Fudgy Chocolate Brownie Cookies
These Fudgy Chocolate Brownie Cookies are what happen when the rich, chewy texture of a brownie meets the irresistible form of a cookie. Deeply chocolatey with a soft, crinkly top and a gooey center, they’re the kind of treat that makes you close your eyes after every bite. If you love brownies, you’re about to fall hard for these.
These Fudgy Chocolate Brookies have it all! With crackly tops, melty chocolate centers, and just the right amount of chew, they’re the perfect fusion of cookie and brownie. They’re easy to whip up with basic pantry ingredients and come together in under 30 minutes. Plus, they bake beautifully every time. Perfect for holiday trays, bake sales, or just because it’s Tuesday and you deserve something fudgy.
Ingredients
- Unsalted butter – Don’t brown it, just melt and bubble.
- Semi-sweet chocolate chips – For that deep chocolate flavor.
- Unsweetened cocoa powder – Adds richness without sweetness.
- Instant espresso powder – Optional, but it deepens the chocolate.
- Eggs – Room temperature works best for volume.
- Granulated sugar – Sweetens and adds crisp edges.
- Packed brown sugar – Brings moisture and depth.
- Salt – Enhances all the flavors.
- Vanilla extract – Adds warmth and aroma.
- All-purpose flour – Just enough to hold it all together.
How To Make Fudgy Chocolate Brownie Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. I always use pre-cut parchment sheets; they save time and fit perfectly on the tray, no fuss or curling edges.
In a medium saucepan, melt the butter over medium heat until it’s bubbling, but not browned. Meanwhile, place the chocolate chips, cocoa powder, and espresso powder in a medium heat-safe mixing bowl. Once the butter is hot and ready, pour it over the chocolate mixture and let it sit for a minute or two to melt. Then stir until smooth and glossy.
In a separate large bowl or the bowl of a stand mixer, beat the eggs, granulated sugar, and brown sugar together on medium-high speed until the mixture is pale and fluffy, about 5 minutes. A stand mixer really shines here; five minutes of mixing goes by fast with the machine doing the work.
Pour in the melted chocolate mixture and vanilla extract, and mix on low speed until just combined. Add the flour and continue mixing on low, just until the batter comes together. Don’t overmix. We want fudgy, not cakey.
Use a cookie scoop to portion out 2-tablespoon dough balls onto your prepared sheet, leaving about 2 inches between each one. If you want that classic smooth brownie cookie look, lightly oil your hands and roll each dough ball until smooth.
Bake at 350°F for 8 to 10 minutes, or until the tops are set and slightly crinkly. Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Chef Jenn’s Tips
- Use room-temperature eggs for maximum volume when whipping.
- Instant espresso powder doesn’t make the cookies taste like coffee; it just boosts the chocolate flavor.
- Don’t skip the chilling if your kitchen is warm or your dough feels too loose; 10 minutes in the fridge helps hold the shape.
Recommended
Serving Suggestion
These cookies are amazing with a glass of cold milk or a scoop of vanilla ice cream. Sprinkle with flaky sea salt before baking for an extra treat. Want to go all out? Sandwich marshmallow fluff or ganache between two cookies for an epic dessert.
Storage
Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a zip-top bag and thaw at room temp whenever a chocolate craving hits.
Fudgy Chocolate Brownie Cookies
Ingredients
- ½ cup unsalted butter 1 stick
- ¾ cup semi-sweet chocolate chips
- ½ cup cocoa powder unsweetened
- 1 teaspoon instant espresso powder
- 2 eggs at room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
Instructions
- Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium saucepan, melt butter over medium heat until bubbling. Place chocolate chips, cocoa powder, and espresso powder in a bowl. Pour hot butter over and let sit 1–2 minutes, then stir until smooth.
- In a stand mixer or large bowl, beat eggs, granulated sugar, and brown sugar on medium-high speed for 5 minutes until pale and fluffy.
- Mix in melted chocolate mixture and vanilla extract on low speed until combined.
- Add flour and mix on low just until incorporated—do not overmix.
- Scoop 2-tablespoon portions onto the prepared baking sheet, leaving 2 inches of space. Roll between lightly oiled palms if a smoother cookie surface is desired.
- Bake for 8–10 minutes until the tops are set and crinkly. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chef Jenn’s Tips
- Use room-temperature eggs for maximum volume when whipping.
- Instant espresso powder doesn’t make the cookies taste like coffee—it just boosts the chocolate flavor.
- Don’t skip the chilling if your kitchen is warm or your dough feels too loose; 10 minutes in the fridge helps hold the shape.
