In terms of amazingness, these fudgy chocolate cookies go head-to-head with their bar counterparts. They are chewy and sweet with an intense chocolate flavor. An easy-to-make recipe that keeps well for several days.
Rich and fudgy
Fudgy chocolate brownie cookies. Or an insanely delicious cookie recipe, totally irresistible.
I'm a long-time fan of the chocolate whoppers, a vintage recipe that stands the test of time because they are so good. I believe these come very close. But they differ in the nuts, so they end up being different experiences.
I believe one can never have too many brownie recipes. Never, ever.
Well, these chocolate brownie cookies (and brookies since we're here) also fit that category. So, let's add another fudgy recipe.
You will love them because they are easy to make, versatile, fit for fillings (try them as a sandwich cookie with dulce de leche and go to heaven!), and have a great chocolate flavor.
They disappear fast every time I make them.
Ingredient list
- Chocolate: use your favorite dark semisweet chocolate.
- Unsalted butter.
- Egg: fresh, large.
- White granulated sugar.
- All-purpose flour.
- Salt.
- Vanilla extract.
- Coffee: it enhances the flavor of the chocolate, but you won't taste it. Use finely ground instant coffee (as opposed to granulated) because it will dissolve better. You can also use a ¼ teaspoon of coffee extract.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Brown sugar: light or dark. Use it instead of white sugar.
- Chocolate chips: add ⅓ cup of dark chocolate chips for an extra dose of chocolate. Or use white chocolate chips or milk chocolate chips for a sweeter flavor.
- Unsweetened cocoa powder: add a tablespoon to the flour for a sturdier cookie with an even deeper chocolate flavor.
- Chocolate sandwich cookies: they're thin enough to eat with a filling like peanut butter, chocolate ganache or buttercream.
- Salty cookies: sprinkle a little flaky sea salt on top before baking.
- Flavorings: add ½ teaspoon of another extract, such as almond or orange, in addition to or instead of the coffee.
This is a simple brownie cookie recipe.
Melt the chocolate: Always start with chopped chocolate in a microwave-safe or glass bowl. You can use the microwave (short 10-15-second spurts, stirring well between each one until it's fully melted) or a double boiler, with the bowl containing the chopped chocolate not touching the water. In both cases, make sure it doesn't scorch.
- Ribbon stage: this is achieved by beating the egg with the sugar until it's tripled in volume and pale lemon-colored. When you lift the beaters and let the mixture drip, it makes 'ribbons'.
- Incorporate the chocolate mixture with a whisk. Be careful that the chocolate is not starting to set, as it will not blend in well.
- The dry ingredients are added at the end and integrated with a spatula or whisk. Don't overmix at this point.
- The final mixture is like a thicker brownie batter that holds itself when dropped on a buttered baking sheet. Make sure you leave space between them, about 1 and ½ inches.
Vintage Kitchen Tip
The cookie dough needs to chill before you scoop the portions. So plan for that. Also, these are great cookies to make ahead as you can keep the dough in the refrigerator for 4-5 days.
Baking
I tried different ways of baking these cookies, regarding baking times and pan surfaces.
- Butter: I had the best results using butter (or baking spray) on metal cookie sheets.
- Lined baking sheet: If you opt for this, I recommend wax paper or a silicone mat like Silpat. These brownie cookies need a greased surface, or they will stick more than necessary. I didn't have good results with matte parchment paper. That said, parchment papers and cookie sheets vary a lot depending on the brands.
Slightly underbake them: as with brownies, the secret to fudgy chocolate cookies is not baking them more than needed or overbaking them.
Do a test run. I always recommend baking two or three cookies to find your sweet spot regarding baking time and texture. Check the time to ensure you don't over or underbake them. Also, see how much they expand and adjust accordingly if needed so they don't touch during baking.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Make ahead: the cookie dough keeps in the refrigerator for 4-5 days. When ready to bake, scoop the dough directly, no need to let it come to room temperature.
- Uses: these are great cookies for ice cream sandwiches.
- Storing: they keep well for a week or more in cookie jars, tins or an airtight container. But they will harden and not be as chewy, and the chocolate will be more powdery.
Related recipes you might like:
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Fudgy Brownie Cookies
Ingredients
- 5 ounces semisweet chocolate
- 2 tablespoons unsalted butter
- 1 egg, at room temperature
- ⅓ cup sugar
- ½ teaspoon vanilla extract
- ½ teaspoon instant coffee, or coffee extract, optional but recommended
- 4 tablespoons all-purpose flour
- ⅛ teaspoon salt
- ⅛ teaspoon baking powder
Instructions
- Preheat the oven to 350ºF (180ºC).
- Butter a cookie pan, or line baking sheets with parchment paper. Reserve. See Notes below.
- Coarsely chop 5 ounces semisweet chocolate in a medium bowl and melt it with 2 tablespoons unsalted butter. You can do it in the microwave at 5-10' spurts and mix it every time, or over a bowl with hot water, careful that the bottom doesn't touch the water.
- Beat 1 egg with ⅓ cup sugar in a large bowl for 3 minutes, until thick, pale, and tripled in volume.
- Add ½ teaspoon vanilla extract and ½ teaspoon instant coffee and mix until creamy and shiny.
- Add the melted chocolate mixture.
- Incorporate the sifted 4 tablespoons all-purpose flour, ⅛ teaspoon salt, and ⅛ teaspoon baking powder. Mix until all is incorporated and no streaks remain. But don't overmix at this point.
- Cover the dough and chill for 30 minutes.
- Use a cookie scoop or a tablespoon to drop rounds onto the prepared pan, spacing them 1 inch and a half or 2 so the cookies can spread during baking.
- Bake for about 10 minutes.
- Remove when they're slightly crackled, shiny, and still slightly soft in the center. Please see the Notes below about testing baking time.
- Let cool for a few minutes on a wire rack and carefully remove them. If too soft, let cool for another minute. But don't let them cool completely, or it will be hard to remove them without breaking them.
- Store in airtight containers or cookie jars.
Notes
Adapted from Food and Wine
Sharon Riggs says
Can you bake these ahead and freeze them?
Paula Montenegro says
Yes you can Sharon. Wrap them well and defrost at room temperature.
Liz says
My friends are asking that I make these again! Loved the texture.
Paula Montenegro says
SO happy to hear that Liz!
Maria says
Only 2Tbspn of flour in this recipe?
Paula Montenegro says
Yes Maria. Very little flour is used.
Amanda Wills says
FYI: The caloric amount in these cookies is 190kcal- not 85...
These were great though!
Paula Montenegro says
Hi Amanda, it says that each serving (out of 12 for the whole recipe) is 117 calories. It doesn't say 85. I use Nutrifox. Have a good day.
Amalia says
My cookies came out super thin. I followed the recipe does it have something to do with the pan or how big/small I make them?
Paula Montenegro says
Hi Amalia! They might've needed a few more minutes of baking time which will puff them up more. I'll try them again and troubleshoot it.
Fan says
Hi, I would just like to clarify as to how many eggs did you use for this recipe. Thanks!
Paula Montenegro says
Hi, it uses one egg.
Fan says
Ok, thank you!
Laura says
I love baking with Ghirardelli chocolate. I wouldn't have thought to use a chocolate block rather than chips, but it makes for a smoother chocolate.
Kushigalu says
What a great recipe. My kind of cookies. Must try this holiday season.
Mahy says
I can only imagine how intense the flavor of these cookies is. Delicious recipe that can easily replace one of my go-tos this season. Yum!
Julia says
These look insanely good! I am craving chocolate now so will be making these asap! 🙂