If you’ve ever been torn between baking a batch of chewy brownies or soft chocolate cookies, I have the perfect solution for you: Fudgy Chocolate Brownie Cookies. These cookies are a beautiful mash up of two beloved desserts, featuring crackly tops, tender edges, and a gloriously gooey center that melts in your mouth. And the best part? They come together in one bowl and are ready in about 20 minutes.
I’ve been making these for years whenever I need a quick chocolate fix or a guaranteed crowd pleaser for potlucks and bake sales. The secret to their rich, brownie like texture is the combination of melted butter and a touch of oil, which keeps them incredibly moist. Plus, using both cocoa powder and chocolate chips gives you a double dose of chocolate in every bite.
Why These Cookies Work So Well
This isn’t just another chocolate cookie recipe. Here’s what makes it special:
- One bowl simplicity: Fewer dishes mean you can get from craving to baking in minutes.
- Pantry staple ingredients: You probably have everything you need already.
- Forgiving method: No mixer required, and slight variations won’t ruin them.
- Perfect texture: They’re soft, fudgy, and stay delicious for days.
Key Tips for Success
- Use melted but slightly cooled butter to avoid greasy cookies.
- Gently fold in the flour; overmixing is the enemy of tender cookies.
- Pull them out while still soft in the middle. They’ll set perfectly as they cool.
- Let them rest on the baking sheet for 10 full minutes before moving. This step ensures they hold their shape.
Serving & Storing Ideas
These cookies are fantastic on their own with a cold glass of milk, but why stop there? Try sandwiching them with a scoop of vanilla ice cream for the ultimate dessert. You can also drizzle melted chocolate or a simple powdered sugar glaze over the top for a pretty finish.
Store them in an airtight container at room temperature for up to 5 days. They also freeze beautifully; just place cooled cookies in a freezer bag for up to 3 months. Thaw at room temperature or warm them up in the microwave for 10 seconds.
Frequently Asked Questions
Can I use Dutch process cocoa powder?
Yes! Since this recipe uses baking powder, Dutch process cocoa will work perfectly and give a deeper chocolate flavor.
My cookies didn’t spread much. What happened?
The dough might have been too cold or thick. Next time, press the dough balls down slightly before baking to encourage spreading.
Can I add nuts or other mix ins?
Absolutely! Chopped walnuts, pecans, or even white chocolate chips would be delicious additions.
I hope these brownie cookies become a new favorite in your home. They’re the kind of treat that makes any day a little sweeter. If you make them, tag me on Pinterest; I love seeing your creations!
Best Fudgy Chocolate Brownie Cookies
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup white granulated sugar
- 1/2 cup melted butter cooled slightly
- 3 tablespoons vegetable oil
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup semi sweet chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together cocoa powder, sugar, melted butter, and oil until smooth.
- Add egg and vanilla; mix until thick and glossy.
- Add flour, baking powder, and salt. Stir gently until just combined (do not overmix).
- Fold in chocolate chips.
- Scoop 1.5 tablespoons of dough per cookie, place 2 inches apart on sheets. Flatten slightly if desired.
- Bake 10–12 minutes; edges should be set but centers still soft.
- Cool on sheet for 10 minutes, then transfer to wire rack to cool completely.
