Chewy fudgy brownie cookies with melted chocolate pockets and crinkled tops, perfect for chocolate lovers who can’t choose between cookies and brownies.
Sometimes I just can't choose between brownies and cookies, so what's better than making brownie cookies?
Getting that fudgy, dense texture in cookie form is all about the fat-to-flour ratio and how you handle the dough. You need enough richness to create that brownie-like center, but not so much that they spread into puddles. Chilling the dough firms up the fat so the cookies hold their shape and develop crispy edges while keeping that soft, gooey middle. The crackle on top happens when the sugar on the surface crystallizes during baking, which is exactly what makes brownies look the way they do. These are chewy and satisfying with pockets of melted chocolate throughout.
These are my solution to chocolate cravings when I can't decide what I actually want to bake. The dough is easy to make without needing multiple steps.
The first time I made these, my husband took one bite and said "wait, these are cookies?" because they tasted so much like brownies. My kids were confused at first too because they look like cookies but have that brownie texture they love.
These days, whenever I ask what dessert they want, one of them always suggests "those brownie cookie things" because they get the best of both worlds. I've stopped trying to pick between brownies and cookies for get togethers especially when there are kids because these always disappear first anyway.
Ingredients
Semisweet chocolate chips give these cookies their deep, rich chocolate flavor. Using them both melted and as mix-ins creates that perfect fudgy texture. Semisweet keeps the sweetness balanced without covering up the cocoa flavor.
Butter gets melted in this recipe, which makes the dough smoother and creates that chewy, fudgy consistency. You can substitute half the butter with vegetable oil if you want a lighter texture, but butter adds more richness and flavor overall.
Cocoa powder gives you that intense chocolate taste. Make sure to use unsweetened so the sweetness from the sugars can balance out the chocolate's bitterness.
White granulated sugar and brown sugar together give these cookies their chewy texture. The brown sugar adds this hint of molasses while the granulated sugar contributes sweetness and slight crispness on the edges.
Vanilla extract enhances all the flavors and adds subtle depth that makes the chocolate taste even better. You could also try a teaspoon of coffee extract if you want to make the chocolate flavor even more intense.
See the recipe card for exact quantities.
How to Make Fudgy Brownie Cookies?
These Peanut Butter Blossom Cookies are a delicious combination of fudgy chocolate and creamy peanut butter. With a soft, brownie-like texture, these cookies are easy to make and perfect for any occasion.
Melt the Butter and Chocolate
Start by placing the butter in a small saucepan over medium heat. Allow it to melt completely, stirring occasionally to prevent it from burning. Once melted, take the saucepan off the heat. In a mixing bowl, add the first cup of chocolate chips, then pour the melted butter over them. Let the mixture sit for about a minute to allow the heat to soften the chocolate. After a minute, stir the butter and chocolate chips together until the chocolate is completely melted and smooth.
Combine Wet Ingredients
Add the Dry Ingredients
Now, add the dry ingredients all at once: baking powder, flour, salt, and cocoa powder. Use a spatula or a wooden spoon to fold the dry ingredients into the wet mixture. Keep stirring until a thick dough forms. The dough should resemble a thick brownie batter at this point.
Add the Remaining Chocolate Chips
Chill the Dough
Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes. Chilling the dough helps it firm up, making it easier to scoop and shape into cookies.
Preheat the Oven and Prepare the Baking Sheet
While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure easy cleanup.
Shape the Cookies
After the dough has chilled, remove it from the fridge. Use a 2-inch cookie scoop to portion out balls of dough. Place each ball on the prepared baking sheet, spacing them about 2 inches apart. You should be able to fit about 8 cookies per sheet.
Bake the Cookies
Bake the cookies in the preheated oven for 11 to 13 minutes. The cookies are done when the tops look crinkled and the edges are firm. Keep an eye on them toward the end of the baking time to avoid overbaking.
Cool and Serve
Once the cookies are done, remove them from the oven and let them cool on the baking sheet for at least 5 minutes. This allows them to firm up a little before transferring them to a cooling rack. Serve the cookies while they’re still warm for the best texture and flavor!
Storage
Store the fudgy brownie cookies in an airtight container at room temperature for up to 4 days. If you want to keep them fresh longer, refrigerate them for up to a week. To make the dough ahead of time, prepare it, cover it with plastic wrap, and refrigerate for up to 3 days. For longer storage, you can freeze the dough in cookie dough balls for up to 2 months. When ready to bake, thaw the dough in the fridge overnight and bake as directed.
Top Tips for Fudgy Brownie Cookies
Don’t overmix the dough: Mix the dough just until everything is combined. Overmixing can make the cookies dense, instead of giving them that perfect fudgy texture.
Chill the dough: Allowing the dough to chill for at least 30 minutes before baking helps the cookies hold their shape and prevents them from spreading too much.
Slightly underbake: For the fudgiest texture, bake the cookies just until the edges are set and the tops are slightly cracked. They’ll firm up as they cool, keeping that chewy center.
Fudgy Brownie Cookies
Equipment
- 2 inch Scooper
Ingredients
- 8 ounces semisweet chocolate chips
- ½ cup butter melted
- 3 eggs
- 1 cup white granulated sugar
- ¼ cup brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup semisweet chocolate chips
Instructions
- In a saucepan, add the butter and melt down.
- In a mixing bowl add the first cup of chocolate chips and pour the melted butter on top. Wait a minute, before mixing these together until the chocolate chips are melted and smooth.
- Add in the sugars and mix again until combined.
- Crack in the eggs and add the vanilla. Mix until incorporated.
- Add all the dry ingredients at once of baking powder, flour, salt and cocoa powder. Fold this into the dry ingredients until a thick dough has formed.
- Pour in the rest of the chocolate chips and fold into the dough. At this point it will be similar to the consistency of a regular brownie batter, but this will be chilled first.
- Cover the bowl in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Remove the chilled dough from the fridge and use a 2 inch scooper to scoop out balls of cookie dough. Place each on the baking sheet about 2 inches apart from each other, fitting about 8 per baking sheet.
- Bake in the oven for 11-13 minutes or until the tops of the brownie cookies are crinkly and the edges are firm.
- Let cool for at least 5 minutes and serve while warm!
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