Satisfy your chocolate cravings with these easy fudge brownie cookies.  They’re made with cocoa powder and dark chocolate for the rich decadence you’ll love.  Whip up a batch of these homemade treats for Christmas and watch them disappear!

Prep Time: 30 minutes
holding a plate of brownie cookies
Chocolates, Cookies

Fudgy Brownie Cookies from Scratch

What could be better than a combination of brownies and cookies? 😊 These fudgy brownie cookies are made completely from scratch (goodbye, boxed mix!!) and are so decadently chocolatey, you’ll be craving a second batch!  Plus, they’re easy to make and taste awesome the next day.  Let’s get baking!

taking a bite of one of the brownie cookies

How do you melt chocolate?

My favorite way to melt chocolate is in an improvised double boiler.  It’s really easy to burn chocolate if you melt it in the microwave, so I like the stovetop method much better.

  • Place the chocolate in a heatproof bowl.
  • Set it on top of a saucepan of simmering water.  Make sure that no steam gets into the chocolate, or it will seize (suddenly harden), and be careful that the bottom of the bowl doesn’t touch the water, or the chocolate will burn.
  • Stir occasionally until the chocolate is melted.

stack of brownie cookies

Do I need to chill the brownie cookie dough?

Generally speaking, you will need to chill the batter for about 30 minutes to firm up the dough.  However, if you’re working in a cold room, the batter may not need to be chilled, as the melted chocolate will thicken the batter as it cools.

Can brownie cookies be frozen?

Yes.  Just store them in a zip-top freezer bag and press out all the air.  Alternatively, you can stack the cookies in an airtight container, separating the layers of cookies with a sheet of parchment paper.

holding a plate of brownie cookies

How to Make Brownie Cookies from Scratch

Gather all the ingredients.  Make sure the eggs and butter are at room temperature.  Submerge them in warm water for 10 minutes if they’re cold from the fridge.

ingredients for brownie cookies

Pour the chocolate chips into a heatproof bowl set over a saucepan of simmering water.  Make sure the bottom of the bowl doesn’t touch the water, or the chocolate may burn.  Stir occasionally until melted, then remove from the heat to cool slightly.

melting chocolate for brownie cookies

Dump the eggs, sugars, vanilla, baking powder, and salt into the bowl of a stand mixer and beat for 5 minutes on medium-high speed.  The mixture will thicken, increase in volume, and get lighter in color.  Don’t cut this mixing time short, as it’s crucial to getting the right brownie texture in the cookie.

egg mixture for brownie cookies

Stir in the chocolate and melted butter.  Scrape the sides of the bowl and the beater, then mix again briefly.

mixing in the chocolate for brownie cookies

Sift in the flour and cocoa powder, then fold in the ingredients until combined.  No lumps or streaks of dry ingredients should remain!

bowl of batter for brownie cookies

Chill the batter for 30 minutes, then drop by rounded tablespoonfuls on two parchment-lined cookie sheets.  Space the cookies apart, as they will spread as they bake.

balls of brownie cookie batter on cookie sheet

Bake at 350 F for 12-15 minutes, switching the trays around halfway through for an even bake.  Bake for 12 minutes for extra-fudgy cookies and 15 minutes for firmer cookies.

brownie cookies on a cookie sheet

Let the cookies cool for 10 minutes on the pan, then transfer to a wire rack to cool completely.

brownie cookies on a wire cooling rack\

Enjoy with a glass of milk!

dunking one of the brownie cookies into a glass of milk

Pro Tips

  • Use room temperature eggs to get a smoother batter and more crackly top on the cookies.  Warm up the eggs quickly by submerging them in a bowl of warm tap water for 10 minutes.
  • Be sure to use high-quality chocolate for the best texture and flavor.
  • Beat the egg mixture for 5 minutes on medium-high speed to ensure a crackly top on the cookies.
  • Chill the dough for 30 minutes before baking.  This will help the cookies not spread too much as they bake.
  • Bake the cookies for 12 minutes for extra fudgy texture; bake for 15 minutes for a firmer texture.
  • Store leftover cookies tightly covered at room temperature.  Eat within 24-48 hours for best freshness.
  • Freeze leftover cookies in a zip-top freezer bag or airtight container.  Separate layers of cookies with a sheet of parchment paper so they don’t stick to each other.

You’ll be reaching for another piece of these chocolate desserts.

holding one of the pumpkin swirl brownies person holding a cookie sheet of no bake chocolate oatmeal cookies holding a piece of chocolate peanut butter fudge

Did you make these fudgy brownie cookies?  Please leave a star rating below the recipe to share how you enjoyed it.

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holding a plate of brownie cookies

Fudgy Brownie Cookies from Scratch


  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Description

Satisfy your chocolate cravings with these easy fudge brownie cookies.  They’re made with cocoa powder and dark chocolate for the rich decadence you’ll love.  Whip up a batch of these homemade treats for Christmas and watch them disappear!


Ingredients

  • 12 ounces dark chocolate chips (60% cacao; 340g)
  • 3 large eggs, at room temperature
  • 1 cup granulated sugar (200g)
  • 1/4 cup light brown sugar, packed (50g)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted (115g)
  • 3/4 cup + 2 tablespoons all-purpose flour (105g)
  • 2 tablespoons unsweetened cocoa powder (12g)

Instructions

  1. Pour the chocolate chips into a heatproof bowl and set over a saucepan of simmering water.  Make sure that the bowl doesn’t touch the water and that no steam gets into the chocolate.  Stir occasionally until melted, then remove the chocolate from the heat and set aside to cool.
  2. Put the eggs, white and brown sugar, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed for 5 minutes, until the batter is pale yellow, thick, and increased in volume.
  3. Gently pour in the chocolate and melted butter and mix until blended.  Scrape down the sides of the bowl to ensure an even mix.
  4. Sift in the flour and cocoa powder, then fold gently until combined.  Make sure no lumps or streaks of flour remain in the mixture, and work quickly, as the chocolate will thicken the batter.
  5. Cover the bowl with plastic wrap and chill for 30 minutes to firm it up slightly.  Meanwhile, preheat the oven to 350 F and line two 11×17-inch cookie sheets with parchment paper.
  6. Drop the batter by heaping tablespoonfuls (38g of batter) onto the prepared cookie sheets, putting 12 cookies on each tray.
  7. Bake the cookies at 350 F for 12-15 minutes, switching the trays halfway through for even baking.  For extra fudgy cookies, bake for 12 minutes; for firmer cookies, bake for 15 minutes.  They will harden as they cool.
  8. Let the cookies cool for 10 minutes on the cookie sheet, then leave to set completely on a wire cooling rack.

Keywords: fudgy, cocoa powder

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