Fudgy Brownie Cookies are the ultimate hybrid of rich, chewy brownies and soft, chocolatey cookies that melt in your mouth with every bite. These cookies are a chocolate lover’s dream.
With crisp edges, molten centers, and an irresistible fudgy texture, Fudgy Brownie Cookies are perfect for satisfying late-night cravings or impressing guests with a decadent dessert.
What You’ll Need for Fudgy Brownie Cookies
- Semi-sweet chocolate – The heart of the cookie’s deep cocoa flavor, combining chips and chopped bar for richness and varied texture.
- Brown sugar – Adds depth and moisture, helping to create that signature chewy, fudgy center.
- Unsweetened cocoa powder – Intensifies the chocolate profile and supports the brownie-like structure.
- Espresso powder – A subtle enhancer that deepens the chocolate notes without adding coffee flavor.
- Salted butter – Provides richness while balancing the sweetness; softened for easy creaming.
- Eggs – Room temperature eggs ensure a smooth batter and give the cookies their structure and chew.
- Flour – Just enough to hold everything together without making the cookies cakey.
- Chocolate chips – Folded in and sprinkled on top for melty pockets of chocolate in every bite.
How to Make These Fudgy Beauties
Start by melting your chocolate and setting it aside to cool slightly. Cream your butter and sugars until light and fluffy, then mix in the eggs and vanilla. Stir in the melted chocolate for that ultra-rich base.
Sift in your dry ingredients—flour, cocoa, baking powder, espresso powder, and salt—right over the wet mixture. Mix gently and fold in the chocolate chips.
Chill the dough for 30 minutes, then scoop and roll into balls. Bake until the edges are set but the centers still look slightly underdone. Let cool briefly before topping with extra chips and a pinch of flaky salt for that perfect sweet-salty finish.
Sweet Tips for Fudgy Brownie Cookie Success
For the best texture, don’t skip chilling the dough. This helps the cookies keep their shape while baking and amps up the fudginess. Melting a mix of chocolate chips and chopped chocolate bar gives a better mouthfeel—chips hold shape while bar chocolate melts into the dough.
Don’t overbake—these cookies are meant to be slightly underdone in the center. They’ll continue to cook a bit as they cool, creating that gooey, brownie-like middle that makes them irresistible.
Want to mix things up? Add a handful of chopped walnuts or pecans for crunch, or swirl in a dollop of peanut butter or Nutella to create a marbled effect.
Storing Your Cookie Stash
Once cooled, store the cookies in an airtight container at room temperature for up to 3 days. To revive that fresh-from-the-oven gooeyness, warm them in the microwave for 10 seconds before enjoying.
If you want to freeze them, flash freeze unbaked dough balls and bake straight from the freezer, adding an extra minute or two to the bake time. Baked cookies can also be frozen, just be sure to cool completely and store between layers of parchment.
Fudgy Brownie Cookies
Ingredients
- 2/3 cup tightly packed brown sugar
- 1/4 cup granulated white sugar
- 8 oz semi-sweet chocolate mix of chips and chopped bar preferred
- 5 tbsp salted butter softened
- 1/3 cup unsweetened cocoa powder
- 1/2 cup chocolate chips divided (for folding and garnish)
- 1 tsp baking powder
- 1 tsp espresso powder
- 1 cup all-purpose flour
- 2 large eggs room temperature
- 1/4 tsp salt
- 1 tsp vanilla extract
- Pinch of flaky sea salt for garnish
Instructions
- Place the semi-sweet chocolate in a microwave-safe bowl and heat in 20–30 second intervals, stirring after each session, until fully melted and smooth. Set aside.
- In a large mixing bowl, beat together the softened butter, brown sugar, and white sugar for about one minute until creamy. Incorporate the eggs and vanilla extract, blending until the mixture achieves a smooth and glossy consistency. Add in the melted chocolate and mix thoroughly.
- Sift the flour, cocoa powder, espresso powder, baking powder, and salt directly into the wet ingredients. Mix on low speed until just combined to prevent any dry ingredient dispersion.
- Gently fold in approximately 1/4 cup of the chocolate chips using a rubber spatula, ensuring an even distribution throughout the dough.
- Refrigerate the dough uncovered for 30 minutes. While the dough chills, preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Once chilled, the dough will firm up. Scoop 1.5 to 2 tablespoons of dough per cookie, roll into balls, and arrange on prepared baking sheets, spacing adequately—typically eight per sheet.
- Bake for 11–12 minutes, allowing the centers to remain slightly underdone for that classic fudgy texture. For flatter cookies, gently tap the sheets on the counter immediately upon removing from the oven.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. While still warm, press the remaining chocolate chips onto the tops and sprinkle lightly with flaky sea salt.
- Serve warm or store in an airtight container at room temperature for up to 3 days.
