Fudgy Brownie Cookies

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

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! 

front view of Chocolate Brownie Cookies, one with a bite taken out of it


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).

a plate of Chocolate Brownie Cookies

Brownie Cookies: Ingredients & substituions

overhead view of the labeled ingredients in this Chocolate Brownie Cookies recipe
  • 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.
front view of a stack fo 5 Chocolate Brownie Cookies

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.

two overhead photos showing how to make Chocolate Brownie Cookies

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.

two overhead photos showing How to make Chocolate Brownie Cookies

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!

two overhead photos showing How to make Chocolate Brownie Cookies

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.

two overhead photos showing How to make Chocolate Brownie Cookies

Next, stir in the chocolate chips until they are evenly distributed throughout the batter. 

two overhead photos showing How to make Chocolate Brownie Cookies

Chill the Dough

Transfer the dough to an airtight container and chill in the refrigerator for 6 hours, or overnight (I always chill overnight).

chocolate brownie cookie dough in a glass container to chill

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).

a portion of brownie cookies dough in a cookie scoop being held over a bowl of chilled dough

Then, place the balls on prepared baking sheets 2” apart.

12 brownie cookie dough balls on a baking sheet before baking

Bake the brownie cookies for 9-11 minutes until they look set and shiny.

12 brownie cookies on a baking sheet after baking

Allow the brownie cookies cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely.

overhead photo of Chocolate Brownie Cookies cooling on a wire rack

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. 
front view of a Chocolate Brownie Cookie with a bite taken out of it

Brownie Cookies Recipe FAQs

How do you know when brownie cookies are done?

You know these brownie cookies are done when the tops look set and are shiny. Do not bake for more than 11 minutes.

Can you freeze brownie cookie dough?

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. 

Can I double this recipe?

Absolutely, this recipe doubles very well. You can click on the “2X” button in the recipe card for ingredient measurements of a double recipe.

a stack of 5 brownie cookies, the top one has a bite taken out of it

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!

Fudgy Brownie Cookies

Laura
These chocolate brownie cookies have fudgy centers with shiny crackly tops. They taste just brownies but in cookie form.  The perfect cookie recipe for serious chocolate lovers! 
5 from 8 votes
Course cookies, Dessert
Cuisine American
Servings 30 Cookies
Calories 183
Prep Time10 minutes
Cook Time10 minutes
Chilling (dough)6 hours
Total Time6 hours 20 minutes

Ingredients 
 

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

Ingredient Substitutions
  • 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.
Store
Store 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. 

Nutrition

Serving: 1cookie | Calories: 183kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 55mg | Potassium: 124mg | Fiber: 2g | Sugar: 15g | Vitamin A: 127IU | Calcium: 17mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Try these REcipes




latest recipes

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. 5 stars
    These were really tasty, and pretty easy to make.
    The one suggestion I would make would be to go ahead and roll out your cookies before you chill them. I chilled my dough, and then it was impossible to get a scooper into the dough to create the balls because the dough was soo hard. After an hour and a half sitting on the counter, the dough was still super hard. If I were to make these again, I would make the dough, scoop it all out, then chill it.

  2. 5 stars
    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