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You are here: Home / Recipes / Best Fudgy Chocolate Brownie Cookies

By Karina 170 Comments Filed Under: Cookies

Best Fudgy Chocolate Brownie Cookies

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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 have a brownie again!

These cookies are so chocolatey → soft → chewy → super fudgy → gooey on the inside, with a crispy/crunchy outer shell. Not only does the entire pan disappear in seconds, they are renamed ‘woooaahh! BETTER THAN BROWNIES!‘ by everyone who tries them!

These brownie cookies took four attempts; three re-bakes JUST TO MAKE SURE; and SO MANY BAGS OF CHOCOLATE CHIPS to nail this one and get it right for you guys.

Best Fudgy Chocolate Brownie Cookies are a one bowl wonder ready in minutes, and named better than a brownie cookie! They disappear in seconds!

I took my Best Fudgy Cocoa Brownies, played around with the measurements and finally nailed it. Texture is so important to me when it comes to what I’m craving, and usually my cravings are irrational and complicated. So when my brain switched into high gear wanting chewy, soft, fudgy AND crispy chocolate somethings, ALL rolled in ONE, it was on like Donkey Kong.

Texture and richness aside, what’s the best thing about these cookies. One bowl. ONE BOWL PEOPLE. No melting chocolate > no saucepans or pots > no waiting around chilling dough > no whipping yourselves into a stressful chaos beating eggs or egg whites, and NO WEIRD INGREDIENTS.

One bowl + easy pantry ingredients + minimal steps = Best Fudgy Chocolate Brownie Cookies. Guaranteed.

LIKE THIS ↓↓↓

Best Fudgy Chocolate Brownie Cookies are a one bowl wonder ready in minutes, and named better than a brownie cookie! They disappear in seconds!

Fudgy Chocolate Brownie Cookies

Best Fudgy Chocolate Brownie Cookies are a one bowl wonder ready in minutes, and named better than a brownie cookie! They disappear in seconds!
AN ORIGINAL RECIPE BY KARINA CARREL, CAFE DELITES
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Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Serves: 16 cookies

Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1 cup white granulated sugar
  • 1/2 cup melted butter
  • 3 tablespoons vegetable oil
  • 1 egg
  • 2 teaspoons pure vanilla extract
  • 1 1/3 cups all purpose flour (or plain flour)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 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.

Nutrition

Calories: 173kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Fiber: 1g | Sugar: 12g | Vitamin A: 190IU | Calcium: 16mg | Iron: 1.1mg
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Reader Interactions

Comments

  1. Bennett says

    August 10, 2022 at 12:53 pm

    5 stars
    these taste like they are melting in your mouth they are SO GOOD they definetley deserve a 5 star review!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply
  2. Ionette says

    July 13, 2022 at 4:07 am

    5 stars
    These are amazingly good! I let them bake 12 minutes and they were deliciously soft, yet fully baked, from the middle and crispy from the edges. I substituted most of the butter with vegetable butter and used less sugar: still tasted wonderful. Definitely will bake these again. Husband loved these very much too!

    Reply
  3. Mel says

    December 26, 2020 at 7:40 am

    5 stars
    I followed everything on the recipe (except I only had white chocolate chips) and OMG theese are sooooo delicious!!! I read the comments ahead but still i wasn’t expecting them to be this good. Bite of happiness! 🥳

    Reply
  4. Devanee says

    December 25, 2020 at 10:50 am

    5 stars
    Yes! Soooo much yes!
    These are our santa cookies this year. So moist! Identical to brownies but in cookie form. I cooked them for 10 min just to make sure I didn’t overcook. They are fudgey and perfect. Used a small cookie scoop and smooshed with a 1/3rd measuring cup. Didnt use melted butter. Just used room temp butter stick and a stand mixer.

    Reply
  5. April says

    December 23, 2020 at 11:04 am

    5 stars
    I followed the recipe to the letter and these cookies ce out absolutely amazing. So simple and so tasty! These disappeared almost instantly.

    Reply
  6. Kathy O’Dwyer says

    December 23, 2020 at 9:35 am

    5 stars
    I creamed the butter, oil, coco powder and sugar together. The cookies were less grainy. Then I replaced 1 of the tsp of vanilla with 1 tsp instant coffee powder. Finally, I increased the chocolate chips to 1 full cup. The results are to die for! This recipe is a keeper!

    Reply
  7. iris says

    December 03, 2020 at 6:41 pm

    5 stars
    these turned out so good! i browned the butter, added 1 tsp coffee granules, used 3/4 cup white sugar, 1/4 cup black cocoa + 1/4 cup cocoa powder, and 1/2 cup chocolate chips. while these didn’t come out fudgy (it was a little harder, closer to a regular cookie texture), the taste was ✨immaculate✨ – intensely chocolatey, not too sweet, nutty, and so so addictive. would definitely make these again!

    Reply
  8. Arnold Y. (bakingdancer) says

    December 03, 2020 at 4:13 am

    5 stars
    I gave this 5 stars because they ended up tasting so good. But I found the batter very dry and ended up adding a second egg – perhaps I could have added extra butter instead. I don’t know if my problem was due to not initially mixing the sugar, butter, oil and cocoa long enough.
    I made two batches. The first batch was in the oven about 45 seconds longer. I found that the first batch had a slightly crispy top, which added to the texture of the cookie. The second batch was more typical of other cookies.

    Reply
    • Sonali says

      July 10, 2022 at 4:58 pm

      Perfect brownies. I replaced butter with dairy free butter and vallah. Dairy free beautiful yummy brownies 😍

      Reply
  9. P says

    December 02, 2020 at 2:17 am

    5 stars
    easy to follow, delicious outcome, as advertised…they disappeared!!! (and I didn’t get even a chance to take a photo)

    Reply
  10. Sarah says

    November 22, 2020 at 10:19 am

    5 stars
    Easy and delicious! Perfect for a quick evening sweet tooth dilemma. I used Hershey Special Dark cacao and mini chocolate chips (both what I had on hand) and the cookies came out fudgy and soft. Thank you for sharing and I look forward to checking out more of your recipes!

    Reply
  11. Leira says

    November 14, 2020 at 5:02 am

    5 stars
    These cookies were fantastic! I made them for my boyfriend, who I will be seeing for the first time in months, and I’m sure he’s gonna love them. They taste like a hug 🙂
    I substituted the vegetable oil with butter and added an extra tablespoon of butter because my dough was a bit dry. Came out perfect!

    Reply
  12. Brownie lover says

    November 05, 2020 at 6:21 pm

    5 stars
    Your recipe was wonderful. I tried to make it several times and everyone who taste the cookies like it so much! Five stars for this recipe!

    But, I want to ask you a question.

    Can I store the dough in the freezer like cookie dough in general? If it can, how long will it last? I want to make it again, but I want to keep it longer. So, when I want to eat it, I don’t have to make it all over again. Any tips, please? Thank you!

    Reply
  13. Yumi says

    November 05, 2020 at 10:47 am

    5 stars
    Wow these were SO good! I had cocoa powder that I forgot I had & figured I’d try something to use it. I usually don’t like cookies because they’re more time consuming to scoop each one but this recipe was super easy! I use dark chocolate since that’s all I had in the cupboard at the time & next time I plan to make them bigger. Ended up making 26 cookies about the size of a Chips Ahoy. They’re just like a brownie! If you like chocolate, I highly recommend this recipe. Thanks for sharing!

    I just had a thought…next time maybe I’ll use peanut butter chips & some chopped pecans too. 🙂

    Reply
  14. Julianne Vallejos says

    October 26, 2020 at 6:49 am

    5 stars
    I made these for my co-workers and they loved them! I used 1/4 regular unsweetened cocoa and 1/4 dark chocolate cocoa and they came out soo good. I also used chopped 60% dark chocolate chips. The added dark chocolate gave this treat a little extra richness. Perfect for dipping in glass of cold milk!

    Reply
  15. Alice says

    October 10, 2020 at 10:59 pm

    5 stars
    Awesome, easy and delicious!!! My family love them.

    Reply
  16. Sherice says

    October 05, 2020 at 8:44 am

    5 stars
    I just made these for my daughters birthday! She wanted chocolate and peanut butter fudgy cookies and these were a hit!
    I omitted the choc chips and used peanut butter chips and I also added 1 tsp coffee powder, yumm! Then when they came out of the oven, I sprinkled sea salt on the tops
    So wonderfully delicious! Will be making again. I love your recipes. I make your beef bourguignon recipe all the time and my family loves it!

    Reply
  17. Bella says

    September 25, 2020 at 4:50 am

    5 stars
    I’ve probably baked at least seven batches of this recipe in two weeks – my friends have been inhaling these cookies by the dozen. Easiest (and the most forgiving) recipe ever. I only use one spatula to mix all the ingredients throughout. I’ve also doubled the recipe with success. The cookies taste great out of the fridge or warmed for 20 seconds in the microwave (I usually use one rounded tablespoon of batter per cookie). I bake the cookies in a microwave oven (top rack) at 160 degrees Celsius for 16 minutes. Perfect every time. Will add some chopped nuts for an additional crunch next time (I have used 90 grams of semi-sweet chocolate chips per batch thus far). Much love to you, Karina!

    Reply
  18. Marliany Mar says

    September 21, 2020 at 5:18 pm

    Hi Karina
    This may sound silly but when you said mix the first few wet ingredients, do you just use a whisk or handheld mixer?

    Reply
  19. Anna says

    September 08, 2020 at 6:02 am

    5 stars
    So delicious! Super rich and genuinely better than brownies AND absolutely gorgeous. Will definitely be making this again.

    Reply
  20. Chantal says

    September 04, 2020 at 9:13 pm

    5 stars
    Hi,

    Chantal here all the way from Cape Town.

    I tried these bad boys today and WOW.

    Thanks for this amazing recipe.

    xoxo

    Reply
  21. SY says

    August 16, 2020 at 10:46 am

    5 stars
    I just made this recipe and it is delicious! The inside is so gooey and fudgey!
    I added a tsp of coffee powder for depth.

    Reply
  22. keke says

    August 14, 2020 at 2:03 am

    5 stars
    can i take out the choclate chips as i ran out ?

    Reply
  23. Theresa Clarkson says

    August 13, 2020 at 6:06 am

    5 stars
    I had to try these after reading the comments etc. – and ya – they are amazing. Everything they are advertised to be.

    I added 1/4- 1/2 tsp cinnamon and used the special dark cocoa and dark chocolate chips. 🙂

    Reply
  24. Chloe says

    August 09, 2020 at 6:18 pm

    5 stars
    These were AMAZING! I’ve made them about 7 times, and they turn out perfect every time. Thanks so much for sharing!

    Reply
  25. Anjana Deepak says

    July 30, 2020 at 5:23 pm

    Hi, I’m having a party in 2 days for my son…want to whip up these delicious looking cookies….can we double this receipe?

    Reply
  26. Alexandra Gilpo says

    July 21, 2020 at 3:10 pm

    5 stars
    i made mine with 1 small packet of instant espresso and instead of 1 cup white sugar i had mine 1/2 brown sugar and 1/2 white sugar and it turned out pretty good!! thank you so much for sharing i cant wait to try other recipes 🙂

    Reply
  27. Frances says

    July 20, 2020 at 9:20 pm

    Made this tonight in the kitchen aid hanging for something sweet. Fantastic recipe. Will make again and again. Took me 20 minutes from start to nom nom.

    Reply
  28. Jane says

    July 19, 2020 at 3:25 pm

    Hi, I’ve just tried this recipe since I love cookies. I didn’t use vegetable oil since I don’t have it, I used 3 spoons of milk instead. The cookies turned out soft and so yummy, I sprinkled powdered sugar on top of the cookies.
    Thanks for the recipe!

    Reply
  29. Vera says

    June 19, 2020 at 7:27 pm

    Hi! I have baked your brownies many times already and it never disappoints. 👍🏻 I would also like to try your brownie cookie but would like to know if using 1/2 white sugar and 1/2 brown sugar is ok (to make it more chewy?) instead of 1c white sugar.

    Reply
    • Karina says

      November 27, 2020 at 3:54 pm

      You can try!

      Reply
  30. Mary sim says

    June 11, 2020 at 6:22 pm

    It was exactly what you said. Simple, fuss free, soft delicious cookies! Thanks so much !

    Reply
  31. Leah Zion says

    June 10, 2020 at 7:24 am

    5 stars
    Thanks Karina! Had lots of fresh mint growing in our garden so we made a mint-infused butter and added it to the cookies. Girl Scouts who?

    Reply
  32. Jade says

    June 07, 2020 at 1:02 pm

    Hi! Does the flour and cocoa powder need sifting?

    Reply
    • Benjamin says

      June 18, 2020 at 12:40 am

      Not really necessary but it’s a good habit

      Reply
  33. Jessica says

    May 30, 2020 at 11:51 pm

    5 stars
    This is a super easy and straightforward recipe! I tried it and it really is a great fudgy choco brownie cookie. I use 1 tbsp for the dough and was able to bake 24 cookies. Will definitely bake using your recipe again. Thank you for sharing 😊

    Reply
  34. Muskan says

    May 27, 2020 at 1:17 pm

    5 stars
    I’ve just started baking and I’m SO happy I came across this recipe! First try and it was so good I couldn’t help myself after they came out from the oven! Thank you!

    Reply
    • Dee says

      July 12, 2020 at 7:46 am

      5 stars
      Nice recipe! I used half the sugar and the cookies still came out delicious.

      Reply
  35. David says

    May 23, 2020 at 11:57 am

    5 stars
    Super delicious, nearly perfect. I have found that adding 1 tsp of distilled white vinegar brings the flavor to absolute perfection.

    Reply
  36. Emily says

    May 22, 2020 at 11:38 pm

    Just wondering if I can substitute milk chocolate chips?

    Reply
    • dick hertz says

      July 06, 2020 at 3:32 pm

      you dont really need the chips

      Reply
    • Anonymous says

      July 24, 2020 at 3:54 am

      Can you knead it like a dough and then cut into different shapes using cookie cutters?
      I need answer asap!

      Reply
    • Salma Naim says

      November 04, 2020 at 12:36 am

      of course you can, you can always chop down small pieces of a chocolate bar and it will surely taste the same if not better 🙂

      Reply
  37. Mrinalini Dutta says

    May 13, 2020 at 12:26 am

    In which rack should I put the tray middle or the last one

    Reply
    • Sara says

      May 20, 2020 at 10:14 am

      I always bake cookies on the middle rack regardless of the heat source (electric, propane or gas oven). For this recipe I used 3 light coloured lined cookie sheets and baked my cookies 375F for 9 minutes which worked perfectly. I am currently using a propane oven which bakes differently than an electric oven.

      I would like to add that I had to increase the oil to 4 tablespoons as the batter was so dry the ingredients wouldn’t mix together to form a ball.

      Reply
  38. Lola says

    May 12, 2020 at 10:11 pm

    Hi, if making these can they be frozen for later use once rolled into balls? And does the dough need chilling before it’s rolled?

    Reply
    • Sara says

      May 20, 2020 at 10:18 am

      I just made this recipe. You do not need to put this batter in the fridge. I suggest baking all of the batter and freezing the cookies. When you want a cookie take them out as needed. I hope this helps.

      Reply
  39. dana says

    May 11, 2020 at 7:50 pm

    hello! your cookies look amazing and i’d really like to bake them but i’ve run out of vanilla extract 🙁 is there anything i can use to substitute this?

    also, do you think i can reduce the sugar to 75% of that in the recipe without affecting the texture too much?

    thank you!

    Reply
    • Ashley says

      May 17, 2020 at 11:57 pm

      Maple syrup can do the trick.

      Reply
    • Poh Teng says

      May 21, 2020 at 7:50 pm

      Hi I am baking the cookies following your recipes, it taste great.

      I am thinking to make it for my MIL who is full vegan, just wondering if there’s any other ingredients to replace egg?

      Reply
      • Sophie says

        December 13, 2020 at 8:15 am

        Instead of eggs you can replace 1 egf with a table spoon of chia seeds and 5 table spoon of water. Stir it together in advance and let sit for 5min. Then add it to the mixture.

        Reply
  40. Lila says

    May 10, 2020 at 8:23 am

    5 stars
    Wow these were good! Never had a chocolate cookie with such a perfectly
    fudgy brownie consistency. Took them out at 10mins, and added a bit of espresso powder and butterscotch chips to the recipe. Seriously amazing. Thanks for sharing your genius Karina!

    Reply
    • dana says

      May 11, 2020 at 9:09 pm

      hello! how much espresso powder did you add and which point of the recipe did you add it?

      Reply
      • Amber says

        October 29, 2020 at 11:16 am

        5 stars
        I used instant coffee! I used 1/2 teaspoon and stirred it into the melted butter before adding it in. It really brings out the chocolate flavor

        Reply
  41. Pascal Diamond says

    May 04, 2020 at 7:06 pm

    I’d love to try this out, but I have a few questions.
    1/ Can you substitute the vegetable oil for olive oil?
    2/ The flour amount is it a third of a cup or one & one third of a cup?
    Thanks in advance.

    Reply
    • MJ says

      May 09, 2020 at 12:05 pm

      I’m not sure about your first question but it’s one and one third cups of flour

      Reply
    • Sue K says

      May 11, 2020 at 7:50 am

      1 and a 1/3 cup

      Reply
      • Azul says

        June 06, 2020 at 1:20 pm

        Hi! I was wondering if I could replace the cocoa powder with nestle nesquick. Would that change anything?

        Reply
        • Nancy says

          July 02, 2020 at 9:55 am

          It may throw off the consistency as nesquik already has sugars and additives in it already.

          Reply
    • No says

      May 13, 2020 at 3:47 am

      its one and one third of a cup

      Reply
    • Valarie says

      May 25, 2020 at 10:57 am

      I substituted the vegetable oil for avocado oil and it turned really good! Avocado oil as a very mild flavor as compared to oliv oil. I dont think olive oil will work as it might give it a nutty flavor, however that may end up tasting good if you wanted a nutty flavor.

      Reply
    • Cindy says

      June 21, 2020 at 3:33 am

      The olive oil works perfectly in this great recipe! I added some Himalayan Pink Salt on top of half the cookies prior to baking and that was nice too!

      Reply
    • Erica says

      August 12, 2020 at 8:53 am

      5 stars
      I replaced the Vegetable oil with butter and it turned out amazing!

      Reply
    • Salma Naim says

      November 04, 2020 at 12:39 am

      ye totally- for the first question- i baked the cookies using olive oil and they were just as good 😛

      Reply
  42. Alice says

    May 02, 2020 at 7:28 pm

    5 stars
    Thank you Karina for another wonderful recipe! These have been our absolute favoirite. My whole extended family loves them! 😁

    Reply
  43. janice rose says

    May 02, 2020 at 6:59 am

    5 stars
    From the bottom of my heart, THANK YOU! These are delicious! Just discovered your site. Yes, I will be following you! Thanks again.

    Reply
  44. Eve says

    May 01, 2020 at 6:19 am

    These look incredible! If I don’t have a full 1/2 cup of cocoa powder could I melt some chips and use some of those instead? I need to make this ASAP!!!

    Reply
    • Karina says

      May 01, 2020 at 6:37 am

      Hi eve, you can definitely try it. If the batter is too runny, fold in 2-4 tablespoons of flour.

      Reply
  45. BB says

    April 26, 2020 at 4:21 am

    I had the same problem! What went wrong?? 😭

    Reply
    • Em says

      April 27, 2020 at 8:50 am

      I had the same issue! Followed all of the instructions so I’m not sure what went wrong 🙁

      Reply
      • liz says

        June 13, 2020 at 1:28 am

        me toooooo

        Reply
  46. Rosy Evershed says

    April 20, 2020 at 6:52 pm

    5 stars
    These are amazing!! – thank you for sharing 😊… love ur recipes!
    Keep it up & take care.

    Reply
  47. Félicie says

    April 16, 2020 at 3:52 am

    5 stars
    Hi Karina,
    I stumbled upon your website two weeks ago, and ever since i saw this I was dying to try it out, but unfortunately couldn’t get my hands on any cocoa powder.
    So meanwhile I’ve tried some of your others recipes, like your regular chewy chocolate chip cookies which turned out great, my roommate and I both appreciated them very much, and I’ve been inspired by your salads and a bunch of your other meals.
    I have to say your website is a goldmine, it’s got everything I’ve been looking for, from healthy meals to heavenly sugary treats, I’m so glad to have found it, and can’t wait to try out as much as I can.
    Concerning this very recipe, it’s everything I hoped it would be, this is AMAZING. Nice and cripsy on the outside, soft and chewy on the inside. Most of all I was impressed with how quick it was to make, which makes it a great chocolate craving fix! Will definitely be making these often!
    So thank you so much for what you do, it’s very much appreciated,
    Hope you’re well and safe,
    Kisses from France!

    Reply
    • Allison says

      June 05, 2020 at 7:56 am

      Can margarine be used instead of butter?

      Reply
  48. Phoebe Tan says

    April 12, 2020 at 8:25 pm

    5 stars
    Hi ! This recipe is really good! Thanks.
    May I check when you mention 1 cup does it mean 128 grams or how much is it in grams?

    Reply
  49. Alexia says

    April 12, 2020 at 2:02 pm

    I have read all the amazing comments that make me want to make it so bad but our family only have like the nesquik chocolate powder (which is sweetened) so is it okay? (And replace the sugar perhaps?) I’m not very experienced please help!

    Reply
    • sue k says

      May 11, 2020 at 8:44 am

      I tend to think that the Nestle quick will not make it chocolaty enough. I am wondering if you have like chocolate pudding? Maybe 2 packs of chocolate pudding and the rest in the Nestle Quik. Measure the pudding and Quik to get 1-1/2 C. Use no sugar. The batter has about the consistency of brownie batter maybe a little thicker. You might need to add a little more flour. You might want to wait until you can get some plain cocoa powder.

      Reply
  50. Neha Sureka says

    April 08, 2020 at 7:36 pm

    Hi Karina,
    Hope you are doing well.
    I am a vegetarian, can you suggest alternative for eggs.
    Thanks, Neha

    Reply
    • Becky says

      April 10, 2020 at 3:23 am

      Sorry Not replying to the above comment, just trying to leave my own comment and can’t a place to leave it … want to make these chocolate cookies but only have self raising flour because store is totally out – … guess with everyone staying home, they are baking more 😋… appreciate anyone answering if they have tried this recipe with self rising flour

      Reply
      • Veronica says

        April 11, 2020 at 6:26 pm

        If using self rising flour, just omit the baking powder, and use the same amount of self rising flour as the regular all purpose flour called for in the recipe.

        Reply
      • Bettina says

        April 14, 2020 at 4:08 am

        @Becky

        I just made a batch with self-rising flour and omitted the baking powder. They turned out great!

        Reply
    • Veronica says

      April 11, 2020 at 6:31 pm

      Some substitute options:
      1/4 cup silken tofu blended until completely smooth,
      1/4 cup mashed banana,
      1/4 soy or coconut yogurt. These options are great for binding.
      **suggestions are from Joy the Baker.

      Reply
    • Cat says

      April 26, 2020 at 2:13 am

      Avocado Is a great binder with a neutral flavor as opposed to applesauce or banana , and gives you a super creamy texturen

      Reply
    • Krystal says

      April 28, 2020 at 2:44 pm

      Apple sauce or flax seed is a good egg alternative

      Reply
    • amanda says

      May 09, 2020 at 4:55 am

      Hi Neha,
      You can use buttermilk or yogurt instead of eggs. That’s what I used when I did not have eggs at home. ( I checked it on google)

      Reply
    • BRIDGET says

      June 16, 2020 at 3:33 am

      Applesauce… 1/4 cup is equal to one egg.

      Reply
  51. Chloe says

    April 06, 2020 at 2:12 pm

    5 stars
    These brownie cookies are amazing. They’re so deliciously chocolately and I’ve already made them twice with perfect results every time. I measure about 1 tablespoon per cookie so I usually end up with about 18. To add a bit of extra taste, sprinkle some icing sugar on top. Definitely a keeper!

    Reply
  52. lubna says

    April 02, 2020 at 9:50 pm

    is it okay not to use the semi-sweet chocolate chips?

    Reply
    • Karina says

      April 06, 2020 at 5:05 pm

      yes

      Reply
  53. C says

    March 30, 2020 at 10:07 pm

    5 stars
    I’ve been in Italy since 5 March and I’m not able to get my hands on chocolate bars. Luckily, I had some cocoa powder in my cupboard. I found your recipe with a Google search. I used gluten free flour (Schar) and these came out AMAZING! I had been craving chocolate chip cookies for weeks and these turned out even better. Seriously… if anyone is reading my comment – make these – you won’t regret it! I can’t wait to try more of your recipes. Thanks for brightening my day. 🙂

    Reply
    • Karina says

      April 06, 2020 at 5:10 pm

      You’re very welcome. I hope you’re well and safe.

      Reply
    • Becky says

      April 10, 2020 at 3:12 am

      Can I use self raising flour .. that’s all I have in the house and the stores are out of regular flour

      Reply
      • Martin Schwabacher says

        May 26, 2020 at 4:11 am

        The texture and flavor of these are amazing! Nice and chewy, rich chocolate flavor, and not too sweet. You can make them either big or small, too.

        My only suggestion is to use 1/8 tsp salt instead of 1/2 teaspoon salt. As written they were way too salty for my taste. But I made them again with less salt and they were perfect.

        Reply
  54. Carol says

    March 28, 2020 at 10:39 am

    Omg… I just baked them off and realized I forgot the oil…. ?
    Fingers crossed they will be ok

    Reply
    • Shannon says

      March 28, 2020 at 11:00 pm

      Don’t leave us hangin’, Carol!

      Reply
      • Carol says

        April 15, 2020 at 4:19 am

        They turned out fine, I added the oil to the second batch before baking. There was a slight difference in the fudgy factor and I would suggest to not have a brain fart like me and use the oil 😆

        Reply
    • Naaila says

      April 15, 2020 at 6:23 pm

      The same thing just happened to me. How did it turn out? Mine are still baking

      Reply
  55. Brenda says

    March 14, 2020 at 11:07 am

    5 stars
    These are amazingly yummy and SO easy/quick to make. Thank you!!!

    Reply
  56. Meg says

    February 24, 2020 at 5:58 am

    5 stars
    I am gluten-free and I was wondering if I can substitute gf all-purpose flour for regular flour in this recipe?

    Reply
    • Meg says

      February 24, 2020 at 6:02 am

      Actually, just read your comment Jeinifer, thanks so much!

      Reply
    • Nancy says

      August 17, 2020 at 5:36 am

      Hi Meg, I didn’t see that you received an answer about using gf flour. Did you ever try it?
      I would say yes, as I have subbed gf flour for a fudgy brownie recipe I have and they won 1st place at our county fair.

      Reply
  57. Helene Montini says

    February 03, 2020 at 12:37 am

    I just made these for a Super Bowl party today. I used a 2 tsp scooper and got 30 cookies. They don’t look done but as long as your oven is hot enough they are done and they will harden up a bit.

    Reply
  58. Liyana says

    January 02, 2020 at 12:58 am

    I cannot wait to try this recipe out!
    However, if i were to scoop them smaller to achieve bite sized cookies, say using a teaspoon or even half a teaspoon, the timing needs to be shorten yeah?
    Say 7/8 mins instead of 12mins?
    Appreciate your kind help!
    With ❤ all the way from Singapore…

    Reply
  59. Donna A Pollock says

    December 31, 2019 at 5:30 pm

    5 stars
    These Chocolate cookies are just to die for. I made a batch and they were gone so fast I had to make another one before I went to bed that night. I baked them off first thing in the morning and everybody had cookies for breakfast, We will make these a lot in our house. Thank you for the great recipe.

    Reply
    • Colleen says

      February 24, 2020 at 7:10 pm

      5 stars
      Just made these… They turned out fantastic! I may have made them a little too big, I ended up with 14 cookies (and really 13 because you gotta taste one first – lol!) Anyway thanks for the recipe!

      Reply
      • Karina says

        February 24, 2020 at 7:27 pm

        Lol Colleen I may have just spat out my coffee laughing so hard at this! Totally relatable.

        Reply
  60. Patti says

    December 12, 2019 at 8:53 am

    5 stars
    These are amazing! I wanted mint chocolate and this was the perfect base. I used Bailey’s chips and stuffed the cookies with homemade mini thin mint cookies. Definitely a keeper!

    Reply
    • Lory says

      December 25, 2019 at 3:47 am

      Wow! This sounds relish and awesome. Where did you get the Baileys chips?

      Reply
  61. Esme says

    December 02, 2019 at 10:17 am

    5 stars
    I modified the recipe and mixed hot water with instant coffee and made a coffee syrup they turned out delicious! MOCHA COOKIES YAY!

    Reply
    • christina mccusker says

      January 13, 2020 at 1:49 pm

      omg can you let me know the recipe and measurements

      Reply
      • Lala says

        April 04, 2020 at 11:03 pm

        Um, what can i substitute for cookie sheets or parchment paper? Is it okay if i grease the pan? Can i use aluminum foil??

        Reply
        • Alexandra Gilpo says

          July 21, 2020 at 2:47 pm

          5 stars
          hii you can always use a bond paper and oil it we used that all the time 🙂

          Reply
  62. Ros says

    November 11, 2019 at 1:18 am

    5 stars
    This are the best!!! They are quick to make, soft and so flavorful. Thanks so much for sharing! I ‘ll be trying other recipes. Greetings from Mexico.

    Reply
  63. Delina says

    October 09, 2019 at 6:32 am

    5 stars
    I’ve made these twice and I just love them! The melted butter and “one bowl” makes them super quick and easy. I love that they don’t spread out and go thin. I used 1/2 cup honey powder and 1/2 cup Truvia in the place of the sugar. They turned out perfect each time. Love the recipe! Thanks.

    Reply
  64. Angela says

    October 02, 2019 at 12:19 pm

    Whipped these up really quick while I had dinner cooking in the oven. Easy and amazingly great. Thanks for sharing!!!

    Reply
  65. Emily says

    September 19, 2019 at 4:25 am

    5 stars
    Amazing! I used to be a pretty good home baker but I’m really rusty. Getting back into baking for a fun baking contest next month. This came out flawless and tastes exactly like a chocolate brownie.

    Reply
  66. Julie Taylor says

    September 01, 2019 at 12:02 pm

    Use dark chocolate chips instead of semi sweet

    Reply
  67. Mahika says

    August 13, 2019 at 2:23 am

    5 stars
    I doubled the recipe so I could share one batch with my family and gift the other batch to a friend. These brookies were absolutely delicious and both my friend and my family absolutely loved the dish, I was a bit concerned because I can’t use egg and substituted it for 1 tablespoon flaxseed + 3 tablespoons water for each egg used and it still turned out perfect! I would definitely recommend this to everyone. Thank you for sharing such a delightful recipe.

    Reply
    • Mahika says

      August 13, 2019 at 2:27 am

      For anyone wondering I also made a few other substitutions: I changed vegetable oil to olive oil. I also reduced the sugar and put half white sugar and half brown sugar. They were still delicious regardless.

      Reply
    • Indumathi Kandasamy says

      August 15, 2020 at 12:50 pm

      Thank you for the flax egg measurement!

      Reply
  68. Elise says

    July 27, 2019 at 5:34 am

    5 stars
    These cookies tasted amazing. I used coconut oil instead of vegetable oil and I used 1 teaspoon of vanilla extract and 1 teaspoon of almond extract instead. They turned out great.

    Reply
  69. John Watson says

    July 22, 2019 at 4:28 am

    5 stars
    I give this recipe 5 stars. Very easy to mix up and they are fudgy chocolatey goodness. I added Reese’s PB chips along with the chocolate chips. Good job Karina.

    Reply
  70. Bird says

    March 19, 2019 at 9:16 pm

    5 stars
    I had a craving for chocolate and orange and made the recipe as written but just added 2 tsp of orange extract… Omg. Bliss. The texture is amazing, the citrus balances a bit of the sweetness (in a really dangerous, I’m-gonna-scarf-these-because-I’ve-tricked-myself-into-thinking-they’re-less-rich kinda way)
    My new favorite cookie!
    Thank you thank you for the amazing recipe!

    Reply
  71. Stella says

    March 19, 2019 at 6:47 pm

    5 stars
    So good!used coconut oil instead of vegetable oil because of the previous comments and it was delicious.Although had quite a bit of oil residue in the tray, does anyone know how to get rid of it?or is it ok to leave it as it is

    Reply
    • christina mccusker says

      January 13, 2020 at 1:52 pm

      as long as its good i guess its fine lol

      Reply
  72. Jeninifer says

    February 11, 2019 at 4:32 am

    5 stars
    I made these with gluten free 1:1 flour and they were perfect! I also did a turtle version with chocolate chips, caramel bits, and pecans. I can’t wait to try some of your other recipes.

    Reply
  73. Cookielove says

    December 18, 2018 at 7:35 pm

    Hi, how many cookies does the recipe make?

    Reply
    • Karina says

      December 19, 2018 at 10:43 am

      16 cookies

      Reply
  74. Tricia says

    December 03, 2018 at 2:10 pm

    5 stars
    I just got off a cruise ship which had the most amazing fudgy type choc chip cookies (I assume they were American as it’s an American cruise line). I was looking for a recipe and found this one, and it’s so much better. I am in Australia and didn’t bother converting to metric, just made the recipe as is and it turned out beautifully. The dough was a tad crumbly so I just added in a bit more oil and they came together perfectly.

    Reply
    • christina mccusker says

      January 13, 2020 at 1:55 pm

      read you were in australia instantly thought of the fires.hope your doing well! prayers from my fam to yours.

      Reply
  75. Angelina says

    November 15, 2018 at 4:55 pm

    5 stars
    Just made these, they were divine! Doubled the recipe, substituted white sugar for brown sugar, used coconut oil instead of vegetable oil and left out the chocolate chips. Tastes amazing, beautiful texture and flavour!

    Reply
  76. Sheryl says

    October 18, 2018 at 4:41 pm

    5 stars
    Made ’em exactly as the recipe called for. Easy & delicious!!

    Reply
  77. Kaydeen says

    October 05, 2018 at 11:02 pm

    5 stars
    I used salted butter and I think it was too salty 🙁 otherwise it would have been perfect

    Reply
  78. Hanom says

    September 11, 2018 at 9:28 am

    Hi… Just wonder if it is okay to make it without vegetable oil?

    Reply
  79. Marcy says

    May 18, 2018 at 1:12 pm

    Hi there. Do you have the weights (in grams preferably) for this recipe? Thanks!

    Reply
  80. Aileen says

    May 09, 2018 at 6:06 pm

    5 stars
    I just made them and they tasted amazing. I also tried your fudgy brownie recipe and they are my favourites. Thank you.

    Reply
    • Karina says

      May 09, 2018 at 10:14 pm

      That is great to hear! Thank you so much for letting me know! I am glad that you have enjoyed some of my recipes! Thanks for following along with me!

      Reply
  81. Kae says

    February 03, 2018 at 7:34 am

    Hi! Can I use half cup of brown and 1/2 white sugar?

    Reply
    • Tymeron Smith says

      February 05, 2018 at 7:14 pm

      Yes, of course! You are always welcome to make these recipes your own. It may not have the same full fudgy brownie texture or look. Let me know how it turns out!

      Reply
  82. Nancy says

    January 25, 2018 at 8:44 am

    5 stars
    OMG! I have tried many online recipes without much luck, until now. These cookies came out AMAZING. I followed the recipe exactly and the cookies are absolutely delicious. They are crunchy on the outside and brownie gooey on the inside. It is like getting the edge piece of a super rich brownie.

    The only thing I found I needed to do was actually punch a few chocolate chip pieces around the tops of the cookies. The one or two cookies that didn’t have any chocolate chips showing were not as “pretty” as the ones that had a few chips showing on top.

    Reply
    • RUSHELLE says

      April 05, 2020 at 3:22 am

      Can i leave the chocolate chips out of the recipe? Do i needto substitute them with something else?

      Reply
  83. Mirra says

    December 13, 2017 at 10:21 pm

    5 stars
    I was craving a late night chocolatey sweet. I wanted something easy & something that wouldn’t require a ton of clean up. This was it! I did sub the vegetable oil for coconut oil. The batter tasted delicious so I knew it was going to be good! I did have to adjust the baking time. Know your oven, people! 9-10mins was perfect for mine & another thing that I love about these cookies is that they are even better the next day! They didn’t last very long on the counter. Yum! Next time, I’d love to try them with caramel,toffee or pb chips!

    Reply
  84. sasha says

    December 08, 2017 at 10:34 pm

    Hi,
    Thank you for your answer… but, I live in Europe, Slovenia and we do not have this brand at all. Normaly is writen perentage of cocoa – I have at home 100% cocoa and also 46%.
    Can you please check ingreditents on label- nirmaly alvays says % of cocoa inside?
    I’m affraid to use 100% one, to avoid possible bitterness…
    Thanks a lot for your answer. Sasha

    Reply
  85. sasha says

    December 07, 2017 at 7:19 pm

    Hi, can you please teel how many % cocoa you use for this recipe?
    thanks, Sasha

    Reply
    • Karina says

      December 08, 2017 at 8:15 am

      I used Hershey’s cocoa powder. I believe it’s regular cocoa.

      Reply
  86. Esther says

    December 05, 2017 at 1:11 am

    Can these be frozen?

    Reply
    • Karina says

      December 05, 2017 at 8:08 pm

      Hi Esther. Yes they can.

      Reply
  87. Terri says

    November 28, 2017 at 7:39 am

    These look FAB!! Going to put this recipe on my ‘Christmas Cookie’ menu, but I have a question: Wondering if it would ‘change’ anything as far as texture etc. if I freeze them after baking and cooling? I do freeze a lot of my cookies so I was wondering how these would do upon freezing them for a week or so before Christmas?

    Reply
  88. Katherine S says

    November 27, 2017 at 11:36 am

    Hi! I tried twice to make this recipe, and each time the batter was SUPER crumbly and kind of dry before baking. I’m not sure how to adjust the recipe. I live in NM if that helps.

    Thanks!

    Reply
  89. Karen says

    November 20, 2017 at 4:17 am

    5 stars
    The cookie part is wonderful. I’m not the hugest fan of chocolate chips in chocolate cookies, so I have been playing around with different add-ins. Butterscotch chips were good, but I happened on the perfect one yesterday. I bought a bag of Heath Bar baking pieces. Wow. My husband says they are his new favorite cookie (and he is a chocolate chip cookie fanatic). The toffee bits add to the chewiness, but also add a dimension of flavor. These will be added to my Christmas cookie repertoire this year. Also, I use a small cookie scoop and adjust the bake time to 10 minutes and get about 3 dozen cookies. Yes, they do hold the shape of the cookie scoop for me, but it doesn’t really bother me. I guess it might if I were making enormous cookies.

    Reply
  90. Ashley says

    November 12, 2017 at 9:19 am

    Have you ever tried these with peanut butter chips instead of chocolate? I am wanting to make them for my daughter’s peanut butter and chocolate loving teacher. I know that would technically be a substitution. LOL But I figured chip for chip wouldn’t be that big of a deal. . 😉 Just wasn’t sure about taste. Thanks!

    Reply
    • Karina says

      November 17, 2017 at 7:58 pm

      Ashley…YES I HAVE! I have even accidentally on purpose crushed some Reese’s cups into them. I believe I heard angels singing.

      Reply
  91. Julia says

    November 12, 2017 at 5:19 am

    5 stars
    Oops, I knew I would find the answer right AFTER I asked! Haha reading comprehension! Sorry, and looking forward to this great recipe.

    Reply
    • Karina says

      November 17, 2017 at 7:59 pm

      No worries Julia!

      Reply
  92. Julia says

    November 12, 2017 at 5:17 am

    When do you add the melted butter?

    Reply
  93. Brandie says

    October 13, 2017 at 12:26 am

    Will it hurt the cookies if I make the dough ahead and refrigerate overnight before baking them?

    Reply
    • Karina says

      October 25, 2017 at 9:30 pm

      Hey Brandie! No it shouldn’t effect them at all! I’d take them out about 20 minutes before baking just to bring them to room temp a little before baking 🙂

      Reply
  94. Lisa says

    September 30, 2017 at 6:27 am

    5 stars
    These are amazing! Best chocolate cookies I’ve made or eaten. Baking another batch now for my sisters bridal shower. Thanks karina!

    Reply
  95. Marti says

    September 29, 2017 at 1:16 pm

    The cookies look delicious! I can’t wait to try them. Just a quick question please…what brand of cocoa powder do you prefer? I never know what to buy. Thank you!

    Reply
  96. Debbie Carlson says

    September 29, 2017 at 6:57 am

    I’d like to try adding chopped walnuts, since I love walnuts in my brownies. How much would you suggest?

    Reply
    • Karina says

      September 29, 2017 at 7:08 am

      Hi Debbie! You could possibly start with 1/3 cup crushed walnuts and go from there!

      Reply
  97. Karen says

    September 29, 2017 at 6:29 am

    5 stars
    These are absolutely fabulous. The only think is that they remained in the scoop form. After they cooked I had to mash them down. Did this happen to anyone else?

    Reply
  98. Marcella says

    September 29, 2017 at 6:20 am

    5 stars
    Hi karina! Tried your fudgy brownies and it tasted very delicious! Just like I wanted. Can’t wait to try this chocolate brownie cookies. 2 questions before I start making them.
    1. Can i use salted butter and substract the salt?
    2. Do I need to use a hand mixer to beat the egg with the cocoa powder or can just use a whisk?

    Reply
    • Karina says

      September 29, 2017 at 6:27 am

      Hi Marcella! Yes salted butter should be fine to use. I prefer unsalted butter personally to easier adjust the amount of salt needed in baking, but if it’s all you have it should be fine. No hand mixer needed in these! Just a humble wooden spoon. Once the egg goes in, the ‘batter’ is a bit too thick to use a whisk ? I hope you like these as much as the brownies!

      Reply
  99. Kate says

    September 29, 2017 at 6:07 am

    5 stars
    I just made these and you bet I followed your recipe. They really are way better then brownies! It’s the crispy edges i reckon. You did nail it my husband thanks you.

    Reply
  100. B Sterry says

    September 29, 2017 at 3:05 am

    5 stars
    Hahahaahaaaaaa! I love it! So often I read comments like, “Well, I didn’t have any eggs, so I left them out, and this (insert whatever item here) was AWFUL! What a horrible recipe! Didn’t you test it???” I’m all for putting your own twist on something, but shouldn’t you at least try the recipe before you make changes? Anyway, these cookies look wonderful, I’m making them this weekend. Thank you!

    Reply
    • Karina says

      September 29, 2017 at 5:27 am

      Yes! Thank you for understanding! Enjoy ?

      Reply
  101. Nona McCown says

    September 29, 2017 at 2:03 am

    Two quick questions – is a serving 1 cookie? (Just checking – want to be sure the 173 calories is for 1 cookie.) Also – I hear you on no substitutions. I normally use coconut oil in my cookies, instead of vegetable oil, which is usually an acceptable swap. What do you think? Thanks!

    Reply
    • Karina says

      September 29, 2017 at 5:26 am

      Hi Nona! Coconut oil is fine 🙂 I hope you like them!

      Reply
    • livy says

      December 19, 2019 at 5:32 pm

      hi Karina, i wanna asking you does this recipe really only use wooden spoon or mixer to mix all the ingredients?

      Reply

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