This Chocolate Fudge Cookie or Brownie Cookie is one sure way to satisfy your chocolate craving. It is beautiful inside and out, with nice soft moist center and a chocolate overload in every bite. Two in one way to enjoy your chocolate, a brownie and a cookie in one bite! Check it out.
Chocolate, chocolate, lots of chocolate! That’s how I like my chocolate cookie. Real melted dark chocolate, not just cocoa powder. There’s nothing wrong with using cocoa powder in baking. In fact, I had used it when making cakes, brownies , cupcakes and cookies too, the list could go on and on. But there is nothing compares to using real pure melted chocolate when it comes to making this cookie.
I made this using cocoa powder, and it was not as fudgy as when using real melted chocolate. This is one of my favorite cookie among the many other cookie recipe I have in my website. Not only that it is very easy to make it, it is also so decadent and truly a chocolate lovers dream in my opinion. I get to enjoy both the world of brownie, the beautiful cracked top at the same time enjoy it as a cookie with soft and moist center.
I could go on and on telling you how much I love this cookie but you will never know how good it is until you try. So what are you waiting for! Have this in your next baking to do lists and fill your kitchen with the smell of freshly bake chocolate cookie. You will not need any other chocolate cookie recipe once you tried this.Best Chocolate Fudge Cookie ever!♥♥♥
What are the Ingredients for Chocolate Fudge Cookie?
- Dark Chocolate – You can also use semi-sweet, but I find that dark chocolate is the best option to give that nice strong chocolate flavor
- Butter – If using salted butter, omit the salt in the recipe. Butter adds flavor and it also helps loosen up the chocolate to make a thick but not too thick cookie batter
- All-Purpose Flour – Measure properly using spoon level technique. Scoop the flour and use the spoon handle (or any flat surface object) to level the flour
- Baking Powder – This gives a little lift in the cookie
- Salt – enhances the flavor of the chocolate
- Eggs – for easy mixing, make sure the eggs are in room temperature. Take it out of the refrigerator at least 30 minutes of submerge it in warm water at least 10 minutes
- Brown Sugar – this will give a nice gooey texture aside from adding sweetness
- Vanilla Extract – for flavoring always use pure Vanilla Extract
- White Chocolate – Adds a nice creamy texture
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 butter 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.
- 8 ounces Dark Chocolate Chips
- 4 tbsp (1/4 stick) unsalted Butter
- 2 large Eggs (room temperature)
- 3/4 cup packed Brown Sugar
- 1 tsp pure Vanilla Extract
- 2/3 cup All-Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- Preheat oven to 350F/177C degrees.
- Melt the Chocolate and Butter: Put a heat-proof bowl on top of a pan with simmering water. Make sure that the heat is in very low heat and that the bottom of the bowl is not touching the water in the pan. Transfer the chocolate and butter in the pan and stir until fully melted. Remove the bowl and set aside.
- Dry Ingredients: In another bowl, whisk together flour, baking powder and salt.
- Wet Ingredients: In a mixer bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy.
- Melted Chocolate + Wet Ingredients: Add the melted chocolate and mix on a low-speed until just combined.
- Add Dry Ingredients: Add the dry ingredients mixture just until combined. 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.
- Portion the Cookie Batter: Scoop 3 tablespoons sized scoops of dough onto parchment lined baking sheets or use a silicone mat
- 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.
- Cool Remove from the pan after 5 minutes and transfer to a cooling rack.
Makes 8 pieces
WARNING: Do NOT OVER BAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft.
- I always advice my friends to do a test bake before doing the bulk one. Every oven is different, it is best to know how long you need to bake the cookie.Start with the suggested time and adjust by 1 min (less/more) at a time. This will also give you an idea how much the cookie will spread.
- Remember, size matters. The bigger and thicker the size of your cookie, the more time you need to bake it.Adjust your baking time accordingly.
- For room temperature eggs, take the eggs out of the fridge 30 minutes before using it, or submerge it in warm tap water for 10-15 minutes.
This is how you want your cookie to look like. The bottom and top has a lighter color and crunchy cracking texture. The center is darker in color, this is a sign that it is moist and chewy and not over baked.Once the inside of the cookie turned all light in color like the base and it becomes crumby, that means you over baked it.So, this is why it is VERY important to have correct oven temperature and baking time.
I recently bought an oven thermometer and it made a lot of difference in my baked goodies.They are not expensive at all and it’s a good investment if you are serious with your baking. In the end , you will save more by not wasting your ingredients and having a failed baked goodies because it did not bake well.Go grab one now!
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