These Fudgy Brownie Cookies are the perfect mash-up of two favorite desserts - a rich, fudgy brownie and chewy cookies. They're made with three types of chocolate for the ultimate fudgy center and rich chocolate flavor while still having that crinkly exterior.
⭐Why I Love It:
- Rich Chocolate Flavor - We use three types of chocolate! A dark chocolate that is melted and folded into the dough, cocoa powder, and chocolate chips that are mixed in.
- Fudgy Brownie Center - You get the best of both worlds with this cookie! A fudgy center like your favorite fudgy brownie in cookie form. If you want a classic brownie, I love this recipe for Fudgy Brownies or Single Serve Brownie for a treat for one.
- Smaller Batch - This is a smaller batch of cookies (about 15-20 small cookies total), so it's perfect for a smaller group, but it easily doubles if you need to feed a large crowd!
🥘Ingredients
- Unsalted Butter - Softened - Make sure to soften the butter to room temperature so you can cream it with the sugar and brown sugar. If you use salted butter, you a cut the amount of added salt in half.
- Bittersweet or Semisweet Chocolate - It's best to use a chocolate bar, like one for baking, so it melts easily. I prefer to use a bittersweet or dark chocolate, but semisweet can be used if you want a sweeter cookie.
- Brown Sugar - When measuring brown sugar, make sure to pack it into the measuring cup. You can use either light brown sugar or dark brown sugar.
- Vanilla Extract - For flavor!
- Egg
- Unsweetened Cocoa Powder - I used a regular, natural unsweetened cocoa powder. Similar to flour, it's best to measure cocoa powder using the spoon and level method. Use extra cocoa powder to make this Single Serve Chocolate Cake!
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Baking Powder - This is the leavener for the cookie to help them rise.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
- Chocolate Chips - I like to use regular, semisweet chocolate chips for this. Mixing them into the dough gives the brownie cookies little pops of extra chocolate.
See the recipe card for full information on ingredients and quantities.
🔪How To Make Brownie Cookies
This recipe for Fudgy Brownie Cookies is simple to make and results in that fudgy brownie texture but in cookie form!
Photo 1 - Melt the chocolate in a double boiler or use the microwave. Set aside to cool slightly so it doesn’t cook the egg.
Photo 2 - In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high until smooth and creamy. Add the egg and vanilla extract then beat for another minute or so (make sure to scrape down the sides of the bowl).
Photo 3 - Add the slightly cooled melted chocolate and mix for another minute or so.
Photo 4 - Add the flour, cocoa powder, baking powder, and salt and mix on low speed then mix in the chocolate chips. Pop the dough in the fridge to chill while the oven preheats.
Photo 3 - Roll or scoop the dough into balls, about 1.5 Tablespoons of dough each.
Photo 4 - Place a few inches apart on the baking sheets and bake until the edges appear set. (The centers will be quite soft, but will set up as the cookies cool.)
💭Recipe Tips
- Allow to Cool on Baking Sheet - Letting the cookies cool on the baking sheet for 5-10 minutes lets the cookies finish baking on the warm baking sheet so they set up.
- Don't Over Bake - The cookies will finish setting up on the baking sheet so in order to have the fudgy center, be sure not to over bake them.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour (and cocoa powder), make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
The spoon and level method is best for measuring flour and cocoa powder because it reduces the risk of over measuring. Start by fluffing up the flour in the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
Yes! Just mix up the dough, store in the fridge for up to 3 days. You'll need to let it come up to room temp for 10-15 minutes before scooping and baking as usual.
The combination of melted chocolate and less flour vs fat (butter) in the ratio helps keep these cookies nice and fudgy in the center.
Leftover cookies can be stored at room temperature, in an airtight container, for up to 4 days.
🍫Related Dessert Recipes...
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Recipe
Fudgy Brownie Cookies
These Fudgy Brownie Cookies are the perfect mash-up of two favorite desserts - a rich, fudgy brownie and chewy cookies. They're made with three types of chocolate for the ultimate fudgy center and rich chocolate flavor while still having that crinkly exterior.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 15-20 cookies
- Category: Dessert, Cookies
- Method: Oven
- Cuisine: American
Ingredients
- 4 oz bar bittersweet, dark, or semi-sweet chocolate, chopped. I used Ghiradelli bittersweet chocolate.
- 2.5 Tablespoons unsalted butter, softened to room temperature.
- 6 tablespoons packed brown sugar, light or dark (or ¼ cup + 2 tablespoons)
- 2 tablespoons white granulated sugar
- 1 egg, at room temperature
- ½ teaspoon vanilla extract
- 6 tablespoons all-purpose flour (or ¼ cup + 2 tablespoons), spooned and leveled
- 2 tablespoons cocoa powder, spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅓ cup semi-sweet chocolate chips, to mix in
Instructions
- Melt Chocolate - Melt the chocolate in a double boiler or use the microwave (microwave in 20 second intervals, stirring after each. Be careful not to over microwave). Set aside to cool slightly so it doesn’t cook the egg.
- Preheat Oven - Get the oven preheating to 350 degrees F and line two baking sheets with parchment paper.
- Cream Butter and Sugar - In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high until smooth and creamy. Add the egg and vanilla extract then beat for another minute or so (make sure to scrape down the sides of the bowl).
- Add Melted Chocolate - Add the slightly cooled melted chocolate and mix for another minute or so.
- Add Dry Ingredients - Add the flour, cocoa powder, baking powder, and salt and mix on low speed then mix in the chocolate chips.
- Chill Dough - Pop the dough in the fridge to chill for 15-20 minutes while the oven finishes preheating. (If you chill longer, then you’ll want to let the dough sit at room temp for about 10-15 minutes to warm up a little bit).
- Bake Cookies - Roll or scoop the dough into balls, about 1.5 Tablespoons of dough each. Place a few inches apart on the baking sheets and bake for 11-13 minutes or until the edges appear set. (The centers will be quite soft, but will set up as the cookies cool.)
- Enjoy - Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Leftover cookies can be stored at room temperature, in an airtight container, for up to 4 days.
Prep Dough In Advance - Just mix up the dough, store in the fridge for up to 3 days. You'll need to let it come up to room temp for 10-15 minutes before scooping and baking as usual.
Nutrition
- Serving Size: 1 cookie
- Calories: 104
- Sugar: 9 g
- Sodium: 23.3 mg
- Fat: 5.6 g
- Carbohydrates: 12.8 g
- Fiber: 1.1 g
- Protein: 1.4 g
- Cholesterol: 15 mg
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