These Fudgy Brownie Cookies combine two favorites: a dense, fudgy brownie and a chewy cookie. Made with three types of chocolate—melted chocolate, cocoa powder, and chocolate chips—these cookies deliver an intense chocolate flavor with a crinkly exterior and a gooey center.
⭐ Why I Love It:
- Rich Chocolate Flavor – Three sources of chocolate create deep, layered flavor: melted chocolate, cocoa powder, and chocolate chips.
- Fudgy Brownie Center – These cookies have a brownie-like, fudgy interior while keeping the chewy cookie texture and crinkly top.
- Perfect Small Batch – Makes about 15–20 small cookies, ideal for a smaller group. The recipe is easy to double for larger gatherings.
🥘 Ingredients
- Unsalted butter, softened – room temperature for easy creaming. If using salted butter, reduce added salt.
- Bittersweet or semisweet chocolate – use a baking bar for easy melting; dark chocolate yields a deeper flavor.
- Packed brown sugar – light or dark both work.
- Granulated sugar
- Egg – at room temperature.
- Vanilla extract
- Unsweetened cocoa powder – measure by spoon-and-level for accuracy.
- All-purpose flour – use the spoon-and-level method to avoid over-measuring.
- Baking powder
- Kosher salt – reduces bitterness and balances sweetness; if using table salt, use less.
- Semi-sweet chocolate chips – folded into the dough for pockets of melty chocolate.
See the recipe card below for exact quantities.
🔪 How To Make Brownie Cookies
This Fudgy Brownie Cookies recipe is straightforward and yields cookies with a fudgy center and a chewy exterior.
Step 1: Melt the chocolate in a double boiler or microwave in short bursts. Let it cool slightly so it doesn’t cook the egg.
Step 2: In a large bowl, cream the softened butter with brown and granulated sugar until smooth. Add the egg and vanilla, beating until combined and scraping the bowl as needed.
Step 3: Add the cooled melted chocolate and beat until incorporated.
Step 4: Mix in flour, cocoa powder, baking powder, and salt on low speed, then fold in the chocolate chips. Chill the dough while the oven preheats.
Step 5: Portion dough into balls (about 1.5 tablespoons each).
Step 6: Space the dough balls a few inches apart and bake until the edges are set and centers are still soft. The centers will firm as they cool.
💭 Recipe Tips
- Let Cookies Cool on the Baking Sheet – Allow 5–10 minutes for the cookies to finish setting on the warm pan before transferring to a rack.
- Don’t Overbake – To maintain the fudgy center, remove cookies when edges are set but centers remain soft.
- Measure Flour and Cocoa Correctly – Use the spoon-and-level method for flour and cocoa powder to avoid dry, cakey results.
👩🍳 Recipe FAQs
Fluff the flour or cocoa in the container, spoon it into the measuring cup, then level off the top with a straight edge. This prevents packing too much into the cup and gives a more accurate measurement than scooping directly with the cup.
Yes. Store the dough in the refrigerator for up to 3 days. If chilled longer, let it rest at room temperature for 10–15 minutes before scooping and baking.
A higher ratio of melted chocolate to flour and the balance of fat and sugar help keep the center dense and fudgy rather than cake-like.
Store leftovers at room temperature in an airtight container for up to 4 days.
🍫 Related Dessert Recipes
- Single Serve Pistachio Chocolate Chunk Cookie (or Chocolate Chip)
- Fudgy Brownie Cookies
- Single Serve Pumpkin Snickerdoodle (Small Batch)
- Single Serve Blackberry Cobbler
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Recipe
Fudgy Brownie Cookies
These Fudgy Brownie Cookies combine brownie richness and cookie chew for an intense chocolate bite with a fudgy center and crackled top.
- Author: Kathleen Hansen
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 15-20 cookies
- Category: Cookies, Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 4 oz bar bittersweet, dark, or semi-sweet chocolate, chopped
- 2.5 tablespoons unsalted butter, softened
- 6 tablespoons packed brown sugar (or 1/4 cup + 2 tablespoons)
- 2 tablespoons granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 6 tablespoons all-purpose flour (spooned and leveled)
- 2 tablespoons cocoa powder (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup semi-sweet chocolate chips
Instructions
- Melt Chocolate: Melt the chocolate in a double boiler or microwave in 20-second intervals, stirring between bursts. Cool slightly so it won’t cook the egg.
- Preheat Oven: Preheat oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter and Sugar: Beat butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla, and beat until combined, scraping the bowl as needed.
- Add Melted Chocolate: Stir in the slightly cooled melted chocolate and mix until incorporated.
- Add Dry Ingredients: Mix in flour, cocoa powder, baking powder, and salt on low speed. Fold in chocolate chips.
- Chill Dough: Refrigerate the dough for 15–20 minutes while the oven finishes preheating. If chilled longer, let dough warm 10–15 minutes before scooping.
- Bake Cookies: Scoop or roll dough into 1.5-tablespoon balls. Place a few inches apart on baking sheets and bake 11–13 minutes, until edges are set and centers remain soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store leftover cookies in an airtight container at room temperature for up to 4 days.
Make-Ahead: Dough can be refrigerated up to 3 days. Allow it to sit 10–15 minutes at room temperature before scooping if chilled longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 104
- Sugar: 9 g
- Sodium: 23.3 mg
- Fat: 5.6 g
- Carbohydrates: 12.8 g
- Fiber: 1.1 g
- Protein: 1.4 g
- Cholesterol: 15 mg