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.
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 ↓↓↓
Fudgy Chocolate Brownie 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.
Mel says
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! 🥳
Devanee says
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.
April says
I followed the recipe to the letter and these cookies ce out absolutely amazing. So simple and so tasty! These disappeared almost instantly.
Kathy O’Dwyer says
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!
iris says
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!
Arnold Y. (bakingdancer) says
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.
P says
easy to follow, delicious outcome, as advertised…they disappeared!!! (and I didn’t get even a chance to take a photo)
Sarah says
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!
Leira says
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!
Brownie lover says
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!
Yumi says
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. 🙂
Julianne Vallejos says
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!
Alice says
Awesome, easy and delicious!!! My family love them.
Sherice says
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!
Bella says
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!
Marliany Mar says
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?
Anna says
So delicious! Super rich and genuinely better than brownies AND absolutely gorgeous. Will definitely be making this again.
Chantal says
Hi,
Chantal here all the way from Cape Town.
I tried these bad boys today and WOW.
Thanks for this amazing recipe.
xoxo
SY says
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.
keke says
can i take out the choclate chips as i ran out ?
Theresa Clarkson says
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. 🙂
Chloe says
These were AMAZING! I’ve made them about 7 times, and they turn out perfect every time. Thanks so much for sharing!
Anjana Deepak says
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?
Alexandra Gilpo says
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 🙂
Frances says
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.
Jane says
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!
Vera says
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.
Karina says
You can try!
Mary sim says
It was exactly what you said. Simple, fuss free, soft delicious cookies! Thanks so much !
Leah Zion says
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?
Jade says
Hi! Does the flour and cocoa powder need sifting?
Benjamin says
Not really necessary but it’s a good habit
Jessica says
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 😊
Muskan says
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!
Dee says
Nice recipe! I used half the sugar and the cookies still came out delicious.
David says
Super delicious, nearly perfect. I have found that adding 1 tsp of distilled white vinegar brings the flavor to absolute perfection.
Emily says
Just wondering if I can substitute milk chocolate chips?
dick hertz says
you dont really need the chips
Anonymous says
Can you knead it like a dough and then cut into different shapes using cookie cutters?
I need answer asap!
Salma Naim says
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 🙂
Mrinalini Dutta says
In which rack should I put the tray middle or the last one
Sara says
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.
Lola says
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?
Sara says
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.
dana says
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!
Ashley says
Maple syrup can do the trick.
Poh Teng says
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?
Sophie says
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.
Lila says
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!
dana says
hello! how much espresso powder did you add and which point of the recipe did you add it?
Amber says
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
Pascal Diamond says
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.
MJ says
I’m not sure about your first question but it’s one and one third cups of flour
Sue K says
1 and a 1/3 cup
Azul says
Hi! I was wondering if I could replace the cocoa powder with nestle nesquick. Would that change anything?
Nancy says
It may throw off the consistency as nesquik already has sugars and additives in it already.
No says
its one and one third of a cup
Valarie says
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.
Cindy says
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!
Erica says
I replaced the Vegetable oil with butter and it turned out amazing!
Salma Naim says
ye totally- for the first question- i baked the cookies using olive oil and they were just as good 😛
Alice says
Thank you Karina for another wonderful recipe! These have been our absolute favoirite. My whole extended family loves them! 😁
janice rose says
From the bottom of my heart, THANK YOU! These are delicious! Just discovered your site. Yes, I will be following you! Thanks again.
Eve says
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!!!
Karina says
Hi eve, you can definitely try it. If the batter is too runny, fold in 2-4 tablespoons of flour.
BB says
I had the same problem! What went wrong?? 😭
Em says
I had the same issue! Followed all of the instructions so I’m not sure what went wrong 🙁
liz says
me toooooo
Rosy Evershed says
These are amazing!! – thank you for sharing 😊… love ur recipes!
Keep it up & take care.
Félicie says
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!
Allison says
Can margarine be used instead of butter?
Phoebe Tan says
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?
Alexia says
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!
sue k says
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.
Neha Sureka says
Hi Karina,
Hope you are doing well.
I am a vegetarian, can you suggest alternative for eggs.
Thanks, Neha
Becky says
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
Veronica says
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.
Bettina says
@Becky
I just made a batch with self-rising flour and omitted the baking powder. They turned out great!
Veronica says
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.
Cat says
Avocado Is a great binder with a neutral flavor as opposed to applesauce or banana , and gives you a super creamy texturen
Krystal says
Apple sauce or flax seed is a good egg alternative
amanda says
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)
BRIDGET says
Applesauce… 1/4 cup is equal to one egg.
Chloe says
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!
lubna says
is it okay not to use the semi-sweet chocolate chips?
Karina says
yes
C says
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. 🙂
Karina says
You’re very welcome. I hope you’re well and safe.
Becky says
Can I use self raising flour .. that’s all I have in the house and the stores are out of regular flour
Martin Schwabacher says
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.
Carol says
Omg… I just baked them off and realized I forgot the oil…. ?
Fingers crossed they will be ok
Shannon says
Don’t leave us hangin’, Carol!
Carol says
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 😆
Naaila says
The same thing just happened to me. How did it turn out? Mine are still baking
Brenda says
These are amazingly yummy and SO easy/quick to make. Thank you!!!
Meg says
I am gluten-free and I was wondering if I can substitute gf all-purpose flour for regular flour in this recipe?
Meg says
Actually, just read your comment Jeinifer, thanks so much!
Nancy says
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.
Helene Montini says
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.
Liyana says
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…
Donna A Pollock says
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.
Colleen says
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!
Karina says
Lol Colleen I may have just spat out my coffee laughing so hard at this! Totally relatable.
Patti says
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!
Lory says
Wow! This sounds relish and awesome. Where did you get the Baileys chips?
Esme says
I modified the recipe and mixed hot water with instant coffee and made a coffee syrup they turned out delicious! MOCHA COOKIES YAY!
christina mccusker says
omg can you let me know the recipe and measurements
Lala says
Um, what can i substitute for cookie sheets or parchment paper? Is it okay if i grease the pan? Can i use aluminum foil??
Alexandra Gilpo says
hii you can always use a bond paper and oil it we used that all the time 🙂
Ros says
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.
Delina says
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.
Angela says
Whipped these up really quick while I had dinner cooking in the oven. Easy and amazingly great. Thanks for sharing!!!
Emily says
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.
Julie Taylor says
Use dark chocolate chips instead of semi sweet
Mahika says
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.
Mahika says
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.
Indumathi Kandasamy says
Thank you for the flax egg measurement!
Elise says
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.
John Watson says
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.
Bird says
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!
Stella says
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
christina mccusker says
as long as its good i guess its fine lol
Jeninifer says
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.
Cookielove says
Hi, how many cookies does the recipe make?
Karina says
16 cookies
Tricia says
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.
christina mccusker says
read you were in australia instantly thought of the fires.hope your doing well! prayers from my fam to yours.
Angelina says
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!
Sheryl says
Made ’em exactly as the recipe called for. Easy & delicious!!
Kaydeen says
I used salted butter and I think it was too salty 🙁 otherwise it would have been perfect
Hanom says
Hi… Just wonder if it is okay to make it without vegetable oil?
Marcy says
Hi there. Do you have the weights (in grams preferably) for this recipe? Thanks!
Aileen says
I just made them and they tasted amazing. I also tried your fudgy brownie recipe and they are my favourites. Thank you.
Karina says
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!
Kae says
Hi! Can I use half cup of brown and 1/2 white sugar?
Tymeron Smith says
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!
Nancy says
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.
RUSHELLE says
Can i leave the chocolate chips out of the recipe? Do i needto substitute them with something else?
Mirra says
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!
sasha says
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
sasha says
Hi, can you please teel how many % cocoa you use for this recipe?
thanks, Sasha
Karina says
I used Hershey’s cocoa powder. I believe it’s regular cocoa.
Esther says
Can these be frozen?
Karina says
Hi Esther. Yes they can.
Terri says
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?
Katherine S says
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!
Karen says
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.
Ashley says
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!
Karina says
Ashley…YES I HAVE! I have even accidentally on purpose crushed some Reese’s cups into them. I believe I heard angels singing.
Julia says
Oops, I knew I would find the answer right AFTER I asked! Haha reading comprehension! Sorry, and looking forward to this great recipe.
Karina says
No worries Julia!
Julia says
When do you add the melted butter?
Brandie says
Will it hurt the cookies if I make the dough ahead and refrigerate overnight before baking them?
Karina says
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 🙂
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!
Debbie Carlson says
I’d like to try adding chopped walnuts, since I love walnuts in my brownies. How much would you suggest?
Karina says
Hi Debbie! You could possibly start with 1/3 cup crushed walnuts and go from there!
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?
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?
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!
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.
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!
Karina says
Yes! Thank you for understanding! Enjoy ?
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!
Karina says
Hi Nona! Coconut oil is fine 🙂 I hope you like them!
livy says
hi Karina, i wanna asking you does this recipe really only use wooden spoon or mixer to mix all the ingredients?