Fudgy Brownie Cookies Recipe

Introduction

These fudgy brownie cookies combine the rich, dense texture of brownies with the convenient, handheld shape of cookies. Perfect for chocolate lovers, they offer a crackly top and melt-in-your-mouth center that’s sure to satisfy any sweet tooth.

Ingredients

• 1 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter
• 2 large eggs
• 2/3 cup granulated sugar
• 1/4 cup brown sugar
• 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
• 1/2 cup chocolate chunks or chips (optional)
• Flaky sea salt (optional)

Instructions

1. Step 1: Melt the semi-sweet chocolate chips and butter together until smooth. Let cool slightly.
2. Step 2: In a separate bowl, beat eggs, granulated sugar, and brown sugar until pale and thick, about 5–6 minutes.
3. Step 3: Add vanilla extract and slowly mix in the cooled melted chocolate.
4. Step 4: Sift together the flour, cocoa powder, baking powder, and salt, then fold into the chocolate mixture gently.
5. Step 5: Fold in chocolate chunks or chips if using.
6. Step 6: Let the batter rest for 5–10 minutes.
7. Step 7: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Step 8: Scoop the batter onto the prepared sheets, spacing each about 2 inches apart.
9. Step 9: Bake for 10–12 minutes until the tops are crackly and the centers are slightly underbaked.
10. Step 10: Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt while still warm, if desired.

Tips & Variations

• For extra fudginess, avoid overbaking; take the cookies out when centers still look a bit soft.
• Add a handful of chopped nuts like walnuts or pecans for some crunch.
• Use dark chocolate chips for a more intense chocolate flavor.
• Chill the batter briefly if it feels too soft for scooping.

Storage

Store the brownie cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 2 months. To reheat, warm in the microwave for a few seconds to restore their gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of semi-sweet?

Yes, you can substitute milk chocolate chips, but the cookies will be sweeter and less intense in chocolate flavor.

Why are the centers underbaked?

The slightly underbaked centers help achieve a fudgy, chewy texture that mimics brownies. They will continue to firm up as they cool.

Fudgy Brownie Cookies Recipe

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4.5 from 164 reviews

These fudgy brownie cookies combine the rich, dense texture of brownies with the portability and crunch of cookies. Featuring a deep chocolate flavor enhanced by semi-sweet chocolate chips and cocoa powder, these cookies have a crackly top and a slightly underbaked, gooey center for ultimate indulgence. Finished with optional flaky sea salt to balance the sweetness, they’re perfect for chocolate lovers seeking chewy and fudgy treats baked to perfection.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 18 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 1 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter

Wet Ingredients

• 2 large eggs
• 2/3 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract

Dry Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Optional

• 1/2 cup chocolate chunks or chips
• Flaky sea salt for sprinkling

Instructions

1. Melt Chocolate and Butter: Gently melt the semi-sweet chocolate chips along with the unsalted butter together until completely smooth. Allow this mixture to cool slightly to prevent cooking the eggs in the next step.
2. Beat Eggs and Sugars: In a separate large bowl, beat the eggs with granulated sugar and brown sugar using a hand mixer or stand mixer for about 5 to 6 minutes, until the mixture is thick, pale, and fluffy.
3. Add Vanilla and Chocolate: Stir in the vanilla extract, then slowly mix in the cooled melted chocolate and butter mixture, blending until fully incorporated.
4. Add Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the chocolate mixture, mixing just until combined to avoid overworking the batter.
5. Fold in Chocolate Chunks: If using, fold in the chocolate chunks or chips evenly throughout the batter to add extra texture and chocolate pockets.
6. Rest the Batter: Let the batter rest at room temperature for 5 to 10 minutes to thicken slightly and improve the cookie texture.
7. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
8. Scoop Cookie Dough: Using a spoon or cookie scoop, place dollops of batter onto the lined baking sheets, spacing them about 2 inches apart to allow room for spreading.
9. Bake the Cookies: Bake for 10 to 12 minutes, until the tops are crackly but the centers remain slightly underbaked for a soft, fudgy texture.
10. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. While still warm, sprinkle with flaky sea salt if desired to enhance the flavors.

Notes

• For best fudgy texture, avoid overbaking; cookies should be slightly underbaked in the center.
• You can substitute chocolate chunks with nuts if preferred for added crunch.
• Be careful when melting chocolate to avoid burning; use a double boiler or microwave in short bursts.
• Resting the batter helps thicken it, which aids in better cookie shape and texture.
• Flaky sea salt is optional but recommended to contrast and elevate the sweet chocolate flavor.

Keywords: brownie cookies, fudgy cookies, chocolate cookies, semi-sweet chocolate, chewy cookies, dessert cookies, chocolate chunks, homemade cookies