Fudgy Brownie Cookies

In terms of amazingness, these fudgy brownie cookies go head to head with their bar counterparts. They have an intense chocolate flavor, are super easy to make and everybody loves them!

Fudgy chocolate cookies.

Another title option for an insanely delicious recipe.

I believe one can never have too many brownie recipes. Never, ever. There's so much to add to a brownie or build on a brownie base (the triple chocolate brownie cake comes to mind).

Well, chocolate cookies fit that category too.

I'm a long time fan of the chocolate whoppers, a vintage recipe that will stand the test of time because they are SO good. I believe these come very close. Maybe better? Only time will tell.

Ingredients

They are simple and everyday ingredients, as you can see in the image below. 

• Vanilla: I like to use extract (which is natural) as opposed to essence (which is artificial) always. I also use vanilla paste a lot because I find the flavor more concentrated and it has the tiny vanilla seeds that look so pretty (though you can't tell in this recipe because it's chocolate).
• Coffee: use regular instant coffee, the one that is finely ground (as opposed to granulated) because it will dissolve better. You can also use coffee extract, ¼ teaspoon.
• Chocolate: see below for all my comments.

Semi-sweet chocolate

As with most products, great chocolate makes for a great cookie (or cake or brownie).

Chocolate Bars: in the case of these brownie cookies, it's crucial to use a good brand - I love 70% chocolate from Lindt, Ghirardelli, and Green & Black.
Using a good chocolate (from 60% up) ensures the result of this recipe, so I recommend using whole bars and chopping them.

Chocolate chunks: I like to buy a chocolate bar or block and chop it with a kitchen knife (image above). The pieces are irregular and there are shards too. So, if you're using store-bought chunks make sure it's a good quality semisweet chocolate from a top brand that will melt as it should. Otherwise the results will not be very good.

Easy steps

This is a very simple, one-bowl (my favorites!) recipe. Similar to regular brownies.

1. Melt butter and half of the chocolate (image above). I use the microwave because it's the easiest way, but you can also do it the old-fashioned way of putting the bowl over a saucepan with water and let the steam soften the butter and chocolate. 
2. Add sugar, coffee, flavorings and mix well. 
3. Add eggs, and mix until shiny.
4. Flour and other dry ingredients are added (image below, left).
5. Lastly, the rest of the chopped chocolate (image below, right). 

That's it! Easy, very easy to make this recipe. 

Baking the cookies

I tried different ways of baking these cookies when it comes to baking times and pan surfaces.

• I had the best results using a buttered or sprayed smooth surface pan (image below left). But that's me and my cookies sheets. 

If you use parchment paper instead of butter, make sure it is not the matte, dry kind. These brownie cookies need a greased surface or they will stick more than necessary when you try to remove them. 

That said, parchment papers (and cookie sheets for that matter) vary a lot between brands and between countries. Find one that feels oily or greased, where the cookies will slide easily. 

Tips for fudgy cookies

As with brownies, the secret to fudgy chocolate cookies is not baking them more than needed or overbaking them.

A good idea - with this recipe or any other cookie for that matter - is to test a few first in your oven, and see which one you like best.

Put a timer and take them out of the oven, one at a time, at different time intervals. A minute or a few minutes make a huge difference in a cookie since they're small.

I eat them when they are soft but slightly puffed. And they keep well.

You can also make them thinner, and use them for ice cream sandwiches! They'll turn out quite soft, perfect for biting without making a mess with the ice cream.

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 with a great chocolate flavor.

They disappear fast every time I make them.

Related recipes you might like:

Let me know in the comments below if you made this recipe and loved it, and also if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
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Fudgy Brownie Cookies

★★★★★ 5 from 5 reviews

• Author: Paula Montenegro
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 12 medium cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

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Description

In terms of amazingness, these fudgy brownie cookies go head to head with their bar counterparts. They have an intense chocolate flavor, are super easy to make and everybody loves them!

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Ingredients

Units USM Scale 1x2x3x

• 3oz semi-sweet chocolate (don't use chocolate chips for this part)
• 2 tablespoons (30g) butter
• 1 egg, at room temperature
• 4 tablespoons all purpose flour
• ⅛ teaspoon baking powder
• ⅛ teaspoon salt
• ⅓ cup sugar
• ½ teaspoon instant coffee or coffee extract (optional but recommended)
• ½ teaspoon vanilla extract
• ½ cup semi sweet chocolate chips

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Instructions

1. Preheat the oven at 350ºF / 180ºC.
2. Butter a cookie pan, or line baking sheets with parchment paper. Reserve. (see Notes below)
3. Coarsely chop the chocolate and melt it with the butter. You can do it in the microwave at 5-10’ spurts and mixing it every time, or over a bowl with hot water careful that the bottom of the bowl doesn’t touch the water.
4. Add sugar, vanilla, and coffee and mix until creamy and shiny.
5. Add egg and mix well.
6. Add the flour, salt, and baking powder.
7. Mix a bit and add the rest of the chopped chocolate.
8. Mix until all is incorporated and no streaks remain.
9. Chill for 30 minutes. 
10. Drop by tablespoons onto the prepared pan and bake for about 10 minutes. They will be puffed and you might think they're not baked, but they will continue to do so a little after they're removed from the oven, similar to brownies. Please see Notes below about testing baking time. 
11. Let cool a few minutes on a wire rack and carefully remove them. If too soft let cool another minute. But don't let them cool completely or it will be hard to remove them without breaking. 
12. Store in airtight containers.

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Notes

CHOCOLATE
Chocolate Bars: in the case of these brownie cookies, it's crucial to use a good brand - I love 70% chocolate from Lindt, Ghirardelli, and Green & Black. Using a good chocolate (from 60% up) ensures the result of this recipe, so I recommend using whole bars and chopping them.
Chocolate chunks: I like to buy a chocolate bar or block and chop it with a kitchen knife (image above). The pieces are irregular and there are shards too. So, if you're using store-bought chunks make sure it's a good quality semisweet chocolate from a top brand that will melt as it should. Otherwise the results will not be very good. 

Baking: I had the best results using a buttered or sprayed smooth surface pan. If you use parchment paper, make sure it's shiny and slick (not matte and dry), so the cookies slide when you remove them and stick as little as possible.

Flavorings: add ½ teaspoon of another extract, such as almond or orange, in addition to or instead of the coffee.

Testing: a good idea - with this recipe or any other cookie for that matter - is to test a few first and see which one you like best. Put a timer and take them out of the oven, one at a time, at different time intervals. A minute or a few minutes make a huge difference in a cookie.

Nutrition

• Serving Size: 1/12
• Calories: 117
• Sugar: 13 g
• Sodium: 200.8 mg
• Fat: 6 g
• Carbohydrates: 15.6 g
• Protein: 1.6 g
• Cholesterol: 20.6 mg

Keywords: brownie cookies

Adapted from Food and Wine

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones here, with simple ingredients + easy-to-follow instructions.

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