Hey everyone, Jason Griffith here! We all love a good brownie, and we all love a good cookie. But what if you could have the best of both worlds in one delicious, two-bite package? These Fudgy Brownie Cookies are my answer to that. They’re a perfect mashup of a rich, fudgy brownie and a soft, chewy cookie. They have that signature crackly brownie top and a dense, chewy center, making them a complete chocolate lover’s dream. This recipe is an absolute game-changer for a quick dessert, a party, or anytime you need a seriously satisfying chocolate fix.
Why I Love This Recipe
What I love most about this recipe is its genius simplicity and its incredible payoff. It delivers a deep, rich chocolate flavor that’s hard to resist, and the texture is what makes them so special—they’re soft, chewy, and melt-in-your-mouth delicious. The best part is that you can have a batch of these from start to finish in about 30 minutes. It’s a fantastic recipe to have in your back pocket for a fast and delicious dessert that will have everyone asking for the recipe.
Ingredients
- 1/2 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
Swaps and Notes
- Chocolate Chips: Semisweet chocolate chips are my preference here, but you can also use dark chocolate or milk chocolate chips.
- Cocoa Powder: Use a high-quality unsweetened cocoa powder for the best chocolate flavor.
- Sugars: The combination of granulated and brown sugar gives these cookies their perfect fudgy and chewy texture.
- Vanilla Extract: Don’t skip the vanilla! It enhances all the other flavors and adds a beautiful aroma.
Step-by-Step Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt the Chocolate: In a microwave-safe bowl, melt the butter and 1/2 cup of the chocolate chips together in 30-second intervals, stirring in between until smooth.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Mix the Wet Ingredients: In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract until they are smooth and light.
- Combine the Batter: Gradually mix the melted chocolate mixture into the egg and sugar mixture until well combined. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix!
- Add the Remaining Chocolate Chips: Gently fold in the remaining 1/2 cup of chocolate chips.
- Scoop and Bake: Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips for Success
- Don’t Overbake: This is the most important tip for a fudgy cookie. Pull them out of the oven as soon as the edges are set. They will continue to set as they cool.
- Sift the Dry Ingredients: Sifting the flour and cocoa powder prevents lumps and ensures a smooth, even texture.
- Don’t Overmix: Overmixing the batter will develop the gluten and result in a tough, cake-like cookie.
- Cool on the Pan: Letting the cookies cool on the baking sheet for a few minutes helps them hold their shape and keeps them from falling apart when you transfer them.
Serving Suggestions and Pairings
These Fudgy Brownie Cookies are perfect on their own, but they’re also delicious with a scoop of vanilla ice cream, a glass of cold milk, or a drizzle of caramel sauce. They’re a fantastic addition to a dessert spread, alongside other classic treats like the best peanut butter brownies I’ve ever made or a platter of chocolate chip cookie dough brownie bombs.
Nutritional Information (per cookie, approximate)
- Calories: 200 kcal
- Carbohydrates: 25g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 100mg
- Fiber: 2g
- Sugar: 18g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze them for up to 3 months. Thaw them at room temperature for about 30 minutes before serving.
More Recipes You’ll Love
If you enjoy baking and creating delicious treats from scratch, you might also like these other recipes:
- This Edible Cookie Dough is my favorite no-bake treat for late-night cravings
- These Hot Chocolate Cookie Cups are my favorite winter treat to share and savor
- These Rainbow Sprinkle Cookies are my favorite way to bake up instant joy
Final Thoughts
These Fudgy Brownie Cookies are a perfect example of a simple, classic dessert that delivers on big, comforting flavor every single time. They’re a fun and easy way to get a fantastic treat on the table, and they’re guaranteed to become a new favorite in your home.
What’s your favorite dessert mashup? I’d love to hear your ideas in the comments below! Be sure to follow me for more recipes that are as simple as they are irresistible.
Fudgy Brownie Cookies: My Favorite Dessert Mashup
Ingredients
- 2 cups unsalted butter
- 1 cup semisweet chocolate chips
- 1 cup all-purpose flour
- 4 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 cups granulated sugar
- 2 cups packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium saucepan, melt the butter and semisweet chocolate chips together over low heat, stirring until smooth.
- Remove from heat and let cool slightly.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vanilla extract. Stir in the melted chocolate mixture.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until evenly distributed.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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