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Fudgy Brownie Cookies

Fudgy brownie cookies are made with melted semisweet chocolate and cocoa for shiny, cracked tops and soft centers. Beat the eggs and sugar until thick and ribbon-like, then bake the cookies until their edges are set.
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Prep Time 20 minutes
Cook Time 11 minutes
Cooling and resting 25 minutes
Total Time 56 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 143
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz semisweet chocolate chopped
  • 4 tbsp unsalted butter
  • 2 eggs large, at room temperature
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 0.5 tsp baking powder
  • 0.25 tsp kosher salt

Equipment

  • 2 baking sheets
  • 1 hand mixer
  • 1 microwave

Method
 

  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Combine the chocolate and butter in a heatproof bowl and microwave in 20-second bursts, stirring after each, until smooth.
  4. Let the chocolate mixture cool for 5 minutes.
  5. In a large bowl, beat the eggs and sugar with a hand mixer on medium-high speed for 4 to 5 minutes, until pale, thick, and ribbon-like.
  6. Beat in the vanilla.
  7. Fold in the melted chocolate mixture until combined.
  8. Whisk the flour, cocoa powder, baking powder, and salt in a separate bowl.
  9. Fold the dry ingredients into the chocolate mixture just until no dry streaks remain.
  10. Let the batter stand for 10 minutes, until thick enough to scoop.
  11. Drop rounded tablespoons of batter onto the prepared sheets, spacing them about 2 inches apart.
  12. Bake both sheets for 9 to 11 minutes, switching and rotating their positions halfway through, until the tops are shiny and cracked and the edges are set while the centers remain soft.
  13. Cool the cookies on the baking sheets for 10 minutes.
  14. Transfer them to a wire rack to cool completely.

Notes

For shiny, cracked tops, beat the eggs and sugar until pale, thick, and ribbon-like. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For a gluten-free version, substitute a 1:1 gluten-free all-purpose flour blend.