Irresistibly Fudgy Small Batch Brownie Cookies: Your Ultimate Chocolate Fix

These chewy and fudgy Small Batch Brownie Cookies truly deliver on their promise: they taste exactly like rich, decadent brownies, but in the convenient and delightful form of a cookie. Prepare yourself for an unbelievably chocolatey experience, all thanks to one special, secret ingredient that elevates the flavor to new heights.

Why Brownie Cookies Are the Best of Both Worlds

It recently dawned on me that I don’t bake cookies nearly as often as I should, which is quite ironic considering my absolute favorite dessert is a warm, fresh-from-the-oven chocolate chip cookie. Perhaps it’s a self-preservation instinct; I know that given the opportunity, I could easily devour an entire dozen in a single sitting. There’s just something utterly irresistible about the gooey, melted chocolate in a perfectly baked cookie that makes it impossible to stop at just one.

Given my newfound awareness and a craving for something truly special, I consulted my ever-growing list of recipe ideas to decide on my next baking adventure. Brownie cookies have been a tempting item on that list ever since I experimented with my peppermint mocha brownie cookies a few years ago. While those festive treats are wonderful for the holidays, I found myself longing for a classic brownie cookie – something I could enjoy year-round, without any specific seasonal association. After all, peppermint mocha always brings Christmas to mind, and frankly, I’m nowhere near ready for the holiday season to begin (I can’t believe I even typed that out in September!).

And so, these delectable Brownie Cookies were born. They truly offer the best of both dessert worlds, blending the rich, dense flavor of a brownie with the delightful texture and portable shape of a cookie. They are specifically designed for serious chocoholics, as they are intensely fudgy, incredibly rich, and wonderfully decadent. Every bite is an explosion of deep chocolate flavor, amplified by that one special ingredient that truly makes the chocolate sing.

The Secret Ingredient for Unforgettable Chocolate Flavor

So, what’s my secret weapon for crafting the absolute best, most intensely chocolatey brownie cookies you’ll ever taste? It’s a simple yet powerful addition: a touch of high-quality espresso powder. This might seem counterintuitive if you’re not a coffee drinker, but hear me out. Coffee, and specifically espresso powder, has long been revered for its ability to enhance the natural richness and depth of chocolate.

When added to chocolate desserts, espresso powder doesn’t impart a noticeable coffee flavor to the final product. Instead, it acts as a flavor enhancer, deepening the chocolate notes and making them even more robust and profound. It’s like turning up the volume on your favorite song – you still hear the same music, but it’s richer and more immersive. You won’t taste coffee; you’ll just experience an incredibly rich, complex chocolate flavor that will leave you wondering why your homemade chocolate treats never tasted this good before.

If you’re having trouble locating espresso powder at your usual grocery store, don’t fret. It’s often found in the baking aisle alongside other spices or, more reliably, in specialty Italian grocery stores, typically located near their coffee selections. It’s a pantry staple that any serious baker of chocolate treats should consider keeping on hand.

Serving Suggestions: From Simple Treats to Decadent Sandwiches

These brownie cookies are absolutely phenomenal on their own, perhaps with a cold glass of milk, a warm cup of tea, or your favorite coffee. Their fudgy texture and intense chocolate flavor make them a satisfying treat any time of day. However, if you’re feeling a bit more adventurous, they also make a stellar base for a truly unforgettable dessert.

Coincidentally, I baked these delightful cookies the very same week I whipped up a batch of my delicious Mexican Chocolate Ice Cream. It was an obvious and irresistible decision to combine the two into an epic ice cream cookie sandwich. The rich spice of the Mexican chocolate ice cream perfectly complements the deep chocolate of the cookies.

To create these glorious sandwiches, I recommend freezing the cookies for a short period to firm them up slightly. This step is crucial because the cookies are so wonderfully fudgy and delicate; firming them up in the freezer prevents them from breaking when you gently press the ice cream between them. The result is a heavenly combination of cold, creamy ice cream and soft, chewy brownie cookie – a dessert that will impress everyone.

Small Batch Brownie Cookies

Yield:
9 cookies

Prep Time:
25 minutes

Cook Time:
8 minutes

Total Time:
33 minutes

These chewy and fudgy Small Batch Brownie Cookies really do taste like brownies in cookie form and are unbelievably chocolatey thanks to one secret ingredient.

Ingredients

4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter, softened
1/4 cup all purpose flour, sifted
1 tablespoon unsweetened cocoa powder, sifted
1 teaspoon espresso powder
1/8 teaspoon baking powder
1/8 teaspoon salt
1 egg, room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350F. Line one large or two small baking sheets with parchment paper or a silicone mat.
In a heatproof bowl over a saucepan of simmering water (don’t let the bottom of the bowl touch the water), melt together the chocolate and butter. Remove from the heat and cool.
In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.
In a large mixing bowl on medium speed, beat together the egg, sugar, and vanilla until pale and creamy, about 3 minutes.
Beat in the melted chocolate until smooth.
Turn the mixer speed down to low and gradually beat in the flour mixture. Batter will be loose but thick, like brownie batter.
Using a #40 cookie scoop or by hand, scoop the batter into 1 1/2-inch balls then drop onto the baking sheet two inches apart. Bake 6-8 minutes or until the edges are set and tops are cracked and dry.
Cool on the baking sheet 5 minutes (they will deflate a little) then transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to 1 week.

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Tips for Perfect Fudgy Brownie Cookies Every Time

Achieving that ideal fudgy, chewy texture is key to these small batch brownie cookies. Here are a few extra tips to ensure your baking success:

Don’t Overbake: This is perhaps the most crucial tip for fudgy cookies. Brownie cookies are meant to be a bit soft in the center. Bake them just until the edges are set and the tops look cracked and dry, usually 6-8 minutes. They will continue to set as they cool. An overbaked brownie cookie will lose its signature fudginess and become cakey.
Cooling Time Matters: Resist the urge to move them too quickly! Letting the cookies cool on the baking sheet for the initial 5 minutes is important. They are delicate when hot and will firm up during this brief cooling period, making them easier to transfer to a wire rack without breaking.
Room Temperature Ingredients: Ensure your egg is at room temperature. This helps it incorporate more smoothly into the batter, leading to a more uniform and tender cookie. For the butter, “softened” means it should be pliable but not melted.
Quality Chocolate: Since chocolate is the star here, using good quality semisweet chocolate will make a noticeable difference in flavor.

Storage and Variations

Once completely cooled, these small batch brownie cookies are best stored in an airtight container at room temperature. They will remain wonderfully fudgy and fresh for up to one week, though I doubt they’ll last that long!

Feeling creative? Here are a few ideas to customize your next batch:

Add-ins: Fold in 1/2 cup of chocolate chips (dark, milk, or white chocolate), chopped nuts like walnuts or pecans, or even a handful of dried cherries for a sophisticated twist.
Flavored Extracts: While vanilla is classic, a tiny dash of peppermint extract (1/4 teaspoon) can make these holiday-ready. A touch of almond extract (1/4 teaspoon) can also add a unique depth of flavor.
Salted Chocolate: A sprinkle of flaky sea salt on top of the warm cookies immediately after baking enhances the chocolate flavor even further and adds a delightful textural contrast.

This recipe, adapted from the wonderful Love and Olive Oil, is a true winner. It provides the perfect balance of richness and chewiness in a manageable small batch, ensuring you get your chocolate fix without excess.

More Chocolate Recipes You’ll Love

Peppermint Mocha Brownie Cookies

Chocolate Chip Cookie Brownie Bites

Double Chocolate Coconut Cookies

Mexican Chocolate Brownie Cookie Bars

Brownies For Two

Just Enough Fudgy Brownie Cookies