If you have trouble deciding between a cookie and a brownie then just go make these delicious brownie cookies. Perfect crispy and crackly top, a super fudgy centre, loaded with lots of chocolate, these fudgy brownie Cookies are honestly irresistible! They are surely gonna be your new favourite cookie recipe! You will love these fudgy brownie cookies recipe once you try it out yourself.

My daughter and I are huge chocolate lovers and if it's in the form of these cookies then even better! You gotta be so careful around these cookies because they are dangerously addicting! 🤭 And when i say DANGEROUSLY addicting, I mean it! We both had a really hard time stopping ourselves from eating them all up before we could even get one pic.

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WHY YOU'LL LOVE THIS RECIPE?

Because it’s very quick and easy to make recipe with few basic ingredients. Whenever you are craving for chocolate, you can make them easily and they will be ready in less than 30 minutes. These brownie cookies are fudgy and chewy and have the perfect crackly and shiny top.

INGREDIENTS YOU'LL NEED!

This cookie recipe is very easy to make. Here are the ingredients required to make these decadent cookies.

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• Plain flour/All-purpose flour: Make sure, to measure it correctly. The best way to measure plain flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Unsalted butter: Make sure to buy unsalted butter because you can control the amount of salt according to the recipe requirement. Butter should be at room temperature.
• Cocoa powder: Always use good quality cocoa powder,if it’s not good, it will affect the texture.
• Baking powder: It gives little rise to these cookies.
• Eggs: should be at room temperature.
• Light Brown and granulated sugar: In this recipe I used both light brown sugar and granulated sugar. Granulated sugar adds sweetness and gives the texture to these cookies and light brown sugar adds softness and moisture. Light brown sugar also gives caramelised flavour.
• Dark Chocolate: I used 54% dark chocolate. Always use good quality chocolate. You can also use semisweet chocolate or pure dark bitter chocolate depending on your taste.
• Vanilla extract: Pure vanilla extract gives the real flavour to the cookies. Don’t use essence which is not pure.
• Salt: used to enhance the flavours. You will add just a little bit that makes the difference. Salt also helps to balance the sweetness.
• Coffee: If you add coffee powder to these cookies, it will give you a deep flavour. But it is totally optional.
• Chocolate chips: added to get a shiny crust. Cocoa butter from the chocolate chips makes a shiny crust. So don’t forget to add chocolate chips to the recipe. I used dark chocolate chips,you can use milk chocolate chips instead.

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HOW TO MAKE THESE COOKIES STEP BY STEP

• Preheat the fan oven to 160C/329F (For a conventional oven, 180C/356F) and line two baking trays with baking paper (parchment paper).
• In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt and mix well, set aside.
• Cut unsalted butter into small cubes and put into a heat-safe bowl, add chopped chocolate and instant coffee, fill a small saucepan about a quarter full with hot water, then place the bowl over the saucepan, make sure the bowl does not touch the water. Let butter, and chocolate melt over low heat, stirring occasionally to mix them until well combined, remove the bowl from the pan, and set aside to cool down slightly.
• In a large bowl, whisk together eggs and both sugars on medium speed until it looks like a thick batter(about 5-6 minutes).
• With the mixer on, slowly pour in the slightly cooled butter and chocolate mixer and blend until combined.

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• Add the dry ingredients gradually and mix until almost combined as you can still see some flour in the batter. The batter should be soft and gooey (unlike another cookie batter). Gently fold in chocolate chips, don’t over-mix.
• Let dough sit for 5-10 minutes at room temperature(no need to chill in the fridge).
• Use an ice-cream scoop, or simply a spoon, to drop cookie dough onto the baking paper-lined baking tray, leaving a few inches between each cookie as they will spread quite a bit.
• Bake immediately for 10-12 minutes, halfway through the baking time, tap the tray a few times on the kitchen counter and rotate the baking tray in the oven. Continue baking until the edges are almost set but the centre of the cookies still looks undercooked(soft and fudgy), as they will continue baking and set in the hot pan out of the oven.
• Remove from the oven, hit the tray on the kitchen counter to get the beautiful crackly texture of the cookies and sprinkle some sea salt if desired.
• Allow them to rest for 10 minutes on the baking tray and then transfer them to a cooling rack to cool completely. Enjoy with a cup of coffee, tea or a scoop of ice cream.

RECIPE TIPS

• Good quality ingredients: Always use good quality ingredients. Good quality chocolate can make a difference. Good quality cocoa powder can change the texture. Cheap cocoa powder makes the cookies denser and drier from the top.
• Measure your flour correctly: A lot of flour will result in a more cakey cookies so measure your flour correctly. The best way to measure your flour is by a digital scale. If you don’t have one then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Sift the dry ingredients: Sift the flour and cocoa powder to avoid lumps if present.
• Beat the eggs and sugar for longer time. At least 5-6 minutes beating is required to get fudgy brownie cookies. It will incorporate air in the batter that will make your cookies fudgy and that will dissolve sugar very well and will make shiny crust on top.

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• No need to chill the dough in the fridge before baking. Let the dough sit for 5-10 minutes at room temperature only before baking.
• Don’t over bake your Cookies: If you want the fudgy cookies, don’t over bake them. They are easy to over bake so keep an eye on them as your oven may work differently. They should be under-done to get fudgier texture as they will continue baking and set in the hot pan out of the oven.
• Halfway through baking, take the baking tray out of the oven and hit it on your kitchen counter, this will crack the top of the cookies and make them extra crackly,return the pan to the oven and bake again until the edges are almost set but the centre should be under-done to get fudgy texture. After baking, again hit the tray on the kitchen counter to get beautiful crackly texture.
• Allow the cookies to cool on the baking tray for at least 10-15 minutes as they will be very soft and will break if you move them immediately.

HOW TO MAKE PERFECTLY ROUND COOKIES!

As soon as the cookies come out of the oven, while they are still hot and soft, use a round object or cookie cutter slightly larger than the cookies and scoot it around the hot cookie into a perfectly round shape.

Remember it only works when cookies are still hot and soft! 

HOW TO STORE THE LEFTOVER COOKIES

You can store them in an airtight container for a few days at room temperature or in a fridge for a week.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊