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These are the best brownie cookies that are fudgy and gooey inside with delicious chewy edges! Great alternative to classic brownies in a cookie form!
To all the brownie and chocolate lovers, I have an amazing recipe for the best brownie cookies! Just like the traditional brownies, they are fudgy and gooey inside and have amazing chewy edges!
Similar to my recipes for One Bowl Brownies and Marble Cheesecake Brownies, I use a mix of real chocolate and unsweetened cocoa powder to get a deep and rich chocolate flavor. A pinch of salt on top gives a nice touch to balance the sweetness.
This recipe will be a great idea for your Christmas cookie exchange, in addition to my other favorite cookies, like Bakery Style Chocolate Chip Cookies, Oatmeal Cranberry Cookies, Best Cut Out Sugar Cookie Recipe, Almond Spritz Cookies, Snickerdoodle Cookies, Raspberry Thumbprint Cookies, Apricot Rugelach, Danish Butter Cookies Recipes, and many more!
Why you will love it
- Easy to make. It takes no more than 10-15 minutes to prep the dough.
- Make in advance. If you are not planning to bake it the same day, you can easily refrigerate the dough overnight or even freeze it and bake a month later! (Check out the freezing instructions in the notes)
- Taste like real brownies. These cookies taste just like classic fudgy brownies with chewy edges.
How to make it
In a mixing bowl, whisk together ⅔ cup all-purpose flour, ¼ cup sifted cocoa powder, 1 tsp baking powder, and ¼ tsp salt.
In a separate large bowl, add 8 oz chopped baking chocolate and 6 tbsp cubed butter. You can melt it by putting in microwave for about 30-60 seconds (stirring every 15 seconds) or over a double boiler (stirring occasionally).
When melted, let it cool off for a few minutes, then add ½ cup granulated sugar and ½ cup light brown sugar and mix well.
Then add 2 large eggs and 1 tsp vanilla extract and mix again until smooth consistency.
Add dry ingredients, and using a spatula, mix it together until combined.
Cover the bowl with plastic wrap and refrigerate for an hour or overnight.
Before you are ready to bake, preheat the oven to 350˚F, line a baking sheet with parchment paper, and set aside.
Take the bowl with the cookie dough from the refrigerator. If you refrigerated the dough overnight, let it sit on the counter for about 15 minutes, so it will be more pliable.
Using a 1 ½ tbsp ice cream scoop, scoop out the dough and roll it in the balls, then place on the prepared baking sheet, keeping 3 inches apart.
Bake at 350˚F for about 12-15 minutes, or until the edges are set. Make sure you don’t overbake them, so the cookies stay soft and chewy inside. Take the cookies out of the oven and let sit on the counter for about 10 minutes, then sprinkle some flaky salt on top, and transfer to a wire rack to cool off completely.
Tips for best results
- Use real chocolate instead of chocolate chips. Baker’s or Ghirardelli will work well.
- Always sift your cocoa powder before adding to other ingredients, so you don’t have lumps.
- The dough texture should resemble the brownie texture. It might look a bit runny, but don’t add any more flour, otherwise they will be tough and not fudgy.
- I highly suggest to refrigerate the dough before baking, so the cookies don’t spread too much and it will be easier to roll them into balls. If you decide to skip this step, your cookies will be flat.
Frequently Asked Questions
How long do they keep?
You can keep them in an air-tight container on a kitchen counter for up to a week.
Can I freeze them?
Yes. You can freeze both, baked cookies and unbaked cookie dough. Here is how you can do it:
Freeze the baked cookies: When they are completely cooled off, put them in a zip-lock bag or an air-tight container and put in the freezer for up to 3 months. To thaw, put them in the refrigerator overnight, then leave on the kitchen counter to get to room temperature.
Freeze the cookie dough: Scoop the dough and roll it in balls (like in the recipe), then place on the baking sheet with parchment paper. Transfer the baking sheet with cookie dough balls to the freezer for a couple of hours, so they become firm and frozen. Then transfer to a zip-lock bag or an air-tight container and freeze for up to 3 months. When ready to bake, put them on a baking sheet with parchment paper and let sit on the counter for about 30 minutes, then bake according to the instructions.
Fudgy Brownie Cookies
These are the best brownie cookies that are fudgy and gooey inside with delicious chewy edges! Great alternative to classic brownies in a cookie form!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 22 cookies
Calories: 146kcal
Author: Veronika’s Kitchen
Ingredients
- ⅔ cup all-purpose flour
- ¼ cup unsweetened cocoa powder sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 oz semisweet baking chocolate diced
- 6 tablespoons unsalted butter cubed
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- flaky salt to sprinkle
Instructions
In a mixing bowl, whisk together ⅔ cup all-purpose flour, ¼ cup sifted cocoa powder, 1 tsp baking powder, and ¼ tsp salt.
In a separate large bowl, add 8 oz chopped baking chocolate and 6 tbsp cubed butter. You can melt it by putting in microwave for about 30-60 seconds (stirring every 15 seconds) or over a double boiler (stirring occasionally).
When melted, let it cool off for a few minutes, then add ½ cup granulated sugar and ½ cup light brown sugar and mix well.
Then add 2 large eggs and 1 tsp vanilla extract and mix again until smooth consistency.
Add dry ingredients, and using a spatula, mix it together until combined.
Cover the bowl with plastic wrap and refrigerate for an hour or overnight.
Before you are ready to bake, preheat the oven to 350˚F, line a baking sheet with parchment paper, and set aside.
Take the bowl with the cookie dough from the refrigerator. If you refrigerated the dough overnight, let it sit on the counter for about 15 minutes, so it will be more pliable.
Using a 1 ½ tbsp ice cream scoop, scoop out the dough and roll it in the balls, then place on the prepared baking sheet, keeping 3 inches apart.
Bake at 350˚F for about 12-15 minutes, or until the edges are set. Make sure you don’t overbake them, so the cookies stay soft and chewy inside. Take the cookies out of the oven and let sit on the counter for about 10 minutes, then sprinkle some flaky salt on top, and transfer to a wire rack to cool off completely.
Video
Notes
- Use real chocolate instead of chocolate chips. Baker’s or Ghirardelli will work well.
- Always sift your cocoa powder before adding to other ingredients, so you don’t have lumps.
- The dough texture should resemble the brownie texture. It might look a bit runny, but don’t add any more flour, otherwise they will be tough and not fudgy.
- I highly suggest to refrigerate the dough before baking, so the cookies don’t spread too much and it will be easier to roll them into balls. If you decide to skip this step, your cookies will be flat.How to keep. You can keep them in an air-tight container on a kitchen counter for up to a week.How to freeze the baked cookies: When they are completely cooled off, put them in a zip-lock bag or an air-tight container and put in the freezer for up to 3 months. To thaw, put them in the refrigerator overnight, then leave on the kitchen counter to get to room temperature.How to freeze the cookie dough: Scoop the dough and roll it in balls (like in the recipe), then place on the baking sheet with parchment paper. Transfer the baking sheet with cookie dough balls to the freezer for a couple of hours, so they become firm and frozen. Then transfer to a zip-lock bag or an air-tight container and freeze for up to 3 months. When ready to bake, put them on a baking sheet with parchment paper and let sit on the counter for about 30 minutes, then bake according to the instructions.
Nutrition
Serving: 1cookie | Calories: 146kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 55mg | Potassium: 90mg | Fiber: 1g | Sugar: 13g | Vitamin A: 122IU | Calcium: 26mg | Iron: 1mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.
