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