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!
- 5.5 oz (160g) semi-sweet chocolate, divided (don't use chocolate chips, see NOTES, below)
- 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
- Preheat the oven at 350ºF / 180ºC.
- Butter a cookie pan, or line baking sheets with parchment paper. Reserve. (see Notes below)
- Coarsely chop the chocolate.
- Melt HALF the amount 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.
- Add sugar, vanilla, and coffee and mix until creamy and shiny.
- Add egg and mix well.
- Add the flour, salt, and baking powder.
- Mix a bit and add the rest of the chopped chocolate.
- Mix until all is incorporated and no streaks remain.
- Drop by teaspoons onto the prepared pans and bake for about 10 minutes.
- They should be shiny, flat and a bit crackled.
- 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.
- Keep in airtight containers.
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.
Chocolate chips: I never had good results using chips because they don't melt well for this recipe. So, if you regularly make brownies with chips and use a top brand that melts really well, you shouldn't have an issue. But I don't want to recommend them because of my personal experience.
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