Oh, the joy of sinking your teeth into something as decadent and luxurious as these fudgy chocolate brownie cookies—it’s like a cozy hug in dessert form. I once tried to resist the call of chocolate (not sure what I was thinking), but these cookies, with their rich cocoa aroma wafting through the kitchen, always pull me back in. They’re like the plot twist in a movie you didn’t see coming, but you’re so glad it did.
Steps
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Melt the butter and chocolate together in a microwave-safe bowl, heating in 30-second intervals and stirring between each, until smooth. Allow the mixture to cool for about 5 minutes.
- In a separate large bowl, combine the eggs, sugar, and vanilla extract. Using a stand mixer or hand mixer on high speed, beat the mixture for 3 to 5 minutes until it becomes pale and fluffy. This step is crucial for achieving the crinkly tops.
- Pour the cooled chocolate and butter mixture into the whipped egg mixture and gently mix until well incorporated. Gradually add the flour, kosher salt, cocoa powder, and baking soda, mixing on low speed or by hand until just combined.
- Use a small spoon or mini ice cream scoop to drop spoonfuls of the batter onto the prepared baking sheets. Ensure there is about 2 inches of space between each cookie to allow for spreading during baking.
- Bake the cookies for 10 minutes, watching for the edges to become crisp and the tops to form crinkles. Allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- If the cookies lack crinkle tops, the eggs may not have been whipped enough, or they were too cold. Store the cookies in an airtight container for up to 5 days, or freeze for longer storage.
Ingredients
- 1/4 cup (56.75 g) unsalted butter
- 4 ounces (113.4 g) semi-sweet chocolate (approximately 1/2 cup)
- 2 large eggs, at room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 1/8 teaspoon baking soda
Nutritional Values
Calories: 2472kcal | Carbohydrates: 360g | Protein: 24g | Fat: 96g | Saturated Fat: 48g | Cholesterol: 456mg | Sodium: 864mg | Potassium: 1128mg | Fiber: 24g | Sugar: 240g | Vitamin A: 1944IU | Calcium: 168mg | Iron: 24mg
FAQ
- How can I make my cookies more fudgy?
- To achieve fudgier cookies, it’s essential to use fewer eggs and dry ingredients. Additionally, a combination of melted butter and chocolate will enhance the fudginess. Ensure accurate measurement of dry ingredients to avoid adding too much.
- Why don’t my cookies have shiny crinkle tops?
- If your cookies lack shiny crinkle tops, it might be because the eggs were not sufficiently whipped to incorporate the necessary air. Ensure you whip the eggs for 3-5 minutes until they are pale and fluffy. Also, make sure the eggs are at room temperature, as cold eggs can affect the texture.
- Why are my cookies so flat?
- These cookies are intended to be on the flatter side, resembling brownies. However, if they are excessively flat, check your baking soda to ensure it’s still effective.
- Can I double the recipe?
- Yes, you can certainly double the recipe. Just be sure to measure the dry ingredients accurately so they don’t weigh down the cookies.
- How do I know when the cookies are done?
- The cookies should be baked for around 10 minutes. They will appear slightly puffy in the oven, and upon cooling, the characteristic cracks will form. Even if you don’t see the cracks immediately, they should appear as the cookies cool.
Tips
- Whip Eggs and Sugar Thoroughly: Ensure you whip the eggs and sugar together for at least 3-5 minutes until the mixture is light and airy. This step is crucial for achieving the signature crinkle tops on your cookies.
- Use Room Temperature Eggs: Make sure your eggs are at room temperature before starting. Cold eggs can cause the batter to seize up, affecting the texture and appearance of the cookies.
- Expect a Loose Batter: Don’t be alarmed if the batter seems looser than typical cookie dough, as it should resemble brownie batter. This consistency is normal and contributes to the fudgy texture of the cookies.
- Accurate Ingredient Measurement: For best results, measure your ingredients precisely. Use a kitchen scale for dry ingredients or spoon flour into your measuring cup and level it off to avoid adding too much, which could alter the cookie’s texture.
Equipment
- Stand Mixer or Hand Mixer – Essential for whipping the eggs and sugar to achieve the desired texture and crinkle tops.
- Mini Ice Cream Scoop – Useful for evenly portioning the cookie dough onto the baking sheet.
- Parchment Paper – Used to line the baking sheets to prevent sticking and ensure even baking.
- Wire Cooling Rack – Allows cookies to cool evenly and prevents them from becoming soggy.
- Kitchen Scale – Helpful for accurately measuring ingredients, especially for dry ingredients like flour.
