Fudgy, chewy chocolate brownie cookies are the indulgent treat you have been looking for. They are easy to make and only take 10 ingredients and 10 minutes of prep time!
I can't wait to teach you how to make brownie cookies with my easy to understand instructions. Plus, I give you a video and photos to help too. You are going to love sinking your teething into these cookies.
After you try this recipe, if you are still in the mood for more chocolate, try my chocolate cheesecake too!
Why this recipe Works:
- Crowds go wild for the intense chocolate flavor they provide.
- Every single bite is chewy and fudgy!
- You only need 1 bowl to make this recipe.
- All you need is 10 ingredients.
- 10 minutes of prep is all it takes to make this recipe.
Instructions
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.
In a large mixing bowl whisk butter and both sugars just until combined about 1 minute.
Add egg, vanilla, and cocoa and stir just to combine about 1 minute.
Add flour, baking powder, and salt and mix with a handheld or stand mixer fitted with a whisk or paddle attachment just until combined about 1 minute. Don’t overmix at any step or your cookies will dry out.
Note: I highly recommend using a whisk until adding the flour then switching to an electric mixer.
2nd note: Because cups are not equal and vary in size slightly, the amount of flour is not the same in different cups. Stop adding flour when the dough is smooth, soft, and you are able to touch the dough and having clean fingers afterward.
Fold in chocolate.
Scoop 12 equal sized balls of the cookie dough and place 6 on each prepared baking sheet with enough space in-between. Press them down to a thickness of a thumb. Place additional chocolate on top if desired.
Bake one baking sheet after another for about 9-11 minutes. I baked mine for exactly 10 minutes. Remove from the oven immediately when they lost its shiny surface and start looking matt and puffed.
Let cool for about 5 minutes until they get firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 4 days.
Baker's Tips
- Make sure you use melted butter when mixing with the sugars.
- Never overmix the batter, or you won't like them as well because they will be dry.
- Use quality chocolate because that is what gives you the intense flavors.
- Do not overbake the chocolate brownie cookies or they will be hard and dry.
Substitutions
Consider trying out any of these flavors when making this recipe. You can always eat them the way the recipe is written, but extra ingredients are nice sometimes!
Just don't add more than ½ cup (85g) total of the extra ingredients.
- White chocolate
- Pecans
- Macadamia Nuts
- Reece's Peanut Butter Cups
- Peanut Butter Chips
FAQ's
How Can You Tell When They Are Done?
These cookies are done when you notice they are no longer shiny on top. They will develop more of a matte coloring instead. They may seem a little soft in the middle of the cookie, and that is fine.
When you let them sit on the pan for about 5 minutes, they will cook a little more. You never want to over bake them, or they will end up hard and crunchy.
Why Are My Cookies Flat?
If you don't add enough flour to the cookie mixture, they will end up flat. Also adding too little leavening agent can keep them from rising the way they are supposed to as well. While other methods of cooking don't require exact measurements, baking does.
Take special care when adding ingredients together when baking because it can significantly affect the outcome.
Storage
You should store these cookies in an airtight container. They will last up to 4 days at room temperature and do not need to be refrigerated.
Freezing
Yes, you can freeze these brownie cookies. Place them in an airtight container, and they will last around 3 months in the freezer. They are perfect for making ahead for the holidays or other events.
When you are ready to serve them remove them from the freezer and let them thaw out. Once defrosted, you can eat them at room temperature or toss them in the microwave for 10-15 seconds to get them warm again.
Here are more of my favorite cookie recipes
Recipe and Video
Super Fudgy Chocolate Brownie Cookies Recipe
Ingredients
- ½ cup unsalted butter, melted (113g)
- ½ cup granulated white sugar (100g)
- ¼ cup light brown sugar, packed (50g)
- 1 large egg
- 1 vanilla bean* (or 1 tsp vanilla extract)
- ½ cup dutch-processed cocoa powder, spooned and leveled (42g)
- 1 ¼ -1 ⅓** cups all-purpose flour, spooned and leveled (160g)
- ½ tsp baking powder
- ½ tsp salt
- ½ cup semi-sweet chocolate chips or chopped bars (85g)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl whisk butter and both sugars just until combined about 1 minute.
- Add egg, vanilla*, and cocoa and stir just to combine about 1 minute.
- Add flour**, baking powder, and salt and mix with a handheld or stand mixer fitted with a whisk or paddle attachment just until combined about 1 minute. Don’t overmix at any step or your cookies will dry out. I highly recommend using a whisk until adding the flour then switching to an electric mixer.
- Fold in chocolate.
- Scoop 12 equal sized balls of the cookie dough and place 6 on each prepared baking sheet with enough space in-between. Press them down to a thickness of a thumb. Place additional chocolate on top if desired.
- Bake one baking sheet after another for about 9-11 minutes. I baked mine exactly 10 minutes. Remove from oven immediately when they lost its shiny surface and start looking matt and puffed. Let cool for about 5 minutes until they get firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 4 days.
Video
Notes
- White chocolate
- Pecans
- Macadamia Nuts
- Reece's Peanut Butter Cups
- Peanut Butter Chips
Recommendations
- Make sure you use melted butter when mixing with the sugars.
- Never overmix the batter, or you won't like them as well because they will be dry.
- Use quality chocolate because that is what gives you the intense flavors.
- Do not overbake the chocolate brownie cookies or they will be hard and dry.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
**Because cups are not equal and vary in size slightly, the amount of flour is not the same in different cups. Stop adding flour when the dough is smooth, soft, and you are able to roll into balls.
Hello, awesome cookies and recipe but I have a question is the oven setting fan? or bottom and top heating- Thanks, and sorry for english 🙂
Hi, it's the bottom and top heating, not a fan setting. Hope that helps!
Amazing! This recipe is perfect and will now be my go to!! The only changes I made was add some walnuts and a mix of chopped chocolate and dark chocolate chips. I saved the recipe for a long time before I tried it because I thought it would be too rich. But one night I had a massive chocolate craving but didn't want a brownie or wait for my other chocolate cookies to chill so I tried this one. It def wasn't too rich, just the perfect flavor of chocolate, the soft texture of a cloud, and the walnuts gave them that touch of texture with the extra salt to cut the richness. No chilling needed, I only baked them for 8 mins on a dark pan and they were perfect! Moist and thick and just glorious!!! If you are craving chocolate, you hate chilling dough, and want a simple recipe that taste like it took hours to make, this is your recipe! You will not be disappointed!
can I make the brown sugar 1/2 and the granulated 1/4?
Yes, you can swap the sugars but it will affect the texture of the cookies and they will spread even less during baking. Hope that helps!
do i have to chill dough overnight to get more complex flavour like other cookies? or about brownie,just bake immediately after mixing. thank you
No, you don't need to chill the dough. Just make it and bake it immediately.
Best cookies ever !
I substituted Chocolate syrup for 1:2 the chocolate then topped them off with
Powdered sugar. Delicious!!!!
That sounds delicious! Glad you like it!
They are amazing, I doubled the recipe and put half in the fridge. Then baked the other for my brothers lunch, he loves them.
Thank you so much for your feedback, Mariah! I'm super happy that you and your brother liked it!
Perfect!
Thank you so much!
These look amazing! I even have a vanilla bean handy. Definitely making these!
Heather, you are going to love these! Thank you so much!