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.
LIKE THIS ↓↓↓
Fudgy Chocolate Brownie Cookies
Ingredients
- 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)
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 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.
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.
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
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.
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.
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
Brianna Bolton says
I made these and they tasted great! They were a tad dry, so next time I’ll bake for maybe 10 mins instead of 12 to have more of that fudgy texture. I think these will be a great addition to my Christmas party this year.
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!
Karina says
I like to use myfitnesspal.com for any extra nutritional informational questions that you may have. There is also a few conversion sites online that can help with the weight into grams. Hope you can find the same answers to what you are looking for.
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!
Laura says
I find them too sweet for me. What can I do to make them less sweet, less sugar? And how much sugar, to keep them fudgy?
Karina says
OH bummer! I am sorry to hear that! They are a bit sugary for some. You are welcome to leave out a little less sugar to help with it. I hope that helps and you enjoy these a little more! Thanks for following along with me!
Julie Taylor says
Use dark chocolate chips instead of semi sweet
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.
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?
Karina says
Hi Karen! I’m not sure why that happened. Hopefully someone can answer for you!
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?