These brownie cookies are thick with fudgy centers and an intense chocolate flavor! They are one of those easy desserts that you can put together in a blink of an eye to satisfy your cravings just like these easy homemade brownies!
If you love brownies, you’ll go crazy for these fudgy brownie cookies.
They are simpler and faster to make… and can satisfy your chocolate cravings quickly!
Make them for bake sales, as an afternoon or late-night snack, for Easter, or simply as a treat on the go for chocolate lovers!
Table of Contents
- 1 Brownie Cookie Recipe
- 2 Ingredients and Substitutions
- 3 How to Make Brownie Cookies
- 4 Pro tips for the best Fudgy Brownie Cookies
- 5 Why my chocolate brownie cookies are flat?
- 6 Can I freeze the raw cookie dough?
- 7 Storage
- 8 Other chocolate cookie recipes to enjoy:
- 9 Other brownie recipes to try
- 10 BEST Brownie Cookies
Brownie Cookie Recipe
Here are a few things to know about these brownie cookies:
- Quick and Easy – This is a simple recipe that requires no special skills. All you have to do is mix ingredients, scoop out the dough, chill, and bake. It also takes less time to bake than brownies.
- Thickness – Different from other brownie cookies out there, ours are thick! They require chilling so the dough won’t spread out too much while baking causing them to become thin and too chewy. Moreover, we don’t flatten the cookie dough tops too much so they will have thick, fudgy centers!
- Texture – Their exterior is mostly soft with a slightly crisp crust while their interior has a fudgy texture.
- Taste – They are rich and decadent, with an intense chocolate flavor! You can balance their dark chocolate flavor by using milk chocolate chips like we did or add extra richness using either dark or semisweet chocolate chips. It is up to you!
Ingredients and Substitutions
This is not your traditional cookie dough! It calls for:
- Unsweetened cocoa powder – We used Dutch-process cocoa powder that has a smoother flavor and darker color! Make sure to not use natural cocoa powder because it is an acidic ingredient that will alter the texture of these chocolate brownie cookies if you don’t add an extra ingredient to this recipe: baking soda! But if you only have natural cocoa powder at home, no worries! Replace half the amount of the baking powder called in the recipe with baking soda. Our recipe asks for ½ teaspoon of baking powder. If using natural cocoa powder, use ¼ teaspoon baking powder and ¼ teaspoon baking soda. We do not use melted chocolate!
- White granulated sugar – It will sweeten the cookie dough while balancing the bitterness of the cocoa powder. For a chewy texture with a molasses-like flavor, use half the amount of light brown sugar and half the amount of white sugar.
- Melted butter – I used unsalted butter of good quality like Irish butter which contains more dairy than water. If you use prefer yours with crackly tops and chewy edges, use room-temperature butter instead of melted butter.
- Vegetable oil – It will add to the fudginess of these cookies while the butter adds a rich flavor to them! Make sure to use a mild flavor oil such as avocado, sunflower, soybean, canola, corn, peanut oil, or light-refined olive oil.
- Egg – Make sure it is at room temperature!
- Pure vanilla extract – It will boost the flavor of our baked goodies! For a richer flavor, use ½ teaspoon of espresso powder.
- All-purpose flour – Level it well so you won’t add more flour to the dough than is called for in the recipe. Preferably sift the flour!
- Baking powder – It is the leavening agent that will make the dough rise while baking.
- Salt – You can skip it if you prefer but it will balance the flavors! You can sprinkle the baked cookie tops with sea salt flakes right after they come out of the oven!
- Chocolate chips -- I used milk chocolate chips to balance the rich dark flavor of the cocoa powder but if you prefer yours more on the dark side, replace them with either dark or semi-sweet chocolate chips. Make a variation with white chocolate chips or peanut butter chips.
NOTE: If you prefer, use a store-bought brownie mix to make brownie mix cookies -- just like the white cake mix cookies! It will save you some time preparing this homemade cookie recipe.
How to Make Brownie Cookies
- Preheat the oven to 350°F (180°C). Line 2 cookie sheets with parchment paper and reserve.
- Using a hand mixer at low speed, mix together the cocoa powder, melted butter, vegetable oil, and egg until fully combined. SEE PICS. 1 & 2 Mix in the sugar and vanilla until fully incorporated.
- Add the sifted flour, baking powder, and salt to a separate mixing bowl. Then stir in these dry ingredients with wet ingredients until a dough forms (do not overbeat). SEE PIC. 3
- Fold the chocolate chips into the brownie batter with a rubber spatula. SEE PIC. 4
- Scoop out about 2 tablespoonfuls of dough using a cookie scoop and place them onto the prepared baking sheets. SEE PIC. 5
- Press them down slightly so they will be thick. Cover and chill for about 30 minutes.
- Bake in the preheated oven for 10-12 minutes. SEE PIC. 6
- The cookies will come out soft from the oven but will harden up as they cool. Make sure not to overbake them as they will dry out!
- Allow the brownie cookies to be set on the cookie sheets for 10 minutes before transferring them to a wire rack to cool completely.
Pro tips for the best Fudgy Brownie Cookies
- Measure and level the flour well using a flat utensil like a knife, or use a kitchen scale to weigh the flour.
- Use a high-quality Dutch-process cocoa powder for a better-tasting cookie. If you only have natural cocoa powder at home, replace half the amount of the baking powder called in the recipe with baking soda. Our recipe asks for ½ teaspoon of baking powder. If using natural cocoa powder, use ¼ teaspoon baking powder and ¼ teaspoon baking soda.
- Mix that melted butter, oil, cocoa, and egg well for a couple of minutes as it helps the cookies have a fudgy center.
- If you prefer cookies with chewy edges and crispier tops, use room temperature butter instead of melted butter!
- If you prefer, replace the chocolate chips with toasted pecans or walnuts.
- Make sure to NOT skip the chilling time!
- Apply gentle pressure to the top of the cookie balls. If you flatten them too much they will become too thin!
- These easy chocolate brownie cookies will not look fully baked and set when you take them out of the oven. However, they will firm up as they cool down.
- You can freeze the raw dough cookie dough on a baking sheet then transfer them to a Ziploc bag. You can bake them straight from the freezer!
This can happen if you didn’t chill the cookies for at least 20-30 minutes before baking. It will cause the dough to spread out too much while baking instead of holding its shape.
Moreover, they can also get too thin if you flatten their tops too much after scooping the dough into balls.
Yes, you can! Instead of chilling the cookie dough balls in the fridge, freeze them until firm enough to transfer into a large freezer-safe bag.
Store the frozen dough for up to 2 months in the freezer. Then bake the cookie dough balls straight from frozen, but add a couple of minutes to the baking time.
Storage
Store these baked and cool fudgy brownie cookies in a Ziploc bag or airtight container for about 2-3 days at room temperature, removing as much air as possible from the bag.
You can freeze them but after thawing they will become softer yet still moist. You may wrap each in a paper towel and microwave for about 10-15 seconds to defrost faster.
- Double Chocolate Chip Cookies
- Small Batch Chocolate Chip Cookies
- Nutella Cookies
- Gluten-Free Oatmeal Chocolate Chip Cookies
- Keto Shortbread Cookies with Chocolate
- Chocolate Chip Coconut Cookies
- Chocolate Chip Walnut Cookies
Other brownie recipes to try
PIN & ENJOY!
BEST Brownie Cookies
Equipment
- 1 hadn mixer
- 1 bowl
- 1 cookie scoop
- 1 Rubber Spatula
- 1 cookie sheets
- 1 Wire rack
Ingredients
- ½ cup unsweetened Dutch-process cocoa powder If using natural cocoa powder, use ¼ teaspoon baking powder and ¼ teaspoon baking soda.
- ½ cup melted butter If you prefer your cookies to have chewy edges and crispier tops, use room temperature butter instead of melted butter
- 3 tablespoon vegetable oil
- 1 egg at room temperature
- 1 cup white granulated sugar
- 2 teaspoons pure vanilla extract
- 1 ⅓ cups all-purpose flour sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk chocolate chips or semisweet or dark chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line 2 cookie sheets with parchment paper and reserve.
- Using a hand mixer at low speed, mix together the cocoa powder, melted butter, vegetable oil, and egg until fully combined. Mix in the sugar and vanilla until fully incorporated.
- Add the sifted flour, baking powder, and salt to a separate mixing bowl. Then stir in these dry ingredients with wet ingredients until a dough forms (do not overbeat). Fold the chocolate chips into the brownie batter with a rubber spatula.
- Scoop out about 2 tablespoonfuls of dough using a cookie scoop and place them onto the prepared baking sheets. Press them down slightly so they will be thick. Cover and chill for about 30 minutes.
- Bake in the preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. Make sure not to overbake them as they will dry out!
- Allow the brownie cookies to be set on the cookie sheets for 10 minutes before transferring them to a wire rack to cool completely.
Recipe Video
Recipe Notes
Nutrition
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