I recently whipped up a batch of Chocolate Brownie Cookies, a delicious fusion of rich cocoa and melted unsalted butter mixed with granulated and light brown sugars. The addition of semisweet chocolate chips and a hint of vanilla made these treats irresistible. I can’t wait for you to try them.

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I was playing around in the kitchen the other day when I decided to try a twist on classic brownie recipes and ended up with these Best Fudgy Chocolate Brownie Cookies. I mixed 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup light brown sugar with two large eggs and a teaspoon of vanilla extract for that extra oomph.

Then i added 1/3 cup unsweetened cocoa powder, 3/4 cup all purpose flour, 1/4 tsp salt and 1/4 tsp baking powder to keep it light. Finally, I folded in 1/2 cup semisweet chocolate chips.

This recipe reminds me a little of those double chocolate chip cookies and even some fondant tips from triple chocolate cookies I’ve whipped up before. Its a one bowl wonder thats ready in minutes and once you try one youll never go back to regular brownies again.

Enjoy the adventure!

Why I Like this Recipe

I love this recipe because:

1. I love how easy it is to mix everything together in one bowl, which means less mess and clean up for me.
2. I love that it gives me the perfect fudgy and chocolatey taste, making every bite feel like a homemade treat.
3. I love how fast it comes together so I can whip up a batch whenever I get a sudden craving.
4. I love that it’s a fun twist between a brownie and a cookie – it’s like getting the best of both worlds.

These fudgy chocolate brownie cookies are a one bowl wonder thats ready in minutes! Once you try one, youll never want a regular brownie again. The recipe is so simple that even if you dont have much time, you can still make them and enjoy that rich, chocolaty flavor. Its perfect when you just want a sweet snack without all the fuss.

Ingredients

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Unsalted butter adds rich flavor and moisture, making the cookies super fudgy.
Granulated sugar provides the sweet taste and helps form a tender texture.
Light brown sugar gives extra moistness and a hint of molasses flavor.
Eggs bind the ingredients, add protein and create a pleasing chewy crumb.
Unsweetened cocoa powder offers deep chocolate flavor and a dose of antioxidants.
Semisweet chocolate chips burst with melty sweetness in every bite.

Ingredient Quantities

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1 tsp vanilla extract

1/3 cup unsweetened cocoa powder

3/4 cup all purpose flour

1/4 tsp salt

1/4 tsp baking powder

1/2 cup semisweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together the melted butter, granulated sugar and the light brown sugar until it looks smooth.

3. Crack in the eggs and add the vanilla extract then stir them in well.

4. Sift in the cocoa powder, all purpose flour, salt and the baking powder. Mix gently until just combined so you don’t over mix it.

5. Fold in the semisweet chocolate chips until they are evenly distributed in the batter.

6. Let the batter sit for a couple of minutes, this helps everything blend together nicely.

7. Scoop out tablespoon sized dollops of batter onto the prepared sheet, leaving enough space for them to spread.

8. Flatten each dollop a little with your hand so they bake into thick cookies.

9. Place them into the oven and bake for 10-12 minutes until the edges look set but the centers are still a bit soft.

10. Remove from the oven and let them cool on the sheet for about 5 minutes before moving them to a rack. Enjoy your fudgy chocolate brownie cookies!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet (lined with parchment paper)
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk or wooden spoon for mixing
6. Sifter for the cocoa powder, flour, salt and baking powder
7. Spatula to fold in the chocolate chips
8. Tablespoon or cookie scoop for portioning dough
9. Cooling rack for the cookies

FAQ

Can I swap unsalted butter for salted?

Yes you can use salted butter but just cut back on the added salt so it doesn't get too salty.

Can I add nuts to these brownie cookies?

Sure, chopped walnuts or pecans work great if you like extra crunch in your cookies.

How long do the cookies stay fresh?

They keep well in an airtight container for about 3 to 4 days at room temp.

Would these cookies work if I chill the dough first?

They bake fine straight away, but chilling the dough for 30 minutes can help them hold their shape better.

Can I use margarine instead of butter?

Yes, margarine should work, but it might change the flavor a bit so you might notice a slight difference.

Best Fudgy Chocolate Brownie Cookies Recipe Substitutions and Variations

Unsalted butter: You can swap this with an equal amount of coconut oil or melted margarine, but note that coconut oil might add a slight coconut flavor.
Granulated sugar: Try using coconut sugar instead, though it might darken the cookies a bit.
Light brown sugar: If you don’t have this on hand, dark brown sugar works too, it gives a richer, molasses flavor.
Eggs: For a vegan option, substitute each egg with 1/4 cup unsweetened applesauce, which might alter the texture slightly.

Pro Tips

1. Let the batter sit for a couple extra minutes before baking so all the ingredients can really meld together and boost that cocoa flavor.
2. Avoid overmixing the flour and cocoa into the wet mixture because if you do, your cookies might turn out tough instead of soft and fudgy.
3. When shaping the dough on the sheet, press them down just a little bit by hand so they bake thicker and don’t spread out too much.

Best Fudgy Chocolate Brownie Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Oven (preheated to 350°F)
2. Baking sheet (lined with parchment paper)
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk or wooden spoon for mixing
6. Sifter for the cocoa powder, flour, salt and baking powder
7. Spatula to fold in the chocolate chips
8. Tablespoon or cookie scoop for portioning dough
9. Cooling rack for the cookies

Ingredients

1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
3/4 cup all purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup semisweet chocolate chips

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, mix together the melted butter, granulated sugar and the light brown sugar until it looks smooth.
Crack in the eggs and add the vanilla extract then stir them in well.
Sift in the cocoa powder, all purpose flour, salt and the baking powder. Mix gently until just combined so you don’t over mix it.
Fold in the semisweet chocolate chips until they are evenly distributed in the batter.
Let the batter sit for a couple of minutes, this helps everything blend together nicely.
Scoop out tablespoon sized dollops of batter onto the prepared sheet, leaving enough space for them to spread.
Flatten each dollop a little with your hand so they bake into thick cookies.
Place them into the oven and bake for 10-12 minutes until the edges look set but the centers are still a bit soft.
Remove from the oven and let them cool on the sheet for about 5 minutes before moving them to a rack. Enjoy your fudgy chocolate brownie cookies!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.