Dark Rich and Fudgy The Only Brownie Cookie Recipe You Need
Dessert
Crispy on the outside, soft and rich on the inside
Every time I think I’ve tried every cookie variation possible, something new surprises me. These double brownie cookies are one of those discoveries. The outer layer is a buttery, crisp cookie shell, while the center is soft, fudgy, and intensely chocolatey like a brownie.
The contrast in texture is what makes these cookies special. You bite through a delicate crisp layer, then immediately reach that rich, moist brownie center. It feels indulgent but is actually very simple to make.
If you can mix ingredients in a bowl, you can make these. No complicated techniques, no special tools just basic mixing and shaping. The recipe makes 15 cookies.
Ingredients (Makes 15 Cookies)
Cookie Dough
- 45 g unsalted butter, softened
- 30 g powdered sugar
- 15 g whole egg
- 95 g low-gluten flour
Brownie Dough
- 60 g unsalted butter, softened
- 40 g granulated sugar
- 15 g whole egg
- 23 g dark chocolate, melted
- 82 g low-gluten flour
- 15 g cocoa powder
- 2 g baking powder
Baking Temperature
- Preheat oven to 160°C (320°F).
- Bake on the middle rack for 15 minutes.
Step-by-Step Instructions
1. Prepare the Cookie Dough
- Soften the butter until it can be easily pressed with your finger. Add powdered sugar and mix until smooth.
- Add the egg in two batches, mixing well after each addition.
- Add the low-gluten flour and mix until a soft, smooth dough forms. The dough should be delicate but not sticky.
- Set aside.
2. Prepare the Brownie Dough
- Mix softened butter and granulated sugar until combined.
- Add the egg and mix well. Stir in the melted dark chocolate until smooth.
- Sift together the low-gluten flour, cocoa powder, and baking powder. This step is important to ensure a smooth brownie texture.
- Fold the dry ingredients into the mixture until no dry flour remains. The brownie dough will be softer than the cookie dough.
3. Divide the Dough
Divide both doughs into 15 equal portions.
- Cookie dough: 12 g each
- Brownie dough: 15 g each
4. Assemble
- Flatten one piece of cookie dough into a small disc. Place a portion of brownie dough in the center.
- Wrap the cookie dough around the brownie dough completely, sealing it well. This step is similar to wrapping mooncakes the outer dough fully encloses the filling.
- Place each cookie onto a lined baking tray and gently flatten slightly.
5. Bake
- Preheat the oven to 160°C (320°F).
- Bake on the middle rack for 15 minutes.
- Once baked, let the cookies cool completely before handling. They will firm up and become crisp as they cool.
Final Result
- The outside is crisp and buttery. The inside is soft, rich, and deeply chocolatey. The texture contrast is absolutely satisfying and slightly unexpected in the best way.
- These cookies are simple to make but feel bakery-level impressive. Once you try them, they might become your new favorite chocolate cookie.