Ultimate Fudgy Brownie Cookies: Your New Favorite One-Bowl Chocolate Treat
Prepare to fall in love with these incredible brownie cookies that deliver all the intense, rich flavor of your favorite fudgy brownie, perfectly packaged in a delightful cookie form! This isn’t just another cookie recipe; it’s a game-changer for chocolate enthusiasts. Imagine needing just one bowl and about 15 minutes of prep time to whip up a batch of these undeniably delicious, deeply chocolatey treats. The secret to achieving that perfect brownie taste with an irresistible cookie texture lies in a clever adaptation: we start with a classic brownie base, enhance it with a touch more flour and a hint of baking powder, then roll the dough into tempting balls ready for baking. The result? Pure chocolate bliss in every bite!
As devoted chocolate lovers in our household, sharing tried-and-true chocolate recipes brings us immense joy. If you, like us, crave that luxurious, melt-in-your-mouth chocolatey goodness, you absolutely must add these to your baking repertoire. While you’re here, be sure to explore some of our other cherished chocolate creations, including our ultra-fudgy Cosmic Brownies, delightfully chewy Chocolate Crinkle Cookies, and the decadent Thick and Chewy Double Chocolate Chip Cookies. And for those who can’t get enough of that hazelnut-chocolate spread, our Nutella Brownies are loaded with it!
Why This Fudgy Brownie Cookie Recipe Is a Must-Try
- The Best of Both Worlds: Brownie Flavor, Cookie Form! This recipe masterfully combines the deep, rich, and intensely chocolatey flavor of a classic brownie with the satisfying chewiness and portability of a cookie. You no longer have to choose between your two favorite chocolate desserts!
- Effortless One-Bowl Convenience: Say goodbye to multiple dirty dishes! This is truly a one-bowl cookie recipe, significantly cutting down on cleanup time. Less time scrubbing means more time enjoying your freshly baked treats and doing the things you love. It’s perfect for busy weeknights or impromptu baking sessions, making it a go-to for speedy indulgence.
- Flexible Mixing Options: Whether you own a stand mixer or prefer the simplicity of hand beaters, this recipe accommodates both. The dough comes together beautifully with either method, ensuring accessibility for all home bakers, regardless of their kitchen equipment.
- Perfectly Portioned Batch Size: One of the often-overlooked joys of this recipe is its yield. It produces approximately 15-16 perfectly sized cookies – not too overwhelming for a small household, yet enough to share or savor over a few days. It’s an ideal batch for satisfying a craving without an excessive amount of leftovers, much like our popular Small Batch No-Bake Cookies.
- Quick & Satisfying: From start to finish, these cookies are surprisingly quick to make. With minimal prep and baking time, you can have warm, fudgy brownie cookies ready to enjoy in under 30 minutes, making them an excellent choice for a last-minute dessert or snack.
Key Ingredients for Unforgettable Brownie Cookies
Every ingredient in this recipe plays a crucial role in achieving the perfect fudgy brownie cookie texture and intense chocolate flavor. Here’s a closer look at what makes them so special:
- Unsweetened Natural Cocoa Powder: This is the star for our rich, deep chocolate brownie flavor. Natural cocoa powder is slightly acidic, which interacts with the baking powder to give the cookies a slight lift and a vibrant chocolate color. For an even darker, less bitter flavor, you could experiment with Dutch-processed cocoa, but adjust baking powder accordingly as it’s not acidic.
- Vegetable Oil & Unsalted Butter: The combination of both fats is key to achieving that perfect brownie-like chewiness and cookie texture. Vegetable oil contributes to a moist and tender crumb, while melted butter adds unparalleled richness and flavor depth, which you just can’t get from oil alone.
- Light Brown Sugar & Granulated Sugar: Brown sugar is essential for a chewier, moister cookie. Its molasses content adds depth of flavor and contributes to a softer texture that remains tender even after cooling. Granulated sugar provides sweetness and helps with crisp edges, balancing the chewiness from the brown sugar.
- All-Purpose Flour: To transform a brownie batter into a scoopable, bakeable cookie dough, we incorporate a specific amount of all-purpose flour. This additional flour provides structure and prevents the cookies from spreading too much, ensuring they hold their shape while maintaining that irresistible fudgy center.
- Large Egg: Eggs act as a binder, adding structure, moisture, and richness to the dough. Using a room temperature egg ensures it incorporates smoothly into the batter, leading to a more consistent and emulsified dough.
- Vanilla Extract: A touch of pure vanilla extract enhances the chocolate flavor, adding a warm, aromatic note that elevates the overall taste profile. Don’t skip it!
- Baking Powder: While brownies typically rely on eggs for lift, a small amount of baking powder here helps these cookies achieve a slightly puffy, yet still dense, texture. It works with the natural cocoa to give a perfect rise.
- Salt: A pinch of salt is vital for balancing the sweetness and intensifying the chocolate flavor, making these cookies taste even more decadent.
- Semi-Sweet Chocolate Chips: While optional, chocolate chips are highly recommended for bursts of melty chocolate in every bite. They contribute to the fudgy texture and add another layer of chocolate indulgence.
Easy Step-by-Step Guide to Baking Brownie Cookies
Follow these simple steps to create a batch of unbelievably delicious fudgy brownie cookies. Remember, precision in baking often leads to perfection!
- Prepare Your Wet Ingredients: In a large mixing bowl (the one-bowl magic begins!), combine your unsweetened cocoa powder, both granulated sugar and light brown sugar (packed!), melted unsalted butter, and vegetable oil. Mix these ingredients thoroughly using a spatula, whisk, or your stand mixer with a paddle attachment on low speed. Continue mixing for about 1 minute until the mixture is cohesive, glossy, and well combined.
- Incorporate Egg & Vanilla: Add the large room temperature egg and the vanilla extract to your chocolate mixture. Beat again until everything is fully incorporated and the mixture is even smoother. Don’t forget to scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are fully mixed.
- Add Dry Ingredients: Gently add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix on low speed, or by hand, until the flour streaks have *just* disappeared. Be careful not to overmix, as this can lead to tough cookies.
- Fold in Chocolate Chips: This is where the extra indulgence comes in! Lastly, and most importantly, gently fold in the semi-sweet chocolate chips using a spatula. Distribute them evenly throughout the dough without crushing them.
- Scoop and Place: Now that your irresistible brownie cookie dough is made (and you’ve perhaps sampled it one too many times!), use a 2-tablespoon-sized scoop to form uniform balls. Place them onto your prepared baking sheets, ensuring they are about 2 inches apart to allow for even spreading during baking.
- Bake to Perfection: Bake the brownie cookies in your preheated oven for approximately 11-12 minutes. Remember, every oven varies, so keep a close eye on them. The edges should look set, but the centers should still appear soft and slightly underbaked. This is crucial for fudginess! Remove the cookies from the oven and let them cool on the baking sheet for 5-8 minutes before transferring them to a wire rack to cool completely. They will continue to set as they cool.
Expert Tips for the Best Fudgy Brownie Cookies
Achieving bakery-quality brownie cookies at home is easy with a few key tips and tricks:
- Butter Choice Matters: Always aim to use unsalted butter for baking. This gives you complete control over the salt content in your recipe. If you only have salted butter on hand, it’s perfectly fine to use, but be sure to reduce the amount of added salt in the recipe by about ¼ teaspoon to avoid overly salty cookies.
- Scrape the Bowl Thoroughly: During the mixing process, especially after adding wet and dry ingredients, make sure to frequently scrape down the sides and bottom of the bowl. This simple step ensures that all ingredients are fully incorporated and prevents any unmixed pockets, leading to a uniform batter and consistent cookie texture.
- Do Not Overbake: This is perhaps the most critical tip for fudgy brownie cookies! Bake for exactly 11-12 minutes. While ovens vary, the general rule is to remove them when the edges are set but the centers still look slightly soft and underbaked. Remember, these cookies will continue to set and firm up as they cool on the hot baking sheet. Over-baking will result in drier, cakier cookies, losing that signature fudgy and tender texture we’re aiming for.
- Baking Sheet Lining: For easy removal and to help prevent sticking, always line your baking sheets. You can use either parchment paper or a silicone baking mat. We personally prefer a silicone baking mat because its slightly grippy surface helps to prevent the cookies from spreading too much, ensuring thicker, chewier results.
- The Art of Slight Underbaking: To achieve that perfect, gooey, brownie-like texture, you need to under bake them just *slightly*. When they come out of the oven, they might seem a bit too soft, but trust the process – they will firm up beautifully as they cool, leaving you with wonderfully fudgy centers.
- Ingredient Quality: For the best flavor, use good quality cocoa powder and chocolate chips. The better the chocolate, the more pronounced and delicious the brownie flavor will be.
- Room Temperature Egg: Ensure your egg is at room temperature. A warmer egg emulsifies better with the fats and sugars, creating a smoother, more uniform dough.
- Proper Flour Measurement: Always spoon and level your flour, rather than scooping it directly from the bag. This prevents over-packing, which can lead to dense, dry cookies.
- Creative Variations: Don’t be afraid to customize! Replace the semi-sweet chocolate chips with an array of exciting alternatives like butterscotch chips, white chocolate chips, cinnamon chips, mint chocolate chips, or even peanut butter chips for a delightful twist on the classic. You could also add chopped nuts like walnuts or pecans for extra crunch.
Storing and Freezing Your Brownie Cookies
Proper storage ensures your delicious brownie cookies remain fresh and fudgy for as long as possible:
Storing Baked Cookies: Store your cooled brownie cookies at room temperature in an airtight container or a Ziplock bag. They will remain wonderfully fresh and fudgy for about 3-4 days. For optimal freshness, you can place a slice of bread in the container with them; the bread will absorb moisture, helping to keep the cookies soft.
Freezing Baked Cookies: These cookies freeze beautifully! Once completely cooled, place them in an airtight freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. To enjoy, simply thaw them at room temperature or warm them slightly in the microwave for a “fresh out of the oven” experience.
Freezing Cookie Dough: You can also prepare the dough ahead of time and freeze it. After scooping the dough into 2-tablespoon-sized balls, place them on a parchment-lined baking sheet and freeze for about 30 minutes, or until firm. Once firm, transfer the dough balls into an airtight freezer-safe Ziplock bag. This frozen cookie dough will last for up to 3 months. When you’re ready to bake, simply remove the desired number of balls from the freezer, place them on a lined baking sheet, and bake as directed. You may need to add an extra minute or two to the baking time since they are going into the oven from frozen.
Frequently Asked Questions About Brownie Cookies
While many of the core ingredients like flour, sugar, eggs, and fat are the same, the primary difference lies in their ratios. Cookies generally have a higher flour-to-fat ratio, giving them more structure and a chewier texture. Brownies, on the other hand, typically contain a higher fat content (butter or oil) and less flour, resulting in their characteristic dense, fudgy, and often gooey center.
Several factors contribute to chewy cookies. Using a good amount of brown sugar for moisture, slightly underbaking them, and allowing them to cool on the baking sheet for a few minutes before transferring them are key. Additionally, chilling your cookie dough before baking can significantly enhance chewiness. The longer the dough rests in the fridge, the more the flavors meld and the less the cookies spread, leading to a thicker, chewier result. Using a silicone baking mat can also help prevent excessive spreading, contributing to a chewier texture.
When stored properly in an airtight container or bag at room temperature, these fudgy brownie cookies will maintain their optimal freshness and delicious texture for approximately 3-4 days. For longer storage, they can be frozen for up to 3 months, ensuring you always have a chocolate fix ready!
Absolutely! While this recipe is from scratch, if you’re looking for an even quicker shortcut using a boxed mix, we have a fantastic recipe just for that! Check out our dedicated Brownie Mix Cookies recipe for a super easy alternative.
Flat and crispy cookies usually indicate that they were either overbaked or the dough was too warm when it went into the oven. Ensure you do not overmix the dough after adding flour, measure your ingredients accurately (especially flour), and strictly adhere to the baking time of 11-12 minutes. If your kitchen is very warm, consider chilling the scooped cookie dough balls for 15-30 minutes before baking to prevent excessive spreading.
This particular recipe has not been tested with gluten-free flour. While it might be possible to substitute with a 1:1 gluten-free baking flour blend, the texture and consistency may vary. We recommend looking for a recipe specifically designed for gluten-free brownie cookies for the best results.
More Irresistible Brownie & Chocolate Creations
If these fudgy brownie cookies have awakened your inner chocoholic, you’ll definitely want to explore these other fantastic chocolate and brownie recipes:
- Classic Lunch Lady Brownies
- Easy Brownie Mix Cookies
- Decadent Buckeye Brownies
- Unique Biscoff Brownies
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Review
Brownie Cookies
Ingredients
- 1/2 cup unsweetened natural cocoa powder
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar – packed
- 1/2 cup unsalted butter – melted
- 2 tablespoons + 1 teaspoon vegetable oil
- 1 large egg – room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup semi sweet chocolate chips
Instructions
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Preheat the oven to 350°F (175°C). Line 2 baking sheets with a silicone mat or parchment paper. Set aside.
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In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, thoroughly mix cocoa powder, granulated sugar and brown sugar, melted butter, and vegetable oil until smooth and combined (about 1 minute). Then, beat in the room temperature large egg and vanilla extract until fully incorporated. Remember to scrape down the sides of the bowl to ensure all ingredients are mixed.
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Add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix on low speed until just combined, being careful not to overmix. Finally, gently fold in the semi-sweet chocolate chips with a spatula.
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Using a 2-tablespoon-sized cookie scoop, scoop the cookie dough into balls. Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart from one another.
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Bake for 11-12 minutes. Remove from the oven and let cool on the baking sheet for 5-8 minutes. This allows them to set properly without losing their fudginess. Then, transfer them to a wire rack to cool completely. **Do not overbake! The cookies will set as they cool.**
Notes
Use unsalted butter. If you don’t have unsalted butter, you can use salted. However, you need to reduce the amount of salt in the recipe by about ¼ teaspoon; otherwise, the cookies will be saltier.
Make sure to scrape down the sides of the bowl during the mixing process. Doing so ensures that all of the ingredients are fully mixed in for a consistent batter.
Don’t over bake the cookies. Bake for 11-12 minutes. I know every oven is different, so you’ll have to keep an eye on them. Just remember, these cookies will set as they cool. If you over-bake a cookie, you’ll lose some of the moisture and tenderness, resulting in a cakier texture.
You can line the baking sheet with parchment paper or a silicone baking mat. We opted for the silicone baking mat because it’s grippy and (in our opinion) prevents the cookies from spreading as much, leading to a thicker, chewier cookie.
In order to achieve a perfectly baked, fudgy cookie, you have to under bake just *slightly*. That’s also how you’ll get a little bit more of that coveted brownie texture.
Variations: Get creative with your add-ins! Replace the semi-sweet chocolate chips with butterscotch, white chocolate, cinnamon, mint, or peanut butter chips. You can also mix in chopped nuts like walnuts or pecans for extra crunch!
Storing & Freezing:
Storing: Store the cooled brownie cookies at room temperature in an airtight bag or container for about 3-4 days. For added freshness, place a slice of bread in the container to help absorb moisture.
Freezing: You can freeze baked cookies for up to 3 months in an airtight freezer-safe container, separated by parchment paper. To freeze the cookie dough, roll into balls and place on a cookie sheet to freeze for about 30 minutes until firm. Then, transfer the dough balls into a Ziplock bag and freeze for up to 3 months. To bake from frozen, remove the balls, place on a lined baking sheet, and bake as directed, potentially adding a minute or two to the baking time.
Nutrition
This fudgy brownie cookie recipe was originally published on February 28, 2019. It was thoroughly updated and republished on August 20, 2021, to include more detailed information, enhanced photos, and additional tips for perfect baking every time.