Fudgy Chocolate Brownie Cookies Recipe
Imagine the blissful collision of two beloved treats in one bite—that’s exactly what you get with these Fudgy Chocolate Brownie Cookies. You’ll swoon over their impossibly rich chocolate flavor, shiny crackled tops, and soft, gooey centers that truly deliver the best of both worlds. Whether you’re looking to satisfy a late-night chocolate craving or want to wow your friends at a cookie swap, these cookies never fail to bring pure joy. Get ready to fall hard for this irresistible recipe that’s destined to become your new go-to whenever you need an easy, show-stopping chocolate fix!
Ingredients You’ll Need
I absolutely love how the magic of Fudgy Chocolate Brownie Cookies comes from just a handful of pantry staples. Each ingredient has a simple but essential job to do, from creating that signature fudgy bite to packing every cookie with deep chocolatey goodness.
- Chopped semi-sweet chocolate: This is the star of the show, lending the cookies their intense chocolate backbone.
- Unsalted butter: Adds richness and helps the chocolate melt smoothly for that unbeatable texture.
- Large eggs: They give structure and a glorious chew that sets these apart from ordinary cookies.
- Granulated sugar: Sweetens the deal and helps create those beautiful shiny, crackled tops.
- Vanilla extract: Rounds out the chocolate flavor and adds delicious depth.
- All-purpose flour: Minimal flour keeps these cookies dense and fudgy, not cakey!
- Unsweetened cocoa powder: Doubles down on the chocolate flavor and keeps the crumb dark and dreamy.
- Baking powder: Provides just a touch of lift so they don’t flatten into pancakes in the oven.
- Salt: Balances all the sweetness and intensifies the rich chocolate notes.
- Chocolate chips: For pockets of melty chocolate in every bite—you can never have too much chocolate.
How to Make Fudgy Chocolate Brownie Cookies
Step 1: Prepare the Baking Sheets
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This little bit of prep makes it so much easier to lift your cookies off the sheet later and keeps cleanup a breeze.
Step 2: Melt the Chocolate and Butter
In a heatproof bowl set over a pan of simmering water (aka, a DIY double boiler), gently melt your chopped semi-sweet chocolate together with the butter. Stir frequently until you have a glossy, smooth mixture—it should look like a pool of pure chocolate dreams. Take it off the heat and let it cool down just a bit so it won’t scramble the eggs later.
Step 3: Whip the Eggs, Sugar, and Vanilla
In a large mixing bowl, whisk those eggs, sugar, and vanilla together until the mixture becomes thick, pale, and almost mousse-like. This process is key to creating the cookies’ signature shiny, crackly tops and luscious texture.
Step 4: Combine Wet and Dry Ingredients
Now stir your slightly cooled melted chocolate into the egg mixture, making sure everything is marvelously well-blended. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gently fold the dry mix into the wet ingredients, stopping as soon as the batter comes together—overmixing is the enemy of fudgy cookies!
Step 5: Fold in the Chocolate Chips
Add the chocolate chips (yes, more chocolate!) and gently fold them through the dark, thick batter. Every bite will be studded with little molten surprises once they come out of the oven.
Step 6: Scoop and Bake
Using tablespoons or a cookie scoop, drop blobs of batter onto your prepared baking sheets, leaving about 2 inches between them so they have room to spread. Bake for 8 to 10 minutes, just until the tops are shiny and cracked but the centers still seem underbaked—trust the process, they’ll set as they cool!
Step 7: Cool and Enjoy
Let your Fudgy Chocolate Brownie Cookies rest on the baking sheet for 5 minutes (they’re still finishing up their magical transformation), then transfer them gently to a wire rack. The scent alone guarantees you’ll want to dive in right away, and honestly, they’re at their finest when still a little warm and gooey.
How to Serve Fudgy Chocolate Brownie Cookies
Garnishes
For a restaurant-worthy flourish, scatter a pinch of flaky sea salt right on top of your freshly baked cookies. A light dusting of powdered sugar or a little drizzle of melted chocolate can make each Fudgy Chocolate Brownie Cookie feel extra fancy, perfect for special occasions (or for treating yourself!).
Side Dishes
There’s nothing quite like a cold glass of milk as the perfect partner for these cookies, but they’re equally dreamy alongside a scoop of vanilla ice cream or paired with fresh berries. For grown-up gatherings, serve with espresso, hot chocolate, or even a bold red wine for that ultimate chocolate-lover’s spread.
Creative Ways to Present
Stack a few Fudgy Chocolate Brownie Cookies in a cellophane bag tied with a rustic ribbon for a heartfelt homemade gift. Or, arrange them on a pretty platter for a bake sale or party—watch them disappear! For an over-the-top dessert, sandwich a scoop of ice cream between two cookies and roll the edges in sprinkles or chopped nuts.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature, and they’ll stay irresistibly fudgy for about 3 days. If you want to keep them as gooey as possible, consider tossing a piece of bread into the container to help maintain that perfect chewy texture.
Freezing
Fudgy Chocolate Brownie Cookies freeze beautifully! Just let them cool completely, then pop them into a freezer bag or airtight container with sheets of parchment between layers. They’ll keep their amazing texture for up to 2 months—just thaw at room temperature whenever a chocolate craving strikes.
Reheating
If you love your cookies warm and melty, just pop a couple into the microwave for 8 to 10 seconds. Alternatively, a few minutes in a low oven will revive that fresh-from-the-oven gooeyness that makes these Fudgy Chocolate Brownie Cookies so irresistible.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate?
Milk chocolate will make the cookies sweeter and less intensely chocolatey. If you crave a milder, creamier flavor, go for it, but most people find that semi-sweet gives that classic, deeply satisfying brownie taste.
Why didn’t my cookies get that shiny, cracked top?
That crackly, glossy top is thanks to thorough beating of the eggs and sugar—make sure you whisk until very thick and pale. Also, use real chocolate (not chocolate chips) in the melting step for the best finish.
Can I add nuts or other mix-ins?
Absolutely! Chopped toasted walnuts, pecans, or even white chocolate chips are wonderful additions. Just fold them in with the chocolate chips to customize your own version of Fudgy Chocolate Brownie Cookies.
Do I need to chill the batter?
No chilling is required—one of the best things about this recipe is how fast it comes together. Just remember not to overbake to preserve that fudgy, soft center.
How do I know when the cookies are done?
Keep a close eye: they’re ready when the tops are glossy with cracks, but the centers still look slightly underbaked. Overbaking loses the fudge factor, so trust your eyes and set a timer!
Final Thoughts
If you’re a fan of both brownies and cookies, these Fudgy Chocolate Brownie Cookies are the ultimate treat just waiting to win your heart. Easy to make and impossible to resist, they might just become your new signature bake. So gather your ingredients and start baking—you absolutely deserve these bites of chocolate heaven!
Print
Fudgy Chocolate Brownie Cookies Recipe
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent goodness of these Fudgy Chocolate Brownie Cookies. A fusion of brownies and cookies, these treats are soft, chewy, and packed with intense chocolate flavor.
Ingredients
Brownie Cookie Base:
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Additions:
- 1/2 cup chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl over simmering water, melt the chocolate and butter until smooth. Remove from heat and cool slightly.
- Prepare Batter: In a large bowl, whisk eggs, sugar, and vanilla until pale. Stir in the melted chocolate mixture. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Combine dry ingredients with chocolate mixture. Fold in chocolate chips.
- Bake: Drop tablespoonfuls of batter onto baking sheets. Bake for 8–10 minutes until tops are shiny and cracked but centers are soft.
- Cool and Enjoy: Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For a gourmet touch, use dark chocolate and sprinkle with flaky sea salt before baking.
- Best enjoyed warm for gooey centers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 13 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
