Fudgy Brownie Cookies
These Fudgy Brownie Cookies combine the best of both worlds—rich, chocolatey brownies and soft, chewy cookies. With a crackly top, deep cocoa flavor, and a melt-in-your-mouth texture, these cookies are perfect for satisfying any chocolate craving.
They’re easy to make and require just a handful of pantry staples, making them an ideal treat for any occasion.
Whether enjoyed warm with a glass of milk or packed for an indulgent snack, these cookies will quickly become a favorite!
Why You’ll Love This Recipe:
People will love this Fudgy Brownie Cookies recipe because it delivers the perfect balance of a rich, chocolatey brownie and a soft, chewy cookie.
The crackly, glossy tops add a bakery-style touch, while the deep cocoa flavor satisfies any chocolate lover’s craving.
These cookies are easy to make, require simple ingredients, and provide a luxurious texture that melts in your mouth.
Whether enjoyed warm or at room temperature, they’re a decadent treat for any occasion!
Key Ingredients:
Dark Chocolate (60-70%) – Provides a deep, rich chocolate flavor and fudgy texture.
Cocoa Powder – Enhances the chocolate intensity and gives the cookies a brownie-like taste.
Light Brown Sugar – Adds moisture and chewiness while giving a slight caramel-like sweetness.
Eggs – Whipped to create structure and give the cookies their signature crinkly tops.
Butter – Ensures a soft, melt-in-your-mouth texture while adding richness.
All-Purpose Flour – Gives the cookies structure while keeping them soft and chewy.
Fudgy Brownie Cookies
Ingredients
1/2 cup 60g all-purpose flour
1/4 cup 25g cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
7 oz 200g dark chocolate (60-70%), coarsely chopped
1/4 cup 56g unsalted butter
2 large eggs at room temperature
3/4 cup 150g light brown sugar
1 teaspoon vanilla extract
Instructions
Prepare the Baking Sheets:
Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper or a silicone baking mat. Set them aside.
Mix the Dry Ingredients:
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. Set aside.
Melt the Chocolate and Butter:
Place the chopped chocolate and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the mixture is completely melted and smooth. Let it cool slightly.
Whip the Eggs and Sugar:
Using a hand mixer or stand mixer with the whisk attachment, beat the eggs and brown sugar together for about 5 minutes until the mixture becomes pale, fluffy, and triples in volume.
Incorporate the Chocolate:
Pour the melted chocolate mixture and vanilla extract into the whipped eggs and mix until fully combined.
Fold in the Dry Ingredients:
Gently fold the flour mixture into the wet ingredients, stirring just until you achieve a smooth batter. The mixture will be quite runny at this stage.
Chill the Dough:
Refrigerate the batter for 15 minutes to allow it to thicken slightly, so it resembles a thick brownie batter.
Scoop and Arrange:
Using a medium cookie scoop, portion the dough onto the prepared baking sheets, ensuring each cookie has enough space to spread. For best results, scoop all the dough at once onto the trays to achieve that classic crinkly top.
Bake to Perfection:
Bake one tray at a time for 10-12 minutes, or until the tops are shiny, slightly cracked, and have domed a bit.
Cool and Enjoy:
Allow the cookies to rest on the baking sheet for 15-20 minutes, as they will be very soft initially. Once they firm up, transfer them to a wire rack to cool completely.
Notes:
Use High-Quality Chocolate – Since chocolate is the star of this recipe, opt for a good-quality dark chocolate (60-70%) for the best flavor and texture.
Don’t Overmix the Batter – Overmixing can make the cookies dense instead of light and fudgy. Gently fold in the dry ingredients just until combined.
Chilling the Batter is Key – The batter is initially runny but thickens after refrigeration. Don’t skip this step, as it helps create the perfect chewy texture.
Bake One Tray at a Time – For even baking, place only one tray in the oven at a time, keeping the other chilled until ready to bake.
Cookies Will Be Soft When Removed from the Oven – Let them cool on the tray for at least 15 minutes before transferring to a wire rack. They will firm up as they cool.
Nutrition Information:
YIELDS: 12 cookies | SERVING SIZE: 1 cookie
Calories: ~170 kcal | Carbohydrates: ~20g | Protein: ~3g | Fat: ~9g | Saturated Fat: ~5g | Cholesterol: ~35mg | Sodium: ~60mg | Sugar: ~14g | Fiber: ~1g
Frequently Asked Questions:
Why did my cookies turn out too flat?
If your cookies spread too much, it could be due to warm dough.
Be sure to chill the batter for at least 15 minutes before baking to help them hold their shape.
Can I use milk chocolate instead of dark chocolate?
Dark chocolate is recommended for a rich, fudgy texture, but you can use milk chocolate if you prefer a sweeter cookie.
Keep in mind that milk chocolate has more sugar, which may affect the consistency.
How do I store these cookies to keep them soft?
Store them in an airtight container at room temperature for up to 4 days.
To maintain freshness, you can also place a slice of bread in the container—the cookies will absorb moisture from the bread and stay soft longer.
Can I freeze the dough or baked cookies?
Yes! You can freeze the dough in scooped portions and bake directly from frozen (adding 1-2 extra minutes to the baking time).
Baked cookies can also be frozen for up to 3 months—just let them thaw at room temperature before enjoying.
Why don’t my cookies have the shiny, crinkly top?
The key to achieving the signature crinkly top is properly whipping the eggs and sugar.
Beat them for about 5 minutes until pale and fluffy before adding the melted chocolate.
How do I know when the cookies are done baking?
The cookies are ready when the tops are shiny, slightly cracked, and domed.
They will still be soft in the center but will firm up as they cool on the baking sheet.
Can I make the dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking.
Let it sit at room temperature for about 10 minutes before scooping and baking.
What’s the best way to melt the chocolate and butter?
Use a microwave in 30-second intervals, stirring between each, until smooth.
Alternatively, you can melt them together in a heatproof bowl over a pot of simmering water (double boiler method).
Can I substitute the cocoa powder with extra chocolate?
No, cocoa powder provides structure and helps achieve the brownie-like texture.
Skipping it could make the cookies too soft and spread too much.
Why is my batter too runny or too thick?
If the batter is too runny, chill it in the refrigerator for 15-20 minutes.
If it’s too thick, it could be due to over-measuring dry ingredients.
Weighing your ingredients for accuracy can help prevent inconsistencies.