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!
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!
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
- 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.
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!
Try these cookies next!
- Chocolate Orange Cookies
- Lemon Shortbread Cookies
- Peanut Butter M&M Cookies
- Marbled Chocolate Chip Cookies