Fudgy Chocolate Brownie Cookies Recipe

I adore these brownie cookies because they have the perfect balance of fudgy and chewy in every bite. The cocoa powder twist makes them feel unique while keeping the vibe approachable. Mixing in the semisweet chocolate chips delivers a burst of flavor that really elevates this quick, satisfying treat.

I recently came across a fudgy recipe that’s perfect if you’re looking for a quick dessert fix. I always love recipes that are easy yummy desserts quick to throw together and this fudgy chocolate brownie cookies recipe is one of them.

It only takes about 20 minutes, which makes it a solid last minute dessert idea when you’re in a hurry. I mix 1/2 cup unsalted butter, 1 cup packed light brown sugar and 1/4 cup granulated sugar with 2 large eggs and 1 tsp vanilla extract.

Then I stir in 1/2 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp baking soda, and a bit of salt until everything is well combined. The addition of 1/2 cup semisweet chocolate chips brings an extra burst of rich flavor you wouldn’t expect.

This recipe makes soft brownie cookies that are as simple as easy bake desserts and as decadent as a classic cocoa dessert. Enjoy!

Why I Like this Recipe

Here are a few reasons why I like this recipe:
1. I love how quick and easy it is to make – just about 20 minutes from start to finish.
2. I really enjoy the chewy texture and the crinkly top; they remind me of a perfect brownie.
3. I appreciate that using cocoa powder instead of melted chocolate makes the whole process a lot simpler.
4. I dig the mix of flavors, especially with the semisweet chocolate chips adding extra chocolatey goodness.

These brownie cookies are made with cocoa powder instead of melted chocolate which makes things a lot simpler. They come out chewy and have a crinkly top just like a brownie would have. This is a super quick recipe that only takes about 20 minutes to make, so it’s perfect when I’m in a hurry or just craving a delicious treat. Enjoying them warm or even dipping them in a glass of milk is just the best way to savor the rich chocolaty flavor.

Ingredients

• Melted unsalted butter gives moist richness and creamy texture essential for fudginess.
• Packed light brown sugar adds a deep sweetness with subtle caramel notes enhancing flavor.
• Granulated sugar boosts sweetness and helps form a crisp, delicate cookie edge.
• Large eggs provide structure, moisture, and protein, binding all ingredients nicely.
• Cocoa powder lends bold, bitter chocolate flavor and antioxidants while boosting fiber slightly.
• Vanilla extract smooths and rounds flavors, adding subtle aroma without overpowering sweetness.
• Chocolate chips burst in each bite, offering pockets of extra rich, sweet chocolate.

Ingredient Quantities

• 1/2 cup unsalted butter, melted
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temp
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup semisweet chocolate chips

How to Make this

1. Preheat your oven to 350°F and line your baking sheet with parchment paper.

2. In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar until they’re well mixed.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. Sift the flour, cocoa powder, baking soda, and salt into the bowl and mix just until combined. Don’t overmix!

5. Fold in the chocolate chips evenly.

6. Use a tablespoon or a small cookie scoop to drop dollops of dough onto the baking sheet, spacing them about 2 inches apart.

7. Bake for 10 to 12 minutes; the cookies should look set and get a crinkly top while still fudgy in the middle.

8. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.

9. Enjoy the cookies warm for a gooey treat or let them cool completely and store in an airtight container.

10. If you like, pair them with a glass of milk to bring out the chocolate even more.

Equipment Needed

1. Oven (preheat to 350°F)
2. Baking sheet (lined with parchment paper)
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk or sturdy spatula
6. Sifter for the dry ingredients
7. Cookie scoop or tablespoon
8. Wire cooling rack

FAQ

Fudgy Chocolate Brownie Cookies Recipe Substitutions and Variations

• If you don’t have unsalted butter, you can use an equal amount of coconut oil, which gives a slight coconut flavor that works fine in these cookies.
• For the light brown sugar, dark brown sugar is a good swap if you want a bit more molasses taste, just keep it on a 1:1 ratio.
• You may replace granulated sugar with an equal amount of white sugar or even a bit less honey if you are trying to cut down processed sugars, but be careful with the moisture adjustments.
• If you run out of all-purpose flour, gluten free flour blends usually work the same way, use them in a 1:1 conversion.
• Don’t have semisweet chocolate chips? Try chopping up a bar of your favorite chocolate, whether thats milk chocolate or dark chocolate, and use as a 1:1 replacement.

Pro Tips

1. Make sure your eggs are at room temp before mixin them in – it helps the dough come together smoother and ends up giving ya a better texture in the cookies.
2. Be careful not to overmix when you add the dry stuff – you just wanna blend it in enough so there aren’t any lumps, or else you might end up with tougher cookies than you wanted.
3. For extra fudgy cookies, you might wanna take ’em out a bit early; they’ll finish settlin a little on the hot tray so don’t let ’em overbake.
4. If you have the time, chill the dough for 15 minutes before scooping it onto the tray – it helps control the spread and gives a nicer, more even cookie.