Gooey Chocolate Brownie Cookies
Soft, brownie-like dark double chocolate cookies finished with flaky sea salt. Two Christmases ago, the dessert I made for
Soft, brownie-like dark double chocolate cookies finished with flaky sea salt.
Two Christmases ago, the dessert I made for our dinner gathering was Kladdkaka, a Swedish Chocolate Cake that translates roughly to sticky or gooey cake. Call Me Cupcake has a great flourless version of it. I had topped mine with homemade honey ice cream, chocolate sauce and sugared cranberries – it was a total hit.
I made the cake a few more times after that – it was such a simple, quick bake and the topping possibilities are endless. I forgot about it for a year or so, save the occasional fond mention of that Christmas. Then a few weeks back I stumbled upon something called Kladdkakekakor, which sounded and read a lot like the cake I knew! A google search brought up a ton of very chocolatey cookies, and sure enough, it appears this is the cookie version of Kladdkaka. They seem to translate to “scratch cake cookies” and gooey is exactly how I would describe them.
I found one recipe in particular that I liked: it was simple, direct and the resulting bake looked exactly like what I’d want the cookies to be. I made some adjustments to the original recipe: upped the vanilla, opted for a dark brown sugar and salted butter, and added chopped chocolate and flaked sea salt. After baking and cooling, the cookies settle into a deliciously chewy, gooey chocolatey cookie. They are about as close as it gets to a perfect brownie cookie; honestly taste more like a brownie than any brownie cookie I’ve met so far!
Use a very good quality chocolate for these, as it will make the flavor of your cookie. Darker is better, it will have more cocoa and less sugar and since you are adding sugar to the dough you’ll want to focus on the cocoa solids. The recipe is dead simple and can be whipped up fairly quickly. They’ll be tender when they first come out but don’t let that stop you from sneaking a warm bite!
Gooey Chocolate Cookies (Kladdkakekakor) Recipe
Chocolate Brownie Cookies
Ingredients
- 225 g dark chocolate chopped
- 60 g salted butter softened
- 2 eggs
- 2 cups dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ⅓ cup chopped chocolate
- Flaked sea salt
Method
- In a double boiler, melt the chocolate and butter.
- In the bowl of a stand mixer or using a hand mixer, beat the eggs and sugar until very light and fluffy. Beat in the vanilla.
- Once chocolate and butter are melted, beat it into the egg mixture.
- Add flour and baking powder, beat until just combined.
- Fold in the chopped chocolate.
- Set the dough to rest at room temperature for 20-30 minutes.
- Preheat oven to 350. Line two cookie sheets with parchment paper.
- Drop cookies in 1.5 tablespoons onto sheet, sprinkle sea salt over them and bake for 10-12 minutes.
Notes
For ‘red velvet’ variation: add 1 tablespoon dutch process cocoa, as much red food coloring as you’d like, and omit the chopped chocolate.
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Made these yesterday and they were amazing! Highly recommend! I only had raw sugar so went with that and they still turned out delicious, I made sure to beat the eggs and sugar really really well.
Wish ingredients were all metric though, so much easier. ☺️
Thin, chewy and crispy goodness. I used a combination of milk chocolate, dark chocolate and semi-sweet chocolate chips for melting (only because I didn’t have enough dark chocolate lol) and used just dark chocolate as the chopped mix-in. So good!
Another great cookie recipe! One thing is that in the ingredients list baking soda is listed but in step 4 it says baking powder. I was not sure which one to use. I used baking soda and my cookies came out good so I think that was the right decision.
I made this two nights ago and they were spectacular! Crispy on the outside while pillowy soft and fudgy in the center–like a perfect corner brownie in every bite.
I had Nestle semisweet chocolate chips on hand, so that’s what I used for melting down into the batter and for the extra “chopped” bits. Microwaved the chips and butter in 30 second increments rather than breaking out the double boiler, then incorporated everything in my kitchenaid mixer–worked great.
This recipe made exactly 36 balls for me, ~1.5″. I would recommend letting the dough thaw a bit if you freeze (I baked 6 in my countertop Breville and froze the rest), as they won’t spread out much (at least that’s my experience, knowing that chocolate chips spread less than chocolate bars). I only had light brown sugar instead of dark brown sugar, so I added a teaspoon of molasses to compensate.
Thank you Sam! Been following you on IG for a couple years now and made your flourless red velvet cake, was excited to try this brownie cookie recipe 🙂