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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 want a regular brownie again. If you love rich chocolate treats like this, you might also enjoy our cinnamon sugar chocolate chunk blondies, another indulgent dessert bar with warm churro flavours and plenty of melty chocolate.
These cookies are chewy, fudgy and gooey on the inside, with a crispy, crunchy exterior. Not only will the entire pan disappear in seconds, they have been coined as ‘better than brownies’ by everyone who tries them!
CHOCOLATE BROWNIE COOKIES
If you’ve tried our classic Chocolate Chip Cookies or our Soft Peanut Butter Cookies, you’ll already know that we love a cookie with a gooey, cakey centre and perfect, crispy exterior. You’d also know that we’ve perfected the World’s Best Fudgiest Brownie recipe which has quickly become a favourite among readers.
Because sometimes it’s too hard to pick between a buttery, soft cookie and a gooey, fudgy brownie, we’ve gone ahead and combined the two. Yep! This means you get the best of both worlds!
Just so you know, these chocolate brownie cookies took four attempts… FOUR. Three re-bakes and soooo many bags of chocolate chips to nail this one for you guys.
CHOCOLATE BROWNIE COOKIE RECIPE
I took my Best Fudgy Cocoa Brownies, played around with the measurements and finally nailed it. Texture is so important to me, especially when it comes to brownies and cookies. There’s nothing worse than craving a soft, gooey cookie but getting a dry, crumbly cookie instead! So, when my brain switched into high gear after a craving for chewy, soft, fudgy and crispy chocolate cookies kicked in, it was on like Donkey Kong!
Texture and richness aside, what’s the best thing about these cookies? They can be made using just one bowl! ONE BOWL PEOPLE. That means, no melting chocolate, no saucepans or pots, no waiting around chilling dough, no whipping yourselves into chaos beating eggs or egg whites, and NO WEIRD INGREDIENTS.
INGREDIENTS:
One of the best things about this chocolate brownie cookie recipe is that you likely have most of these ingredients in your pantry!
What you’ll need:
- Unsweetened cocoa powder
- White granulated sugar
- Melted butter
- Vegetable oil
- Egg
- Vanilla extract is a game-changer, adding warmth and depth to any dessert—including irresistible White Chocolate Blondies!
- All-purpose flour
- Baking powder
- Salt
- Chocolate chips
HOW TO MAKE CHOCOLATE BROWNIE COOKIES
This recipe is so easy and mess free, these chocolate brownie cookies will definitely become your favourite go-to dessert. First thing’s first – preheat your oven and line two baking trays with baking paper.
Grab a medium sized bowl and throw in all of your dry ingredients and stir. Then you’re going to mix in your wet ingredients until it forms a dough. Once you’ve achieved the right consistency, fold in your chocolate chips.
You’re then going to start scooping equal sized balls of dough and placing them onto your baking paper. Press down on your cookie dough until you reach the desired thickness.
All that’s left to do now is pop your chocolate brownie cookies in the oven and wait. Once they’re ready, pull them out and let them cool. I know it’ll be tempting to shove one straight in your mouth but try to resist! You don’t want to burn your tastebuds off! Once sufficiently cooled, munch away.
MORE COOKIE RECIPES:
Pumpkin Chocolate Chip Cookies
MORE BROWNIE RECIPES:
Fudgy Flourless Hazelnut Brownies
Ferrero Rocher Deep Dish Skillet Brownie
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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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved these! I subbed 1:1 gluten free flour and added some unsweetened coconut. I was low on chocolate chips, but will definitely add more next time!
I made those
Reduced the sugar to 125g
Added half tsp coffee powder
Swapped the choco chips for chopped toasted walnuts
Came out great
Very intense kind of chocolatey
However they were more soft cookie like rather than brownie cookie like
What did I do wrong?
THIS IS AMAZING!!! These came out so amazing, was not grainy for me and i doubled so we could have more. One of my new favorite cookie recipes! They came out super fudgy and just oh so good! (warning the make you crave milk a bit). Thanks so much for the recipe, love it!
I made these for the first time today and they are PHENOMENAL! I sprinkled a little espresso powder in to enhance the chocolate flavor and baked them for 10 minutes. Absolutely perfect and just what I was looking for. Thanks a billion for this recipe!
OMG GIRLLLL THESE ARE BOMBBBB (ps like my comment so people can see! )
Great flavor! I left out the chocolate chips though and used a granular stevia sugar substitute and found the cookie was crumbly and a bit dry. I only used 1 egg. I am wondering if I should add more butter, maybe some yogurt, or add a 2nd egg. This recipe is a keeper though! I will keep playing with it until I get it right. Thank you!
Followed recipe exactly with the exception of adding chopped walnuts instead of chocolate chips. Seriously soooooo good!
Omg thses are sooooo good! I was making these for my school project and they sold out in 5 Minutes! I loved this cooies and I would deafenedly recomend them.
The cookies taste and look great. The recipe is so quick and easy, I did not expect much. Had to use Crisco because a family member is lactose intolerant, but the dough did not lose on consistency at all. Had no issues scooping it out and placing on the pan. Baked for 14 minutes, probably should have stuck with 12 to make them more chewy but oh well, there is always next time. My only complaint is that they are pretty salty, next time I will use probably 1/2 to 3/4 amount of what’s in the recipe.
BEST COOKIES EVER!!!!!! So delicious, rich, moist, and great flavor! Will definitely be making again!