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If you’re a fan of ultra-fudgy brownies and soft, chewy cookies, these homemade chocolate brownie cookies are some of the best desserts you’ll ever make.
Loaded with mini chocolate chips and ready in just 30 minutes, these chocolate brownie cookies offer everything you love about a classic brownie: rich chocolate flavor, crackly tops, and gooey centers in handheld cookie form.
This homemade chocolate brownie cookies recipe is easy to make and typically yields 16 to 18 cookies, depending on the size of your scoops.
These fudgy chocolate brownie cookies are made with rich dark chocolate and quality cocoa powder, unsalted butter, and a few grams of all-purpose flour.
These gooey brownie cookies are perfect for chocolate lovers, busy bakers, and anyone craving an indulgent treat without spending hours in the kitchen.
Loved by kids and adults alike, these chocolate brownie cookies are perfect for weeknight treats, Thanksgiving desserts, Christmas parties, bake sales, and festive cookie exchanges.
✅ Read the entire article to ensure you’re fully prepared with all the necessary equipment and ingredients. The full recipe and cooking instructions are below.
Chocolate Brownie Cookies Ingredients List
The magic of these fudgy chocolate brownie cookies lies in a precise combination of ingredients, each playing a crucial role in achieving their signature texture and rich flavor.
1. Dark Chocolate
- Dark chocolate provides the deep, intense chocolate flavor and contributes significantly to the fudgy texture.
- Using a good-quality dark chocolate with 65-70% cocoa solids is highly recommended for the best results, though high-quality bittersweet or semisweet chocolate chips also work well.
2. Unsalted Butter
- Provides richness, moisture, and helps create the tender crumb.
- While some recipes might use salted butter, unsalted butter allows for better control over the overall salt content.
3. Granulated Sugar
- Contributes to the cookie’s spread and provides a foundational sweetness, aiding in the slightly crisp exterior.
4. Light Brown Sugar (packed)
- Essential for the chewy texture and adds a subtle molasses flavor that complements the chocolate.
- It helps keep the chocolate brownie cookies moist and fudgy.
5. Large Eggs
- Eggs are crucial for structure and, when whipped with sugar, for creating the signature shiny, crinkly top.
- Room temperature eggs emulsify better, leading to a smoother batter.
6. Pure Vanilla Extract
- A classic flavor enhancer that deepens the chocolate notes and adds warmth.
7. All-Purpose Flour
- Used in a relatively small amount to keep the chocolate brownie cookies dense and fudgy with a brownie-like texture, while minimizing gluten development to avoid a cakey result.
8. Unsweetened Cocoa Powder
- Vital for intensifying the chocolate flavor and contributing to the dark color of the cookies.
- Using high-quality unsweetened cocoa powder (natural or Dutch-processed) makes a significant difference.
9. Baking Powder
- This leavening agent helps the cookies rise slightly and contributes to their texture.
10. Salt
- Essential for balancing the sweetness of the chocolate and sugars, and for enhancing the overall flavor profile.
11. Mini Semisweet Chocolate Chips
- For those who desire extra pockets of melted chocolate, turning them into delicious chocolate chip brownie cookies.
12. Flaky sea salt
- A final sprinkle of flaky sea salt adds a crucial textural contrast and brightens the deep chocolate flavor.
13. Coffee Extract or Espresso Powder
- A small amount of coffee or espresso powder can intensify the chocolate flavor without adding a distinct coffee taste.
Essential Equipment for Making Chocolate Brownie Cookies
Having the right kitchen tools makes the baking process smoother and helps ensure consistent, high-quality results.
- Large Mixing Bowls: You’ll need at least two; one for melting chocolate and butter, and another for whipping eggs and sugars, then combining all ingredients.
- Whisk or Electric Hand Mixer/Stand Mixer: Crucial for thoroughly aerating the eggs and sugars, which is key to achieving the desired crinkly top and fluffy texture.
- Rubber Spatula: Ideal for gently folding ingredients, scraping down the sides of bowls, and ensuring everything is well combined without over-mixing.
- Measuring Cups and Spoons: For accurate measurement of all ingredients, which is vital for consistent results. Using a digital scale for dry ingredients in grams is even more accurate.
- Baking Sheets: At least two large, rimmed baking sheets are recommended to allow for proper spacing between cookies and even baking.
- Parchment Paper or Silicone Baking Mats: Essential for lining baking sheets. They prevent sticking, ensure easy release of the cookies, and promote even baking and browning.
- Cookie Scoop (medium, 1.5 to 2 tablespoons size): Highly recommended for portioning dough uniformly, which ensures consistent cookie size and even baking times.
- Wire Cooling Rack: Necessary for allowing the cookies to cool completely and firm up after baking, preventing them from becoming soggy on the bottom.
Quick Tips for making the Best Chocolate Brownie Cookies
Here are some expert tips and recommendations for achieving the perfect fudgy chocolate brownie cookies:
1. Accurate Measuring is Key
- Precision in measuring ingredients, especially flour and cocoa powder, is paramount for consistent results.
- Using a digital scale for dry ingredients in grams can provide greater accuracy than volumetric measurements.
2. Get Quality Ingredients
- The quality of the dark chocolate and cocoa powder directly influences the depth of flavor and richness of these cookies.
- Opt for brands known for their superior taste.
3. Do Not Overmix
- Once you add the dry ingredients, mix the dough only until just combined.
- Overmixing can develop excess gluten, which makes the cookies tougher and more cakey instead of keeping that rich, fudgy interior.
4. Chill the Dough (If Time Allows)
- While this chocolate chewy cookies recipe can be made quickly, a brief chilling period (20-30 minutes) significantly benefits the cookies.
- It helps the dough firm up, prevents excessive spreading during baking, and contributes to a thicker, fudgier cookie.
5. Do Not Overbake
- The primary reason for chocolate brownie cookies becoming cakey instead of fudgy is overbaking.
- Baking them for too long dries out the interior, leading to a crumbly, cake-like texture.
- To prevent this, strictly adhere to the recommended baking times, removing the cookies when the edges are just set and the centers still appear soft.
- They will continue to set as they cool.
6. Chocolate Solidifying in Batter
- Given the high chocolate content, the batter can begin to harden if not worked with quickly, especially if not chilled.
- If the batter becomes too stiff to scoop, it indicates that the chocolate has solidified.
- To manage this, if the entire batch cannot be baked at once, scoop all the cookie dough onto prepared trays as soon as the batter is mixed.
- If the dough hardens from chilling, allow it to sit at room temperature for a brief period (around 10 minutes) to soften slightly before attempting to scoop.
7. Lack of Crinkly Top
- The signature crinkled top is a hallmark of well-made chocolate brownie cookies.
- If this aesthetic is missing, it often indicates that the eggs and sugars were not whipped for a sufficient duration.
- This crucial aeration step incorporates air that expands and then collapses, creating the crackle.
- Furthermore, allowing the batter to sit for too long before baking can cause the chocolate to solidify, preventing the desired crinkled appearance.
- To achieve the crinkles, ensure the eggs and sugars are whisked for the full 5 minutes until pale and fluffy, and bake the dough immediately after mixing.
8. Cool Completely
- Allow the chocolate brownie cookies to cool completely on a wire rack after baking.
- They are very soft when warm and need time to set and firm up to achieve their ideal texture.
9. The “Whack” Technique
- The “whack” technique, where the hot baking sheet is gently dropped on the counter immediately after baking, is a pro move.
- It helps create those beautiful crinkles by settling the cookie structure and keeps the center soft and fudgy while the edges set perfectly.
Best Chocolate Brownie Cookies Topping Ideas
While delicious on their own, these cookies are also a fantastic canvas for creative toppings:
- Flaky Sea Salt: A simple yet impactful topping that enhances the chocolate flavor and adds a textural crunch.
- Additional Chocolate Chips: Fold in extra chocolate chips (semisweet, dark, milk, or white chocolate) into the dough for more pockets of melted chocolate.
- Chopped Nuts: Walnuts, pecans, or almonds can be folded into the dough for added crunch and flavor.
- Melted Chocolate Drizzle: Once cooled, drizzle melted dark, milk, or white chocolate over the tops for extra decadence and visual appeal.
- Confectioners’ Sugar: For a classic “crinkle cookie” look, roll the dough balls generously in sifted confectioners’ sugar before baking.
- Candy Pieces: Mini M&Ms, chopped Reese’s cups, or Reese’s Pieces can add color and a different flavor profile.
- Chopped Andes Mints: For a refreshing mint-chocolate combination.
- Butterscotch Chips: For a sweet, buttery contrast to the deep chocolate.
- Chopped Dried Fruit: Small amounts of finely chopped cherries, strawberries, or raspberries can add a fruity tang.
Final Remarks
These fudgy chocolate brownie cookies are a delicate balance of ingredient science and precise technique, designed to manipulate texture and flavor to perfection.
The high ratio of fat (butter) and chocolate to flour in our recipe is a deliberate choice.
A lower flour content means less gluten development, which is key to preventing a cakey crumb and instead promoting that dense, rich, fudgy texture.
Additionally, the dual use of sugars also plays a vital role: brown sugar, with its molasses content, contributes significantly to the cookie’s chewiness and moisture, while granulated sugar aids in the cookie’s spread and provides a delicate crispness to the edges.
This recipe, therefore, is not just about baking; it is about understanding the interplay of elements to create a truly memorable and the best chocolate brownie cookies.
Happy baking!
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Easy Fudgy Chocolate Brownie Cookies | Ready in 30 Minutes
Description
This easy chocolate brownie cookie recipe yields approximately 18 cookies, with each serving (about 40 grams) featuring an ultra-fudgy texture, crackly tops, and irresistibly gooey centers.
Ingredients
Step-by-Step Instructions
Prepare for Baking
- Begin by preheating the oven to 350°F (175°C or 180°C).
- Line two large baking sheets with parchment paper or silicone baking mats.
- This crucial step prevents sticking and ensures even baking.
Melt Chocolate and Butter
- In a large microwave-safe bowl, combine the unsalted butter and chopped dark chocolate.
- Melt them in 20-30 second intervals in the microwave, stirring well after each, until the mixture is smooth and glossy.
- Alternatively, use a double boiler, placing the bowl over a pot of gently simmering water, ensuring the water does not touch the bottom of the bowl.
- Stir occasionally until fully melted. It is important to melt gently to prevent scorching the chocolate.
- Once melted, set the mixture aside and allow it to cool slightly to room temperature.
- This cooling prevents the eggs from scrambling when they are added later.
Whip Eggs and Sugar
- In a separate large bowl, combine the eggs, granulated sugar, brown sugar, vanilla extract, and espresso powder (if using).
- Using an electric hand mixer or a stand mixer fitted with a whisk attachment, beat these ingredients on medium-high speed for a full 3 to 5 minutes.
- This step is critical: the mixture should become pale in color, thick, fluffy, and almost double in volume.
Combine Wet Ingredients
- Once the egg and sugar mixture is light and airy, gently fold in the slightly cooled melted chocolate and butter mixture.
- Use a rubber spatula to combine until just incorporated.
- Avoid over-mixing at this stage.
Add Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Sift these dry ingredients into the wet mixture to prevent lumps.
- Gently fold them in with a spatula until only a few streaks of flour remain and the mixture is just combined.
- Be careful not to over-mix, as this can develop too much gluten and result in cakier cookies rather than fudgy ones.
- Finally, using a rubber spatula, fold in the mini chocolate chips.
Optional Chill
- It is highly recommended to chill the dough for 20 to 30 minutes, or up to 1-2 hours.
- This chilling period allows the fats in the chocolate and butter to firm up, making the dough easier to handle and contributing to a fudgier final texture.
- If time is limited, the cookies can be baked immediately, but be prepared for them to spread a bit more.
- If the dough becomes too hard after chilling, let it sit at room temperature for 10-15 minutes to soften slightly before scooping.
Scoop and Bake
- Using a medium cookie scoop (about 1½ to 2 tablespoons), scoop out portions of dough and roll them into balls.
- Place the cookie dough balls about 2 inches apart on the prepared baking sheets.
- For an extra touch of flavor and visual appeal, sprinkle each cookie with a little flaky sea salt before baking.
Bake to Gooey Perfection
- Bake for 9-12 minutes.
- The cookies should appear set around the edges, but the centers should still look slightly soft and gooey.
- This slight underbaking is crucial for achieving that signature fudgy interior, as the cookies will continue to cook from residual heat after being removed from the oven.
Create Perfect Cracks with a Pan Whack
- Immediately after removing the baking sheets from the oven, gently whack them on the countertop a couple of times.
- This helps the cookies deflate slightly and settle, giving them those signature crinkly tops and a fudgier bite.
Cool & Serve
- Allow the cookies to cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely.
- This initial cooling period on the hot pan allows them to firm up enough to be moved without breaking.
- Serve your homemade chocolate brownie cookies slightly warm.
Nutrition Facts
Servings 18
Serving Size 1 cookie (approximately 40 grams)
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 5g25%
- Trans Fat 0.3g
- Cholesterol 26mg9%
- Sodium 137mg6%
- Potassium 80mg3%
- Total Carbohydrate 24g8%
- Dietary Fiber 2g8%
- Sugars 14g
- Protein 2g4%
- Vitamin A 194 IU
- Calcium 18 mg
- Iron 1 mg
- Vitamin D 51 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Room‑Temp Eggs: Ensure eggs aren’t cold to avoid seizing the batter.
- Don’t Over‑Bake: Remove when centers still look a bit underdone; they firm up as they cool.
- Mini vs. Large Chocolate Chips: Mini chips distribute gooey pockets more evenly.
- Chill Dough: Chill the dough for 30 minutes before baking to ensure the dough is firm enough to hold its shape and avoid flat cookies.
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