Gooey, chewy, fudgy dark chocolate brownie cookies which are crispy on the outside and soft on the inside. Sounds too good to be true, right? Plus, these cookies are capable of winning over kids and adults alike!
We LOVE brownies and our simple Classic Chocolate Brownie recipe is made on repeat by us and our readers! Come the holiday season, and I’m in a mood to experiment. We’ve taken our brownie recipe to the next level. Enter brownie cookies! How to make brownie cookies? You really can’t go wrong with this easy-peasy recipe and you only need a handful of ingredients. Most of the magic happens in the oven anyway, so it does not get simpler than this guys!
These chocolate brownie cookies are for hardcore chocolate lovers – there is soooo much dark chocolate in these cookies and some cocoa too! We’ve used eggs in this recipe. There’s a specific technique which is essential to getting that fudgy center and crackly top which I have explained below.
Melting Butter and Dark Chocolate – Extra Chocolatey flavour
The way to properly incorporate dark chocolate in butter is to chuck them both in a bowl together in a microwave and melt them. We’ve microwaved the two ingredients for about a minute. You could use the double boiler method if you have the patience for it! What you’ll get is a satin-smooth chocolatey liquid. This makes the cookies fudgier and chewier. Not melting the butter will usually result in dry and cakey cocoa cookies with burnt edges. We have used Amul dark chocolate and salted butter.
The Egg and Sugar Mixture for that crinkly top
Whipping eggs and sugar together incorporates air into the cookie dough and produces cracks in the cookies while baking. This is what makes the cookies crackly and crunchy and so irresistible! This step is used when making brownies with a crinkly top too. We’ve used brown sugar also in this recipe for that added caramel toffee flavour. Also, brown sugar makes the cookies more chewy. Woohoo! After whipping them for a while, the whipped eggs and sugar should have a ribbony texture. But if you underwork it, the cookies will turn out more dense than you want them without those glorious cracks. Watch the video to get an idea of the texture we’re looking for. Add the dark chocolate and butter mixture and whip them together so that they get combined well.
The Cookie Dough
The dry ingredients which we’ll straightaway sieve into the dark chocolate egg mixture are flour, baking powder, salt and cocoa powder. We’re adding cocoa powder to make the cookie a little crumbly. And also for that extra hit of chocolate! The dough should be thick and dense. Refrigerating the dough will cool down the butter. When the dough chills, it will further solidify, making it easier to handle while shaping the cookies.. Don’t skip this step, otherwise you’ll get flat cookies with burnt edges instead of thick, fudgy, chewy ones with a crackly top!
Top tips for the Best Brownie Cookies
- Refrigerate the dough for at least 40 to 60 minutes.
- Checking dough consistency: Squeeze a bit of dough with your fingers. It shouldn’t be too sticky. When you make a ball with the dough, it should hold its shape.
- Shape the chilled cookie dough into lemon sized spheres and place them on parchment paper. Using parchment paper on the baking tray prevents the cookies from sticking to the tray. Removing the baked cookies off the tray becomes easier too.
- Leave considerable gaps between the cookies – they’ll expand in size when baked!
- Allow the cookie to cool down after baking
This chocolate cookie recipe is for keeps and these fudgy chocolate cookies are the REAL DEAL! Dunk them in cold milk or top them off with choco chips. And be sure to bake a big batch to stuff your face with or store in the cookie jar!
Do you love all things chocolatey??
Check out these recipes!
- Eggless Choco Chip Cookies
- Oreo Stuffed Chocolate Brownies
- Eggless Chocolate Mousse
- Eggless Chocolate Cake
- Chocolate Chickpea Brownies (Gluten Free)
Watch How to make Brownie Cookies Recipe Video
Extra Fudgy Chocolate Brownie Cookies
- 230 g Dark Chocolate
- 57 g (0.25 cups) Butter
- 2 Eggs
- 100 g (0.5 cups) Sugar
- 90 g (0.5 cups) Brown Sugar
- 95 g (0.75 cups) Flour
- 12 g (1.5 tbsp) Cocoa
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Salt
- Add the butter and dark chocolate to a microwave safe bowl. Microwave for 1 minute and stir to combine. Keep aside and allow it to cool.
- In a mixing bowl, combine brown sugar, sugar and eggs. Using a hand blender, whisk together for about 3-4 minutes or until the mix is pale and the sugar is almost dissolved. The mixture should have a ribbon like consistency.
- Add the cooled down chocolate mixture to the egg mixture and whip for 1 minute to combine.
- Sieve in the flour, cocoa powder, salt and baking powder. Use the hand blender to whisk for 2-3 minutes or until the mixture is well blended.
- Refrigerate this mix for 40-60 minutes. The dough should be set enough to make firm balls.
- Preheat the oven to 180C.
- Line a baking tray with parchment paper. Take about a tablespoon and a half of dough and roll it into a ball. Place these balls on the parchment paper and place the dough balls on it keeping about 1-2 inches of space between two balls as the cookies will spread while baking.
- Bake for 11-13 minutes at 180C. It will still be soft to touch. Remove from the oven and let it cool for 10-15 minutes to let them set . Remove the cookies from the parchment paper and enjoy!
- The above nutrition value is for one cookie. We got 22 cookies out of this dough. This may vary slightly based on the size of cookies you form
- Chocolate: We used 55% dark chocolate in this recipe