If you crave the irresistible combination of a rich, fudgy brownie and a soft, chewy cookie, then this Fudgy Chocolate Brownie Cookies Recipe is about to become your new obsession. Imagine biting into a cookie that melts in your mouth with the deep intensity of dark chocolate, boasting crackled tops and just the right amount of gooeyness inside. This isn’t your average cookie—it’s a perfect little chocolatey indulgence that feels both decadent and comforting every single time.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays an essential role in creating the perfect fudgy texture, balanced sweetness, and intense chocolate flavor that make this recipe so special.
- Bittersweet chocolate (100 g/3.5 oz): Provides the deep chocolate base that gives these cookies their signature richness.
- Unsalted butter (28 g/2 tbsp): Adds creamy moisture and helps achieve that melt-in-your-mouth texture.
- Egg (1 large, room temperature): Binds the dough and gives it structure without dryness.
- Granulated sugar (75 g/⅓ cup plus 1 tbsp): Sweetens the dough while creating the crackled cookie tops during baking.
- Cornstarch (12 g/1.5 tbsp): A secret ingredient that keeps the cookies soft by tenderizing the flour proteins.
- Cocoa powder (12 g/2 tbsp): Boosts the chocolate intensity and adds a rich color.
- Baking powder (⅛ tsp): Just enough lift to give the cookies a lightness without losing fudginess.
- Salt (⅛ tsp): Balances sweetness and intensifies the chocolate flavor.
- Optional dark chocolate chips (56 g/⅓ cup): For an extra burst of melty chocolate in every bite.
How to Make Fudgy Chocolate Brownie Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This simple prep ensures your cookies bake evenly and don’t stick, making clean-up a breeze.
Step 2: Melt the Chocolate and Butter
Melt the bittersweet chocolate and unsalted butter together in a heatproof bowl until smooth and glossy. This luxurious mix forms the luscious heart of your cookies and the first step to rich fudgy flavor. Let it cool slightly before moving on, so it blends smoothly with the eggs.
Step 3: Whisk Egg and Sugar
Vigorously whisk the egg and granulated sugar until the mixture becomes pale and thick—this takes about 1 to 2 minutes. This step incorporates air for a slight lift, all while maintaining the decadent fudgy texture that makes this Fudgy Chocolate Brownie Cookies Recipe so addictive.
Step 4: Combine Wet and Dry Ingredients
Gently stir the melted chocolate into the egg and sugar mixture, then sift cornstarch, cocoa powder, baking powder, and salt into a separate bowl. Folding these dry ingredients into the chocolate mixture carefully ensures a smooth dough that won’t become dense or tough. If you’re feeling adventurous, stir in the optional dark chocolate chips for pockets of melty goodness.
Step 5: Rest the Batter
Allow the dough to rest for 10 to 15 minutes at room temperature—if it feels warm, pop it into the fridge. This resting period helps everything come together nicely, making the cookies easier to scoop and giving them that signature fudgy, chewy texture after baking.
Step 6: Portion the Cookies
Drop 1.5-tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart. This is crucial because the cookies will spread slightly as they bake, and giving them room lets their beautiful crackled tops develop.
Step 7: Bake to Perfection
Slide the tray into the oven set at 350°F (175°C) and bake for 8 to 10 minutes until the tops look crackled but the centers still feel soft. Resist the urge to overbake here—the fudgier, the better with this Fudgy Chocolate Brownie Cookies Recipe.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. This short cooling time allows the cookies to set perfectly without losing any of that irresistible gooey charm.
How to Serve Fudgy Chocolate Brownie Cookies Recipe
Garnishes
A light sprinkle of flaky sea salt just before serving enhances the rich chocolate flavors amazingly well. For a festive occasion, a dusting of powdered sugar or a drizzle of caramel sauce adds an irresistible visual and taste boost.
Side Dishes
Pair these brownies cookies with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream for an extra indulgent treat. A cold glass of milk or a robust cup of coffee also perfectly complements the lush chocolate notes.
Creative Ways to Present
These cookies make great party favors when stacked in small cellophane bags tied with a pretty ribbon. Or, create a decadent cookie sandwich with softened cream cheese frosting or peanut butter tucked between two cookies—utter bliss!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Fudgy Chocolate Brownie Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay soft and fudgy for up to 4 days, so you can enjoy that gooey magic even after baking day.
Freezing
If you want to save these treats for longer, freeze the baked cookies in a sealed container or freezer bag. They freeze beautifully for up to 3 months. Just thaw at room temperature before enjoying that beloved fudgy texture.
Reheating
To bring back their just-baked warmth and melty centers, warm the cookies in the microwave for 10 to 15 seconds or pop them into a low oven for a few minutes. It’s like getting a fresh batch all over again!
FAQs
Can I use milk chocolate instead of bittersweet chocolate?
While you can substitute milk chocolate, it will make your cookies sweeter and less intense in chocolate flavor. Bittersweet chocolate is recommended for the rich, deep taste that defines this recipe.
Why do the cookies need cornstarch?
Cornstarch helps soften the texture by tenderizing the proteins in the dough, giving these brownie cookies their signature fudgy, almost cakey bite without heaviness.
Can I make more than 10 cookies from this recipe?
You can scoop smaller portions to make more cookies, but they may bake faster and have a slightly different texture. For optimal fudginess, stick to about 8 to 10 cookies per batch.
What if I don’t have cocoa powder?
Cocoa powder is key for boosting chocolate intensity and color, so skipping it is not ideal. If unavailable, consider substituting with unsweetened baking chocolate, adjusting the butter slightly for moisture.
How do I know when the cookies are done?
The tops should look cracked and set, but the centers will still feel soft and slightly underbaked. This ensures the fudgy texture. Overbaking will make them dry and lose their charm.
Final Thoughts
You absolutely have to give this Fudgy Chocolate Brownie Cookies Recipe a try—it’s one of those rare desserts that satisfies every chocolate craving in one bite. Easy to make, utterly delicious, and perfect for sharing, these cookies will soon become a household favorite you reach for again and again. I promise you, once you taste these, you’ll never look at brownie or cookies the same way again!
Print
Fudgy Chocolate Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8-10 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These fudgy chocolate brownie cookies combine the rich, dense texture of brownies with the convenience and shape of cookies. Featuring bittersweet chocolate, cocoa powder, and optional dark chocolate chips, these treats have crackled tops and soft, chewy centers, perfect for chocolate lovers seeking an easy, decadent dessert.
Ingredients
Main Ingredients
- 100 g (3.5 oz) bittersweet chocolate, chopped (70% cocoa)
- 28 g (2 tablespoons) unsalted butter
- 1 large egg, room temperature
- 75 g (⅓ cup plus 1 tablespoon) granulated sugar
- 12 g (1.5 tablespoons) cornstarch
- 12 g (2 tablespoons) cocoa powder
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- Optional: 56 g (⅓ cup) dark chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt chocolate and butter: Combine the chopped bittersweet chocolate and unsalted butter in a heatproof bowl. Melt them together until smooth, then allow the mixture to cool slightly so it doesn’t cook the eggs in the next step.
- Whisk egg and sugar: In a separate bowl, whisk the egg and granulated sugar for 1 to 2 minutes until the mixture is pale and thick, which incorporates air for a lighter texture.
- Combine chocolate and egg mixtures: Stir the melted chocolate and butter mixture gently into the whisked egg and sugar until well combined.
- Sift and fold dry ingredients: Sift cornstarch, cocoa powder, baking powder, and salt into another bowl to remove lumps. Folding these dry ingredients gently into the chocolate mixture maintains the batter’s lightness. Add the optional dark chocolate chips if using.
- Rest the batter: Let the batter rest for 10 to 15 minutes to thicken; if it feels warm, chill it briefly to help it set.
- Portion the cookies: Drop 1.5-tablespoon portions of the batter onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies: Reduce the oven temperature to 350°F (175°C) and bake the cookies for 8 to 10 minutes until the tops have crackled and the centers remain soft and fudgy.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For best texture, use room temperature egg to ensure proper mixing and rise.
- Letting the batter rest helps the cookies develop a fudgy consistency.
- Chocolate chips are optional but add extra pockets of melted chocolate.
- Make sure not to overbake to retain the soft centers.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
