Fudgy Brownie Cookies

Ingredients

• 4 oz dark chocolate, 70–85%
• 0.25 cup unsalted butter
• 0.5 cup granulated sugar
• 0.25 cup brown sugar (packed)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 0.6667 cup all-purpose flour
• 0.25 cup unsweetened cocoa powder
• 0.5 tsp baking powder
• 0.25 tsp salt

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   Melt the dark chocolate and unsalted butter together. Stir until smooth, then set aside to cool slightly.

3. 3

   In a separate bowl, beat the granulated sugar, brown sugar, and eggs until pale and slightly thick.

4. 4

   Mix the vanilla extract into the sugar-and-egg mixture.

5. 5

   Slowly add the melted chocolate mixture while mixing until incorporated.

6. 6

   In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.

7. 7

   Sift the dry ingredients into the wet mixture, then gently fold just until combined. The batter should resemble thick brownie batter, not stiff cookie dough.

8. 8

   Scoop about 2 tablespoons of batter per cookie onto the prepared baking sheet, leaving room between cookies for spreading. The batter may be refrigerated if it is easier to handle, though the author prefers scooping it directly onto the sheet for a fudgier texture.

9. 9

   Bake for 9–11 minutes, until the tops are shiny and crackly and the centers still look slightly soft. Do not overbake.

10. 10

    While the cookies are warm, gently shape them into circles with a round cookie cutter or glass.

11. 11

    Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to finish cooling.

Notes

The source does not specify a yield; approximately 12 cookies is estimated from the listed batter and scoop size. A baking sheet, parchment paper, and wire rack are used; no cooling duration beyond “a few minutes” is given for the sheet.

Nutrition per serving

• dessert
• cookies
• baking
• chocolate
• vegetarian