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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.
- oil: A neutral oil (like vegetable or canola) won’t compete with the rich cocoa flavor. Avoid strong oils like Olive Oil unless you want that specific taste profile.
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.
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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.
Hi Karina. Excited to make these cookies after the success I’ve had with your brownie recipe. Can I freeze these? Thanks, Lynne
Hi Lynne! I’m so happy to hear you loved the brownies! Yes, you absolutely can freeze these cookies. Just make sure they are fully cooled, then store them in an airtight container or freezer-safe bag. When you need them simply leave them on your kitchen counter at room temperature for about 15–30 minutes. They thaw really quickly! Enjoy baking Xx