Fudge-y Chocolate Brownie Cookies
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Crinkle top fudge-y Chocolate Brownie Cookies. The ultimate cookie to kick off the weekend! Made with pantry staple ingredients and TWO kinds of chocolate, they’re just as rich and fudge-y as a classic brownie, but in cookie form. They are sure to become everyone’s new favorite cookie! A lightly crisp edges with a soft, gooey, fudge-y, and extra chocolate-y center. Oh, and we can’t forget about the important, but oh so delicious crinkly top! Trust me, they’re the one cookie you’re going to want to bake on repeat all year long. Serve warm, right out of the oven, while they’re still rich and gooey. There’s truly nothing better!
About The Recipe
It’s finally here! Our favorite cookie recipe to date.. It’s genuinely SO. GOOD. Plus, it’s the perfect easy bake for whenever you’re craving a bite of chocolate. We spent days perfecting this recipe and I promise you’ll love it.
Honestly, I’m just so excited to finally share this recipe with all of you!
This idea started a few weeks ago when we shared our ultimate fudge-y brownie. They were just SO good that we couldn’t leave it there. My mom and I have been kicking around another cookie recipe.
It feels like FOREVER since we last shared a traditional cookie recipe and we’ve been trying to think of something new. They’re always a fun challenge! And, while these cookies are SUPER simple to make, they gave us quite a bit of trouble when developing the recipe.
We wanted very specific results. Crinkly top (a must-have for any brownie) and a fudge-y center! It seemed like a simple task when we started, but it took DAYS for us to finally get the results we were after.
The secret? Scooping and baking the cookies immediately after making the dough! You honestly cannot let these cookies sit and firm up before baking. You gotta move quickly to achieve that gorgeous shiny crinkly top. Though, I will admit, I thoroughly enjoyed testing this recipe.
We have had SO many brownie cookies in and out of our oven and it’s been the best. Not only has the kitchen smelled amazing, but every single one has tasted delicious.
But, if I’m being honest, this iteration is the best! The cookies are not only double chocolate (which means extra chocolate-y!), but every bite really tastes like your favorite brownie. So. GOOD.
Reasons You Will Love These Brownie Cookies
- They’re super simple to make!
- Extra chocolate-y.
- Perfect dessert to bake all year long.
- Full of flavor.
- Rich, fudge-y, and SO delicious!
Equipment Needed
- Mixing Bowls
- Whisk
- Small Saucepan
- Stand Mixer
- Sheet Pans
- Medium Cookie Scoop
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
- Bittersweet Chocolate
- Unsalted Butter
- Large Eggs
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- All-Purpose Flour
- Dutch Process Cocoa Powder
- Salt
- Baking Powder
How To Make Brownie Cookies
Step 1: Combine dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
Step 2: Melt chocolate and butter
In a medium saucepan, combine the butter and chocolate. Melt over low heat, stirring continuously, until smooth. Set aside.
Step 3: Make the batter
Combine the eggs, sugars, and vanilla in the bowl of a stand mixer. Mix on low for about 30 seconds to combine. Increase the speed to high and beat for 10 minutes.
Stir in the chocolate mixture.
Add flour mixture and mix only to combine.
Step 4: Scoop and bake
Immediately drop by scoopfuls onto prepared pans and place in oven. Bake for 10-12 minutes, or until done.
What’s The Best Chocolate To Use
For this recipe, you will need dutch process cocoa powder! When it comes to the actual chocolate, we highly recommend using a high quality bittersweet chocolate (like Ghirardelli!). It will melt better and give you a better texture in your cookie.
Mix-In Ideas
Is it really a brownie if you don’t add a few mix-ins? Here are a few of our favorites to toss into the batter before baking!
- Chopped Nuts (almonds, walnuts, pecans)
- Shredded Unsweetened Coconut
- Chocolate Chips (mini or regular!)
- Crushed Peppermint Candy
What To Make With These Brownie Cookies
If you have some leftover cookies and are looking for ways to change it up, no worries! Here are a few of our favorite things to make with these fudge-y brownie cookies.
- Ice Cream Sandwiches
- Swirled into vanilla ice cream or chocolate ice cream.
- You can make a chocolate milkshake and use these as a topping!
How To Store
Once these cookies have been baked and cooled, you can store these cookies in a zip top bag and keep on the counter for 2-4 days. You can also freeze them for up to a month!
Looking for more recipes like this? Here are a few you may like: Fudge-y Chocolate Brownies, Skillet Chocolate Chip Cookies, Hot Cocoa Sandwich Cookies, Triple Chocolate Peppermint Cookies
Expert Tips
- Make sure that you have dutch process cocoa powder and not natural process!
- Beat the eggs, sugar, and vanilla for a full 10 minutes.
- Be careful to not over-mix the batter.
- Once the batter is made, work quickly! If the batter sits too long, you won’t get the shiny crust on your cookies.
- To ensure each cookie is the same size, use a cookie scoop!
- The less you bake the cookies, the more fudge-y they will be.
When you make these Fudge-y Chocolate Brownie Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Fudge-y Chocolate Brownie Cookies
Ingredients
- 1¼ cups bittersweet chocolate
- ¾ cup unsalted butter
- 3 large eggs, room temperature
- 1 cup granulated sugar
- ¾ cup brown sugar
- 1½ teaspoons vanilla extract
- 1½ cups all purpose flour*
- ¼ cup Dutch process cocoa powder, sifted
- ¼ teaspoon salt
- 1½ teaspoons baking powder
Instructions
- Heat oven to 350°F.
- Line 2 sheet pans with parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
- In a medium saucepan, combine butter and chocolate.
- Melt over low heat, stirring continuously, until smooth. Set aside.
- Combine eggs, sugars, and vanilla in the bowl of a stand mixer.
- Mix on low for 30 seconds to combine.
- Increase speed to high for 10 minutes.
- Stir in chocolate mixture.
- Add flour mixture.
- Mix only to combine.
- Immediately drop by scoopfuls onto prepared pans and place in oven.
- Bake for 10-12 minutes, or to desired level of doneness.
Notes + Tips!
- Make sure that you have dutch process cocoa powder and not natural process!
- Beat the eggs, sugar, and vanilla for a full 10 minutes.
- Be careful to not over mix the batter.
- Once the batter is made, work quickly! If the batter sits too long, you won’t get the shiny crust on your cookies.
- To ensure each cookie is the same size, use a cookie scoop!
- The less you bake the cookies, the more fudge-y they will be.
Tools You May Need (affiliate links)
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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