Fudgy Brownie Cookies | Nourished Endeavors (2024)

These shiny, crackle surface fudgy brownie cookies are everything a brownie should be but in cookie form – rich in chocolate flavor and perfectly fudgy!

I have been working on these brownie cookies for awhile now. Trying to get the recipe just right, and I am so glad to say that I finally did!! For me, the sign of a good brownie is a shiny, crackle surface with a rich chocolate, fudgy center! So when I set out to create a recipe for brownie cookies, I knew that I wanted them to have all of these characteristics. I wanted the perfect brownie in cookie form which is what you will get with these insanely delicious fudgy brownie cookies.

(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)

How to Make Fudgy Brownie Cookies

Essential Tip – Egg Temperature

From my tests of this recipe, I noticed that the temperature of the eggs greatly affected the overall fudginess/texture of brownie cookies:

• Room Temperature Eggs – once beaten/mixed with sugar resulted in a slightly thicker batter which in turn resulted in more cakey less fudgy brownie cookies.

• Cold Eggs – once beaten/mixed with sugar resulted in a slightly thinner batter which in turn resulted in more fudgy brownie cookie.

It is important to take note of this before setting out to make brownie cookies. I wanted fudgy brownies cookies, and so I used cold eggs. For more cakey, less fudgy brownie cookies use room temperature eggs.

Key Ingredients

• Unbleached All-Purpose Flour

• Unsweetened Cocoa Powder – I used dutch-processed cocoa powder.

• Baking Powder

• Salt

• Semi-Sweet Chocolate

• Eggs – Room Temperature (slightly cakey, less fudgy cookies)/Cold (more fudgy cookies)

• Granulated Sugar

• Unsalted Butter

• Neutral Flavored Oil – i.e. Avocado/Vegetable Oil

• Vanilla Extract

To Make Fudgy Brownie Cookies

• Preheat – oven to 350F(175C). Line two large baking sheets with parchment paper. Set aside.

• Whisk – in a medium mixing bowl, add and whisk to combine the flour, cocoa powder, baking powder and salt.

• Melt – in a separate medium mixing bowl, add the chocolate, butter and oil. Melt ingredients together into a smooth mixture either over a double boiler or in the microwave at 30 seconds intervals. Chocolate mixture should be stirred intermittently to prevent chocolate from burning.

• Cool – set melted chocolate mixture aside to cool slightly as the rest of the ingredients are prepared.

• Beat – in a large mixing bowl, add the eggs and sugar. With a hand-held electric mixer, beat ingredients together at medium high speed until mixture doubles in size and takes on a pale yellow appearance, about 3-4 minutes. (Note – batter made with cold eggs will be less thick compared to batter made with room temperature eggs.)

• Mix – the vanilla extract followed by the slightly cooled melted chocolate into wet batter at medium high speed until all of the chocolate is incorporated, about 30-60 seconds. Reduce mixer speed to low and mix in the flour mixture into wet batter, about 1-2 minutes. Use a rubber spatula to scrape down the sides and base of the bowl before mixing the brownie cookie batter at medium speed for an additional 30-60 seconds. This will help to ensure a properly mixed batter free of any unmixed ingredients.

• Scoop – using a 1 oz (2 tablespoons) cookie scoop, scoop brownie cookie batter onto prepared baking sheets. (To achieve the perfect shiny, crackle surface on cookies, batter must be scooped and baked immediately. Take care to not let brownie batter sit for a period of time before baking as doing so will result in brownies cookies without shiny, crackle surfaces.)

• Bake – scoops of fudgy brownie cookies batter for 9-10 minutes. Take cake to not overbake cookies. (I found the 9 minute mark resulted in the best fudgy texture.)

• Cool – garnish fudgy brownie cookies with sea salt (optional) and allow to cool on baking sheet for 4-5 minutes before serving warm or transferring to a cooling rack to cool to room temperature.

How to Store Fudgy Brownie Cookies

• Room Temperature – fudgy brownie cookies stored in an airtight container will last 3-4 days at room temperature.

• Refrigeration/Freezer – fudgy brownie cookies stored in an airtight container will last 4-5 days in the refrigerator and 1-3 months in the freezer. To restore fudgy consistency, chilled/frozen fudgy brownie cookies should be warmed up in a conventional/toaster oven. Refrain from warming up cookies in the microwave as this may cause them to become hard if heated for too long.

Looking for More Scrumptious Eats, Checkout the Links Below:

• Chocolate Peanut Butter Donuts

• Salted Caramel Mocha Cake

• Chocolate Chunk Brownies

• Baked Chocolate Cake Donuts

If you make this recipe, please make sure to let me know by tagging me@nourishedendeavorson Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!

Print

Widget not in any sidebars