unsalted butter
8 oz (230 grams) of dark chocolate, finely chopped
3/4 cup (150 grams) of granulated sugar
1/2 cup (100 grams) of light brown sugar
2 large eggs
1 teaspoon of pure vanilla extract
3/4 cup (90 grams) of all-purpose flour
1/3 cup (28 grams) of unsweetened cocoa powder (natural or Dutch-processed)
1/2 teaspoon of baking powder
1/2 teaspoon of fine sea salt
1/2 cup (85 grams) of mini semisweet chocolate chips
1 teaspoon of espresso powder (optional)
Flaky sea salt, for finishing (optional but recommended)

Step-by-Step Instructions

1
Prepare for Baking
- Begin by preheating the oven to 350°F (175°C or 180°C).
- Line two large baking sheets with parchment paper or silicone baking mats.
- This crucial step prevents sticking and ensures even baking.
2
Melt Chocolate and Butter
- In a large microwave-safe bowl, combine the unsalted butter and chopped dark chocolate.
- Melt them in 20-30 second intervals in the microwave, stirring well after each, until the mixture is smooth and glossy.
- Alternatively, use a double boiler, placing the bowl over a pot of gently simmering water, ensuring the water does not touch the bottom of the bowl.
- Stir occasionally until fully melted. It is important to melt gently to prevent scorching the chocolate.
- Once melted, set the mixture aside and allow it to cool slightly to room temperature.
- This cooling prevents the eggs from scrambling when they are added later.
3
Whip Eggs and Sugar
- In a separate large bowl, combine the eggs, granulated sugar, brown sugar, vanilla extract, and espresso powder (if using).
- Using an electric hand mixer or a stand mixer fitted with a whisk attachment, beat these ingredients on medium-high speed for a full 3 to 5 minutes.
- This step is critical: the mixture should become pale in color, thick, fluffy, and almost double in volume.
4
Combine Wet Ingredients
- Once the egg and sugar mixture is light and airy, gently fold in the slightly cooled melted chocolate and butter mixture.
- Use a rubber spatula to combine until just incorporated.
- Avoid over-mixing at this stage.
5
Add Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Sift these dry ingredients into the wet mixture to prevent lumps.
- Gently fold them in with a spatula until only a few streaks of flour remain and the mixture is just combined.
- Be careful not to over-mix, as this can develop too much gluten and result in cakier cookies rather than fudgy ones.
- Finally, using a rubber spatula, fold in the mini chocolate chips.
6
Optional Chill
- It is highly recommended to chill the dough for 20 to 30 minutes, or up to 1-2 hours.
- This chilling period allows the fats in the chocolate and butter to firm up, making the dough easier to handle and contributing to a fudgier final texture.
- If time is limited, the cookies can be baked immediately, but be prepared for them to spread a bit more.
- If the dough becomes too hard after chilling, let it sit at room temperature for 10-15 minutes to soften slightly before scooping.
7
Scoop and Bake
- Using a medium cookie scoop (about 1½ to 2 tablespoons), scoop out portions of dough and roll them into balls.
- Place the cookie dough balls about 2 inches apart on the prepared baking sheets.
- For an extra touch of flavor and visual appeal, sprinkle each cookie with a little flaky sea salt before baking.
8
Bake to Gooey Perfection
- Bake for 9-12 minutes.
- The cookies should appear set around the edges, but the centers should still look slightly soft and gooey.
- This slight underbaking is crucial for achieving that signature fudgy interior, as the cookies will continue to cook from residual heat after being removed from the oven.
9
Create Perfect Cracks with a Pan Whack
- Immediately after removing the baking sheets from the oven, gently whack them on the countertop a couple of times.
- This helps the cookies deflate slightly and settle, giving them those signature crinkly tops and a fudgier bite.
10
Cool & Serve
- Allow the cookies to cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely.
- This initial cooling period on the hot pan allows them to firm up enough to be moved without breaking.
- Serve your homemade chocolate brownie cookies slightly warm.

Nutrition Facts

Servings 18

Serving Size 1 cookie (approximately 40 grams)

Amount Per Serving
Calories 180kcal

% Daily Value *
Total Fat 11g17%
Saturated Fat 5g25%
Trans Fat 0.3g
Cholesterol 26mg9%
Sodium 137mg6%
Potassium 80mg3%
Total Carbohydrate 24g8%
Dietary Fiber 2g8%
Sugars 14g
Protein 2g4%

Vitamin A 194 IU
Calcium 18 mg
Iron 1 mg
Vitamin D 51 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Room‑Temp Eggs: Ensure eggs aren’t cold to avoid seizing the batter.
Don’t Over‑Bake: Remove when centers still look a bit underdone; they firm up as they cool.
Mini vs. Large Chocolate Chips: Mini chips distribute gooey pockets more evenly.
Chill Dough: Chill the dough for 30 minutes before baking to ensure the dough is firm enough to hold its shape and avoid flat cookies.