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The best fudgy chocolate cookies. Brownie-like and super rich.

Amazingly Fudgy Chocolate Cookies

These fudgy, brownie-like chocolate cookies have crackly tops and taste absolutely amazing.

Prep Time 15 minutes
YIELD 16 -18 cookies

Ingredients

  • 225g (8 oz.) semisweet chocolate, roughly chopped
  • 4 tablespoons (½ stick/57g) unsalted butter
  • 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

Instructions

  1. 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.

  2. In another bowl, whisk together flour, baking powder and salt.
  3. 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.
  4. 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.
  5. 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.