These fudgy chocolate brownie cookies combine the rich, gooey center of a brownie with the crisp edges of a cookie. Made in one bowl with simple pantry staples, they deliver a deep chocolate flavor and a satisfying texture that makes them irresistible.

Why You’ll Love This Recipe

I love how these cookies bring together the best of both worlds: the chewy, fudgy interior of a brownie and the slightly crisp exterior of a cookie. They're quick to make, requiring no chilling time, and the one-bowl method means less cleanup. The addition of chocolate chips adds bursts of melted chocolate in every bite, making them a perfect treat for any chocolate lover.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup unsweetened cocoa powder
1 cup white granulated sugar
½ cup melted butter
3 tablespoons vegetable oil
1 egg
2 teaspoons pure vanilla extract
1⅓ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
⅓ cup semi-sweet chocolate chips (add more if desired)

Directions

Preheat the oven to 350°F (175°C) and line two baking trays with parchment paper.
In a medium-sized bowl, mix together the cocoa powder, sugar, melted butter, and vegetable oil until well combined.
Beat in the egg and vanilla extract until fully incorporated.
Add the flour, baking powder, and salt. Stir the dry ingredients together lightly before mixing them into the wet ingredients until a dough forms. Be careful not to overmix.
Fold in the chocolate chips.
Scoop equal-sized balls of dough onto the prepared baking trays, spacing them about 2 inches apart. Press down slightly to flatten.
Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
Allow the cookies to cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 16 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

Double Chocolate: I like to add an extra ¼ cup of chocolate chips for a more intense chocolate experience.
Nutty Delight: Chopped walnuts or pecans can be folded into the dough for added crunch.
Spicy Kick: A pinch of cayenne pepper or cinnamon adds a subtle warmth that complements the chocolate.
Mint Chocolate: Replace the vanilla extract with peppermint extract for a refreshing twist.

Storage/Reheating

Storage: I store these cookies in an airtight container at room temperature for up to 5 days.
Freezing: They freeze well. I place them in a single layer in a freezer-safe bag or container for up to 3 months.
Reheating: To enjoy warm cookies, I microwave them for about 10–15 seconds until just warmed through.

FAQs

What makes these cookies fudgy?

The combination of melted butter, cocoa powder, and the right ratio of flour to fat gives these cookies their fudgy texture. I also make sure not to overbake them to maintain that gooey center.

Can I use Dutch-processed cocoa powder?

Yes, I can use Dutch-processed cocoa powder, but it may result in a slightly different flavor and color. I prefer unsweetened natural cocoa powder for a more traditional taste.

How do I know when the cookies are done?

I look for set edges and a slightly underbaked center. They will continue to cook slightly as they cool on the baking tray.

Can I make the dough ahead of time?

Yes, I can prepare the dough ahead and refrigerate it for up to 24 hours. However, I let it come to room temperature before baking to ensure even spreading.

Why did my cookies turn out cakey instead of fudgy?

Overmixing the dough or overbaking can lead to cakier cookies. I mix just until the ingredients are combined and keep an eye on the baking time to maintain that fudgy texture.

Conclusion

These fudgy chocolate brownie cookies are a delightful treat that combines the best aspects of brownies and cookies. With their rich chocolate flavor, gooey centers, and crisp edges, they're sure to become a favorite in your baking repertoire. I enjoy making them for gatherings, gifting, or simply satisfying my chocolate cravings.