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!
Okay, okay, so that statement may sound far fetched, however, 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.
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.
There is only one thing I want/need to say. If you change ANYTHING (ingredients, directions, baking, measurements), and they fail? It’s on you. Why am I saying this? Because so many readers want to change tried and tested recipes, then come back and abuse us when they don’t work out.
DO NOT change anything. DO NOT substitute ‘this’ sugar for ‘that’ sugar, or flour for shredded coconut, or butter for lard, or cocoa powder for drinking chocolate, for example.
PLEASE for the love of cookies: FOLLOW THE RECIPE.
What happens when you follow the recipe?
THIS ↓↓↓
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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
- 1/2 cup unsweetened cocoa powder
- 1 cup white granulated sugar
- 1/2 cup melted butter
- 2 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)
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.
Bake in hot preheated oven for 12 minutes. The cookies will come out soft from the oven but will harden up as they cool.
Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.
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Lisa says
These are amazing! Best chocolate cookies I’ve made or eaten. Baking another batch now for my sisters bridal shower. Thanks karina!
Marti says
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!
Karina says
Hi Debbie! You could possibly start with 1/3 cup crushed walnuts and go from there!
Karina says
Hi Karen! I’m not sure why that happened. Hopefully someone can answer for you!
Debbie Carlson says
I’d like to try adding chopped walnuts, since I love walnuts in my brownies. How much would you suggest?
Karen says
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?
Karina says
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!
Marcella says
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?
Kate says
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.
Karina says
Yes! Thank you for understanding! Enjoy 😊
Karina says
Hi Nona! Coconut oil is fine 🙂 I hope you like them!
B Sterry says
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!
Nona McCown says
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!