Fudgy Brownie Cookies
Fudgy Brownie Cookies made with two types of chocolate, bittersweet and Dutch cocoa powder, with a teaspoon of espresso powder, making the cookies super chocolatey. The texture is soft, chewy, and fudgy like a corner brownie piece with every cookie.
These fudgy brownie cookies are what happens when a brownie and a cookie have a lovechild. They’re SO rich and SO decadent, and you don’t even have to use overpriced chocolate. Just some decent bittersweet and good Dutch cocoa make the brownie cookies. Mix those two, add a couple of pantry staples, and you’ll have the best chocolate fudgy cookies you’ve ever tasted in less than 20 minutes. I’m dead serious! The only downside is that once your fam gets a taste, you’re on the hook for making these on repeat. Forever.
How to make Fudgy Brownie Cookies
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Pro-Tip: Sandwich a scoop of vanilla or strawberry ice cream between two of these fudgy chocolate cookies for an ice cream sandwich that’s illegal-level good. Perfect for hot summer days!
Fudgy Brownie Cookie Recipe
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Equipment
Ingredients
- 8 ounces bittersweet chocolate chopped
- 6 tablespoons unsalted butter melted
- ¾ cups light brown sugar packed
- ¼ cup white granulated sugar
- 2 eggs room temperature
- ¾ cup cake flour
- ¼ cup cocoa powder dutch process
- ¼ teaspoon salt
- 1 teaspoon espresso powder
- powder sugar for finishing
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare two baking sheets with parchment paper.
- In a medium bowl sift together the flour, cocoa powder, salt, and espresso powder. Whisk to combine. Set aside.
- In a microwave-safe bowl, add the butter and chopped chocolate. Microwave in 15-second increments, stirring in between until the chocolate is melted and smooth, (let cool before adding to the egg mixture). Heat at half power to avoid burning.
- In a large bowl, add the eggs and sugars. Use a hand mixer to mix together the eggs and sugars. Beat on high for 3 minutes.
- With the hand mixer on low, slowly add the melted chocolate and butter mixture until combined.
- Add the flour mixture â…“ at a time until combined and mixed into a soft cookie dough.
- Use a medium cookie scoop to scoop out the cookie dough onto the prepared baking sheets about 2 inches apart.
- Bake for 8-10 minutes or until the cookies have crackled and are set on the edges.
- Remove from the oven and let them cool completely on the baking sheet.
Notes
- Melt the chocolate in short intervals, stirring each time. You can’t come back from burnt chocolate.
- The melted chocolate mixture shouldn’t be hot when you add it to the egg and sugar mix. If it is… You’ll scramble it!
- Skip the espresso powder if you don’t like coffee. It deepens the chocolate flavor, doesn’t actually taste like coffee, but you won’t ruin anything by leaving it out.
- Don’t overmix after adding the flour. Just fold until combined or you’ll end up with cakey instead of soft chocolate cookies.
- Work fast once the batter is ready! Melted chocolate sets up quick, and the longer it sits, the less soft those cookies will be.
- Bake one test cookie first. That way, you can check your oven temp and dough consistency. Saves you from a full tray of regrets.
- Bake a little longer for firmer edges. Or shave off 30 secs if you want that extra fudgy center.
- Storing: Keep your baked cookies in an airtight container at room temp for up to 4 days. They stay soft, especially if you toss in a slice of bread in.
- Freezing: You can freeze both the baked cookies and the dough! For dough, scoop it into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen, just add 1-2 extra minutes. Great for making ahead.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Fudgy Chocolate Cookies recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Quick Recipe Help and Common Questions
Can I use regular cocoa powder instead of Dutch-process?
Yep! These are easy chocolate cookies, so don’t overthink it. Just try to use a good brand.
Do I have to chill the cookie dough?
Nope, but if your test cookie comes out too flat, you can chill the dough for an hour or two to help it firm up.
Why is my cookie dough too stiff?
Your melted chocolate might’ve cooled too much and started to set, or you overmixed the flour. Try warming it slightly over a bowl of warm water until it becomes scoopable again.
