These chocolate fudge brownie cookies are exactly the kind of dessert I love making when I want something rich and chocolatey. It is simple recipes like this that are always my favourite to make.
If you enjoy quick chocolate treats like this, you might also love Homemade Brownies from Scratch for another easy baking day.
Jump to:
Video Instructions
Try These Easy Brownie Cookies
Whenever I need something for guests, sharing, or just a little late-night chocolate craving, these cookies are one of my go-to recipes. They have crisp edges, soft fudgy centers, and that beautiful crackly top everyone notices straight away.
They’re especially perfect for chocolate lovers who want bakery-style results at home.
Why You’ll Love These
- Great for sharing: This brownie cookies recipe is ideal for parties, gifts, or keeping a few leftover cookies for later.
- Super easy: I love that there’s no dough chill time needed, so they’re fast to make.
- Rich flavor: They taste like melted chocolate and fudge brownie cookies in cookie form.
- Perfect Texture: Crisp edges, soft middle, and a crackly top.
Ingredients
- Chocolate: Use good-quality semi-sweet, bittersweet, dark chocolate, or chopped bars for the best flavor.
- Butter: Adds richness and helps create that fudgy center.
- Sugars: White sugar and brown sugar give shine, chew, and softness.
- Egg: Helps bind everything together.
- Vanilla extract: Gives warmth and rounds out the chocolate flavor.
- Flour mixture: Just enough flour with baking powder and salt to hold the cookie batter together.
How to Make Brownie Cookies
1. Preheat the oven to 350°F/175°C (fan 330°F/165°C) and line two baking sheets with parchment paper. Also, have a baking spray or oil and an ice cream scoop (or tablespoon) ready for later. Set aside.
2. In a heatproof medium-sized bowl, add the chocolate and butter and melt in the microwave. Stir every 20 seconds to avoid the chocolate from burning.
3. Then add the cocoa and espresso powder, if used, and whisk to combine. Let it sit for 5 minutes.
4. In a large bowl, using an electric mixer or hand mixer fitted with a whisk or paddle attachment, mix the egg, sugar, and brown sugar on medium speed until pale and creamy, about 2-3 minutes.
5. Add the vanilla extract, oil, and melted chocolate mixture and mix until well combined, about 1 minute.
6. Then mix in the dry ingredients, flour, baking powder, and salt on medium-low speed just until it comes together, and it's a smooth texture, about 30-60 seconds.
7. Add the chopped chocolate or chocolate chips and mix to combine. Set aside.
8. Lightly coat the inside and outside of a cookie scoop with baking spray or a few drops of oil and scoop dollops of brownie batter (about 2 tablespoons) 4-inch (10cm) apart onto the prepared pans or cookie sheet.
9. Bake one sheet at a time for 8-9 minutes until the top of the cookies has little cracks all over.
10. Remove from the oven and let cool on the sheet for 5 minutes or until they are firm enough to move. Then transfer them to a wire rack and let these fudgy brownie cookies cool completely.
11. Store them in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Tips For Success
- Don't save on the quality of the chocolate. You get the best-tasting cookies when you use chocolate that you would eat as a treat.
- Avoid overmixing the cookie dough. Stick to the recommended mixing times.
- Lightly oil the cookie scoop you use to scoop the cookie dough for easy handling.
- Remove the cookies as soon as the surface has little cracks all over. If you take them out earlier, they will be underdone and too gooey. If you remove them too late, they end up hard and dry.
What Can You Serve With These?
- Cold milk
- Coffee
- Vanilla ice cream
- Peanut butter drizzle
- Fresh berries
FAQs
Unfortunately not. This cookie dough is designed for immediate baking. If you chill the mixed dough, it will become hard, and the look and texture of the cookies will be completely different. But if you plan to make the cookies ahead, I have good news for you. Read the next question.
Yes, you can freeze the baked cookies. Place them in an airtight container, and they will last around 3 months in the freezer. They are perfect for making ahead of time for the holidays or other events. When you are ready to serve them, remove them from the freezer and let them thaw at room temperature for about 1-2 hours. Once defrosted, you can eat them at room temperature or toss them in the microwave for 10-15 seconds to get them warm again.
No, that’s one reason I love this recipe. The dough bakes straight away.
Recipe
Chocolate Fudge Brownie Cookies
Ingredients
- 4 oz semi-sweet chocolate bars, finely chopped
- 3 tablespoon unsalted butter
- 2 tablespoon unsweetened cocoa powder
- (optional) ¼ teaspoon espresso powder
- 1 large egg
- ¼ cup granulated white sugar
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla bean extract
- 1 tablespoon oil
- ⅓ cup all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon salt
- (optional) ½ cup semi-sweet chopped chocolate bars or chocolate chips
Instructions
- Preheat the oven to 350°F/175°C (fan 330°F/165°C) and line two baking sheets with parchment paper. Also, have a baking spray or oil and an ice cream scoop (or tablespoon) ready for later. Set aside.
- In a heatproof medium-sized bowl, add chocolate and butter and melt in the microwave. Stir every 20 seconds to avoid the chocolate from burning. Then add the cocoa and espresso powder, if used, and whisk to combine. Let sit for 5 minutes.
- In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, mix the egg, sugar, and brown sugar on medium-high speed until pale and creamy, about 2-3 minutes. Add the vanilla, oil, and chocolate mixture and mix until well combined, about 1 minute. Then mix in the flour, baking powder, and salt on medium-low speed just until it comes together and it's a smooth texture, about 30-60 seconds. Add the chopped chocolate or chocolate chips and mix to combine. Set aside.
- Lightly coat the inside and outside of a cookie scoop with baking spray or a few drops of oil and scoop dollops of cookie dough (about 2 tablespoons) 4-inch (10cm) apart onto the prepared baking sheets and bake one sheet at a time for 8-9 minutes until the top of the cookies has little cracks all over.
- Remove from the oven and let cool on the sheet for 5 minutes or until they are firm enough to move them. Then transfer them to a cooling rack and let cool completely. Store them in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
Taste & Texture
Rich, chewy brownie cookies with crisp edges, fudgy centers, and a shiny crackly top.Storage, Freezing & Reheating
- Room Temp: Store in an airtight container for up to 4 days.
- Fridge: Keeps well if you prefer a firmer bite.
- Freezer: Freeze for up to 3 months.
Cooking Time and Temperature
Bake just until the tops crack. Overbaking can dry them out.Serving Recommendations
I love these warm with coffee, or served with ice cream when I want something extra special.Recipe Variations and Substitutions
- Use peanut butter chips.
- Swap semi-sweet for dark chocolate.
- Add chopped nuts.
Proper Storage Tips
- Let cool fully before storing.
- Keep sealed so they stay soft and fudgy.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Nutrition
This recipe was originally published on September 19th, 2019 but has been reworked and improved based on readers' feedback.
Shanin
The beat chewy brownie cookies ive ever made. The 4 this recipe. Never a let down!