Best Fudgy Chocolate Brownie Cookies
Fudgy chocolate brownie cookies are the ultimate treat, combining the best of brownies and cookies. After making these many times, I’ve discovered the trick to keeping them fudgy in the center and crispy on the edges. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sushi Bake and Cheesy Zucchini Breadsticks.
Why This Best Fudgy Chocolate Brownie Cookies Is Pure Comfort
- Fudgy centers with crispy edges
- Easy to make with simple ingredients
- Perfect for satisfying chocolate cravings
- Better than takeout chocolate cookies
What You'll Need for Best Fudgy Chocolate Brownie Cookies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- salt
- unsalted butter
- sugar
- brown sugar
- eggs
- vanilla extract
- semisweet chocolate chips
- vanilla extract
- semisweet chocolate chips
- Optional: sea salt
- Optional: powdered sugar
📝 Ingredient Notes
- cocoa powder: Use natural unsweetened cocoa powder for the best flavor.
- butter: Ensure butter is at room temperature for easy creaming.
🛒 Tools & Equipment I Recommend
- Silicone baking mat — Prevents cookies from sticking and promotes even baking. → See on Amazon
- High-quality cocoa powder — Makes a significant difference in flavor and texture. → See on Amazon
How to Make Best Fudgy Chocolate Brownie Cookies
- Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Step 3: In a large bowl, cream together butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Step 4: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Step 5: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in chocolate chips.
- Step 6: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, spacing them about 2 inches apart.
- Step 7: Bake for 9-11 minutes, or until edges are set and centers are still slightly soft. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cook's Tips for Perfect Best Fudgy Chocolate Brownie Cookies
- Common mistake and fix: Avoid overbaking to keep the centers fudgy. If your cookies are still soft in the middle after 9-11 minutes, they're done. They'll firm up as they cool.
- Pro tip: Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Pro tip: For an extra touch, sprinkle cookies with sea salt or dust with powdered sugar before serving.
Storing & Reheating Best Fudgy Chocolate Brownie Cookies
Short-Term Storage
Store in an airtight container in the fridge. Store cookies in an airtight container at room temperature for up to 5 days. Make-ahead tip: Dough can be made ahead and chilled for up to 2 days before baking.
Freezing Best Fudgy Chocolate Brownie Cookies
Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat cookies in a 300°F (150°C) oven for 5-7 minutes for a fresh-from-the-oven texture. Microwave: Reheat cookies in the microwave for 10-15 seconds, but be careful not to overheat and make them tough.
Recipe Notes
- Chef tip: For a fun twist, add 1/2 cup of chopped nuts or dried fruits to the dough.
- Best substitution: Substitute all-purpose flour with 1:1 gluten-free flour for gluten-free cookies.
- Make-ahead: Baked cookies can be made ahead and frozen for up to 3 months.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your cookies are spreading too much, chill the dough for longer or add a bit more flour.
Want to level up this recipe?
Stand mixer — Makes creaming butter and sugar a breeze, ensuring even distribution and light, fluffy cookies. → Check price on Amazon
Best Fudgy Chocolate Brownie Cookies
Ingredients
Main Ingredients
- all-purpose flour
- unsweetened cocoa powder
- baking soda
- salt
- unsalted butter
- sugar
- brown sugar
- eggs
- vanilla extract
- semisweet chocolate chips
Seasonings
- vanilla extract
- semisweet chocolate chips
Optional Toppings
- sea salt
- powdered sugar
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Step 3: In a large bowl, cream together butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Step 4: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Step 5: Gradually add dry ingredients to wet ingredients, mixing just until combined. Fold in chocolate chips.
- Step 6: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, spacing them about 2 inches apart.
- Step 7: Bake for 9-11 minutes, or until edges are set and centers are still slightly soft. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: For a fun twist, add 1/2 cup of chopped nuts or dried fruits to the dough.
- Best substitution: Substitute all-purpose flour with 1:1 gluten-free flour for gluten-free cookies.
- Make-ahead: Baked cookies can be made ahead and frozen for up to 3 months.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your cookies are spreading too much, chill the dough for longer or add a bit more flour.
Storage
- Fridge: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat cookies in a 300°F (150°C) oven for 5-7 minutes for a fresh-from-the-oven texture.
- Microwave reheat: Reheat cookies in the microwave for 10-15 seconds, but be careful not to overheat and make them tough.
- Make ahead: Dough can be made ahead and chilled for up to 2 days before baking.
Nutrition Per Serving
- Calories: 150
- Protein: 2g
- Fat: 7g
- Carbs: 20g
- Fiber: 1g
- Sugar: 12g
- Sodium: 100mg
- Cholesterol: 25mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Fudgy Chocolate Brownie Cookies FAQs
Overmixing the dough or using too much flour can lead to cakey cookies. Be sure to mix just until combined and measure ingredients accurately.
Yes, you can make the dough ahead and chill it for up to 2 days before baking. Baked cookies can also be frozen for up to 3 months.
Overbaking is the most common reason for dry cookies. Be sure to check cookies at the minimum baking time and pull them out when the centers are still slightly soft.
Yes, you can make these cookies in the air fryer at 320°F (160°C) for 8-10 minutes. Keep an eye on them to prevent overcooking.
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
A Warm Final Note
I can’t wait for you to try Best Fudgy Chocolate Brownie Cookies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
