Fudgy Brownie Cookies – Deliciously thick and fudgy chocolate cookies that are infused with vanilla, and taste just like brownies. With shiny, crinkly tops sprinkled with sea salt, these cookies are PERFECT for brownie lovers!
Why you’ll love this recipe
Chocolate cookies that actually taste like brownies – yes please!
These cookies are fudgy on the inside, chewy on the outside, infused with vanilla, and rich in chocolate flavour (made with real chocolate AND cocoa powder).
They also have those irresistibly shiny, crinkly tops that brownies have.
With just a few simple ingredients you probably already have at home, you’ll have these cookies in the oven in no time!
Looking for more chocolate recipes? Check out my Fudgy Brownie Pie, Chocolate Tres Leches Cake, and my Chocolate Whipped Cream.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
- Baking powder
- Salt
- Dark chocolate: Good quality, at least 60 – 70% cocoa solids.
- Unsalted butter
- Large eggs: You’ll need 2 eggs, at room temperature.
- Light brown sugar
- Vanilla extract
How to make Fudgy Brownie Cookies
To make these cookies, grab a small mixing bowl and whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a microwave-safe bowl, add the chocolate and butter. Heat in 30 second intervals, stirring after each one, until melted and smooth. Set aside.
Using either a hand mixer or a stand mixer fitted with the whisk attachment, beat together the eggs and sugar until pale, fluffy, and tripled in volume – about 5 minutes.
Add the chocolate mixture and vanilla extract, and whisk until combined.
Add the dry ingredients and fold in until smooth and combined. The batter will be very runny at this point.
Refrigerate for 15 minutes until thickened slightly, and resembles more like a thick brownie batter when mixed.
Using a medium cookie scoop, divide all of the batter out between two large baking trays lined with parchment paper or a silicone mat.
NOTE: Scooping out all of the dough at once onto baking trays is key to shiny, crinkly tops on all cookies.
Bake for 10 – 12 minutes (one tray at a time) or until the tops are shiny and cracked, and the cookies have domed slightly.
Allow to cool on the baking trays for at least 15 – 20 minutes (they will be very soft) before transferring them to a wire rack to cool completely.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Fudgy Brownie Cookies are:
- so quick and easy to make
- super fudgy and chewy
- rich in chocolate flavour
- the PERFECT cookies for brownie lovers!
How long will these brownie cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Can I freeze these cookies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge. Heat one up in the microwave for a few seconds for a warm, gooey cookie!
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these cookies next!
- Chocolate Orange Cookies
- Lemon Shortbread Cookies
- Peanut Butter M&M Cookies
- Marbled Chocolate Chip Cookies
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Fudgy Brownie Cookies
Ingredients
- ½ cup (60g) plain/all-purpose flour
- ¼ cup (25g) cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 7 oz (200g) 60% – 70% dark chocolate, coarsely chopped
- ¼ cup (56g) unsalted butter
- 2 large eggs, room temperature
- ¾ cup (150g) light brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line 2 large baking trays with parchment paper or a silicone mat, and set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a microwave-safe bowl, add the chocolate and butter. Heat in 30 second intervals, stirring after each one, until melted and smooth. Set aside.
- Using either a hand mixer or a stand mixer fitted with the whisk attachment, beat together the eggs and sugar until pale, fluffy, and tripled in volume – about 5 minutes.
- Add the chocolate mixture and vanilla, and whisk until combined.
- Add the dry ingredients and fold in until smooth and combined. The batter will be very runny.
- Refrigerate for 15 minutes until thickened slightly, and resembles more like a thick brownie batter when mixed.
- Using a medium cookie scoop, divide all of the batter out between the prepared baking trays.
- NOTE: Scooping out all of the dough at once onto baking trays is key to shiny, crinkly tops on all cookies.
- Bake for 10 – 12 minutes (one tray at a time) or until the tops are shiny and cracked, and the cookies have domed slightly.
- Allow to cool on the baking trays for at least 15 – 20 minutes (they will be very soft) before transferring them to a wire rack to cool completely.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you use any dark chocolate? Does it have to be the baking bar unsweetened?
Any good quality dark chocolate. It doesn’t have to be baking chocolate.
So unsweetened dark chocolate is ok to use?
Yep!
Anxious to make these…. I don’t understand what is meant by dumping the batter on the cookies sheet all at once……. I love the shiny top, but I am confused…. thank you
Scooping out individual dough balls onto all of the baking trays until you’ve used up all of the dough, instead of filling one tray up, waiting until they’re baked, and then filling a baking tray up again. You want the dough already prepared on all of the trays before baking. I’ve found that if I leave dough in the bowl while one batch is baking, the second batch will not have shiny, crinkly tops. Hope this helps!
I made these and they turned out great, but the tops didn’t crinkle like in the picture. I followed the recipe exactly. Any suggestions? Thanks!
Just made these and this is the closest my cookies have ever come out to the recipe I’m using! I’m honestly surprised that I managed to get the crinkle top and I’m just so happy with these! Next time I will be sure to use my favorite chocolate chips, as I should have this time, because that will bring these cookies to top tier yumminess lol. Not looking forward to sharing these haha!
Can you tell me how large is a medium cookie scoop? Is it a 1/4 cup, larger or smaller? Or do you have an ounce size? Thank you.
A medium cookie scoop is 1.25 oz of dough, or 37g.
I made these this week and they turned out perfectly! I’ve tried a few different brownie cookie recipes and none of them have hit the spot but these are the perfect brownie flavor and texture. Thank you for sharing this recipe!
I’m so glad you enjoyed them, Christie!
I want to try making these with freshly milled soft white wheat, so will adjust the flour amount accordingly. Just wondering about the salt crystals you mentioned in the description. I don’t see instructions that explain when and how to apply them. Do we just sprinkle them on before baking, or do you pull the cookies out half-way through the baking time and sprinkle them on then? Or do you brush with an egg wash or anything to help them stick?
I sprinkle the salt on the cookies before baking 🙂
Absolutely delicious, so quick and easy, broke up a few and put in my chocolate homemade ice cream!
These cookies are a guaranteed way to satisfy your sweet cravings. Baking a batch of these will instantly turn any day into a special occasion. Get ready to impress your taste buds!
These cookies are amazing! We served them for my daughter’s birthday with ice cream and a few sprinkles. What a fun treat and great recipe!