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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.
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.
these taste like they are melting in your mouth they are SO GOOD they definetley deserve a 5 star review!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Ciao a tutti, posso avere la ricetta dei biscotti con le dosi in grammi per cortesia??? 😅 Grazie mille!!!!
These are amazingly good! I let them bake 12 minutes and they were deliciously soft, yet fully baked, from the middle and crispy from the edges. I substituted most of the butter with vegetable butter and used less sugar: still tasted wonderful. Definitely will bake these again. Husband loved these very much too!
These cookies are incredible! I made them milk free for my family. Used plant based butter and allergen friendly chocolate chips. Everyone RAVES over these. Always have to make sure to double the batch!
Thank you for sharing this recipe!
I was looking for a cookie recipe with chocolate and came across this one. I only try recipes that have a good amount of 5-star ratings. I read them too because lots of times the reviews are good but after the reviewer has changed/added/omitted ingredients. Here hardly anyone made changes and still gave 5-stars. Add mine to this…they are so good! I know I’ll make them over and over again. Thanks for sharing!
This is so amazing! I make this for special occasions and everyone loves it!
These. Are. AMAZING!!! For years and years I’ve struggled to master the perfect brownie. I’ve never been able to accomplish the fudgy, soft centre and the crackly top. It’s always turned out a dry, flat mess. But after making these I don’t think I’ll ever go back to another brownie recipe, they are so amazing, soft, and soooo good. I’m a chocaholic, so these are perfect for me. Yay!
Great recipe! I substituted the flour for Gluten free flour and you wouldn’t notice the difference, still chewy and delicious
Calmed my brownie desire. This is a great recipe! Feel guilty eating them, they are so good.
My dough seemed a little dry but they turned out great! I also substituted beef tallow as a healthier alternative to vegetable oil and the cookies are still super moist and delicious!
Wow! I just made these for the first time. There are only three cookies left . My family descended on them!
I will make two more batches . Hubby requested some bits of Werthers soft caramels in some so I will add them to one of the next batches for him. Thank you thank you for this recipe!!!