These fudgy brownie cookies are little pockets of gooey chocolate bliss—imagine your favorite brownie in cookie form, with crackly tops and melt-in-your-mouth centers you won’t be able to resist.
Why You’ll Love This Recipe
• Crazy fudgy texture—chewy cookies that feel like chocolate treats from a bakery.
• Crackly, glossy tops that make every bite feel special.
• Ready in under an hour—perfect when that dessert craving hits out of the blue.
• No fancy equipment needed—mix in one bowl, scoop, bake, and you’re done.
• Freezer-friendly dough and cookies—bake a sheet today, stash the rest for later.
• Family-tested (and kid-approved!)—I’ve made these with my grandkids on rainy afternoons.
• Customize easily—stir in nuts, chip varieties, or a hint of espresso for grown-up flair.
• Perfect for gift boxes, lunchboxes, or a late-night snack with your favorite cup of coffee.
You know what? These brownie cookies always steal the show at potlucks—and they’ll sneak their way into your heart, too.
Ingredients
• 8 ounces semisweet chocolate, coarsely chopped (I like Ghirardelli or Guittard)
• ½ cup (1 stick) unsalted butter, diced
• 1 cup granulated sugar
• ¾ cup packed light brown sugar (or dark brown for deeper molasses notes)
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1½ cups all-purpose flour (King Arthur Flour works beautifully)
• ½ cup unsweetened cocoa powder (natural or Dutch-process)
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• Optional add-ins: 1 cup chocolate chips/chunks, chopped pecans, or malted milk balls
Directions
1. Preheat and prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats—this helps get that dreamy crackle on top.
2. Melt chocolate & butter: In a heat-proof bowl set over a pot of simmering water (or in 30-second bursts in the microwave), melt the chocolate and butter together. Stir gently until silky smooth—no lumps, please.
3. Sweeten the mix: Remove from heat and whisk in granulated and brown sugars. You’ll notice the mixture lighten slightly and look glossy—that’s your cue.
4. Add eggs & vanilla: Whisk in eggs one at a time, then stir in vanilla. The batter will thicken, almost silky, with a faint chocolate aroma that makes you want to dive right in.
5. Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt to distribute everything evenly—no clumps allowed.
6. Marry wet & dry: Fold the dry mix into the chocolate batter with gentle strokes—overmixing can stiffen the cookies. If you’re adding chips or nuts, now’s the time to swirl them in.
7. Chill (optional): For puffier, thicker cookies, chill the dough 15–30 minutes in the fridge. You can skip this if you’re in a hurry; they’ll still be divine.
8. Scoop & shape: Using a 2-tablespoon cookie scoop (or two spoons), drop dough balls about 2 inches apart on the baking sheets. A little rounder is better—trust me.
9. Bake & peek: Bake 9–11 minutes until edges are set but centers look slightly underbaked—this ensures chewy softness inside. Rotate sheets halfway for even baking.
10. Cool just right: Let cookies rest 5 minutes on the hot sheet (they’ll firm up as they cool), then transfer to a wire rack. Have a glass of milk or mug of coffee—time to celebrate your decadent treats!
Servings & Timing
• Makes about 24 generous cookies
• Prep Time: 20 minutes (plus optional 20-minute chill)
• Bake Time: 10 minutes per batch
• Total Time: Around 40 minutes from start to finish
Variations
• Minty Twist: Swap ½ teaspoon peppermint extract for vanilla and fold in Andes chips.
• Nut Lover’s Dream: Stir in ½ cup chopped walnuts or pecans for extra crunch.
• Raspberry Ripple: Drop a dollop of raspberry jam on each dough ball before baking.
• Gluten-Free Swap: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Spice It Up: Add ¼ teaspoon cinnamon or a pinch of cayenne pepper for warmth and a little kick.
• Mini Bites: Use a 1-tablespoon scoop to make 48 petite cookies—perfect for parties.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 3 days (if they last that long!). For longer life, freeze baked cookies in zip-top bags up to 2 months—just thaw at room temperature. To freshen, pop them in a 300°F oven for 5 minutes or give a quick 10-second zap in the microwave on low.
FAQs
Q1: Why are my cookies cakey instead of fudgy?
A: You might have over-measured flour or baked too long—try leveling your flour with a knife and watch the clock.
Q2: Can I skip the optional chill?
A: Absolutely! Chilling firms up the dough for taller cookies but isn’t required if you prefer thin, crinkly tops.
Q3: Why aren’t my tops crackly?
A: A glossy sugar-butter base and a quick bake help form those signature cracks—don’t skip whisking sugars well into the melted chocolate.
Q4: Can I use Dutch-process cocoa instead of natural?
A: Yes—Dutch-process will give a deeper color and smoother flavor; just balance with the baking powder for lift.
Q5: My cookies spread too much—what’s wrong?
A: Dough that’s too warm or trays that are too close together can cause excess spread—chill the dough or space sheets farther apart.
Q6: How do I add mix-ins without weighing down the dough?
A: Fold in chips/nuts gently at the end—overmixing can break them up and change texture.
Q7: Is there an egg-free version?
A: You can try two flax “eggs” (2 tablespoons ground flax + 6 tablespoons water), but expect a slightly firmer bite.
Conclusion
Between the fudgy centers and crackly tops, these brownie cookies tick every box for a decadent treat. Rich chocolate aroma, chewy texture, and super-simple steps mean you’ll be whipping up these dessert recipe stars again and again. Give them a try, leave your thoughts below, and don’t forget to explore more chocolate treats in our archive!
Fudgy Brownie Cookies
Ingredients
- 8 oz semisweet chocolate coarsely chopped
- 1/2 cup unsalted butter diced
- 1 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract pure
- 1.5 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup chocolate chips or nuts optional mix-in
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- Melt chopped chocolate and diced butter in a heat-proof bowl over simmering water or in 30-second microwave bursts, stirring until smooth.
- Remove from heat; whisk in granulated and brown sugars until the mixture turns glossy and slightly thick.
- Whisk in eggs one at a time, then stir in vanilla extract until the batter is smooth and shiny.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt to remove lumps.
- Gently fold the dry mixture into the chocolate batter until just combined; avoid overmixing.
- For thicker, taller cookies, refrigerate dough 15–30 minutes; skip if you’re in a rush.
- Use a 2-tbsp scoop or spoons to form dough balls and place 2 inches apart on prepared sheets.
- Bake 9–11 minutes until edges are set but centers still look slightly soft—this gives that fudgy bite.
- Allow cookies to cool on the baking sheet 5 minutes before transferring to a wire rack to finish firming.
Notes
Nutrition
