fudgy chocolate cookies

If brownies and cookies has a baby you'd get these super decadent fudgy chocolate cookies. These brownie cookies are super easy to make, a serious crowd pleaser and perfect indulgent chocolate dessert for any occasion.

Fudgy Brownie Cookies

bittersweet chocolate, chopped

unsalted butter

brown sugar

white sugar

eggs, room temperature

all purpose flour

cocoa powder

salt

espresso powder

Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.

In a microwave safe bowl, combine the butter and finely chopped chocolate. Microwave in 15 second increments, stirring well between each until the chocolate is completely smooth and melted. Do not overheat the chocolate as this can burn it. Set aside.

In a stand mixer fit with the whisk attachment, combine the eggs and sugars. Beat on high speed until light and pale yellow in color, about 3 minutes.

With the mixer on low, slowly add in the chocolate and butter mixture, mixing until completely homogenous. Stop the mixer.

Add the flour, cocoa powder, salt, and espresso powder. Mix until combined. The dough will be soft.

To get the distinct glossy tops, do not let the dough sit! As soon as the dough is mixed, use a standard size cookie scoop to scoop out the cookies onto the prepared cookie sheets, dropped about 2 inches apart. Bake for 10 minutes or until the cookies have crackled and are set on the edges, but still gooey in the middle. Allow to cool before eating!

This is my first time trying the cookies and they didn't really spread and didn't crinkle so I added more time and upped the temperature but that resulted them being also more cooked on the inside. Any suggestions? Maybe I should've made them smaller?

These brownie cookies are literally the best of both worlds. They are so quick and easy to make and so delicious! Love how fudgy they are.

Just tried this recipe and they came out just like yours! I baked them immediately like mentioned in the recipe details, and they didn’t flatten! The only difference was that I only have a mini cookie dough scoop so they came out smaller :)

These cookies are fudgy, rich, ultra chocolaty and taste like brownie batter! Crazy good fudgy chocolate cookies!

Triple Chocolate Brownie Cookies

eggs

sugar

vanilla extract

all-purpose flour

baking powder

salt,

chocolate chips

In a large, microwave-safe bowl, add the chopped chocolate,...

In a large, microwave-safe bowl, add the chopped chocolate, butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until chocolate can be stirred smooth. Set aside to cool.

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the eggs, sugar, vanilla, and beat on medium-high speed until pale yellow and thick, about 5 minutes.

Stop, scrape down the sides of the bowl,...

Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, instant espresso granules (sold in the coffee aisle; doesn’t make cookies taste like coffee, rather enhances the overall chocolate flavor), baking powder, optional salt, and beat on low speed until combined and smooth, about 1 minute.

Stop, scrape down the sides of the bowl, and add the melted (and now slightly cooled) chocolate and butter mixture, and beat on low speed until combined and smooth, about 1 minute.

Stop, scrape down the sides of the bowl, and add the chocolate chips and beat on low until combined, about 30 seconds.

Cover bowl with plasticwrap and place in the...

Cover bowl with plasticwrap and place in the freezer for about 30 minutes, or until dough has chilled enough to scoop out into mounds. Don’t forget about it because it will become rock hard; set a timer to remind yourself to check.

After dough has sufficiently chilled enough to scoop...

After dough has sufficiently chilled enough to scoop (a little loose is okay; this dough is sticky and will stick to your hands or cookie scoop), using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.

Place mounds on a large plate or tray,...

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, line a baking sheet...

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).

Bake for about 11 to 12 minutes, or...

Bake for about 11 to 12 minutes, or until edges have set and tops are shiny and just set; don’t overbake. I pull my cookies before major crackling occurs, which is about 10 1/2 to 11 minutes in my oven. The more crackling, the more well-done cookies will taste and I prefer doughy, under-baked cookies. Baking 12 to 13 minutes, will result in firmer cookies. You may need to play around with baking times in your oven since ovens and preferences vary. Cookies firm up as they cool.

Allow cookies to cool on baking sheet for...

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

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Triple Chocolate Brownie Cookies

Top 2 fudgy chocolate cookies recipes from across the web

The most viewed fudgy chocolate cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fudgy Brownie Cookies

Triple Chocolate Brownie Cookies

The most viewed fudgy chocolate cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine