Fudgy Brownie Cookies

If you can’t decide between a brownie or a cookie, this fudgy brownie cookies recipe is chewy, gooey and everything in between.

When I saw these fudgy brownie cookies in my friend Christy Denney’s new cookbook, Scrumptious, I couldn’t not try it. These cookies have the same squidgy, fudgy texture as your favourite brownies and are packed with chocolate. At the same time, they have a beautifully crisp and crackly exterior, and a slight chew, making for the perfect cookie. Finished with some flaky sea salt, you’ll be coming back for seconds and thirds. 

The Girl Who Ate Everything

 Christy was one of the first people I interviewed for my Phenomenal Foodies series, because I love her recipes and her blog. Her apple muffins, for instance, are out of this world, as are her apple pie cookies. Her cookbook Scrumptious is full of tried and tested family-approved recipes. They are also quick to make and out of this world taste-wise.

How to Make the Perfect Brownie Cookies

• Christy’s brownie cookies recipe is easy to follow and to put together. I’ve made this recipe several times with excellent results.
• This recipe calls for little flour, which ensures a rich, fudgy cookie.
• Using a combination of cocoa powder, dark chocolate and chocolate chunks or chips makes these brownie cookies perfect for all chocoholics. 
• Use a cookie scoop to ensure evenly sized cookies.
• A little sea salt to finish these cookies adds a salty sweet combo that’s hard to resist. 
• Let these brownie cookies cookies cool completely before serving as they will be gooey need to set properly.

Tips, Tweaks and Techniques

• Chocolate. I like to use 75% cacao solids since this recipe has a fair amount of sugar. Use a darker variety for a darker cookie, or a lighter variety for a sweeter one. 
• Add ins. Christy’s recipe calls for semi-sweet chocolate chips, but as we can’t get those in Poland I used roughly chopped milk chocolate. For a nice crunch, I also threw in some chopped walnuts 
• To enhance the chocolate flavour, I added instant espresso powder (I was out of vanilla so needed something a little extra anyhow), but it’s optional.
• To ensure easier scooping, I chilled the cookie dough or brownie batter (whatever you want to call it). However, you can bake the brownie cookies right away too.
• Don’t have brown sugar? Make your own! Add 190 g (1 cup) of granulated sugar and 1 tbsp of molasses to the cookie dough. You can also replace the full quantity with demerara sugar.

And… enjoy!

You might also like these recipes:

• Fudgy Strawberry Brownies
• Chewy, Fudgy Brownies
• Extreme Chocolate, Chocolate Chip Cookies
• Healthy No-Bake Brownies
• Soft, Chewy Salted Chocolate Chip Cookies

Fudgy Brownie Cookies

When you can't decide between brownies and cookies, these brownie cookies are fudgy, chewy and everything in between.

5 from 5 votes

Yield: 16

Prep: 15 minutes minutes

Cook: 15 minutes minutes

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Ingredients

• 80 grams (2.8 oz / 2/3 cup) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon instant espresso powder*, optional
• 225 grams (8 oz / 1 and 1/2 cups) dark chocolate, broken into pieces, 60-80% cacao solids (depending on how sweet you like these)
• 55 grams (1.9 oz / 1/4 cup) unsalted butter, cubed
• 2 large eggs
• 100 grams (3.5 oz / 1/2 cup) granulated sugar*, see note
• 90 grams (3.2 oz / 1/2 cup) brown sugar*, see note to make it at home
• 1 teaspoon vanilla extract
• 80 grams (2.8 oz / 1/2 cup) chocolate chips or chunks, I used roughly chopped milk chocolate
• 50 grams (1.8 oz / 1/2 cup) walnuts, roughly chopped, optional
• flaky sea salt for topping

Instructions

• Preheat oven to 180 degrees Celcius or 350 degrees Fahrenheit, and line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together flour, cocoa, baking powder, salt and instant espresso powder, if using. Set aside.
• Place dark chocolate and melted butter into a small saucepan and melt over a very low flame, or over a double boiler till smooth. Alternatively, heat in microwave in 30-second intervals until melted, stirring in between. Let mixture cool slightly.
• Beat the eggs, sugars (see note if you don't have brown sugar) and vanilla in a large bowl, till light in colour and doubled (if not trippled in volume). If you lift the beaters the mixture should form a ribbon. It takes around 10 minutes by hand, or 5 minutes using an electric or stand mixer.
• Slowly pour in melted chocolate mixture and mix until combined. Fold in the flour mixture followed by the chocolate chips or chunks, and the nuts if using. The batter will be wet like brownie batter.
• I like to cover and chill the dough for around 30 minutes (and start preheating here), which makes the dough easier to scoop, but you can bake immediately (note that the cookies will spread more if you do so).
• If you chill the dough, scoop portions and roll into balls, then place onto your baking sheet. I do 2 tbsp sized mounds, which makes 16-18 cookies. You can also use a cookie scoop, but note that you will have larger cookies. Place cookies 6 cm (2.5 inches) apart on your prepared pans, as theys will spread.
• Bake for 12 to 14 minutes or until tops are set. Immediatelysprinkle with flaked salt. Let cookies cool on pan. Keep stored in an airtight container at room temperature for two days.

Video

Notes

Recipe is written in my words, to include gram measurements and some of my changes (based on ingredient availability).

My additions: instant espresso powder, chopped nuts. 

Replacing the brown sugar: Add 1 tablespoon of molasses to 190 grams (1 cup) of granulated sugar. you can also use demerara sugar, all granulated or all brown sugar, as long as the total quantity is equal to 190 g (1 cup). 

Making the cookies in advance:

Freeze the cookie trays with unbaked cookies. Once frozen, gather the cookie mounds and place into an airtight ziplock bag. These freeze for several months. Then bake as instructed, with an extra minute added.

Course: Dessert

Keyword: brownies, Chocolate, cookies, Walnuts