Fudgy Chocolate Brownie Cookies Recipe

Introduction

These fudgy chocolate brownie cookies combine the rich, dense texture of brownies with the convenient size of cookies. They are perfect for a chocolate lover looking for a quick and indulgent treat.

Ingredients

• 1/2 cup unsalted butter
• 1 1/2 cups semisweet chocolate chips
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Step 2: Melt the butter and 1 1/2 cups chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let cool slightly.
3. Step 3: In a large bowl, whisk together the sugar, eggs, and vanilla until combined.
4. Step 4: Stir in the melted chocolate mixture.
5. Step 5: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients.
6. Step 6: Fold in the additional chocolate chips if desired.
7. Step 7: Drop spoonfuls of dough onto the prepared baking sheets.
8. Step 8: Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Tips & Variations

• For extra gooey cookies, don’t overbake; the centers should look slightly soft when you take them out.
• Try mixing in chopped nuts like walnuts or pecans for added crunch.
• Use dark chocolate chips instead of semisweet for a richer, more intense chocolate flavor.
• If you want thicker cookies, chill the dough for 30 minutes before baking.

Storage

Store these brownie cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm them briefly in the microwave for about 10 seconds to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute semisweet chocolate chips with milk chocolate or dark chocolate chips depending on your preference. Just keep in mind that milk chocolate will make the cookies sweeter.

How can I make these cookies less fudgy?

To make the cookies less fudgy and a bit cakier, slightly increase the flour by 2-3 tablespoons and bake for an extra 1-2 minutes, but be careful not to overbake.

Fudgy Chocolate Brownie Cookies Recipe

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★★★★★

4.6 from 67 reviews

These Fudgy Chocolate Brownie Cookies combine the rich, dense texture of a classic brownie with the convenient, hand-held form of a cookie. Loaded with semisweet chocolate chips and a deep cocoa flavor, these cookies bake to a soft, fudgy center with slightly crisp edges—perfect for chocolate lovers craving an indulgent yet easy-to-make treat.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter
• 1 1/2 cups semisweet chocolate chips
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Dry Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Optional

• 1/2 cup chocolate chips (optional, for folding in)

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
2. Melt Butter and Chocolate: Place the butter and 1 1/2 cups of semisweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until the mixture is completely smooth. Set aside to cool slightly, so it doesn’t cook the eggs when combined.
3. Combine Sugar, Eggs, and Vanilla: In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture is well combined and slightly thickened.
4. Incorporate Chocolate Mixture: Pour the cooled melted chocolate and butter mixture into the sugar-egg mixture and stir until fully incorporated.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agent and cocoa.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a fudgy texture.
7. Fold in Additional Chocolate Chips (Optional): If desired, fold 1/2 cup of chocolate chips into the cookie dough for extra bursts of chocolate in the finished cookies.
8. Portion the Dough: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them evenly to allow for spreading.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges appear set but the centers remain soft and fudgy, which ensures that signature brownie texture inside the cookie.
10. Cool the Cookies: Let the cookies cool on the baking sheets for about 5 minutes to firm up, then transfer them to wire racks to cool completely before serving or storing.

Notes

• For a richer flavor, use high-quality cocoa powder and chocolate chips.
• Do not overbake, as brownies cookies are best enjoyed soft and fudgy inside.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• If the dough is too soft to handle, refrigerate for 30 minutes before baking to reduce spreading.
• Adding the optional chocolate chips enhances texture and chocolate intensity but can be omitted if preferred.

Keywords: Fudgy chocolate brownie cookies, chocolate cookies, soft brownie cookies, easy chocolate cookie recipe, homemade brownie cookies