I love everything chocolatey. It’s really the best way to my heart and these fudgy brownie cookies are no exception. They are really delicious and fudgy at the center while maintaining a nice crust all around. I also love to push some chocolate chunks into them while they’re hot and sprinkle them with sea salt.
Chocolate Fudgy Brownie Cookies
Those chocolate chunks and sea salt really bring this fudgy brownie cookies recipe to a whole new level! You haven’t tried that combination? You’ll love it. You can also use chocolate chips or milk chocolate chunks as well if you prefer. For me, though, it’s 65% cacao chocolate because I’m a dark chocolate girl ;). The result is perfect every time, gooey on the inside with a beautiful shiny crust.
Chocolate chunks
This fudgy brownie cookies recipe is based upon my fudgy gooey brownies recipe which is made with cocoa powder. I added a bit of flour to the mix so that they wouldn’t spread out but rather stay constrained in their gooey selves. It’s essential that you add those chocolate chunks once they’re out of the oven because if they go into the oven on the cookie, the chocolate could burn and turn hard. So do it like me and push them into the cookie as soon as they come out :). Give them a few seconds to melt and then add the salt flakes so that they stick to the melted chocolate.
Another thing that you need to consider with this fudgy brownie cookies recipe is that when you take the cookies out of the oven they will be REALLY soft. You’ll think they’re not ready yet but they are. Just let them cool for about 10min before picking them off the tray so they can harden a bit. Other than that, ENJOY! They’re really good cookies worthy of your next Netflix binge.
Ingredients
For the cookies
- 150 g unsalted butter
- 240 g sugar
- 70 g unsweetened cacao powder
- 1/2 tsp salt
- 1 tsp vanilla essence
- 2 eggs cold
- 140 g all purpose flour
Toppings
- 100 g dark chocolate (60 or 70% cacao) in chunks or chocolate chips of your choice
- coarse sea salt to sprinkle on top
Instructions
- Place the butter, sugar, cacao, salt and vanilla essence in the bowl where you're going to beat them later.
- Place the bowl on a bain-marie without touching the surface of the water. Leave it there until everything is melted. Mix it together every couple minutes.
- Remove the bowl from the bain marie and wait 5min for it to cool down a bit.
- Mix using a stand or hand-held mixer and add the eggs one at a time. Mix until fully incorporated.
- Add the flour and mix for 3 min on high speed.
- If the batter looks liquidy, place it in the fridge for an hour.
- Use a cookie scoop (like an ice cream scoop, only smaller) to place the dough on the tray lined with silpat or baking paper. You can also use a generous tablespoon.
- Take to a preheated oven at 180C for 8-10min. When you take them out they'll be really soft and you think they need more time but they're ready!
- Push the chocolate chunks or chips down onto the cookie. They will melt with its heat.
- Sprinkle salt on the cookies.
- Wait for them to cool down for 10min and then remove them from the tray.
