Fudgy Chocolate Brownie Cookies Recipe
If you are looking for an irresistible treat that combines the rich, gooey texture of a brownie with the fun, handheld convenience of a cookie, you have to try this Fudgy Chocolate Brownie Cookies Recipe. These cookies deliver that perfect fudgy bite every time, melting in your mouth with deep chocolate flavor and studded with melty chocolate chips. They are a simple joy that’s perfect for sharing or indulging all by yourself, and once you taste that luscious fudginess, you’ll want to keep this recipe close for whenever a chocolate craving hits.
Ingredients You’ll Need
To make these fudgy chocolate brownie cookies, you only need a handful of pantry staples that come together beautifully. Each ingredient plays an essential role, balancing taste, texture, and that irresistible fudgy feel, making this recipe surprisingly simple yet incredibly satisfying.
- Unsweetened cocoa powder: Provides the deep chocolate backbone with rich color and slight bitterness.
- White granulated sugar: Adds sweetness and helps achieve that tender texture.
- Melted butter: Contributes to the moist and fudgy consistency plus a buttery flavor.
- Vegetable oil: Keeps the cookies soft and chewy by adding moisture without heaviness.
- Egg: Binds everything together and adds structure.
- Pure vanilla extract: Enhances the chocolate notes with warm, sweet undertones.
- All-purpose flour: The base that holds the cookie together without making it cakey.
- Baking powder: Provides just enough lift so the cookies aren’t dense and heavy.
- Salt: Balances sweetness and intensifies the chocolate flavor.
- Semi-sweet chocolate chips: Melt into pockets of gooey chocolate for extra indulgence.
How to Make Fudgy Chocolate Brownie Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining two cookie sheets with parchment paper. This setup ensures your cookies bake evenly and don’t stick, giving them a perfect surface and easy clean-up.
Step 2: Mix the Wet Ingredients
In a medium-sized bowl, whisk together the unsweetened cocoa powder, white granulated sugar, melted butter, and vegetable oil until smooth. Then, beat in the egg and pure vanilla extract until fully incorporated. This blend creates the luscious, fudgy base that’s bursting with chocolate flavor.
Step 3: Combine the Dry Ingredients
Next, stir together the flour, baking powder, and salt in a separate bowl. Gradually add these dry ingredients to your wet mixture, folding carefully to form a dough. Be gentle here to avoid over-mixing, as that preserves the soft, fudgy texture you want in these cookies.
Step 4: Fold in the Chocolate Chips
Gently fold in the semi-sweet chocolate chips, making sure they’re evenly distributed. These little gems will melt just enough during baking to create pockets of gooey chocolate, boosting the cookie’s decadence.
Step 5: Scoop and Shape the Cookies
Using a cookie scoop or a small ice cream scoop, portion out 1 to 2 tablespoons of dough per cookie onto your prepared baking sheets. Press each mound down to your preferred thickness — thinner for crunchier edges or thicker for gooier centers — giving you full control over the final texture.
Step 6: Bake and Cool Your Cookies
Bake the cookies in the preheated oven for 10 to 12 minutes. They’ll come out soft and fudgy, so be careful not to overbake to avoid drying them out. Let them cool on the baking sheets for 10 minutes before transferring to wire racks. This cooling time allows the cookies to firm up slightly while staying delightfully chewy inside.
How to Serve Fudgy Chocolate Brownie Cookies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or sprinkle a few flaky sea salt crystals on top while the cookies are still warm for that sweet-salty contrast. Adding a dollop of whipped cream or a drizzle of caramel sauce can also elevate these cookies for a special occasion.
Side Dishes
These fudgy chocolate brownie cookies shine alongside a scoop of vanilla ice cream or a cold glass of milk, which balances their rich chocolatey goodness perfectly. For a grown-up twist, try pairing with coffee or a glass of red wine to complement the intense flavors.
Creative Ways to Present
Turn these cookies into a decadent dessert sandwich by sandwiching softened cream cheese or peanut butter between two cookies. Alternatively, arrange them on a dessert platter with fresh berries and mint leaves for an elegant touch that will impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover fudgy chocolate brownie cookies in an airtight container at room temperature. They will remain soft and delicious for up to five days. Avoid the fridge, as it can dry them out.
Freezing
If you want to keep these cookies fresh for longer, freeze them in an airtight freezer-safe container or zip-top bag for up to three months. Separate layers with parchment paper to prevent sticking.
Reheating
To enjoy them warm, simply pop the cookies in the microwave for 15 to 20 seconds or warm them in a preheated oven at 300°F (150°C) for about 5 minutes. This reheating method revives their fudgy softness and melty chocolate chips just like fresh-baked.
FAQs
Can I use dark chocolate instead of semi-sweet chocolate chips?
Absolutely! Dark chocolate will give your cookies a richer and slightly more intense flavor, which pairs beautifully with the cocoa base. Just use the same amount of chips or chopped chocolate.
Why do my cookies turn out cakey instead of fudgy?
The key to fudgy cookies is not overmixing the dough and using the right balance of fats like butter and oil. Also, avoid adding too much flour. Following the recipe closely ensures they stay dense and fudgy rather than light and cakey.
Can I substitute all-purpose flour with gluten-free flour?
Yes, you can substitute with a 1-to-1 gluten-free flour blend, but be aware that it may slightly alter the texture. Adding a bit of xanthan gum can help keep that fudgy consistency intact.
Can I make the dough ahead of time before baking?
Definitely! Refrigerate the dough in an airtight container for up to 24 hours before baking. This resting time can enhance the flavors and help the cookies hold their shape better in the oven.
How do I prevent cookies from spreading too much while baking?
Pressing the dough slightly before baking helps control their spread, and chilling the dough before baking can also minimize spreading. Using parchment paper and baking sheets with good sides also supports proper shape retention.
Final Thoughts
This Fudgy Chocolate Brownie Cookies Recipe is a total game changer for anyone who loves dense, chewy chocolate treats with that perfect gooey center. They are simple, quick to make, and guaranteed to satisfy every chocolate lover’s cravings. So grab your ingredients, get baking, and enjoy the incredible homemade magic of these brownie-inspired cookies—you won’t regret it!
Print
Fudgy Chocolate Brownie Cookies Recipe
- Total Time: 22 minutes
- Yield: 16 servings 1x
Description
Delight in these fudgy chocolate brownie cookies that combine the richness of brownies with the convenience of cookies. Featuring a deep chocolate flavor from unsweetened cocoa powder and studded with semi-sweet chocolate chips, these cookies are soft, chewy, and perfect for satisfying your chocolate cravings in just 22 minutes.
Ingredients
Dry Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup white granulated sugar
- 1 1/3 cups all-purpose flour or plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup melted butter
- 3 tablespoons vegetable oil
- 1 egg
- 2 teaspoons pure vanilla extract
Add-ins
- 1/3 cup semi-sweet chocolate chips (add more if desired)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets or baking trays with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a medium-sized bowl, combine the unsweetened cocoa powder, white granulated sugar, melted butter, and vegetable oil. Beat the mixture thoroughly. Then, add the egg and pure vanilla extract and continue beating until fully incorporated and smooth.
- Add Dry Ingredients: Stir together the all-purpose flour, baking powder, and salt in a separate small bowl. Gradually add these dry ingredients to the wet mixture. Mix gently just until a dough forms, being careful not to overbeat to maintain the fudgy texture.
- Fold in Chocolate Chips: Once the dough is ready, fold in the semi-sweet chocolate chips evenly throughout to add bursts of melted chocolate in the cookies.
- Form Cookies: Using a cookie scoop or a small ice cream scoop, drop 1 to 2 tablespoonfuls of dough onto the prepared baking sheets. Press each mound down slightly to achieve your preferred thickness for the cookies.
- Bake: Place the trays in the preheated oven and bake for 10 to 12 minutes. The cookies will appear soft when taken out but will firm up as they cool. Avoid overbaking to keep the cookies moist and fudgy.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 10 minutes to set, then transfer them to wire racks to cool completely before serving.
Notes
- Do not overmix the dough after adding the dry ingredients to maintain the fudgy texture.
- If you prefer extra chocolatey cookies, feel free to add more semi-sweet chocolate chips.
- Press cookies thinner for a crispier edge or keep them thicker for a softer, chewier center.
- Store cooled cookies in an airtight container at room temperature for up to five days.
- Cookies freeze well; freeze baked cookies in an airtight bag for up to two months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
