Description
These easy chocolate brownie cookies combine the rich, fudgy texture of brownies with the convenience of cookies. Made with dark chocolate and a blend of caster and brown sugars, these cookies are perfect for a quick indulgent treat with a chewy center and slightly crisp edges.
Ingredients
Scale
Chocolate Mixture
- 200 g dark chocolate (70% cocoa)
- 125 g unsalted butter, cubed
Wet Ingredients
- 125 g caster sugar
- 90 g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 130 g all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C (160°C fan) and line two baking trays with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate and Butter: Place the dark chocolate and cubed unsalted butter in a heatproof bowl set over simmering water. Stir gently until the mixture is smooth and fully melted. Allow it to cool slightly to avoid cooking the eggs in the next step.
- Beat Sugars and Eggs: In a large mixing bowl, beat the caster sugar, light brown sugar, eggs, and vanilla extract together for about 5 minutes until the mixture becomes pale and glossy, which helps incorporate air for a lighter texture.
- Combine Chocolate Mixture: Gradually pour the melted chocolate and butter mixture into the beaten egg and sugar mix. Stir until fully incorporated, creating the base for the rich brownie cookie batter.
- Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt into a separate bowl to ensure even distribution and to avoid lumps.
- Fold Dry Into Wet: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cookies tender.
- Portion Cookies: Use a cookie scoop to drop rounds of batter evenly spaced about 2 inches apart on the prepared baking trays. For an optional gourmet touch, sprinkle flaked sea salt on top.
- Bake Cookies: Bake the cookies for 12 minutes. For a fudgier center, remove them slightly underbaked; bake 1–2 minutes longer if you prefer a firmer cookie texture.
- Cool and Serve: Allow the cookies to cool on the baking tray for 20 minutes before transferring them to a wire rack to cool completely. Serve warm with milk, coffee, or sandwich them together with your favorite filling.
Notes
- For extra fudgy cookies, slightly underbake and remove from oven early.
- Flaked sea salt topping is optional but enhances the chocolate flavor.
- Use good quality dark chocolate (70% cocoa) for best flavor.
- Cookies can be stored in an airtight container for up to 3 days.
