Fudgy Brownie Cookies

Rich and thick Fudgy Brownie Cookies are the best of both worlds! They are crisp, chewy and loaded with chocolate. 

If you hate waiting for brownies to bake, or just prefer cookies, these are for you. Fudgy brownie cookies have all of the thick fudgy texture of a brownie, but in a quick and easy cookie! They are right up there with Cosmic Brownies, Flourless Black Bean Brownies, and Chewy Dairy Free Brownies.

A stack of Brownie Cookies with a glass of milk

Brownies in Cookie Form!

We have made these cookies four times in the last month. We’re a little obsessed. Fudgy brownie cookies are super easy to make and taste exactly like a rich, fudgy brownie, only in cookie form.

I’ve probably mentioned this several times now, but my husband LOVES brownies. So when I mentioned I was making these again, he was elated. This recipe isn’t like your classic chocolate cookie. It requires lots of melted chocolate, butter, eggs, and my secret ingredient, espresso powder.

If you’ve never baked with espresso powder before, you can grab a jar of it on the coffee aisle and stash it away for all things chocolate. I love using it in cakes, cookies and brownies. Simply dissolve it in your liquid ingredients and it’s good to go!

Chocolate Brownie Cookies on a parchment lined baking sheet

Brownie Cookie Batter

PREP. Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.

DRY INGREDIENTS. In a medium bowl, whisk together the flour, cornstarch, baking power, and salt.

WET INGREDIENTS. In a small bowl, whisk together the eggs, brown sugar, vanilla extract, and espresso powder.

Mixing ingredients for brownie cookie recipe

Melting the Chocolate

MELT. Using a double boiler or a large bowl set over a pot of barely simmering water, stir the chopped chocolate and butter until melted and smooth. Remove from the heat and allow to cool until it’s warm, but not hot, about 5-10 minutes.

COMBINE. Add the egg mixture to the chocolate mixture, stir to combine. Gradually mix in the dry ingredients, then fold in the chocolate chips.

BAKE. Using a standard size cookie scoop, place dough onto the cookie sheets, leaving 2 inches between each ball of dough (they do spread a lot). Place in the oven and bake for 10-12 minutes.

Baking Tips

 If the “dough” is too loose, pop it in the refrigerator for 30 minutes or until it’s firm. However, this recipe does not require any chill time.

Don’t panic if your cookies look more like puddles. They’ll puff up nicely as they bake. The insides should be fudgy and the outsides should look shiny and cracked. As the cookies cool on the sheets, they will set. We love these warm, but love them even more after they’ve taken a little nap in the fridge for a few hours.

The edges should be set but the centers should be slightly gooey. Remove from the oven and allow to cool of the baking sheets for 3-4 minutes before transferring them to a wire rack to cool completely.

Fudgy Brownie Cookie batter in a mixing bowl

Variations

The espresso powder isn’t necessary, but it enhances the chocolate taste. It can easily be omitted.

To keep these cookies soft DO NOT over bake. Fudgy and chocolatey cookies like this do not taste good once they’ve been overbaked. Keep them stored in an airtight container.

To make these cookies extra chocolatey, increase the amount of chocolate you incorporate and use richer forms of chocolate. If you want more of a sweet chocolate taste then you will want to incorporate more milk or white chocolate. If you wanted a deeper and dark taste then you will want to use dark or semisweet chocolate.

How to make Brownie Cookies on a baking sheet

Storing Tips

STORE the cookies in an airtight container at room temperature for 3-5 days.

FREEZE baked cookies in an airtight bag or container for up to 3 months. Let them thaw overnight and come to room temperature before serving.

To make ahead, add a chill time before baking this dough. Chilling the dough is beneficial because it prevents the cookies from spreading too thin and resulting in a flat crispy cookie. You can chill the dough anywhere from 30 minutes to 24 hours.

A stack of Fudgy Brownie Cookies with a glass of milk

More chocolatey desserts:

Fudgy Brownie Cookies | lifemadesimplebakes.com

Brownie Cookie Recipe

Rich and thick Fudgy Brownie Cookies are the best of both worlds! They are crisp, chewy and loaded with chocolate.
4.8 from 10 votes
Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 24 cookies
Calories: 270kcal
Print Recipe

Ingredients

  • 1 cup all purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking powder*
  • ¼ tsp salt
  • 4 eggs - room temperature
  • 1 ½ cup brown sugar - packed
  • 2 tsp vanilla extract
  • ¼ tsp expresso powder
  • 8 oz bittersweet chocolate** - chopped
  • 8 oz semisweet chocolate** - chopped
  • 8 tbsp unsalted butter
  • 1 cup semisweet chocolate chips - mini or regular

Instructions

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.
  • In a medium bowl, whisk together the flour, cornstarch, baking power, and salt.
  • In a small bowl, whisk together the eggs, brown sugar, vanilla extract, and espresso powder.
  • Using a double boiler or a large bowl set over a pot of barely simmering water, stir the chopped chocolate and butter until melted and smooth. Remove from the heat and allow to cool until it's warm, but not hot, about 5-10 minutes.
  • Add the egg mixture to the chocolate mixture, stir to combine. Gradually mix in the dry ingredients, then fold in the chocolate chips.
  • Using a standard size cookie scoop, place dough onto the cookie sheets, leaving 2 inches between each ball of dough (they do spread a lot).
  • Place in the oven and bake for 10-12 minutes. The edges should be set but the centers should be slightly gooey. Remove from the oven and allow to cool of the baking sheets for 3-4 minutes before transferring them to a wire rack to cool completely.

Notes

*Just make sure your baking powder is relatively new
**I like to use the Ghirardelli baking bars, they’re 4 oz. each.
-You can also add chopped toasted nuts or a swirl of peanut butter into the batter!

Nutrition

Serving: 24g | Calories: 270kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 42mg | Potassium: 205mg | Fiber: 2g | Sugar: 23g | Vitamin A: 171IU | Calcium: 43mg | Iron: 2mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. We made this recipe today and had to add quite a bit more flour. Not sure if we just didn’t let the chocolate cool long enough or what. They are yummy though!

  2. 5 stars
    This brownie cookie is so delicious and easy to make! Thank you for sharing your idea, will make it again!

  3. 5 stars
    The chewy texture and chocolatey flavor is amazing! Just make sure you have a cold glass of milk. Very rich, but SO, SO GOOD!

  4. 5 stars
    Brownie & cookie in one delicious treat, sign me up! They are rich & chocolate-y, just they way I like them!