Easy Fudgy Chocolate Brownie Cookies

Prep Time 15 mins

Cook Time 12 mins

Total Time 30 mins

Cooking Method: Baking

Cuisine: American

Courses: Dessert

Difficulty: Beginner

Servings: 18

Calories: 180

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

1/2 cup (113 grams) of unsalted butter
8 oz (230 grams) of dark chocolate, finely chopped
3/4 cup (150 grams) of granulated sugar
1/2 cup (100 grams) of light brown sugar
2 large eggs
1 teaspoon of pure vanilla extract
3/4 cup (90 grams) of all-purpose flour
1/3 cup (28 grams) of unsweetened cocoa powder (natural or Dutch-processed)
1/2 teaspoon of baking powder
1/2 teaspoon of fine sea salt
1/2 cup (85 grams) of mini semisweet chocolate chips
1 teaspoon of espresso powder (optional)
Flaky sea salt, for finishing (optional but recommended)

Step-by-Step Instructions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
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.
9
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.
10
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.

Keywords: chocolate brownie cookies, chocolate chip brownie cookies, homemade cookies, brownie cookies, chocolate brownie cookies recipe, fudgy chocolate brownie cookies, easy to make cookies, chocolate chewy cookies recipe, the best chocolate brownie cookies, fudgy brownie cookies, chocolate ooey gooey butter cookies, gooey brownie cookies

Easy Fudgy Chocolate Brownie Cookies | Ready in 30 Minutes

Nutrition Facts