Brownie lovers, these are the cookies for you. Enjoy a little happiness in your day with these gooey, melt-in-your mouth, soft & chewy Fudgy Brownie Cookies! You won't be able to resist the double chocolate brownie goodness in these crinkle top cookies, noting chocolate chips and cocoa powder! Add some sea salt to take them next level sweet and salty delish! They are the perfect decadent treat that's sure to please.
YUM! Brownie anything is always a favorite any time of year. There's just something about brownies, we can't resist! Bursting with the most delicious chocolate flavor, why would we give it up? That is harsh!
Brownies are a timeless classic that is always going to be on the radar! Plus, there are so many variations to choose from. Like gooey, fudgy, cakey, chewy, loaded with goodies, frosted, cheesecake swirled, or holiday related. We love them all!
Ingredients You Need
- ⅔ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup dark chocolate or semi-sweet chocolate chips or baking bar, chopped
- ¼ cup unsalted butter, cubed
- 2 large eggs , at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips
- flaky salt, for topping
or 
or baking bar, chopped
How to Make Fudgy Brownie Cookies
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Melt 1 cup of chocolate chips with butter cubes in microwave, stirring in 30 second increments until melted. Set aside to cool.
- Whisk together flour, cocoa, baking powder, and salt in a medium bowl, set aside
- Using mixer, mix together the eggs, sugars, and vanilla in a large mixer bowl on low increasing to medium-high speed for 5 minutes.
- Reduce speed to low and beat in melted chocolate for 1 minute.
- Add flour mixture and mix on low speed, just until combined for 20 seconds or so.
- Fold in chocolate chips. Cookie dough will resemble a gooey brownie batter.
- Use a medium cookie scoop coated lightly with nonstick spray. Drop the cookies on the baking sheets, spacing cookies 3 inches apart. Cookies will spread, so allow room.
- Bake for 12 to 14 minutes, until tops are shiny and crackly.
- Remove from oven and sprinkle with flaky salt, if desired.
- Let cookies cool for 5-10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for 1-2 days.
- One batch makes 16-18 cookies.
. 
coated lightly with nonstick spray. Drop the cookies on the baking sheets, spacing cookies 3 inches apart. Cookies will spread, so allow room.Make some brownie ice cream sandwiches. Just place a scoop of ice cream between 2 brownie cookies, and voila!!
As you already know, brownies are way addictive. Plain and simple truth, they just taste delicious, because they are made with chocolate, butter, sugar, flour and eggs! No wonder, they taste incredible, right?
They’re very versatile. It doesn’t call for any special occasion to enjoy a gooey brownie or two.
And when you combine brownies and cookies together, you get to enjoy the best divine treat. A moment or two of heavenly bliss! You may have more time with brownies though, if you don't inhale them. 🙂 In my case, this is a hard feat!
Since Valentine's Day is coming up, these cookies are the perfect indulgence for chocolate lovers.
These cookies are easy to make, but if you have a stand mixer
, it will be even easier on the step when you mix together the eggs, sugars, and vanilla on medium-high speed for 5 minutes. But a hand mixer works just as well, if you don't have the stand mixer. So, don't fret! All is good. The brownie cookies will come!
Fudgy Brownie Cookies are a sure fire way to bring everyone together! Whether it's game-day, birthday parties, Christmas or Valentine's Day, these cookies do not disappoint.
More Brownies Right Here!
- Ultimate Gooey Brownies
- White Chocolate Brownies
- Peanut Butter Stuffed Brownies
- Irish Cream Chocolate Boozy Brownies
- Chocolate Pecan Pie Brownies
- M&M Easter Egg Marshmallow Fudge Brownies
- Coconut Flour Chocolate Brownies
- Brownie Walnut Chocolate Chunk Cookies - Vegan & GF Options too!
Fudgy Brownie Cookies
Ingredients
- ⅔ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup dark chocolate or semi-sweet chocolate chips or baking bar chopped
- ¼ cup unsalted butter cubed
- 2 large eggs at room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips
- Optional flaky salt for topping
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Melt 1 cup of chocolate chips with butter cubes in microwave, stirring in 30 second increments until melted. Set aside to cool.
- Whisk together flour, cocoa, baking powder, and salt in a medium bowl, set aside
- Using mixer, mix together the eggs, sugars, and vanilla in a large mixer bowl on medium-high speed for 5 minutes.
- Reduce speed to low and beat in melted chocolate for 1 minute.
- Add flour mixture and mix on low speed, just until combined for 20 seconds or so.
- Fold in chocolate chips. Cookie dough will resemble a gooey brownie batter.
- Use a medium cookie scoop coated lightly with nonstick spray. Drop the cookies on the baking sheets, spacing cookies 3 inches apart. Cookies will spread, so allow room.
- Bake for 14 minutes, until tops shiny, crackly looking.
- Remove from oven and sprinkle with flaky salt, if desired.
- Let cookies cool for 5-10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for 1-2 days.
- One batch makes 18-20 cookies.
Notes
- For extra fudgy, bake these cookies for 12 minutes!
- These cookies are also great for making brownie ice cream sandwiches. Just place a scoop of ice cream between 2 brownie cookies, and voila!!
Kim Lange says
Yes!! I love that you can make these gluten-free! Thank you so much for trying it and your kind words Tricia! xoxo
Tricia says
Mmmmm…I just made these gluten free, using Bob’s 1:1 Baking Flour. They are delicious, fudge and chewy. Thanks for another great recipe, Kim!
Kim Lange says
8 ounces chocolate, chopped coarsely. The smaller it's chopped, the faster it will melt. Hope you enjoy Elizabeth.
Elizabeth says
Do you have a weight measurement for the chocolate? 1cup of chopped chocolate is very imprecise. Smaller chops, more chocolate.