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Classic Fudgy Brownie Cookies
These Classic Fudgy Brownie Cookies are just as rich and indulgent as the best brownies with beautiful shiny crinkle tops. They are so soft and fudgy from edge to edge with a texture that just melts in your mouth. The flavor is perfectly chocolaty and not too sweet.
Ingredients
- ⅔ cup (95g) all-purpose flour
- 1 tablespoon (6g) cocoa powder (I prefer this Dutch cocoa or this one)
- ¼ teaspoon baking powder
- 6 oz (170g) bittersweet chocolate (70% cocoa), coarsely chopped into chunks plus extra for topping (I also love this bittersweet chocolate block and these bittersweet callets)
- ⅓ cup (75g) unsalted butter
- 2 large eggs, warmed under warm running water
- ¾ cup plus 2 tbsp (175g) granulated sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
*if using salted butter, use ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F. Line two large cookie sheets with parchment paper.
- Sift flour, cocoa powder and baking powder into a medium bowl and whisk to blend evenly.
- Combine chocolate and butter in a heatproof bowl and melt in the microwave in 30 seconds bursts with frequent stirring, or melt in a saucepan over low heat while stirring constantly until completely smooth and glossy. Set this aside but keep it warm - no need to cool it down.
- Crack the eggs into a medium bowl. Gradually add sugar while mixing with an electric handheld mixer on medium speed. Once all of the sugar is combined, continue mixing for 2 minutes until lightened and pale yellow-colored. If whisking by hand, then whisk vigorously for 2-3 minutes. When you rub the mixture between your fingertips, it should feel like much of the sugar is dissolved, with a few gritty granules.
- Add melted chocolate mixture, vanilla and salt and whisk it in until evenly combined. The batter will tighten up and become glossy when the chocolate is properly emulsified. Add the sifted dry ingredients and fold them in gently. At this point, the consistency of the batter highly depends on the temperature of your ingredients and the temperature of your kitchen since it is made of mostly chocolate which has a sharp melting point. If your batter is quite runny, set the bowl aside for 5-10 minutes to thicken up so it looks like pudding, but not too long or it will stiffen up as the cocoa butter sets.
- Use a 1 ¼-oz cookie scoop to portion batter and release it onto the baking sheets leaving at least 3 inches of space between them. Bake for 7-8 minutes until the edges are set but the middle is still gooey. Let them chill on the tray for 5 minutes since they are delicate while warm and will stick to the parchment if you try to release them too early. Top with flaky sea salt and enjoy!
