Brownie-like chocolate cookies with shiny crunchy tops and chewy fudgy centers. A must have recipe for chocolate lovers! They’re so delicious and incredibly simple to make.
You guys know how much I love cookies. I have tons of cookie recipes on the blog, like chewy peanut butter cookies, coconut cookies, Linzer cookies, and thick and chewy chocolate chip cookies, to name a few!
Experimenting with cookies recipes is definitely one of my favorite pastimes. I recently tried these chocolate cookies by Martha Stewart and I immediately was hooked. I loved these cookies so much that I wanted to share the recipe with you guys — so here it is!
These chocolate cookies are almost like a brownie because they are soft, fudgy and chewy. They’re made with real melted chocolate in the batter and really are the best chocolate cookie recipe I’ve ever tried (Thank you, Martha!). I hope you love these babies as much as I do!
How to make chocolate cookies
Here’s a step-by-step break down of the process.
- Melt chocolate and butter together. Place both in a microwave-safe bowl and put in the microwave in 20-second intervals, stirring between each, until melted. Be careful not to overheat because it can burn the chocolate. Set it aside.
- Beat the eggs, sugar, and vanilla together. In an electric mixer, beat the eggs, sugars and vanilla on medium speed until light and fluffy, 2-3 minutes.
- Pour in the cooled melted chocolate-butter mixture. On low speed, add in the cooled chocolate mixture until combined.
- Add the dry ingredients. Slowly pour in the dry ingredients and mix just until combined. An an optional mix-in, you can add 1 cup of chocolate chips/chunks, but I prefer these cookies plain for pure fudginess.
- Chill. If you notice the batter is very runny and you can’t scoop it with a tablespoon place, place the mixing bowl in the refrigerator for 30 minutes. However, if it’s firm enough, you can skip this step.
- Bake. Drop heaping tablespoons of dough (I prefer using this ice cream scoop) 2-3 inches apart onto baking sheets lined with parchment paper. Bake until cookies are shiny and crackly yet soft in centers, 9 to 12 minutes. Cool on baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
Tip: The secret to making these chocolate cookies super fudgy and brownie-like is to slightly underbake them. Overbaking will make them dry and tasteless. My cookies were exactly 1.5 tablespoons in size and took about 9 minutes to bake. The cookies should be shiny and crackly, but still soft in the center. Allow cookies to cool for a few minutes before you move them to a wire rack to cool completely, so they won’t break.
More of my favorite cookie recipes
- Alfajores: Classic melt-in-your-mouth alfajore cookies filled with creamy dulce de leche.
- Brown Butter Chocolate Chip Cookies: Nutty brown butter adds a delicious caramel flavor to these chewy chocolate chip cookies.
- Hazelnut Nutella Sandwich Cookies: Soft and buttery hazelnut cookies filled with creamy Nutella.
- Soft Sugar Cookies: A deliciously rich, soft and chewy sugar cookie.
- Peanut Butter Pretzel Chocolate Chip Cookies: Pretzels add a salty flavor and amazing texture to these moist chocolate chip cookies.
Amazingly Fudgy Chocolate Cookies
These fudgy, brownie-like chocolate cookies have crackly tops and taste absolutely amazing.
- 225g (8 oz.) semisweet chocolate, roughly chopped
- 4 tablespoons (½ stick/57g) unsalted butter
- ⅔ cup (90g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup (150g) packed light brown sugar
- 1 teaspoon pure vanilla extract
Preheat oven to 350°F/175°C degrees. Put butter and chocolate in a heat-proof bowl and microwave in 20-second increments, stirring between each, until melted. Do not overheat.
In another bowl, whisk together flour, baking powder and salt.
In a mixer bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Beat in melted chocolate on a low speed. Mix in flour mixture just until combined. If the batter is too runny, place it in the fridge for 30-60 minutes until it firms up a bit.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets lined with parchment paper. Bake until cookies are shiny and crackly yet soft in centers, 9 to 12 minutes. Cool on baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days, or they can be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.
Recipe adapted from Martha Stewart