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.

These flourless chocolate cookies have crisp, crackly tops and soft, fudgy centers. Chewy, rich, and naturally gluten-free, they’re made in one bowl with just a few ingredients.

Flourless Chocolate Cookies

(170 g) powdered sugar

⅓ cup (30 g) unsweetened cocoa powder

(85 g) semi-sweet chocolate chips

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. If you&#39;re using parchment paper, lightly spray it with nonstick cooking spray.

Prepare your baking sheet

In a large bowl, whisk together powdered sugar, cocoa powder, and salt.

Add the vanilla and one egg white, then stir until the batter is thick and fudgy. If it feels too dry, mix in the second egg white a little at a time.

Fold in the chocolate chips.

Make the cookie dough

Use a cookie scoop to drop the batter onto your prepared baking sheet, leaving space between each cookie.

Bake for 12-14 minutes, until the tops look glossy and slightly cracked. Rotate the baking sheet halfway through.

Let the cookies cool completely on the baking sheet before removing them with a metal spatula.

Scoop and bake

Thank you! I hate throwing away egg whites, esp w/how expensive eggs are now. And meringues: eh. I'll use whites as part of dredge for protein, but not always needed. BUT THIS! Perfect and easy. I added shredded coconut b/c I had it, and a bit of coffee to loosen it rather than another egg white. Fantastic. Thank you!

Made these today with leftover egg whites from a Garbaldi biscuit batch.
I slightly changed it as I only had 100g of icing sugar so made up the rest with ground almonds. Didn't have choc chips but had roasted almond flakes.
Really chuffed with the outcome better than my Garibaldi biscuits.

Super delicious and so easy to make! I only got about 7 cookies out of the recipe and baked them for more around 17 minutes but they were crunchy like meringues and fudgy inside too. 10/10 recommend if you’re looking for a quick, dairy and flour free bake. 

These cookies are great! I was looking for a recipe to use up the leftover egg whites from a creme brûlée recipe and this was perfect! My batter may have been a little thin but they were still delicious, next time I will use a little more sugar to fix my loose batter problem. Just wondering if this recipe could also be done with some almonds added or if that would make them deflate? 

My husband’s favorite cookie. They’re so easy to make–almost too easy (haha!). I can whip these up in 20 minutes anytime a chocolate craving takes over. Thanks for this recipe!

SO easy and so yummy!! Will definitely make again. Only mistake I made was not reading the directions carefully and trying to take them off the baking sheet too soon.

Just tried them.  Mine the batter was too thin, but still tasted good.  Thank you for sharing!

These cookies are absolutely delicious. Rich, chocolately with a crackly top....so perfect and gluten free. Depending on the size of the egg 1 egg white should be enough but if you have medium eggs you'll have to add 2 egg whites.  I added a bit of almond extract instead.

Made these for coworkers- they were a huge hit!

Top 3 fudgy chocolate cookies recipes from across the web

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Fudgy Brownie Cookies

Triple Chocolate Brownie Cookies

Flourless Chocolate Cookies

Top 3 fudgy chocolate cookies recipes from across the web

The most viewed fudgy chocolate cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fudgy Brownie Cookies

Triple Chocolate Brownie Cookies

Flourless Chocolate Cookies

The most viewed fudgy chocolate cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine