Fudgy Brownie Cookies

Fudgy Brownie Cookies are the ultimate treat for chocolate lovers, combining the gooey richness of a brownie with the crisp edges of a cookie.

These cookies are intensely chocolatey, with a soft, chewy center and a shiny, crackly top that will remind you of your favorite brownies. Perfect for any occasion, they pair wonderfully with a glass of milk or a scoop of vanilla ice cream. If you’re craving the best of both worlds—brownies and cookies—this recipe is the answer!

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer
• Spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Measuring cups and spoons

Ingredients

• 1 cup semisweet chocolate chips
• 1/4 cup unsalted butter
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup mini chocolate chips (optional, for extra chocolatey goodness)

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Melt Chocolate and Butter: In a microwave-safe bowl, melt the semisweet chocolate chips and butter together in 20-second intervals, stirring between each interval until smooth. Let cool slightly.
3. Mix Wet Ingredients: In a large mixing bowl, beat the sugar, eggs, and vanilla extract with an electric mixer until thick and pale, about 3 minutes.
4. Combine with Chocolate: Gradually mix the melted chocolate mixture into the wet ingredients until fully incorporated.
5. Mix Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in mini chocolate chips if using.
6. Portion Cookies: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Bake for 8-10 minutes, or until the tops are shiny and crackly. The cookies will be soft but will firm up as they cool.
8. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Nutrition (Per Serving, based on 18 cookies)

• Calories: 110
• Protein: 2g
• Carbohydrates: 15g
• Fat: 5g
• Fiber: 1g

Expert Tips

• Don’t Overbake: These cookies are meant to be fudgy, so take them out of the oven as soon as the tops are set and crackly.
• Chill the Dough: If your dough feels too soft, refrigerate it for 15-20 minutes before baking.
• Double Chocolate: Use dark chocolate chips for a more intense chocolate flavor.
• Add Texture: Mix in chopped nuts or white chocolate chips for added texture and flavor.

FAQs

Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Why are my cookies flat?
Ensure your melted chocolate mixture has cooled slightly before adding it to the batter, and avoid overmixing.

Can I freeze the dough?
Yes, portion the dough onto a baking sheet and freeze until solid. Transfer to a freezer-safe bag and bake directly from frozen, adding 1-2 minutes to the baking time.

Can I store these cookies for later?
Absolutely! Store them in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Storing & Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
• Reheating: Warm in the microwave for 10 seconds for a gooey texture.

Substitutions & Variations

• Dairy-Free: Use dairy-free chocolate chips and a plant-based butter alternative.
• Espresso Kick: Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.
• Peanut Butter Twist: Swirl in a tablespoon of peanut butter before baking for a delicious flavor combination.

Fudgy Brownie Cookies

Fudgy Brownie Cookies are the ultimate treat for chocolate lovers, combining the gooey richness of a brownie with the crisp edges of a cookie.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Electric mixer
• Spatula
• - Baking sheets
• - Parchment paper or silicone baking mats
• Measuring cups and spoons

Ingredients

  

• - 1 cup semisweet chocolate chips
• - 1/4 cup unsalted butter
• - 2/3 cup granulated sugar
• - 2 large eggs
• - 1 teaspoon vanilla extract
• - 1/2 cup all-purpose flour
• - 1/4 cup unsweetened cocoa powder
• - 1/2 teaspoon baking powder
• - 1/4 teaspoon salt
• - 1/3 cup mini chocolate chips optional, for extra chocolatey goodness

Instructions

 

• **Preheat Oven:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• **Melt Chocolate and Butter:** In a microwave-safe bowl, melt the semisweet chocolate chips and butter together in 20-second intervals, stirring between each interval until smooth. Let cool slightly.
• **Mix Wet Ingredients:** In a large mixing bowl, beat the sugar, eggs, and vanilla extract with an electric mixer until thick and pale, about 3 minutes.
• **Combine with Chocolate:** Gradually mix the melted chocolate mixture into the wet ingredients until fully incorporated.
• **Mix Dry Ingredients:** In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in mini chocolate chips if using.
• **Portion Cookies:** Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• **Bake:** Bake for 8-10 minutes, or until the tops are shiny and crackly. The cookies will be soft but will firm up as they cool.
• **Cool:** Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.