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brownie cookies on white plate

Fudgy Brownie Cookies

  • 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

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!


Scale

Ingredients

  • 5.5 oz (160g) semi-sweet chocolate, divided
  • 2 tablespoons (30g) butter
  • 1 egg (room tº)
  • 2 tablespoons (20g) all purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup (75g) sugar
  • 1/2 teaspoon instant coffee (optional but recommended)
  • 1/2 teaspoon vanilla extract

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.
  4. Melt HALF the amount with the butter.
  5. 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.
  6. Add sugar, vanilla, and coffee and mix until creamy and shiny.
  7. Add eggs (one at a time) and mix well.
  8. Add the flour, salt, and baking powder.
  9. Mix a bit and add the rest of the chopped chocolate.
  10. Mix until all is incorporated and no streaks remain.
  11. Drop by teaspoons onto the prepared pans and bake for about 10 minutes.
  12. They should be shiny, flat and a bit crackled.
  13. Let cool a few minutes on a wire rack and carefully remove. If too soft let cool another minute. But don't let them cool completely or it will be hard to remove them without breaking.
  14. Keep in airtight containers.

Notes

Chocolate: a great chocolate makes for a great cookie (or cake or brownie). For this recipe I love 70% chocolate from Lindt, Ghirardelli, and Green & Black

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 1/2 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 since they're small.

Keywords: brownie cookies, fudgy cookies