Life comes with hard decisions. Like sometimes, you might really want a fudgy, chocolatey brownie, but at the very same time, you might also really want that unique crunchy-edged yet soft cookie bite. So how to choose? You don’t have to. Have both. I don’t mean make both. I mean, make these Fudgy Brownie Cookies, which have the best components of both desserts in one easy cookie.
See, these cookies are as fudgy and chocolatey as a brownie with that telltale crinkle top, but they also have that nice self-contained hand-held quality of a cookie, with a soft bite and just enough crispness around the edges. It’s the best of both worlds.
The magic comes in melting together some chocolate chips and butter, which then gets poured into a batter which you’ve beaten for a full five minutes. Now, normally you want to take care not to over-mix a cookie dough, but in this case, you want to aerate it quite a bit. This allows the cookies to rise and fall, which helps give them that lovely crinkle top.
The second secret here is taking the time to chill the dough. Chilling the dough solidifies the fat in the cookies, which means while these ones might rise and fall in the oven, they won’t spread. And that’s exactly what you want – a compact, circular cookie with a crackle top that’s given way to the irresistible fudginess beneath.
1 1/2 cups bittersweet chocolate chips
1/2 cup (1 stick) unsalted butter
3 large eggs
1 cup granulated sugar
1/4 cup brown sugar
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
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Preheat oven to 350°F and line a baking sheet with parchment paper.
In a small saucepan over low heat, melt the chocolate chips and butter, stirring until smooth. Remove from heat and set aside.
In a large bowl, beat the eggs, white and brown sugar, vanilla, baking powder, and salt with an electric mixer on high for 5 minutes. The batter should become thick and creamy.
Reduce mixer speed to low, and add in the melted chocolate. Continue mixing until well combined.
Stir in flour and cocoa powder, until just combined. Cover the bowl and chill in refrigerator for 30 minutes.
Once chilled, drop batter in 1 1/2 tablespoon-sized scoops onto prepared baking sheet, about 2 inches apart.
Bake until edges are set but center is still soft, about 15 minutes. Allow to cool on baking sheet.