These fudgy brownie cookies are the perfect marriage between chewy cookies and rich, gooey brownies. With a crackly top and a soft, melty center, each bite is filled with deep chocolate flavor and dotted with chocolate chips for that extra indulgent touch.
Why You’ll Love This Recipe
I love this recipe because it gives me the best of both worlds: the fudgy richness of brownies and the convenience of grab-and-go cookies. These cookies have that signature glossy, crackled top that makes brownies irresistible, and they're packed with chocolate chips to boost the decadence. Whether I need a quick dessert for a gathering or just want to satisfy my chocolate craving, this recipe hits the mark every time.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Semi-sweet chocolate chips
- Unsalted butter
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Extra chocolate chips for topping
Directions
- I start by melting the chocolate chips and butter together in a heatproof bowl, either over a double boiler or in the microwave in short intervals, until smooth.
- In a mixing bowl, I whisk together the sugars and eggs until light and fluffy.
- I stir in the melted chocolate mixture along with the vanilla extract.
- In a separate bowl, I combine the flour, cocoa powder, baking powder, and salt, then gradually fold it into the wet ingredients.
- I let the batter sit for about 10 minutes to thicken slightly, which helps the cookies hold their shape.
- Using a cookie scoop, I place mounds of dough onto a lined baking sheet, spacing them a few inches apart.
- I top each scoop with a few extra chocolate chips for that gooey finish.
- I bake them at 350°F (175°C) for 10–12 minutes until the tops are shiny and crackled, but the centers are still soft.
- I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 12–14 cookies, depending on the size of each scoop. The entire process takes approximately 30 minutes from start to finish—15 minutes for prep and 10–12 minutes for baking, plus cooling time.
Variations
When I want to switch things up, I sometimes add chopped nuts like walnuts or pecans for a crunchy texture. I’ve also used white chocolate chips or peanut butter chips instead of the classic semi-sweet ones. A touch of espresso powder added to the batter deepens the chocolate flavor, which I highly recommend if I'm after a more intense taste.
storage/reheating
I keep the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer and then transfer them to a freezer bag—they stay good for up to 2 months. To reheat, I pop them in the microwave for about 10–15 seconds to bring back that fresh-baked warmth and fudginess.
FAQs
How do I get the crackly top on the cookies?
Beating the eggs and sugar well before adding the melted chocolate helps create that iconic crackly brownie crust.
Can I make the dough ahead of time?
Yes, I’ve chilled the dough for a few hours or even overnight with great results. Just let it come slightly to room temperature before scooping.
Why are my cookies spreading too much?
The batter might be too warm or too thin. Letting it sit for 10 minutes before baking helps firm it up so the cookies hold their shape.
Can I make these gluten-free?
Absolutely. I’ve used a 1:1 gluten-free flour blend with success. Just make sure all other ingredients are certified gluten-free too.
Do I need to use chocolate chips or can I use chopped chocolate?
Either works! I sometimes chop up a bar of good-quality chocolate for more melty pockets throughout the cookie.
Conclusion
These fudgy brownie cookies are always a hit in my kitchen. They’re rich, chewy, and packed with chocolatey goodness. Whether I’m baking for a special occasion or just because, they never fail to impress—and they disappear fast. I hope this becomes a favorite in your home, too.
Fudgy Brownie Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 12–14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These fudgy brownie cookies combine the best of chewy cookies and rich brownies, with a crackly top and melty center, packed with chocolate flavor.
Ingredients
- 1 cup semi-sweet chocolate chips (plus extra for topping)
- ¼ cup unsalted butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- Melt chocolate chips and butter together until smooth using a double boiler or microwave.
- In a mixing bowl, whisk together granulated sugar, brown sugar, and eggs until light and fluffy.
- Stir in the melted chocolate mixture and vanilla extract.
- In a separate bowl, mix flour, cocoa powder, baking powder, and salt.
- Gradually fold dry ingredients into wet mixture until combined.
- Let batter sit for 10 minutes to thicken.
- Scoop dough onto a lined baking sheet, spacing them apart.
- Top each scoop with extra chocolate chips.
- Bake at 350°F (175°C) for 10–12 minutes until tops are shiny and crackled but centers are soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Add nuts like walnuts or pecans for extra texture.
- Use white chocolate or peanut butter chips as variations.
- Add a pinch of espresso powder for a deeper chocolate flavor.
- Chill dough to help prevent spreading.
- Microwave for 10–15 seconds to reheat for fresh-baked feel.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
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