If you adore the rich, indulgent flavors of brownies but crave the convenience and fun of cookies, you are going to fall head over heels for this Fudgy Chocolate Brownie Cookies Recipe. These cookies have that perfect melt-in-your-mouth fudginess paired with a tender, chewy texture that feels like a luxurious chocolate hug in every bite. Whether you’re baking for a cozy night in, a festive gathering, or a sweet treat just because, these cookies hit all the right notes with their irresistible flavor and simple preparation.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Fudgy Chocolate Brownie Cookies Recipe. Each one plays a key role in balancing richness, moisture, and that unmistakable chocolate punch you’ll adore.
- 1/2 cup unsweetened cocoa powder: Gives cookies their deep chocolate color and intense cocoa flavor without extra sweetness.
- 1 cup white granulated sugar: Sweetens the dough and helps create a tender crumb.
- 1/2 cup melted butter: Adds richness and helps achieve the classic fudgy texture.
- 3 tablespoons vegetable oil: Keeps cookies moist and soft without making them greasy.
- 1 egg: Binds ingredients together and contributes to the structure.
- 2 teaspoons pure vanilla extract: Elevates all the chocolate with a warm, aromatic note.
- 1 1/3 cups all-purpose flour or plain flour: Provides the necessary body and structure without toughening the cookies.
- 1/2 teaspoon baking powder: Adds a slight lift so the cookies don’t become too dense.
- 1/2 teaspoon salt: Enhances the chocolate flavor and balances sweetness.
- 1/3 cup semi-sweet chocolate chips: Offers gooey, melty pockets of chocolate that take each bite to the next level.
How to Make Fudgy Chocolate Brownie Cookies Recipe
Step 1: Preheat and Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready the moment your dough is mixed. Line two cookie sheets with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Mix the Cocoa, Sugar, Butter, and Oil
In a medium bowl, combine the unsweetened cocoa powder, granulated sugar, melted butter, and vegetable oil. Mixing these first helps dissolve the sugar slightly and blends the rich chocolate base for those fudgy undertones.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract to the chocolate mixture until fully incorporated. This step is crucial for building the structure and infusing your batter with aromatic warmth.
Step 4: Incorporate Dry Ingredients
Stir together the flour, baking powder, and salt in a separate bowl then gradually fold them into your wet ingredients. Mix just until a soft dough forms—over mixing can toughen the cookies, and we want them tender and fudgy.
Step 5: Fold in Chocolate Chips
Gently fold the semi-sweet chocolate chips into the dough so they’re evenly distributed. When baked, these chips create delightful pockets of melted chocolate that bring the cookies to life.
Step 6: Scoop and Shape
Using a cookie scoop or tablespoon, drop rounded balls of dough onto your lined baking sheets. Press them down lightly to your desired thickness—thicker cookies will be chewier, thinner ones a bit crispier around the edges.
Step 7: Bake to Perfection
Bake for 10 to 12 minutes. The key to these fudgy delights is not overbaking; pull them when they look set but still soft—remember, they will firm up as they cool. Allow them to rest on the cookie sheet for 10 minutes before moving to a wire rack.
How to Serve Fudgy Chocolate Brownie Cookies Recipe
Garnishes
These cookies are already incredible on their own, but adding a sprinkle of flaky sea salt on top right after baking can elevate the chocolate flavor and add a little contrast that’s pure magic. You might also dust them lightly with powdered sugar for a whimsical touch perfect for special occasions.
Side Dishes
Pair these brownies-inspired cookies with a cold glass of milk for the classic comfort combo. For a grown-up twist, they also go wonderfully with fresh berries or a scoop of vanilla ice cream to create a quick and indulgent dessert.
Creative Ways to Present
Try sandwiching two fudgy chocolate brownie cookies with peanut butter, cream cheese frosting, or marshmallow fluff for decadent cookie sandwiches. You can also dip half the cookie in melted chocolate and sprinkle with crushed nuts or sprinkles for a festive look.
Make Ahead and Storage
Storing Leftovers
Place these cookies in an airtight container at room temperature to keep them soft and chewy for up to 4 days. Layer them with parchment paper if stacking, so they don’t stick together and lose their texture.
Freezing
You can freeze unbaked dough balls arranged on a baking sheet until firm, then transfer them to a freezer bag. When ready, bake straight from frozen adding an extra couple of minutes to the baking time. Cookies themselves also freeze well for up to 3 months when stored properly.
Reheating
Warm cookies in the microwave for about 10 seconds or in a low-temperature oven to revive that fresh-baked softness. This little step brings back the ooey-gooey experience like they just came out of the oven.
FAQs
Can I use dark chocolate instead of semi-sweet chocolate chips?
Absolutely! Dark chocolate chips add a richer, more intense chocolate flavor and can be a great option if you prefer a less sweet cookie. Adjust sugar slightly if you want less sweetness.
Is it necessary to use both butter and vegetable oil?
Using both gives these cookies the perfect balance of flavor and moist texture—butter offers richness and flavor while oil keeps the cookies soft and fudgy. You can experiment with just one, but the combination is what makes them so special.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking flour blend that measures like regular flour. Make sure it contains xanthan gum or add a small amount to help with texture.
How do I prevent the cookies from spreading too much?
Make sure to chill the dough for about 30 minutes before baking if your dough feels too soft. Also, avoid pressing the dough too thin on the baking sheet if you want thicker, fudgier cookies.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even shredded coconut work beautifully in this recipe and add a delightful crunch or flavor contrast.
Final Thoughts
There’s something truly special about this Fudgy Chocolate Brownie Cookies Recipe that feels like a warm embrace from the oven. It’s a wonderful way to satisfy your chocolate cravings with a fun twist, and the simple ingredients make it easy to whip up anytime. I hope you have as much joy baking and eating these as I do sharing them with my loved ones. Go ahead, give them a try and let these cookies become your new favorite chocolate treat!
Print
Fudgy Chocolate Brownie Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Fudgy Chocolate Brownie Cookies combine the rich, dense texture of a brownie with the convenient shape of a cookie. With a deep chocolate flavor enhanced by cocoa powder and chocolate chips, these cookies come out soft and chewy, perfect for chocolate lovers craving a fudgy treat.
Ingredients
Dry Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup white granulated sugar
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup melted butter
- 3 tablespoons vegetable oil
- 1 egg
- 2 teaspoons pure vanilla extract
Add-ins
- 1/3 cup semi-sweet chocolate chips (add more if desired)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets or baking trays with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a medium bowl, combine the cocoa powder, white sugar, melted butter, and vegetable oil. Beat in the egg and vanilla extract until completely blended and smooth.
- Add Dry Ingredients: Stir the flour, baking powder, and salt together separately, then gradually add to the wet mixture. Mix just until a dough forms, taking care not to over beat to maintain fudgy texture. Fold in the semi-sweet chocolate chips gently.
- Scoop Dough onto Sheets: Using a cookie scoop or small ice cream scoop, portion out 1-2 tablespoonfuls of the dough onto the prepared sheets. Press the dough balls down to your desired thickness, depending on whether you want thicker or thinner cookies.
- Bake the Cookies: Place the sheets in the preheated oven and bake for 10 to 12 minutes. Remove when cookies are still soft but set; they will firm up as they cool. Avoid over baking to prevent dryness.
- Cool Properly: Let the cookies cool on the baking sheets for 10 minutes to firm up, then transfer them to wire racks to cool completely before serving.
Notes
- Do not over mix the dough to keep the cookies fudgy and soft.
- Press cookies down before baking to control thickness.
- Use parchment paper for easy cleanup and to prevent sticking.
- Add more chocolate chips for extra gooey chocolate texture.
- Store leftovers in an airtight container at room temperature for up to 5 days.
