Best Fudgy Chocolate Brownie Cookies are a one bowl wonder, ready in minutes! Once you try one of these Fudgy Chocolate Brownie Cookies, you’ll never want a regular brownie again.
These cookies are chewy, fudgy and gooey on the inside, with a crispy, crunchy exterior. Not only will the entire pan disappear in seconds, they have been coined as ‘better than brownies’Â by everyone who tries them!
CHOCOLATE BROWNIE COOKIES
If you’ve tried our classic Chocolate Chip Cookies or our Soft Peanut Butter Cookies, you’ll already know that we love a cookie with a gooey, cakey centre and perfect, crispy exterior. You’d also know that we’ve perfected the World’s Best Fudgiest Brownie recipe which has quickly become a favourite among readers.
Because sometimes it’s too hard to pick between a buttery, soft cookie and a gooey, fudgy brownie, we’ve gone ahead and combined the two. Yep! This means you get the best of both worlds!
Just so you know, these chocolate brownie cookies took four attempts… FOUR. Three re-bakes and soooo many bags of chocolate chips to nail this one for you guys.
CHOCOLATE BROWNIE COOKIE RECIPE
I took my Best Fudgy Cocoa Brownies, played around with the measurements and finally nailed it. Texture is so important to me, especially when it comes to brownies and cookies. There’s nothing worse than craving a soft, gooey cookie but getting a dry, crumbly cookie instead! So, when my brain switched into high gear after a craving for chewy, soft, fudgy and crispy chocolate cookies kicked in, it was on like Donkey Kong!Â
Texture and richness aside, what’s the best thing about these cookies? They can be made using just one bowl! ONE BOWL PEOPLE. That means, no melting chocolate, no saucepans or pots, no waiting around chilling dough, no whipping yourselves into chaos beating eggs or egg whites, and NO WEIRD INGREDIENTS.
INGREDIENTS:
One of the best things about this chocolate brownie cookie recipe is that you likely have most of these ingredients in your pantry!
What you’ll need:
- Unsweetened cocoa powder
- White granulated sugar
- Melted butter
- Vegetable oil
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Chocolate chips
HOW TO MAKE CHOCOLATE BROWNIE COOKIES
This recipe is so easy and mess free, these chocolate brownie cookies will definitely become your favourite go-to dessert. First thing’s first – preheat your oven and line two baking trays with baking paper.
Grab a medium sized bowl and throw in all of your dry ingredients and stir. Then you’re going to mix in your wet ingredients until it forms a dough. Once you’ve achieved the right consistency, fold in your chocolate chips.
You’re then going to start scooping equal sized balls of dough and placing them onto your baking paper. Press down on your cookie dough until you reach the desired thickness.
All that’s left to do now is pop your chocolate brownie cookies in the oven and wait. Once they’re ready, pull them out and let them cool. I know it’ll be tempting to shove one straight in your mouth but try to resist! You don’t want to burn your tastebuds off! Once sufficiently cooled, munch away.
MORE COOKIE RECIPES:
Pumpkin Chocolate Chip Cookies
MORE BROWNIE RECIPES:
Fudgy Flourless Hazelnut Brownies
Ferrero Rocher Deep Dish Skillet BrownieÂ
Fudgy Chocolate Brownie Cookies
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup white granulated sugar
- ½ cup melted butter
- 3 tablespoons vegetable oil
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 â…“ cups all purpose flour or plain flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- â…“ cup semi sweet chocolate chips add more if desired
Instructions
- Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
- In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
- Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
- Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
- Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)
- Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.
Erin says
I figured since I have made this recipe at least 15 times in the past 6 months, I should review it. 🙂 Quite possibly my favorite cookie recipe ever! The texture is perfect. We sometimes microwave a big scoop of dough in a ramekin for 35 seconds and top it with ice cream and it is amazing! Give this a try – the combo of oil and butter make these so soft and chewy and fudge. They are better than brownies or chocolate cookies. Like another reviewer, we have added PB and enjoyed them that way also.
Theresa Newman says
So delicious! I added peanut butter, baked them only 8 min and they’re so soft and chewy and decident!
Beverly Carrigan says
Just made these and they are so perfect and easy. I too refrigerated dough for a few minutes. I baked for about 8 mins in my toaster oven. Great recipe.
Humairaa G says
the cookies came out amazing! thank you SO much! I just wanted to ask, how do I store them? if i wanted to keep them for a few days, can I? and how will the quality be? thanks again!
Patricia says
Amazing recipe!! I ran out of butter so I substituted with margarine and used dark chocolate chunks instead of semi-sweet chips. It’s still so soft and fudgy three days later.
Abiesha says
One of the best cookies I have ever made!
Simple and easy.
A must try recipe 💗
Cynthia De Jesus says
THE best brownie cookie recipe ever! I just pulled them out of the over and the baked to perfection! I can never find these cookies in stores anymore and this recipe is easy enough to make when the craving strikes. Super easy and versatile to add variations. Thanks for sharing and happy new year!
Timothy says
I just found this recipe and it is fantastic! I used softened butter and put dough in the fridge for a half hour. What can I say? I’m a creature of habit! I also added chopped almonds (had to find these online). I brought these to work and they were gone in a flash! Thanks for sharing
Karina says
Hi Timothy, it’s so great that you found the recipe fantastic! Your tweaks with softened butter and a brief chill in the fridge sound like great adjustments. Adding chopped almonds is a wonderful touch, and it’s fantastic that they disappeared so quickly at work. Thank you for trying the recipe and for your kind words! If you ever explore more recipes or have questions, feel free to reach out. Happy baking!
Ms. Sieg Mills says
I have a question, instead of using vegetable oil, can I use light olive oil? I use that for almost everything to add a little “health” to it.
Tom Mozgala says
Hi Sieg,
Yes, you can definitely substitute light olive oil for vegetable oil in this recipe. Light olive oil has a mild flavor and will work well in the cookie dough without altering the taste significantly. Plus, it can be a healthier option! Just use the same amount of light olive oil as the recipe calls for vegetable oil (3 tablespoons). Enjoy baking your cookies!
Sharna says
Hi,
I baked these yesterday and they turned out sooo good, they’re absolutely delicious. I was just wondering, is the serving size just one cookie?