Name: Fudgy Chocolate Brownie Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter; 1 1/2 cups semisweet chocolate chips (divided); 2 ounces unsweetened chocolate, chopped; 2/3 cup granulated sugar; 1/3 cup brown sugar; 2 large eggs; 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

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Sink your teeth into these irresistible Fudgy Chocolate Brownie Cookies and experience pure chocolate bliss in every bite. Marrying the crackly tops and chewy centers of your favorite brownies with the convenience of hand-held cookies, these treats are an absolute showstopper for both casual snacking and special occasions. The deep cocoa flavor paired with melting pockets of chocolate chips makes each cookie decadent yet perfectly balanced—not too sweet, just deeply satisfying. Whether you’re an experienced baker or a weekend cookie enthusiast, you’ll fall hard for the nostalgic comfort and bold chocolate taste of these Fudgy Chocolate Brownie Cookies.

Fudgy Chocolate Brownie Cookies Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Every item here serves a special purpose, working magic together to create those fudge-like cookies we all crave. You don’t need anything fancy, just a handful of pantry staples to achieve the ultimate texture and flavor.

Unsalted butter: Gives richness and that melt-in-your-mouth texture, letting the chocolate flavors shine without extra saltiness.
Semisweet chocolate chips: Use these for both melting and folding in; they offer balance—big chocolate flavor without being overpoweringly sweet.
Unsweetened chocolate: Delivers deep, intense chocolate undertones and keeps the cookies from being too sugary.
Granulated sugar: Adds crisp crackle and balanced sweetness to the tops of your cookies.
Brown sugar: Contributes a touch of warmth and extra moisture, giving the cookies their signature fudgy appeal.
Eggs: Essential for structure, chew, and that gorgeously glossy shine on your cookie tops.
Vanilla extract: Rounds things out and heightens the chocolatey goodness with fragrant sweetness.
All-purpose flour: Just the right amount for body and chewiness, allowing the cookies to stay delightfully soft.
Unsweetened cocoa powder: Packs a one-two punch of flavor and gives the cookies that deep chocolate color.
Baking powder: Helps lift the cookies just enough for crackly tops and tender middles.
Salt: A tiny amount goes a long way in enhancing and intensifying the chocolate flavor.

How to Make Fudgy Chocolate Brownie Cookies

Step 1: Prep the Oven and Baking Sheets

Start off strong by preheating your oven to 350°F (175°C)—the sweet spot for these cookies. Line two baking sheets with parchment paper so the cookies don’t stick and cleanup is a breeze. Parchment is a game changer here, trust me!

Step 2: Melt the Chocolates and Butter

In a microwave-safe bowl, combine the butter, 1 cup of semisweet chocolate chips, and the chopped unsweetened chocolate. Microwave in 30-second increments, stirring between bursts until everything is silky smooth. Let this glossy mix cool slightly—it needs a couple of minutes so it won’t scramble the eggs later.

Step 3: Whisk the Sugars, Eggs, and Vanilla

In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until the mixture is smooth and just turns glossy—this step helps achieve that shiny, crackled top iconic in Fudgy Chocolate Brownie Cookies.

Step 4: Add the Melted Chocolate Mixture

Pour the slightly cooled chocolate mixture into the egg and sugar blend. Gently mix until everything is fully combined. Don’t rush this—this is where all that luscious chocolate taste starts mingling!

Step 5: Combine the Dry Ingredients

In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Mixing these dry ingredients beforehand ensures you won’t get clumps and helps the cookies bake up with an even crumb and color.

Step 6: Mix the Wet and Dry Ingredients

Gently fold the dry ingredients into your chocolatey mixture until just combined. If you overmix, the cookies might turn cakey instead of fudgy, so mix just until you can’t see any streaks of flour.

Step 7: Fold in More Chocolate Chips

Stir in the remaining 1/2 cup of chocolate chips to add incredible pockets of gooey, melted chocolate when the cookies bake. This simple step elevates the Fudgy Chocolate Brownie Cookies to the next level—trust me, you’ll taste the difference!

Step 8: Rest the Dough

Let the dough sit for about 10–15 minutes. This thickens the dough, making it easier to scoop and ensuring the cookies will hold their fudgy, brownie-like centers rather than spreading too thin.

Step 9: Scoop and Bake

Scoop heaping tablespoons of dough onto your lined baking sheets, leaving about 2 inches between each. Bake for 10–12 minutes—the tops should look crackly, but the centers will still be soft. They’ll continue to set up as they cool, so don’t be tempted to overbake!

Step 10: Cool and Enjoy

Let the cookies cool on the pans for 5 minutes, then transfer to a wire rack to cool completely. This quick rest lets the edges turn that perfect balance of chewy and crispy, and helps the structure set so each bite is pure fudge perfection.

How to Serve Fudgy Chocolate Brownie Cookies

Garnishes

Sometimes a little flourish takes a homey cookie straight to bakery status! Try dusting your Fudgy Chocolate Brownie Cookies with a light sprinkle of powdered sugar for a snowy finish, or add a gentle pinch of flaky sea salt just as they come out of the oven to accentuate the rich chocolate flavor.

Side Dishes

These cookies pair beautifully with a cold glass of milk, piping hot coffee, or a scoop of vanilla ice cream for an out-of-this-world dessert sandwich. If you’re feeling fancy, try serving them alongside fresh berries or a dollop of whipped cream to balance the chocolate intensity.

Creative Ways to Present

Make a cookie platter by stacking the Fudgy Chocolate Brownie Cookies in a rustic tower, or pile them into a mason jar with a pretty ribbon for a heartfelt homemade gift. For parties, sandwich two cookies with a layer of marshmallow fluff or peanut butter for an extra-indulgent treat. You can even crumble them over chocolate mousse for double the decadence!

Make Ahead and Storage

Storing Leftovers

Keep any extra Fudgy Chocolate Brownie Cookies in an airtight container at room temperature for up to 4 days (if they last that long!). They’ll stay soft and fudgy, especially if you slip a slice of bread into the container to help retain moisture without making the cookies soggy.

Freezing

Freeze these cookies in a single layer, then transfer to a freezer-safe bag or container once solid. They keep beautifully for up to 3 months, making them perfect for grabbing a quick dessert fix or prepping ahead for holidays. Thaw at room temperature whenever the craving strikes!

Reheating

Warm cookies are absolute heaven! Pop a Fudgy Chocolate Brownie Cookie in the microwave for just 8–10 seconds to bring back that gooey, just-baked texture. Too many in your batch? You can lightly warm several on a baking sheet at 300°F (150°C) for 5 minutes.

FAQs

Why do my cookies turn out cakey instead of fudgy?

Overmixing the batter or adding too much flour can create cakey cookies. Be sure to fold the dry ingredients in just until combined, and measure your flour accurately for the ultimate Fudgy Chocolate Brownie Cookies.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts or pecans make a delicious, crunchy addition. You can also experiment with white chocolate or peanut butter chips for a fun twist on the classic Fudgy Chocolate Brownie Cookies.

Do these cookies need to cool completely before eating?

While it’s tempting to dive right in, letting the cookies cool for a few minutes on the pan will help them set and achieve that perfect fudgy bite. They’re delicious warm, but just as good once fully cooled!

Can I use milk chocolate instead of semisweet?

You can substitute milk chocolate chips, but the cookies will be a bit sweeter and less intensely chocolaty. Semisweet keeps the Fudgy Chocolate Brownie Cookies rich and balanced.

What’s the best way to make the cookies uniform in size?

For evenly-sized cookies, use a cookie scoop or heaping tablespoon to portion out the dough. This helps every Fudgy Chocolate Brownie Cookie bake at the same rate and look bakery-perfect every time.

Final Thoughts

Honestly, these Fudgy Chocolate Brownie Cookies are the kind of crowd-pleaser that will have friends and family asking for your “secret recipe” after just one bite. They deliver serious chocolate punch with minimal effort, and there are endless ways to make them your own. Don’t wait for a special occasion—make a batch and discover your new favorite cookie today!

Fudgy Chocolate Brownie Cookies Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 32 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent fusion of brownies and cookies with these Fudgy Chocolate Brownie Cookies. These double chocolate treats are the perfect balance of chewy and fudgy, making them a delightful dessert for any occasion.

Ingredients

Scale

For the Cookies:

1/2 cup (1 stick) unsalted butter
1 1/2 cups semisweet chocolate chips (divided)
2 ounces unsweetened chocolate, chopped
2/3 cup granulated sugar
1/3 cup brown sugar
2 large eggs
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

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Instructions

Preheat the oven and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Melt the chocolate: In a microwave-safe bowl, melt the butter, 1 cup of the chocolate chips, and the unsweetened chocolate in 30-second increments, stirring until smooth. Let the mixture cool slightly.
Prepare the dough: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla until smooth. Stir in the cooled chocolate mixture. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the remaining 1/2 cup of chocolate chips. Let the dough rest for 10–15 minutes to thicken slightly.
Bake the cookies: Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the tops are crackly but the centers are still soft. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.