Fudgy Brownie Cookies
In terms of amazingness, these fudgy cookies go head-to-head with their bar counterparts. They are sweet and chewy, with an intense chocolate flavor. An easy-to-make recipe everyone will love.
Servings 12 medium 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
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very 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 an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Cookie sheet: these brownie cookies need a greased surface, or they will stick more than necessary when you remove them. I had the best results using a buttered or sprayed baking sheet. If you use parchment paper, make sure it's wax, not matte and dry, so the cookies slide easily.
Testing: A good idea—with this recipe or any other cookie, for that matter—is to bake a few test cookies first and see which one you like best. Put a timer and take them out of the oven, one at a time, at different intervals. A minute or a few minutes can make a difference in a cookie.
Uses: these are great cookies for ice cream sandwiches.
Storing: they keep well for a week or more in cookie jars or tins. But they will harden and not be as chewy, and the chocolate will be more powdery.
