The dream of every chocolate lover has been fulfilled! My Fudgy brownie cookies have a sticky, ooey gooey texture that sticks to the roof of your mouth. Crisp on the outside, warm in the center, and go perfectly with a cold glass of milk or bowl of ice cream.
One of my son's favorites and perfect for those who LOVE brownies and cookies. Rich gooey goodness makes up the center of these chocolate brownie cookies. Full of chocolate flavor and that ideal fudgy brownie texture.
Fudgy brownie cookies are an amazing recipe for chocolate lovers. To satisfy more of your chocolate cravings try my Oreo bundt cake, this decadent dark chocolate almond biscotti, or these chocolate chip cookies with chocolate pudding mix.
I'm pretty sure 90% of my recipes contain chocolate in one form or another, so you're welcome! I am, however, lacking in the brownie recipe area. Don't worry, there are lots of delicious things in the works for you!
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Important Ingredients with Substitutions
- Bittersweet chocolate - For this recipe, I used 60% cacao chocolate from Ghiradelli. You'll want to chop this chocolate up into pieces.
- Brown sugar - Light brown sugar or dark brown sugar is fine. I usually blend them together so, to each their own!
- Cake flour - If all you have is all purpose flour, then measure normally with AP flour, remove 2 tablespoons of AP flour, and replace them with 2 tablespoons of cornstarch. Now you have cake flour!
- Unsweetened Cocoa powder - I really love Ghiradelli Dutch-processed cocoa powder. But any cocoa powder you have will work perfectly.
- Espresso powder - Espresso powder is great for enhancing the chocolate flavor.
- Flaky salt for finishing - (optional) Maldon salt is the best for this!
See the recipe below for the full list of ingredients and quantities.
Instructions
Preheat your oven to 350 degrees Fahrenheit and prepare two baking sheets with parchment paper.
Step 1: In a medium bowl sift together the flour, cocoa powder, salt, and espresso powder. Whisk to combine. Set aside. Then chop bittersweet chocolate into small pieces.
Step 2: In a microwave-safe bowl, add the butter and chopped chocolate bars. Microwave in 15-second increments, stirring in between until the chocolate is melted and smooth. Heat at half power to avoid burning.
Step 3: In a large bowl, add the eggs and sugars. Use a hand mixer to mix together the eggs and sugars. Beat on high for 3-5 minutes.
Step 4: With the hand mixer on low, slowly add the warm chocolate and butter mixture until combined.
Step 5: Add the flour mixture ⅓ at a time until combined and mixed into a soft dough.
Step 6: Should resemble a thicker brownie batter.
Step 7: Use a medium cookie scoop to scoop out the cookie dough onto the prepared baking sheets about 2 inches apart.
Step 8: Bake cookies for 10 minutes. Remove from the oven and let them cool completely on the baking sheet.
Level Up with a Top Tip!
Hint: For a flatter cookie, gently press the cookie down before baking.
Recipe Variations
- More Chocolate: Add semi sweet chocolate chips, milk chocolate chips, or dark chocolate chips in the cookie dough for double chocolate brownie cookies.
- Extra Sweetness: Dust your cooled cookies with powdered sugar before serving.
- Sweet & Salty: Top warm cookies with Maldon sea salt. Adds just a touch of texture and the salt is delicious next to rich chocolate.
Storage Recommendations
Store your brownie cookies in an airtight container at room temperature for up to 1 week. This will help to keep them soft inside. They can also be refrigerated for longer but will lose some of that moisture.
Can I freeze brownie cookies? Yes! If you're freezing fresh cookies, it's best to let them cool completely first. Once cool, set them on a baking sheet, and place them in the freezer for a couple of hours so they can harden. Then store them in an airtight container or freezer-safe resealable bag for up to 3 months.
Can I freeze cookie batter? Follow the same process as freezing baked cookies. Make cookie dough balls on a parchment lined baking sheet. Place this in the freezer for a couple of hours so the cookie balls can harden. Once hardened, store them in an airtight container, or freezer safe bag until you're ready to bake them. Bake from frozen, adding an extra few minutes.
Level Up With Expert Tips & Tricks
Use a hand mixer or a stand mixer for this brownie cookie recipe. A handheld whisk will not sufficiently whip enough air into the eggs and sugar. This gives us that fudgy texture every brownie lover loves.
When beating together the eggs and sugars, do so until they're pale in color and have a lot of air incorporated.
As always, room-temperature ingredients are ideal. This helps to incorporate all of the ingredients smoothly into one another.
Let the cookies cool for at least 10 minutes before enjoying!
Similar Sweets
Looking for other cookie recipes like this? Try these:
Fudgy Chocolate Brownie Cookies
Equipment
Ingredients
- 8 ounces Bittersweet chocolate chopped
- 6 tablespoons Unsalted butter melted
- ¾ cups Brown sugar packed
- ¼ cup White granulated sugar
- 2 Eggs room temperature
- ¾ cup Cake flour
- ¼ cup Cocoa powder dutch process
- ¼ teaspoon Salt
- 1 teaspoon Espresso powder
- Flaky salt for finishing
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare two baking sheets with parchment paper.
- In a medium bowl sift together the flour, cocoa powder, salt, and espresso powder. Whisk to combine. Set aside.
- In a microwave-safe bowl, add the butter and chopped chocolate. Microwave in 15-second increments, stirring in between until the chocolate is melted and smooth. Heat at half power to avoid burning.
- In a large bowl, add the eggs and sugars. Use a hand mixer to mix together the eggs and sugars. Beat on high for 3 minutes.
- With the hand mixer on low, slowly add the melted chocolate and butter mixture until combined.
- Add the flour mixture ⅓ at a time until combined and mixed into a soft cookie dough.
- Use a medium cookie scoop to scoop out the cookie dough onto the prepared baking sheets about 2 inches apart.
- Bake for 10 minutes or until the cookies have crackled and are set on the edges.
- Remove from the oven and let them cool completely on the baking sheet.
Notes
Can I freeze cookie batter? Follow the same process as freezing baked cookies. Make cookie dough balls on a parchment lined baking sheet. Place this in the freezer for a couple of hours so the cookie balls can harden. Once hardened, store them in an airtight container, or freezer safe bag until you're ready to bake them. Bake from frozen, adding an extra few minutes.
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