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Raise your hand if you love cookies, and you love brownies. Now you no longer have to decide. These genius Fudgy Brownie Cookies have the outside shell of a brownie with a fudgy center.
Not only are they quick to make but they are a little nicer than your everyday cookie. Trust me, you need these Fudgy Brownie Cookies in your baking rotation!
The trick to making these Fudgy Brownie Cookies is to whip your eggs and sugar until super glossy. And then to get the cookies in the oven while the dough is still very warm from the melted chocolate. It’s almost like a mini chocolate souffle. Get all your ingredients ready before making, so you can work quickly!
Fudgy Brownie Cookies
These double chocolate Fudgy Brownie Cookies come out of the oven with a brownie edge and a gooey center. Delicious chocolate cookie!
- 1 c. flour
- 1 tsp. cornstarch
- 1 tsp. baking powder
- 1/4 c. cocoa powder
- 2/3 c. white sugar
- 2/3 c. brown sugar (packed)
- 1 c. dark or milk chocolate (chopped) (can use chocolate chips)
- 1/2 c. butter, unsalted (1 stick)
- 2 eggs
- sea salt or flake salt for topping (optional)
This recipe is all about getting the cookie dough in the oven while it's still warm from the melted chocolate. This means it's helpful to get everything measured beforehand, so you can work quickly.
Start by preheating your oven to 350°F. Then line two large baking sheets with parchment paper or silicon baking mats.
First, combine all the dry ingredients (flour, cornstarch, baking powder, cocoa powder) in a small bowl. Set aside.
Start a double boiler or bowl over boiling water on the stove. Get that boiling and meanwhile, in a stand mixer, add the the sugars and eggs and beat on medium high for 5 minutes. This step will ensure the crinkly, brownie tops of the cookies.
While that's whipping up in the stand mixer, add your chocolate and butter to the top bowl of your double boiler. Mix with a rubber spatula, scraping down the sides as it melts. Once completely melted, turn stand mixer down to low and slowly pour melted chocolate into egg and sugar mixture. Don't overmix. Mix until just combined. Then turn off mixer.
Using a rubber spatula, slowly fold in dry ingredients, until just combined. Don't be worried that it looks like brownie batter – it is much runnier than normal cookie dough. Also it is warm. Working quickly, using a cookie scoop (2-3 tbsp. size works great), scoop out ALL the cookie dough onto both baking sheets. Even though you'll only bake one cookie sheet first, you need to scoop all the dough while it's still warm. It will start to firm up as the chocolate cools.
Quickly add the first baking sheet to the oven and bake for 8 minutes. Remove and immediately put the second baking sheet in. (They will look slightly rounded when you remove them from the oven, but they will flatten and crinkle when you remove them and as they cool.)
If desired, sprinkle cookies with sea salt or flake salt when they come out of the oven. It's a great contrast to the sweet cookie. Let them rest for 10 minutes before eating – they will have a crisp on the outside and be gooey like a brownie on the inside!
Click here to see more of my cookie recipes. And be sure to tag me @plumstreetcollective if you make these. Happy baking,
This looks so delicious! I want to try making this but what adjustments do I need to make for high altitude baking?
Plum Street Prints says
Thank you! I haven’t made this in high altitude so I’m not exactly sure how it would differ. This article looks helpful to alter recipes: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
One suggestion – you may just try making it as-is and see what changes the recipe may need for high altitude (if they don’t set up enough, then add more flour; see what baking time adjustments it needs; etc.)
Next time I visit Salt Lake I’ll need to bake some of my recipes there to see how they adjust for elevation! Let me know what ends up working for you!!
Wow they looks delicious. Cannot wait to try them.