If you are searching for a delightful treat that has the rich, indulgent taste of brownies but the convenient, handheld delight of cookies, this Fudgy Brownie Cookies Recipe will quickly become your new favorite. Imagine biting into a cookie that boasts a crisp edge and a soft, almost molten center, bursting with chocolatey goodness in every bite. This recipe combines the best of both worlds with deeply chocolaty flavor, a melt-in-your-mouth texture, and simple ingredients that you likely already have on hand. Whether you need a quick dessert fix or want to impress friends with a homemade dessert, these fudgy brownie cookies deliver a charming twist on a classic favorite.
Ingredients You’ll Need
Each ingredient in this Fudgy Brownie Cookies Recipe plays a vital role in creating the perfect balance of flavor, texture, and appearance. From the luscious semisweet chocolate chips to the cocoa powder that infuses each bite with rich chocolate aroma, every element is essential.
- Semisweet chocolate chips (1 cup): These melt down smoothly to create the luscious chocolate base that makes the cookies irresistibly fudgy.
- Unsalted butter (2 tablespoons): Adds richness and helps melt the chocolate into a silky mixture.
- Large eggs, room temperature (2): Create structure while contributing to a tender, chewy texture.
- Granulated sugar (½ cup): Provides sweetness and helps with the crispy edges.
- Light brown sugar, packed (¼ cup): Adds moisture and a subtle caramel undertone for depth.
- Vanilla extract (1 teaspoon): Enhances the chocolate flavor with its warm, aromatic notes.
- All-purpose flour (¾ cup): Balances the wet ingredients and creates the cookie’s shape.
- Unsweetened cocoa powder (¼ cup): Boosts the chocolate intensity and adds color.
- Baking powder (½ teaspoon): Gives a slight lift to prevent the cookies from being too dense.
- Salt (¼ teaspoon): Amplifies the chocolate flavor and balances the sweetness.
- Chocolate chunks or additional chocolate chips (½ cup): Folded in for pockets of melted chocolate that elevate every bite.
How to Make Fudgy Brownie Cookies Recipe
Step 1: Prepare the Chocolate Mixture
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper so your cookies bake evenly and don’t stick. Then, melt together the semisweet chocolate chips and butter in a microwave-safe bowl using 30-second intervals, stirring each time until the mixture is smooth and glossy. Let it cool slightly to avoid scrambling the eggs in the next step.
Step 2: Whisk the Wet Ingredients
In a mixing bowl, whisk the eggs with granulated sugar, brown sugar, and vanilla extract until the mixture thickens and turns glossy. This step is key because it traps air, which contributes to the perfect rise and tender crumb of your cookies.
Step 3: Combine Chocolate and Wet Mixtures
Gently stir the cooled melted chocolate mixture into the egg and sugar batter, blending until fully combined. This creates the rich, fudgy base that defines these brownie cookies.
Step 4: Mix Dry Ingredients and Fold In
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt to evenly distribute the leavening and flavor. Gradually fold the dry ingredients into the wet chocolate batter, mixing just until combined to keep the texture tender and moist. Finally, fold in the chocolate chunks or extra chips for added melty pockets.
Step 5: Shape and Bake
Use a tablespoon to scoop portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake your cookies for 10 to 12 minutes, monitoring closely to ensure the edges are set but the centers stay soft and fudgy. For gooier centers, you can underbake slightly.
Step 6: Cool and Enjoy
Allow your cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This resting time lets the cookies firm up just enough to handle without losing their soft, fudgy appeal.
How to Serve Fudgy Brownie Cookies Recipe
Garnishes
For a little extra sparkle, dust your fudgy brownie cookies with powdered sugar or sprinkle with flaky sea salt to contrast the sweetness. You can also top with a drizzle of melted white chocolate or a scoop of ice cream for a decadent presentation.
Side Dishes
Pair these cookies with a cold glass of milk, a cup of rich espresso, or even hot cocoa for a classic combo that enhances the chocolate flavors. If serving at brunch or a party, complement the dessert with fresh berries or whipped cream for balance.
Creative Ways to Present
Turn your fudgy brownie cookies into stunning dessert sandwiches by splitting them and filling with marshmallow fluff or peanut butter. Alternatively, arrange them on a platter with assorted nuts and dried fruits for an inviting dessert board.
Make Ahead and Storage
Storing Leftovers
Keep your leftover fudgy brownie cookies in an airtight container at room temperature for up to 4 days. This ensures they maintain their soft centers and prevent drying out, allowing you to enjoy their chocolatey magic anytime.
Freezing
If you want to enjoy these cookies later, freeze them in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. They freeze beautifully for up to 3 months, ready to thaw and satisfy your sweet cravings.
Reheating
Warm your frozen or room temperature cookies in the microwave for 10 to 15 seconds or in a low oven (300°F) for 5 minutes. This quick heat brings back their gooey, fudgy texture, making each bite fresh and indulgent.
FAQs
Can I use dark chocolate instead of semisweet chocolate chips?
Absolutely! Using dark chocolate chips will give the cookies a richer, more intense chocolate flavor, but keep in mind this might make them slightly less sweet.
How do I make these cookies more cake-like?
If you prefer a cakier texture, try adding an extra tablespoon of flour or baking for an additional minute or two to let the cookies set more fully.
Can I substitute the butter with oil or margarine?
While butter provides flavor and texture, you can substitute with oil for a softer cookie, but margarine may alter the taste and texture, so use it with caution.
Is it necessary to let the melted chocolate cool before mixing with eggs?
Yes, letting the chocolate cool slightly prevents the eggs from cooking and scrambling, ensuring a smooth, consistent batter for your cookies.
Do I have to use parchment paper on the baking sheets?
Parchment paper is highly recommended as it prevents sticking and makes for easy clean-up, but a silicone baking mat can be used as an alternative.
Final Thoughts
This Fudgy Brownie Cookies Recipe is truly a little piece of chocolate heaven that you can whip up anytime. Whether you’re baking for a crowd or treating yourself, the deep chocolate flavor and perfect balance of fudgy and chewy textures make these cookies impossible to resist. I encourage you to try this recipe and discover how such simple ingredients come together to create a dessert that feels both homey and special every single time.
Print
Fudgy Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These fudgy brownie cookies combine the rich, dense texture of brownies with the convenient handheld format of cookies, making a perfect treat for chocolate lovers. With a gooey center and slightly crisp edges, they’re easy to make and wonderfully indulgent.
Ingredients
Chocolate Mixture
- 1 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
Wet Ingredients
- 2 large eggs, room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Add-ins
- ½ cup chocolate chunks or additional chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Melt Chocolate and Butter: Combine the semisweet chocolate chips and unsalted butter in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until smooth and fully melted. Allow the mixture to cool slightly to avoid cooking the eggs when combined.
- Mix Wet Ingredients: In a separate mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, and vanilla extract until the mixture becomes thick, glossy, and well combined, which will help create a tender and fudgy texture.
- Combine Wet and Chocolate: Stir the melted chocolate and butter mixture into the wet ingredients until fully incorporated, creating a rich chocolate base for the cookies.
- Whisk Dry Ingredients: In another bowl, sift or whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure they are evenly distributed for consistent flavor and texture.
- Fold Dry into Wet: Gradually add the dry ingredients to the wet chocolate mixture, gently folding until just combined to avoid overmixing, which can toughen the cookies. Then fold in the chocolate chunks or additional chips for added texture and bursts of chocolate.
- Portion Dough: Using a tablespoon, scoop dough portions onto the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges are set but the centers remain soft and fudgy.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes to firm up before transferring them to a wire rack to cool completely. This helps maintain their fudgy texture.
Notes
- For extra fudgy centers, slightly underbake the cookies by checking them at the 10-minute mark and removing them when edges are set but centers are very soft.
- Letting the dough rest for 10 minutes before baking can help develop crackled tops, adding to their classic brownie-cookie appearance.
