Fudgy Brownie Cookie

5 from 1 vote

This fudgy brownie cookie brings brownie richness in cookie form, with crackly tops, chewy edges, and gooey centers. Simple technique for bakery-style cookies at home.

Prep Time40

Cook Time10

Chill Time20

Servings: cookies

Author: Bea & Marco

Ingredients

Dry ingredients

⅔ cup (85 g) all-purpose flour
2 tablespoon (15 g) unsweetened cocoa powder we use Dutch for a more intense flavor
½ teaspoon baking powder
½ teaspoon salt

Wet ingredients

8 oz (226 g) semisweet baking chocolate (55%)
6 tablespoon (85 g) salted butter
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
2 large eggs room temperature
1 teaspoon vanilla extract

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Instructions

Chocolate

Melt dark chocolate and butter in a heatproof bowl (microwave or double boiler). Let it cool until just warm to the touch (about 32–35°C / 90–95°F) before mixing.
8 oz semisweet baking chocolate (55%), 6 tablespoon salted butter

Dry Ingredients

In a separate bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
⅔ cup all-purpose flour, 2 tablespoon unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt

Wet ingredients

In another bowl, whisk eggs and sugar for 8–10 minutes on high speed, using a handheld whisk, until pale and slightly thick (ribbon stage). The mixture should lighten in color and fall back in ribbons. Ribbons should sit on the surface for 4–6 seconds before dissolving. This step creates the crackly tops.
¾ cup granulated sugar, ¼ cup light brown sugar, packed, 2 large eggs
Slowly whisk in the melted chocolate mixture and vanilla until combined. Avoid overmixing to keep the batter aerated.
1 teaspoon vanilla extract
Fold dry ingredients gently into the wet mix just until no dry streaks remain, using a spatula. The batter should be thick and glossy (looser than cookie dough, but not pourable).

Chill

Cover and refrigerate for 20–30 minutes. The batter should be thickening to a scoopable consistency. The batter should be scoopable and mound up; if it still smears, chill 10 minutes more.

Bake

Preheat oven to 350°F (175°C). Line tray with parchment.
Scoop with a 3 tablespoon ice-cream scoop, filled ⅔ full (about 2 tablespoon / 40 g each). Place on the tray, spacing them apart by 2 inches (5cm).
Bake for 9–11 minutes, on the middle rack for the most even heat and crackled tops. Look for shiny, cracked tops, edges just set, and centers soft. They will puff up in the oven, don't worry!
Leave on the tray for 5 minutes before moving to a rack. The cookies will flatten and settle into their signature crinkles.

Notes

Whip eggs and sugar well: Keep going until the mixture is pale and thick, that falls like ribbons (ribbon stage). This is what creates the shiny crackled top.
Cool the chocolate slightly: Let it cool and sit for a few minutes so it doesn’t scramble the eggs when mixed in.
Don’t skip the chill: Even 20–30 minutes makes a difference. It helps the dough scoop easily, keeps the cookies from overspreading, and guarantees a picture-perfect fudgy brownie cookie!
Use a scoop for consistency: Portioning about 2 tablespoons (40 g) of dough per cookie keeps them even in size and bake time.
Watch the visual cues: Bake until the tops puff and crack, the edges set, and the centers stay glossy. That’s when your fudgy brownie cookie is perfect.
Measure flour correctly. Use a kitchen scale for precise measurement. Use the spoon and level method for cup measurements. Too much flour will make the cookies cakey.

Nutrition