Fudgy Brownie Cookies (30 Minutes)
These fudgy brownie cookies have shiny, crackly tops, crisp edges, and soft, gooey centers. They taste just like a brownie and are ready in 30 minutes, with no chilling.
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
Prep and melt
- Prep: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Have everything ready before you start, since the batter needs to go into the oven as soon as it is mixed.
- Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, and baking powder.
- Melt: Melt the butter and dark chocolate together in the microwave in short bursts, or over a pot of simmering water, stirring until smooth. Keep it warm; there is no need to let it cool.
Mix the batter
- Whip the Eggs: In a large bowl, beat the eggs, salt, brown sugar, and granulated sugar with an electric hand mixer for exactly 4 minutes, until pale, thick, and almost doubled in volume.
- Add the Chocolate: Pour in the warm chocolate mixture and beat for about 30 seconds, just until combined.
- Fold in the Dry Ingredients: Sift the dry ingredients into the bowl and mix only until no streaks of flour remain.
Scoop and bake
- Scoop Right Away: Immediately scoop the batter onto the baking sheet, leaving about 7.5 cm (3 inches) between each cookie.
- Bake: Bake for 10 to 12 minutes, until the tops are shiny and crackled and the edges are set.
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack. Sprinkle with flaky salt if you like.
Notes
- Don't Rest the Batter: Scoop and bake immediately after mixing. Batter that sits loses its shiny, crackly top.
- Bake Both Trays Together: Scoop all the batter at once and bake both trays on the upper and lower middle racks, swapping halfway.
- Chocolate: Use a chopped dark chocolate bar with 60 to 70% cocoa for the best texture.
- Bigger or Smaller Cookies: 1 tablespoon scoops bake in 8 to 9 minutes; 3 tablespoon scoops bake in 13 to 15 minutes.
- Storage: Keep in an airtight container at room temperature for up to 5 days. Avoid the fridge, which makes them hard.
Nutrition
Calories: 197kcalCarbohydrates: 24gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 32mgSodium: 141mgPotassium: 122mgFiber: 2gSugar: 14gVitamin A: 190IUCalcium: 33mgIron: 2mg
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