My Chocolate Brownie Cookies are my new obsession because they boast a fudgy texture and a soft, gooey center. I mix melted butter, granulated sugar, eggs, cocoa powder, and chocolate chips all in one bowl to create a decadent treat. They bring pure indulgence daily. Perfect for sweet cravings, indeed.

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I gotta say, these Best Fudgy Chocolate Brownie Cookies have quickly become one of my favorite treats to whip up. I was looking for something with a rich, chocolatey kick and a texture that wasn’t too cake-like, and this recipe totally delivered.

I melted 1/2 cup unsalted butter and mixed it with 1 cup granulated sugar before adding 2 large eggs and a splash of vanilla extract. Then I stirred in 1/3 cup unsweetened cocoa powder, 3/4 cup all-purpose flour, a pinch of salt, and 1/4 teaspoon baking powder.

Finally, I folded in 1/2 cup semisweet chocolate chips for that extra layer of decadence. If you’re a fan of recipes that blur the line between classic brownie and cookie perfection like double chocolate chip cookies or cookie brownie recipes, youre gonna love this one!

Trust me when I say, after a bite you might never crave ordinary brownies again.

Why I Like this Recipe

I love this recipe because its super simple to make and it only needs one bowl so theres less mess to clean up afterwards. I also like how the cookies come out fudgy in the middle yet have a slight crisp along the edges, making every bite full of awesome texture. I really dig how the chocolate chips melt just enough to give a real burst of chocolate flavor without being too overwhelming. And honestly, they come together in just minutes so i can whip them up anytime i get a sudden sweet craving.

Ingredients

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Unsalted butter adds rich, creamy flavor while keeping the cookies moist and fudgy.
Granulated sugar sweetens the dough and provides the necessary structure as a carbohydrate source.
Eggs offer protein and act as a binder to hold the ingredients together.
Unsweetened cocoa powder delivers an intense chocolate taste with a hint of antioxidants.
Semisweet chocolate chips add delightful bursts of chocolate and a pleasing texture to every bite.

Ingredient Quantities

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup semisweet chocolate chips

How to Make this

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

2. In a large bowl, whisk together the melted unsalted butter and granulated sugar until it’s well combined.

3. Add the eggs (one at a time) and vanilla extract, whisking until smooth and a bit frothy.

4. Stir in the unsweetened cocoa powder until there are no lumps left in the mixture.

5. Sift in the all-purpose flour, salt, and baking powder into the bowl, and gently fold everything together.

6. Mix in the semisweet chocolate chips evenly so they’re spread throughout the batter.

7. Scoop the batter using a spoon or cookie scoop onto the prepared baking sheet, spacing them out a couple inches apart.

8. Bake the cookies for 10-12 minutes; keep an eye on them so the edges are set but the centers remain fudgy.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

10. Enjoy your fudgy chocolate brownie cookies while they’re slightly warm for the best taste!

Equipment Needed

1. An oven
2. A baking sheet (plus parchment paper to line it)
3. A large mixing bowl
4. A whisk
5. A fine mesh sifter (for the dry ingredients)
6. Measuring cups and spoons
7. A cookie scoop or a regular spoon for portioning the batter
8. A silicone spatula for gently folding the mixture
9. A wire cooling rack for cooling the cookies

Hope this helps!

FAQ

Q: Can i substitute the unsweetened cocoa powder with something else?

A: Sure, you can use a darker cocoa powder for a richer flavor, but it might slightly change the texture of the cookies.

Q: How long should i bake these cookie brownies?

A: Bake them for about 18-20 minutes. They should look just set. Overbaking can make them a bit more cakey than fudgy.

Q: Can i add extra ingredients like nuts?

A: Definitely, feel free to toss in some chopped walnuts or pecans if you like a little crunch, but its totally optional.

Q: How do i store these cookie brownies?

A: Once cooled, store them in an airtight container. They'll keep for a few days at room temperature, or you can freeze them for longer storage.

Best Fudgy Chocolate Brownie Cookies Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use an equal amount of salted butter and just cut back a bit on the added salt.
Instead of granulated sugar, try using light brown sugar for a deeper flavor and extra chewiness in your cookies.
No eggs on hand? You can replace each large egg with 1/4 cup unsweetened applesauce or 1/2 mashed banana, although the texture might be a bit different.
For the all-purpose flour, you could substitute half of it with whole wheat flour to give a nuttier taste, but keep in mind it could make the cookies a bit denser.
If semisweet chocolate chips are unavailable, chop up a semisweet chocolate bar as a good alternative. Just aim for roughly the same volume.

Pro Tips

1. Make sure not to over mix the batter after you add the flour cuz too much stirring can make your cookies turn out tough and lose that fudgy center that makes ’em so awesome.

2. Keep an eye on the cookies in the oven bc every oven is different and if you bake ’em too long you might lose the chewy goodness, so pull ’em out just when the edges look set even if the middle is still soft.

3. If you want to kick the chocolate flavor up a notch, try adding a tiny pinch of instant coffee with your cocoa powder. It might sound weird but it really brings out the chocolate taste.

4. Let the cookies chill on the baking sheet for a few minutes before moving them onto a wire rack, since they are extra soft and delicate right out of the oven, and this helps them set properly without breaking.

Best Fudgy Chocolate Brownie Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

256

kcal

Equipment: 1. An oven
2. A baking sheet (plus parchment paper to line it)
3. A large mixing bowl
4. A whisk
5. A fine mesh sifter (for the dry ingredients)
6. Measuring cups and spoons
7. A cookie scoop or a regular spoon for portioning the batter
8. A silicone spatula for gently folding the mixture
9. A wire cooling rack for cooling the cookies

Hope this helps!

Ingredients

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

Directions

Preheat your oven to 350°F and lightly grease a baking sheet or line it with parchment paper.
In a large bowl, whisk together the melted unsalted butter and granulated sugar until it’s well combined.
Add the eggs (one at a time) and vanilla extract, whisking until smooth and a bit frothy.
Stir in the unsweetened cocoa powder until there are no lumps left in the mixture.
Sift in the all-purpose flour, salt, and baking powder into the bowl, and gently fold everything together.
Mix in the semisweet chocolate chips evenly so they’re spread throughout the batter.
Scoop the batter using a spoon or cookie scoop onto the prepared baking sheet, spacing them out a couple inches apart.
Bake the cookies for 10-12 minutes; keep an eye on them so the edges are set but the centers remain fudgy.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Enjoy your fudgy chocolate brownie cookies while they're slightly warm for the best taste!

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.