This post may contain affiliate links. Please read our disclosure policy.
These Best Fudgy Chocolate Brownie Cookies are a one bowl wonder- they get ready in just minutes! They’re chewy, fudgy and gooey on the inside, and have a crispy, crunchy exterior. Once you give these decadent cookies a try, you’ll never want a regular brownie again.
Take it from a brownie lover, these cookies are right next to my absolute favorite Ultimate Fudgy Chocolate Brownies.
Why this Recipe Works
If you’ve tried my classic Chocolate Chip Cookies or our Soft Peanut Butter Cookies, you’ll already know that I love a cookie with a gooey, cakey centre and perfect, crispy exterior.
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.
What Goes into this Recipe
- Cocoa powder: Natural, unsweetened cocoa is best! You can also make do with Dutch process cocoa powder if that’s what you have at hand.
- Sugar: White granulated sugar is best! It gets incorporated really easily into the cookie dough.
- Flour: Your regular all purpose flour.
- Chocolate chips: I used semi sweet chocolate chips. For a deeper chocolate flavor, you can use dark chocolate chips.
- Egg: Room temperature egg works best! The egg will add lots of moisture and richness to the cookie and will also give it that structure.
- Vanilla extract: For that sweet flavor and aroma.
- Baking powder: To help the cookies rise. Use fresh baking powder.
- Butter + oil: For the moisture. I used a mix of butter and oil to get that soft, chewy interior and that crispy, crackly exterior.
Note: please see recipe card at the bottom for list of full ingredients and measurements
How to Make Best Fudgy Chocolate Brownie Cookies
To make the best fudgy chocolate brownie cookies, you’ll need to start by preheating your oven at 350°F and lining two baking sheets with parchment paper.
- Combine wet ingredients: In a mixing bowl, combine cocoa powder, sugar, butter and oil. Beat in the vanilla and egg until you get a uniform mixture.
- Combine dry ingredients: In another bowl, mix together flour, baking powder and salt.
- Mix well: Add the dry ingredients into the bowl of the wet ingredients and give it a quick mix. Gently fold in the chocolate chips.
- Scoop time: Use a cookie scoop to scoop out the dough onto prepared baking sheets. Leave a little space between each of them to allow the cookies to spread while they bake.
- Bake, cool and serve: Pop them in the preheated oven and bake for 10-12 minutes.
- Remove from the oven, rest for 10 minutes and then move to the wire rack to cool completely. Serve.
Make sure you make and serve these best fudgy chocolate brownie cookies at a party or a get-together you’re hosting- you’re sure to get rave reviews. Team them up with appetizers like Sausage Rolls, Classic Deviled Eggs, Crispy Baked Buffalo Wings and some Pineapple Rum Punch.
Recipe FAQ’s
You actually don’t! That’s the beauty of this recipe. If you really want to though- you can!
Check the cookies at the 10 minute mark. If they look slightly crispy on the edges and a bit undercooked and soft in the middle, you can get them out. They’ll continue to cook as they cool down, and you want that soft, chewy center.
Best Fudgy Chocolate Crinkle Cookies
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup white granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup all purpose or plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup confectioner's sugar or icing sugar, for coating
Instructions
- In a medium-sized bowl, mix together the cocoa powder, white sugar and vegetable oil. Beat in eggs one at a time, until fully incorporated. Mix in the vanilla.
- In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not over beat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
- When ready to bake, preheat oven to 350°F | 175°C. Line 2 cookie sheets or baking trays with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
- Add the confectioners (icing) sugar to a smaller bowl. Generously and evenly coat each ball of dough in confectioners’ sugar and place onto prepared cookie sheets.
- Bake in preheated oven for 10 minutes (for small cookies) or 12 minutes (for larger cookies). The cookies will come out soft from the oven but will harden up as they cool.
- Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.
Notes
88 calories each for smaller cookies. 146 calories each for larger cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
We were in the mood for a sweet chocolate treat. These looked easy enough to put together….. and they were. The only downside to the problem was I did not read the entirety of the recipe. Chill for 4 hours was a no go for us wanting a sweet treat now. SOOOOOO……… I pulled out my muffin tins and scooped with my cookie scooper……….sprinkled with powdered sugar and baked 11 minutes and they turned out Perfecto !!! Without waiting the 4 hours. Yay !
Just made these and they are beautiful! Dropping the pan when I pull them out gave them some great crackles. Next time, I’d like to make them thicker or taller. What can I add to achieve thicker cookies but maintain the fudgey consistency.
love them they’re better then shop bought cookies
can you freeze these cookies
these were fantastic sober AND high!!!!
Chocolate crinkles are my fiancé’s favorite cookies—and one I had neither had nor made before dating him! I’ve tried many different recipes trying to capture the taste and texture he remembers having as a kid and this one is the clear winner!
A couple of changes to the process I’ve made after baking many, many batches of these:
I don’t even bother with separate mixing bowls—I toss everything into my mixing bowl (I do evenly sprinkle the salt and baking powder) and hit it with my KA stand mixer. I also don’t bother chilling—I just use a cookie scoop and let em rip! While the dough is sticky, I don’t have any handling issues and the flavors are still perfect.
I also read somewhere along the recipe hunt (possibly cooks ill.) to first roll the dough balls in granulated sugar before the confectioners sugar—this helped both to form the tidy rolled balls, but also to keep the powdered sugar from turning yellow during baking since the granulated absorbs the moisture first.
Thank you for a fantastic recipe that makes both my fiancé and me so happy!
Hey😁
I made these recently and they were Delish. Although I halved the sugar and switched to brown , added a shot of expresso and tweaked them a bit by dusting it with cinnamon sugar they turned out fab just as you’ve mentioned firm enough with a soft fudgy centre that too in 08’mins 🤩. Thank you for sharing and happy holidays in advance.
I made this recipe with half of the sugar recommended and baked it for 9 minutes instead of 10. It’s suuuuper yummy!
I would like to ask how long are the cookies going to last after baking and what are the storage recommendations? I would like to bake more to give as Christmas gifts this upcoming Christmas.
Two things: when going to print, I increased the servings and while the cup measurements increased accordingly, the conversion to grams did not and I measure my ingredients by weight so this would have been a big problem. I caught the error before any trouble, but you should know to double check the quantity if you should use this feature.
Secondly, for half the batch I added white chocolate chips, and they were yummy, although the “almost 12” year old prefers them without.
Big thanks to this comment section, next time I’ll use melted butter as some did, and knowing not to overheat the mix was a big assist as well.
Really simple recipe to follow! Made it for the first time and they came out great, even if I lessened the sugar.