Fudgy Brownie Cookies Recipe
Loaded with chocolate, these Fudgy Brownie Cookies have crisp edges and a soft, fudgy center—perfect for an afternoon snack, a sweet gift, or a chocolate lover’s treat.
Servings: 24 cookies
Calories: 271kcal
Ingredients
- 1 cup all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking powder*
- 1/4 teaspoon salt
- 4 large eggs room temperature
- 1 ½ cup brown sugar packed
- 2 teaspoon vanilla extract
- 1/4 tsp espresso powder
- 8 oz bittersweet chocolate** chopped
- 8 oz semisweet chocolate** chopped
- 8 tablespoon unsalted butter
- 1 cup semisweet chocolate chips mini or regular
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
- In a small bowl, whisk together the eggs, brown sugar, vanilla extract, and espresso powder.
- Using a double boiler or a large bowl set over a pot of barely simmering water, stir the chopped chocolate and butter with a silicone spatula until melted and smooth. Remove from the heat and allow to cool until warm but not hot, about 5-10 minutes.
- Add the egg mixture to the melted chocolate mixture; stir to combine. Gradually mix in the dry ingredients, then fold in the chocolate chips.
- Using a standard-size cookie scoop, place the dough onto the prepared cookie sheets, leaving 2 inches between each ball of dough (they do spread a lot).
- Place the cookie dough in the oven and bake for 10-12 minutes. The edges should be set, but the centers should be slightly gooey. Remove from the oven and allow to cool on the baking sheets for 3-4 minutes before transferring them to a wire rack to cool completely.
Notes
*Make sure your baking powder is fresh for the best results.
**I like using Ghirardelli baking bars—they’re 4 oz. each.
-You can also mix in chopped toasted nuts or swirl peanut butter into the batter!
STORE the cookies in an airtight container at room temperature for 3-5 days to keep them soft and fudgy. For longer storage, FREEZE them in a single layer, then transfer them to a freezer-safe bag or container for up to 3 months.
Let them thaw overnight and come to room temperature before serving. To enjoy them warm, microwave for 5-10 seconds.
To make ahead, chill the dough before baking to prevent spreading. Refrigerate for 30 minutes to 24 hours for better texture and flavor.
Nutrition
Serving: 24serving | Calories: 271kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 61mg | Potassium: 187mg | Fiber: 2g | Sugar: 23g | Vitamin A: 175IU | Calcium: 44mg | Iron: 2mg
