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Fudgy Brownie Cookies

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!

Fudgy Brownie Cookies

Brownie Cookies 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.

Fudgy Brownie Cookies
Fudgy Brownie Cookies

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 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.

Fudgy Brownie Cookies

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!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Fudgy Brownie Cookies
Fudgy Brownie Cookies

Try these cookies next!

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Yield: 12 cookies

Fudgy Brownie Cookies

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!

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1/2 cup (60g) plain/all-purpose flour
  • 1/4 cup (25g) cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 7 oz (200g) 60 - 70% dark chocolate, coarsely chopped
  • 1/4 cup (56g) unsalted butter
  • 2 large eggs, room temperature
  • 3/4 cup (150g) light brown sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Line 2 large baking trays with parchment paper or a silicone mat, and set aside.
  2. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. Add the chocolate mixture and vanilla, and whisk until combined.
  6. Add the dry ingredients and fold in until smooth and combined. The batter will be very runny.
  7. Refrigerate for 15 minutes until thickened slightly, and resembles more like a thick brownie batter when mixed.
  8. Using a medium cookie scoop, divide all of the batter out between the prepared baking trays.
  9. NOTE: Scooping out all of the dough at once onto baking trays is key to shiny, crinkly tops on all cookies.
  10. Bake for 10 - 12 minutes (one tray at a time) or until the tops are shiny and cracked, and the cookies have domed slightly.
  11. 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.

Notes

Cookies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:

Yield:

12 cookies

Serving Size:

1 cookie

Amount Per Serving: Calories: 212Total Fat: 10gSaturated Fat: 6gCholesterol: 43mgSodium: 95mgCarbohydrates: 26gFiber: 2gSugar: 18gProtein: 3g

Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Christine

Saturday 25th of May 2024

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?

Marsha

Saturday 25th of May 2024

I sprinkle the salt on the cookies before baking :)

Wendy Lou

Thursday 2nd of May 2024

Absolutely delicious, so quick and easy, broke up a few and put in my chocolate homemade ice cream! *****

Shadi

Tuesday 8th of August 2023

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!

Jill

Tuesday 8th of August 2023

These cookies are wonderful! We served them warm with ice cream for my daughter's birthday! What a great recipe and fun treat!

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