FUDGY CHOCOLATE BROWNIE COOKIES
Ingredients
200 g dark chocolate (chopped)
2 tablespoons butter
2 large eggs
150 g sugar
100 g brown sugar
1 teaspoon vanilla extract
120 g all-purpose flour
30 g cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
150 g chocolate chips (plus extra for topping)
Instructions
- Melt the dark chocolate with butter over low heat or in the microwave. Stir until smooth and let cool slightly.
- In a bowl, whisk eggs, sugar, and brown sugar until thick and glossy (about 2–3 minutes).
- Add melted chocolate and vanilla extract. Mix well.
- In another bowl, combine flour, cocoa powder, baking powder, and salt.
- Add dry ingredients to wet mixture and mix gently until combined.
- Fold in chocolate chips.
- Chill dough in the refrigerator for 30–45 minutes (important for thick cookies).
- Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
- Scoop large dough balls and place spaced apart. Press a few chocolate chips on top.
- Bake for 10–12 minutes until cracked on top but soft in the center.
- Cool on tray for 10 minutes before moving to a rack.
Texture result
Crispy cracked top
Very soft fudgy center
Thick brownie-style cookie
Optional glaze (like in photo)
Melt 100 g chocolate with 1 tablespoon oil or cream and drizzle over cookies after baking.
If you want, I can give you:
Version in cups instead of grams
Air fryer version
Without eggs
Without butter
For business (cost + yield)