Decadent Chewy Fudge Brownie Cookies
Decadent Chewy Fudge Brownie Cookies
Introducing the ‘Fudge Brownie Cookie’, a delightful creation that marries the irresistible chewiness of brownies with the satisfying crispness of cookies. Each bite offers a rich, deep chocolate flavor and a wonderfully dense texture that feels like a luxurious treat. When you’re craving an intense chocolate experience, these fudge brownie cookies are the perfect indulgence. They make a fantastic treat for any occasion or a special gift to yourself or a loved one. Discover this recipe for a taste of pure chocolate bliss!
Cookie Dough Ingredients- 1 large fresh egg
- 75g light brown sugar
- 45g all-purpose flour
- 1g baking powder
- 1g salt
- 112g dark couverture chocolate
- 28g unsalted butter
- Vanilla extract (optional, for enhanced flavor)
Cooking Instructions
Step 1
Begin by melting the dark couverture chocolate and unsalted butter, the key components for that rich chocolate flavor. You can use a double boiler (bain-marie) or heat them in the microwave in 30-second intervals, stirring between each, until smooth. Be careful not to overheat or burn the chocolate.
Step 2
In a separate bowl, crack the fresh egg and add the light brown sugar. Whisk them together until well combined.
Step 3
Continue to whisk the egg and sugar mixture until it becomes pale yellow and the sugar granules have mostly dissolved. This aeration will contribute to a softer cookie texture.
Step 4
Gradually pour the melted chocolate and butter mixture into the whipped egg mixture. Ensure the chocolate is not too hot to avoid cooking the eggs. Gently stir with a whisk until everything is uniformly incorporated. If you’re using vanilla extract, add it at this stage for an extra layer of aroma and flavor.
Step 5
Sift the all-purpose flour, baking powder, and salt directly over the chocolate batter. Sifting prevents lumps and ensures a smoother dough. Use a spatula to gently fold in the dry ingredients until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6
Cover the dough tightly with plastic wrap or transfer it to an airtight container. Chill in the refrigerator for at least 30 minutes to 1 hour. This chilling period allows the dough to firm up, making it easier to handle and bake, and it develops a chewier texture.
Step 7
Remove the dough from the refrigerator and assess its consistency. The level of ‘fudginess’ or firmness will affect the crackle on the surface of the cookies. A firmer, more ‘fudgy’ dough will yield larger cracks, while a slightly softer dough will produce finer ones. Adjust the dough’s consistency to your preference for the desired crackle effect.
Step 8
Using a spoon or a cookie scoop, portion the dough and place it onto a baking sheet lined with parchment paper, leaving some space between each cookie. Using a scoop ensures uniform size.
Step 9
Bake in a preheated oven at 175°C (350°F) for approximately 10 minutes. The cookies are ready when the edges are slightly golden brown and the centers still appear slightly underbaked. This will ensure a wonderfully chewy interior. Adjust baking time according to your oven’s performance.
