If you’re torn between baking brownies or cookies — why not have both? These Fudgy Brownie Cookies are rich, dense, and ultra-chocolatey with that perfect crinkly top and soft, gooey center. Think of them as brownies in cookie form: the deep flavor of melted chocolate, the fudgy texture, and a hint of salt to balance the sweetness.
Ready in under 30 minutes, they’re the kind of treat that impresses without requiring complicated techniques. Whether you’re baking for a party, gifting, or just craving something decadent, these cookies deliver serious chocolate satisfaction.
They’re also freezer-friendly, easy to transport, and stay moist for days — though they rarely last that long!
???? Ingredients (U.S. Standard Measurements)
- 1 cup semi-sweet chocolate chips (plus extra for topping)
- 2 tablespoons unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- Optional: flaky sea salt for topping
???????? Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the chocolate: In a heatproof bowl, melt the chocolate chips and butter together over a double boiler or in the microwave in 30-second bursts. Stir until smooth and glossy. Let cool slightly.
- Whisk the eggs and sugar: In a large mixing bowl, beat the eggs, sugar, and vanilla extract for about 2–3 minutes until light and frothy.
- Combine: Stir the melted chocolate mixture into the egg mixture until fully incorporated.
- Add dry ingredients: Sift in the flour, cocoa powder, baking powder, and salt. Fold the batter gently until smooth. It will be thick and fudgy — like brownie batter.
- Scoop: Use a cookie scoop or tablespoon to drop the batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Top and bake: Press a few extra chocolate chips on top of each cookie and bake for 10–12 minutes, or until the tops are cracked and shiny but centers are still soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
???? Nutrition Information (Per Cookie – makes about 12)
- Calories: 180 kcal
- Fat: 9 g
- Saturated Fat: 5 g
- Carbohydrates: 23 g
- Sugar: 17 g
- Protein: 2 g
- Fiber: 1 g
- Sodium: 70 mg
Nutrition may vary based on size and additional toppings.
???? Tips & Tricks
- Don’t overbake: They should still be soft in the center when you remove them — they’ll firm up as they cool.
- Room temp eggs: Helps create the right texture when whisking with sugar.
- Mix-in ideas: Add chopped walnuts, white chocolate chunks, or a swirl of peanut butter for a fun twist.
- Storage: Store in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
- Chill if needed: If your batter is too soft to scoop, chill it for 10–15 minutes to firm it slightly.
???? From Me to You: My Extra Touch ✨
For an even more indulgent dessert, I love turning these brownie cookies into ice cream sandwiches. Just add a scoop of vanilla or coffee ice cream between two cookies and gently press together. Wrap in wax paper and freeze for a fantastic make-ahead treat.
You can also dust them with cocoa powder or powdered sugar right before serving for a bakery-style finish.
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