Description
Fudgy Chocolate Brownie Cookies combine the crackly tops of brownies with the chewy texture of cookies. Made with melted chocolate, whipped eggs, and cocoa, they’re ready in 20 minutes and need no chilling.
Ingredients
1/4 cup (56.75 g) unsalted butter
4 oz (113.4 g) semi-sweet chocolate
2 large eggs
1 cup (200 g) granulated sugar
1 tsp vanilla extract
1 cup (125 g) all-purpose flour
1/4 tsp kosher salt
3 tbsp cocoa powder
1/8 tsp baking soda
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Melt butter and chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth, then let cool.
3. Beat eggs, sugar, and vanilla on high speed with a mixer for 3–5 minutes until light and airy.
4. Add cooled chocolate mixture and mix until combined.
5. Stir in flour, salt, cocoa powder, and baking soda until fully incorporated; the batter will be loose like brownie batter.
6. Use a small scoop or spoon to portion the dough onto prepared sheets, spacing cookies about 2 inches apart.
7. Bake for 10 minutes until edges are set and tops are crinkled.
8. Cool on the pan for 10 minutes, then transfer to a wire rack.
Notes
Use room temperature eggs for best results.
Measure flour by spooning and leveling for accuracy.
Add 1/2 tsp espresso powder to intensify chocolate flavor.
If cookies lack crinkle tops, eggs may have been too cold or under-whipped.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 103
- Sugar: 10g
- Sodium: 36mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 19mg