These shiny, crackle surface fudgy brownie cookies are everything a brownie should be but in cookie form – rich in chocolate flavor and perfectly fudgy!
2 Large Eggs, Cold (Use Room Temperature Eggs for More Cakey, Less Fudgy Brownie Cookies)
3/4 Cup (150 g) Granulated Sugar
1/4 Cup (2 oz) Unsalted Butter
2 Tablespoons (30 ml) Neutral Flavored Oil i.e. Avocado/Vegetable Oil
1 Teaspoon Vanilla Extract
Instructions
Preheat oven to 350F(175C). Line two large baking sheets with parchment paper. Set aside.
In a medium mixing bowl, add and whisk to combine the flour, cocoa powder, baking powder and salt.
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 on high. Chocolate mixture should be stirred intermittently to prevent it from not melting properly and/or burning.
Set melted chocolate mixture aside to cool slightly as the rest of the ingredients are prepared.
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.
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 for an additional 30-60 seconds at medium speed. This will help to ensure a properly mixed batter free of any unmixed ingredients.
Using a 1 oz (2 tablespoons) cookie scoop, scoop fudgy brownie cookies 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 cookie batter sit for too long 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. When removed from the oven, fudgy brownie cookies may appear puffed but will flatten as it cools. (I found the 9 minute mark resulted in the best fudgy texture. However, all ovens run differently so adjust baking time according to how high or low your oven runs.)
Garnish fudgy brownie cookies with sea salt (optional). Allow cookies to cool on baking sheet for 4-5 minutes before serving warm or transferring to a cooling rack to cool to room temperature before serving.
Notes
The temperature of eggs will greatly affect the overall texture of theses fudgy brownie cookies. Cold eggs will yield fudgy brownies cookies while roomtemperature eggs will yield slightly more cakey brownie cookies.
I used a 1 oz (2 tablespoons) cookie scoopfor a yield of 20 cookies. For larger cookies, a larger cookie scoop may be used but keep in mind that yield will be less than 20 cookies.
To achieve the perfect shiny, crackle surface on cookies, cookie batter should be scooped and baked immediately. Take care to not let brownie cookie batter sit for too long before baking as doing so will result in brownie cookies without shiny, crackle surfaces. Cookies will still be delicious but will not have shiny, crackle surface.
I used semi-sweet chocolate in fudgy brownie cookies but bittersweet chocolate will work great as well for a more pronounced chocolate flavor. Just make sure to use a good quality chocolate for the best chocolate flavor in cookies. Some good chocolate options are Ghiradelli and/or Baker’s chocolate.