Fudgy Brownie Cookies (30 Minutes)
These brownie cookies are rich, fudgy, and full of chocolate flavor, have a crackly top and a fudgy center that tastes just like a brownie!
Ingredients
- 150 g Flour
- 20 g Cocoa powder
- ½ teaspoon Kosher salt
- 1 teaspoon Baking powder
- 115 g Butter
- 200 g Dark chocolate
- 2 Eggs
- ½ cup Granulated sugar
- ½ cup Brown sugar
Instructions
- preheat an oven to 180c (350f) and prep a parchment paper-lined baking sheet. This step is very important because it's important to put the batter in the oven immediately (for a crackly top).
- Into a medium-sized mixing bowl, add the flour, baking powder, and cocoa powder and mix with a whisk until combined. Set aside.
- In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. There is no need to let this mixture cool.
- Meanwhile add the eggs, kosher salt, brown sugar, and granulated sugar and mix with an electric hand mixer for exactly 4 minutes (set a timer).
- Immediately add the chocolate mixture to the whipped egg mixture, and mix with the electric hand mixer for about 30 seconds or until they are combined.
- Sift the dry ingredients into the wet mixture and mix until just combined.
- Immediately scoop the batter with an ice cream scoop or a cookie scoop onto a parchment-lined baking sheet.
- Bake the cookies in a 180c (350f) preheated oven for 10-12 minutes or until the cookies have a crackly top.
- Let the cookies cool for 5 minutes before removing them to chill on a cooling rack. Top with flakey salt (optional) and enjoy!
Notes
- To get a crackly top, you will need to work fast and bake the cookies immediately without letting the cookie batter chill at all.
- Another tip for a crackly top is to whip the eggs and set a timer for 4 minutes. The whipped eggs give these cookies a perfect crackly top!
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly
- Sift your flour and the cocoa powder! sifting your flour and cocoa powder is a very important step when baking and making cookies. Use a fine-mesh sifter to sift out the flour and cocoa powder. Cocoa powder tends to have big lumps, so we always sift the cocoa powder to make sure that there won't be any cocoa lumps in the mixture.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired. This can ruin your cookies and waste your time and money on the ingredients.
Nutrition
Calories: 197kcalCarbohydrates: 24gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 32mgSodium: 141mgPotassium: 122mgFiber: 2gSugar: 14gVitamin A: 190IUCalcium: 33mgIron: 2mg
Tried this recipe?Let us know how it was!