Fudgy Brownie Cookies
Posted Dec 16, 2020, Updated Nov 25, 2023
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These chocolate brownie cookies have fudgy centers with shiny crackly tops – just like brownies but in cookie form! They’re the perfect cookie recipe for serious chocolate lovers!
Brownies are my favorite dessert, so naturally I transformed my favorite sweet treat into a cookie with this brownie cookies recipe! They have fudgy centers with shiny crackly tops.
They legitimately taste exactly like the best fudgy brownies but in cookie form – making them easy to share with a crowd.
These chocolate brownie cookies are the perfect cookie recipe for serious chocolate lovers. They’re one of my most requested cookies (right after our famous chocolate chip cookies).
Brownie Cookies: Ingredients & substituions
- Semisweet chocolate. You can use chocolate chunks, chopped chocolate, or chocolate chips of variety of chocolate (milk to dark).
- Salted Butter. Unsalted butter or vegan butter can be used in these brownie cookies.
- Granulated Sugar. white sugar or organic cane sugar are both good choices.
- All-purpose flour. to make these brownie cookies gluten-free, use an all purpose gluten free flour blend.
- Cocoa powder. you can use a special dark cocoa powder for an even deeper chocolate flavor.
- Fine Sea Salt. If you use regular table salt (iodized) decrease the amount by half.
How to make Brownie Cookies
This brownie cookie recipe is easy to make! We’ll walk through the steps together to ensure your success, and don’t forget to watch the video.
Begin by combining flour, sea salt, baking powder, and cocoa powder in a small bowl, then set aside.
Next, melt 2 cups chocolate chips and butter, stir until smooth. Then, set the mixture aside to cool slightly. You can do this in the microwave, or on the stovetop over low heat or a double boiler.
Then, in the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), beat the eggs and sugar on high speed until thick and pale, about 2 minutes. Do not skip this step – beating is key to achieving the shiny, brownie-like tops!
Then, add the vanilla and the chocolate mixture and beat on medium speed until combined. Once the mixture is smooth, add the dry ingredients to the wet mixture and beat until combined.
Next, stir in the chocolate chips until they are evenly distributed throughout the batter.
Chill the Dough
Transfer the dough to an airtight container and chill in the refrigerator for 6 hours, or overnight (I always chill overnight).
Portion, Bake & Cool
After the dough is chilled, preheat the oven to 350 degrees F and line three baking sheets with parchment paper or a silicone baking mat
Use a 1 ½ Tablespoon cookie scoop to measure and roll cookie dough into balls. (Note: your hands will get messy during this step).
Then, place the balls on prepared baking sheets 2” apart.
Bake the brownie cookies for 9-11 minutes until they look set and shiny.
Allow the brownie cookies cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely.
Store
Store chocolate brownie cookies in an airtight container at room temperature for up to 5 days.
Freeze
- Freeze the dough. Roll the brownie cookie dough into balls and freeze them in a single layer in an airtight container for up to 2 months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
- Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.
Brownie Cookies Recipe FAQs
You know these brownie cookies are done when the tops look set and are shiny. Do not bake for more than 11 minutes.
Yes you can freeze it by rolling the dough into balls and place them on a large baking sheet. Then, transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
Absolutely, this recipe doubles very well. You can click on the “2X” button in the recipe card for ingredient measurements of a double recipe.
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Fudgy Brownie Cookies
Equipment
Ingredients
- 2 cups semisweet chocolate (12 oz)
- ½ cup salted butter
- 3 eggs
- 1 ¼ cups granulated sugar
- 2 teaspoons pure vanilla extract
- ¾ cup all-purpose flour
- 3 Tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 cup semisweet chocolate chips (6 oz)
Instructions
- In the microwave or in a double boiler, melt 2 cups chocolate chips and butter, stir until smooth. Set aside to cool.
- In a small bowl, combine flour, cocoa powder, baking powder and sea salt. Stir to combine and set aside.
- In the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a hand-held mixer), beat the eggs and sugar on high speed until thick and pale, about 2 minutes.
- Add the vanilla and the chocolate mixture and beat on medium speed until combined.
- Add dry ingredients to the wet mixture and beat until combined.
- Add 1 cup chocolate chips and stir to incorporate.
- Transfer dough to an airtight container and chill in the refrigerator for 6 hours, or overnight (I always chill overnight).
- After the dough is chilled, preheat the oven to 350 degrees F. Line three baking sheets with parchment paper.
- Use a 1 ½ Tablespoon cookie scoop to measure and roll cookie dough into balls. (Note: your hands will get messy during this step).
- Place on prepared baking sheets 2” apart.
- Bake for 9-11 minutes until the cookies look set and shiny.
- Allow cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely.
Video
Notes
- Semisweet chocolate. You can use chocolate chunks, chopped chocolate, or chocolate chips of variety of chocolate (milk to dark).
- Salted Butter. Unsalted butter or vegan butter can be used in these brownie cookies.
- Granulated Sugar. white sugar or organic cane sugar are both good choices.
- All-purpose flour. to make these brownie cookies gluten-free, use an all purpose gluten free flour blend.
- Cocoa powder. you can use a special dark cocoa powder for an even deeper chocolate flavor.
- Fine Sea Salt. If you use regular table salt (iodized) decrease the amount by half.
- Freeze the dough. Roll the brownie cookie dough into balls and freeze them in a single layer in an airtight container for up to 2 months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
- Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing highly recommend. She’s not lying about the mess. I had to use a ice cream scoop to break it up.
Congratulations on the birth of your son! I wanted to ask if I can make this recipe on a skillet kind of like a pizookie style? LOVE your recipes!!
Thank you in advance!
Elsa
I have a skillet cookie recipe! https://joyfoodsunshine.com/chocolate-chip-skillet-cookie/ But you could try this one in a skillet too!
Hello! Do you recommend natural or Dutch-processed cocoa for your recipe? Thank you.