Craving the fudgy bite of a brownie, but also the crispy edges of a cookie? No need to choose with this recipe for intense chocolate brownie cookies. This recipe offers brownies with the quintessential crackly crust in cookie form.

The instructions for this cookie recipe are very similar to a brownie recipe. You start by melting the chocolate and butter together. You beat the eggs and sugar together for a few minutes until you reach that desired ribbon-like consistency. The amount of flour required is minimal. It truly results in a brownie-like treat with the beautiful crackly crust and fudgy center!

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Tips 

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Weigh your ingredients

A kitchen scale is an invaluable tool for a baker.  You will get the best, most consistent results by taking the time to weigh your ingredients.

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Quality Chocolate

I recommend you use good quality chocolate for these brownie cookies since the flavour takes center stage in this recipe.  I chose Valrhona’s Manjari 64% dark chocolate from Madagascar.  

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Ice Cream Scoop 

Whenever I make cookies, I love to use an ice cream scoop with a release trigger to scoop the batter into even balls.  My ice cream scoop has a 2’’ diameter.

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Equipment

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Kitchen scale

Stand-mixer fitted with whisk attachment

Sheet pan

Parchment paper

Oven thermometer

Cooling rack

Ice cream scoop with release trigger and with 2’’ diameter

Spatula

Flat spatula to transfer cookies to rack

Saucepan

2 bowls

¼ tsp

1 tsp

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Bon appétit!
xo

Ariane

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