A two in one treat, this cookie is a mashed up between soft cookie and a fudgy brownie.
Welcome to the world of ultimate chocolate goodness! Cookie Brownie is soft, moist, fudgy and loaded with real melted chocolate. Every bite is truly an amazing double treat.
Two in One Treat
I love a mashup recipes where you combine the concept of two items and make them into one, it’s like a double treat for sweet tooth like me. I guess this is one of the reason why I feel in love with this Cookie Fudge Brownie, it’s the concept of a cookie + brownie in one. It has the fudgy texture of a brownie plus the signature cracked top of both cookie and brownie, it’s simply sinfully delicious. This reminds me of my very first blog post Chocolate Fudge Cookie except that has a more fudgy and cakey texture as compared to this one that is 100% fudgy and gooey delicious. They’re both a chocolate lovers treat, I guess it will just comes down the preferred texture and how much chocolate taste you can appreciate.
This Cookie Brownie has a very high percentage of melted dark chocolate, it’s almost 80% of the recipe. The flour is only 1/2 cup while the chocolate is about 3/4 cup, you might think it’s a lot but don’t panic. The ratio of chocolate is higher than flour because we are aiming for the fudgy texture more than cake like texture. This concept is true even when you are making brownies. Brownies regardless of texture have the same ingredients, what changes is the proportion of each to change from one texture to another. In this case, if you decrease the chocolate and add more flour, you will get a soft and cake like texture rather than soft and fudgy.
It’s as Easy as 1,23
Looks could be deceiving but don’t be fooled with how beautiful it looks like. It’s not difficult to make this at all, you will have your kitchen filled with the smell of freshly bake chocolate cookies in no time. The process is basically like making a brownie where you first melt the chocolate, add in egg and sugar, then add the flour. Only these 3 basic steps, plus of course the baking itself. The important thing to remember is to use a good quality chocolate, something that you like to eat on its own. Lindt, Ghirardellhi and Hershey’s are my options when making melted chocolate based desserts. You can use chocolate chips or chopped chocolate bar, those both works. Just remember that chocolate chips tends to have a thicker consistency when melted as compared to bar chocolates.
What to Expect
This Cookie Fudge Brownie is hands-down decadent and sinfully delicious. It has a nice, soft and fudgy texture from the inside while the sides and the top are slightly crunchy and cracked. You get those nice crisp when you bite on it and then you get hit with the fudgy soft center, it’s so good!
If you are a chocolate lover like me, I can see that you will fall head over heels in love with this cookie that way that I did. The entire batch makes 5 cookies, if you want a bigger batch simply double the recipe, it works perfectly well. This is a fantastic cookie to bring to meetings, party or even a give away during the holiday season. You can never go wrong with this cookie brownie, it’s a total crowed pleaser. Remember to tuck away few pieces for yourself because this cookie disappears quite fast as soon as you set it down in the table. Don’t say I did not warn you 😊
Type of Chocolate to Use
The consistency of the cookie batter depends on the type of chocolate you used. I have used Hershey`s chocolate chips in this recipe. You can use bar chocolate and chop it but you might need to add a little bit more flour than what is mentioned in the recipe. Add 1 tbsp at a time until you get a thick flowing batter. Bar chocolates tends to have a thinner consistency when melted so a thinner batter could be expected, this is why you need to add a little more flour. Do NOT use melting or dipping chocolate as they have a thinner consistency when melted, this will need more flour adjustment which could be tricky.
Common Problem in Making Cookie Brownie and How To Fix It
Texture and consistency are two key things that you should watch out for in making this cookie brownie. The consistency should be soft, smooth and thick for you to get the thick fudgy cookie. Here are a few common issues that you could run into, and tips on how you can fix it.
- Thin Batter: The common problem that you could encounter here is having a thin batter, which could be a result of too much butter. Even a small amount of additional batter could affect the consistency and make it thin. Thin batter could result too flat cookie, and sometimes dry and crispy one too. Another reason is the type of chocolate, bar chocolates, melting or dipping chocolates have a thinner consistency when melted. If you are using these type of chocolates, you might need to add a little bit more flour than what is mentioned in the recipe. Add 1 tbsp at a time until you get a thick flowing batter.
- How To Fix It: If this happens, what you can do it to add 1 – 2 tbsp of flour to the batter. Start with 1 tbsp and if the batter becomes thick already, that should be fine. Test baking 1 piece first so that you can check how much it will spread, then adjust adding more flour as needed, but not more than 1/4 cup. Too much flour could make the cookie dense.
- Too Thick Batter: Exactly the opposite of the first problem is having a thick batter. Thick batter could mean dense and too thick cookie. This could be a result of too much flour. Measure the flour correctly by doing the spoon leveling technique (scoop the flour using a measuring cup, then use any flat tools to level the top).
- How To Fix It: Add about 1-2 tsp melted butter to thin out the consistency
- Dry Cookie: This cookie should be soft and fudgy. If the cookie turn out dry, your oven temperature is too high. Double check and lower the temperature. It is always helpful to have an oven thermometer as most oven are not calibrated properly. In making cookies, a few variance in temperature could make or break your cookie. My oven is off by 25F and I did not even know this until I tested the calibration and bought an oven thermometer.
Big Batch Ingredients (Makes 16 pieces)
• 16 oz dark chocolate (I used Hershey`s chocolate chips)
• 1/2 cup butter
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 tsp salt
• 4 eggs
• 1 cup brown sugar
• 1 teaspoon vanilla extract
Small Batch Ingredients (Makes 5 pieces)
• 4 oz dark chocolate (I used Hershey`s chocolate chips)
• 2 tbsp butter
• 1 egg
• 1/4 cup brown sugar
• 1/4 tsp vanilla extract (optional)
• 1/4 cup flour
• 1/4 tsp baking powder
• 1/4 tsp salt
1. Melt Chocolate: You can do this using two different methods. The easiest way is the microwave method, microwave for 30 seconds interval until all chocolate are fully melted. I made the small batch and It took me 1 minute (with 30 seconds interval) to fully melt the chocolate. Second option is by “Baine-Marie” or water bath method where you put water in a deep pan, thing bring it to simmer and put the bowl with chocolate on top of the pan making sure the bowl do not touch the water in the pan. The steam will slowly melt the chocolate, stir until the chocolates are ALMOST melted. Take the bowl out of the pan while there are still few chunks and continue stirring. The remainder of the heat should melt the remaining chunks of chocolate. If you do this, make sure that the chocolate is just melted but still tick, yo don’t want it to be runny and over melted as you will end up with a flat liquid.
2. Mix Wet and Dry Ingredients: In a medium bowl mix brown sugar, vanilla and eggs, make sure that the sugar are dissolved and no more big lumps remaining. Add in melted chocolate and mix until combined. Add flour, baking powder, salt and . Gently stir until no more raw flour shows. Do NOT use a hand mixer to mix it as we do not want the batter to accumulate air. Airy batter will result to soft and cake like texture, not fudgy which is our objective. The final batter should be soft and thick, but it should not be runny. If your batter turned out to be too runny, add 1 tbsp of flour and mix until distributed. Chill in the fridge for 10 minutes ONLY.
4. Portion the Batter: Scoop 3 tablespoons sized scoops of dough onto parchment lined baking sheets for these large cookies.
5. Bake at 350F for 13 – 15 minutes or until the top and sides starts to crack while the center is still slightly soft. Test with a toothpick before removing the cookies from the oven, it should come out with few crumbs but not totally clean. Be careful not to over bake or they won’t be chewy, they will dry out.
6. Let cool completely in the pan to cool. The remaining heat should finish the baking of the cookie.
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My Other Cookie Videos:
If you are not feeling like a chocolate cookie, I have many other cookie recipe in my website, check them out and start by watching some of my cookie videos for inspiration on your next baking activity.