Introduction
What if you could have the crackly tops and intense chocolate flavor of brownies combined with the soft chew of cookies? That’s exactly what these Fudgy Brownie Cookies deliver. 🍪🍫
They’re rich, decadent, and have that irresistible crinkly brownie crust on top with a soft, gooey center inside. Whether you’re baking for a party, gifting friends, or just treating yourself, these cookies are pure chocolate heaven.
👉 Fun fact: According to Google Trends, “brownie cookies” searches spike by over 60% during the holiday season, but they’re just as loved year-round.
Ingredients
🍫 For the Cookie Dough:
- 1 cup (175 g) semi-sweet chocolate chips or chopped chocolate
- 2 tbsp (28 g) unsalted butter
- ⅔ cup (135 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup (65 g) all-purpose flour
- 2 tbsp (15 g) unsweetened cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
- Optional: Extra chocolate chips for topping
Timing
- Prep Time: 15 minutes
- Chill Time: 20 minutes
- Bake Time: 10–12 minutes
- Total Time: ~45 minutes
- Servings: 14–16 cookies
⏱ These bake up 25% faster than regular brownies but still deliver that same fudgy texture.
Step-by-Step Instructions
Step 1 – Melt Chocolate & Butter
In a microwave-safe bowl, melt the chocolate and butter in 30-second bursts, stirring between each, until smooth. Set aside to cool slightly.
👉 Pro tip: Don’t overheat — warm and glossy is perfect.
Step 2 – Whip Eggs & Sugars
In a separate bowl, beat granulated sugar, brown sugar, eggs, and vanilla with a hand mixer for about 3–4 minutes, until pale and thick. This step gives you that signature shiny brownie top.
Step 3 – Combine Mixtures
Gently fold the melted chocolate into the whipped egg mixture until fully incorporated.
Step 4 – Add Dry Ingredients
Sift in flour, cocoa powder, baking powder, and salt. Stir until just combined — don’t overmix. The dough will be thick and glossy, like brownie batter.
Step 5 – Chill the Dough
Chill in the fridge for 20 minutes to firm up slightly. This helps the cookies hold their shape during baking.
Step 6 – Scoop & Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop 2-tablespoon mounds of dough onto the sheet, leaving space between each. Top with extra chocolate chips if desired.
Bake for 10–12 minutes until the tops are shiny and crackled but the centers are still soft.
Step 7 – Cool & Enjoy
Let cookies rest on the baking sheet for 5 minutes before transferring to a rack. They’ll set as they cool — don’t overbake!
🍪 Nutritional Information (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 22 g |
| Protein | 3 g |
| Fat | 7 g |
| Sugar | 17 g |
Values may vary slightly depending on ingredients used.
Healthier Alternatives
Want to make these a bit lighter without losing the fudge factor? Try these swaps:
- Use coconut sugar instead of white sugar for a lower glycemic option.
- Swap half the chocolate for dark chocolate (70%+ cocoa) for antioxidants and richer flavor.
- Use whole wheat pastry flour for extra fiber.
- Add chopped walnuts for healthy fats and crunch.
Serving Suggestions
These cookies are fabulous on their own, but here are a few ways to elevate them:
- Ice cream sandwiches: Scoop vanilla or coffee ice cream between two cookies.
- Dunk in milk or coffee: The chewy texture is perfect for dipping.
- Holiday gift boxes: Stack and wrap with ribbon for a beautiful homemade gift.
- Warm + whipped cream: 10 seconds in the microwave = gooey bliss.
Common Mistakes to Avoid
- ❌ Overbaking: This is the #1 mistake. Pull them out when they still look slightly underdone.
- ❌ Skipping the chill: Without chilling, the cookies spread too thin.
- ❌ Hot chocolate mixture: If the chocolate is too hot, it can scramble the eggs. Let it cool slightly first.
- ❌ Overmixing: Stir just until combined to keep them fudgy, not cakey.
Storage Tips
- Room Temp: Store in an airtight container for up to 4 days.
- Fridge: Up to 1 week. Warm slightly before eating.
- Freezer: Freeze baked cookies for up to 2 months or unbaked dough balls for easy future baking.
Conclusion
These Fudgy Brownie Cookies combine the best of both worlds: crackly brownie tops, molten chocolate interiors, and chewy cookie edges. They’re indulgent, easy to make, and guaranteed to disappear fast.
👉 Give them a try, then leave a comment below to share how they turned out — or tag us on social media with your cookie pics 🍪📸
FAQs
Q1: Can I make these gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend.
Q2: Can I freeze the dough?
Definitely. Scoop dough balls, freeze on a tray, then store in a freezer bag for up to 2 months.
Q3: Why didn’t mine get the crackly tops?
You may not have whipped the eggs and sugar long enough. That step is key.
Q4: Can I use cocoa powder instead of melted chocolate?
You’ll lose some fudginess. Melted chocolate is essential for that texture.
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