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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.
Awesome! I really don’t bake much – but they turned out FANTASTIC. The flavour alone makes me drool LoL… I just made them too big, I only got 8 Monster-Cookies, they are so heavy 🙂 but I love them, lol 😉
Thank you so much for sharing!
Made these wii coconut oil and coconut sugar and I just want to thank you for the recipe. Will make these my go to chocolate cookies. Just Banging!!!!
They were so good! Thank you so much ❤️ I added walnuts on top turned out perfect. Thanks again!
These are SO good. I used coconut oil because it’s what I had at the time, and I added mini marshmallows to the batter, and they worked great! Such a yummy taste and texture, and so quick to make.
These cookies are everything! They are absolutely perfect. I used a 1.5 tablespoon cookie scoop and I was able to get 27 cookies out of that, and they took 8 minutes. I also sprinkled powdered sugar on the tops although they do not need it! I had an old brownie cookie recipe I just didn’t care for and this one is top notch. No need to ever make brownies again either! Thank you so much for this amazing recipe.
I made the cookies and they turned out really well. It was easy to make and fast to bake. One thing I would like to suggest is adding a little more sugar. The cookies weren’t very sweet. That is just my opinion but other than that, it was great! My family loved them.
This is delicious – thank you for sharing! It didn’t last long at all – I’m baking another two batches today.
A plus
Woaaaah! Delicious! I used soy milk instead of vanilla extract and used a rubber spatula instead of a whisk or hand mixer. It is a little bittersweet, but I love it!
I made this recipe because Im addicted to Grandma’s brand fudge cookies and Im going broke from constantly buying them out of the vending machine at work 😆 I needed a good replacement and these do the trick. Thank you for the recipe. Its simple and good.