These Super Fudgy Chocolate Brownie Cookies are a perfect hybrid of brownies and cookies, with a rich, indulgent flavor and a soft, fudgy center. With just the right amount of chew and a crinkly, shiny top, they offer a melt-in-your-mouth chocolate experience that’s impossible to resist. Whether you’re enjoying them fresh out of the oven or sharing them with friends, these cookies are sure to satisfy any chocolate craving.
Ingredients:
- 4 oz semi-sweet chocolate bars, finely chopped
- 3 tablespoons unsalted butter
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon espresso powder (optional, for enhanced chocolate flavor)
- 1 large egg
- ¼ cup granulated white sugar
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla bean extract
- 1 tablespoon oil (vegetable or canola oil)
- ⅓ cup all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semi-sweet chopped chocolate bars or chocolate chips (optional, for extra fudginess)
Directions:
1. Preheat and Prepare:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking.
2. Melt the Chocolate:
- Melt Chocolate and Butter: In a medium-sized heatproof bowl, melt the chopped chocolate and butter in the microwave in 20-second intervals, stirring in between to avoid burning.
- Add Cocoa and Espresso Powder: Whisk in the cocoa powder and espresso powder (if using), then let the mixture sit for 5 minutes to cool slightly.
3. Prepare the Cookie Dough:
- Beat Eggs and Sugars: In a large mixing bowl, beat the egg, granulated sugar, and brown sugar together using an electric mixer on medium-high speed until the mixture becomes pale and creamy, about 2-3 minutes.
- Add Vanilla and Oil: Add the vanilla bean extract and oil, and continue mixing until combined.
- Combine with Melted Chocolate: Gradually mix in the melted chocolate mixture until fully incorporated.
- Mix in Dry Ingredients: On medium-low speed, mix in the flour, baking powder, and salt until the dough is smooth and well combined.
- Optional Add-Ins: If desired, fold in the optional chocolate chips or extra chopped chocolate for an extra fudgy texture.
4. Shape and Bake:
- Scoop Dough: Using a cookie scoop lightly coated with baking spray, drop rounded dollops of dough onto the prepared baking sheets, spacing them about 4 inches apart to allow for spreading.
- Bake: Bake each sheet of cookies for 8-9 minutes, until the cookies are crinkly on top and just set. They should look slightly underbaked in the center, which helps maintain their fudgy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
5. Serve and Enjoy:
- Serve Warm: These cookies are best enjoyed while still warm and gooey, or within a day of baking for the best texture. Serve with a glass of cold milk or a cup of coffee for the ultimate chocolate experience!
Serving and Storage Tips
- Serving: These cookies are ideal for immediate consumption, especially when warm. If you want to elevate the experience, serve with a scoop of vanilla ice cream or drizzle with melted chocolate.
- Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cookies, but warm them up briefly in the microwave before serving to restore the fudgy texture.
- Freezing: You can freeze the cookie dough scoops on a baking sheet and transfer them to a freezer-safe bag. Bake directly from frozen, adding a minute or two to the baking time.
Helpful Notes
- Espresso Powder: The espresso powder is optional but highly recommended, as it enhances the rich chocolate flavor without making the cookies taste like coffee.
- Don’t Overbake: Be careful not to overbake these cookies. They should still look slightly soft in the center when you take them out of the oven, as they will continue to set while cooling.
- Room Temperature Ingredients: Ensure your eggs are at room temperature before mixing to help the ingredients combine more smoothly and prevent the dough from becoming too stiff.
Tips from Well-Known Chefs
- Use High-Quality Chocolate: Pastry Chef David Lebovitz recommends using good-quality chocolate for the best flavor. High cocoa-content chocolate bars give the cookies a more intense, rich taste.
- Let the Dough Rest: Chef Dorie Greenspan suggests chilling the dough briefly before baking if you prefer thicker, chewier cookies. A 15-20 minute rest in the refrigerator will help control spread.
Frequently Asked Questions
1. Can I use dark chocolate instead of semi-sweet chocolate?
Yes! Dark chocolate works well in this recipe and adds a more intense flavor. Use a chocolate bar with 60-70% cocoa for the best results.
2. Can I substitute the oil with more butter?
Yes, you can replace the oil with melted butter, but using oil helps keep the cookies extra fudgy and moist.
3. How can I make the cookies more chewy?
To make the cookies chewier, slightly underbake them and allow them to cool completely on the baking sheet. The residual heat will continue to bake the cookies while keeping the centers soft and chewy.
4. What is the purpose of espresso powder?
Espresso powder enhances the chocolate flavor, making it deeper and richer without adding a coffee taste. You can leave it out if preferred.
5. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these cookies gluten-free.
6. Can I add nuts?
Absolutely! Chopped walnuts, pecans, or almonds make a great addition for some added crunch.
7. How do I know when the cookies are done?
The cookies are done when they have a shiny, crinkled top and the edges are set. The centers may look slightly underbaked, but they will firm up as they cool.
These Super Fudgy Chocolate Brownie Cookies are a chocolate lover’s dream. With their rich, fudgy centers and a crinkly top, they’re sure to become a new favorite in your dessert rotation!