Fudgy Brownie Cookies
Fudgy Brownie Cookies are insanely delicious and easy to make! If you like the edges of a brownie, these are perfect for you–a crisp edge and fudgy inside.
Brownies are one of my favorite desserts.
I love making them for my loved ones but I also love to make a batch and eat them with a spoon straight out of the pan.
However, if you’re an edge lover, you’re going to love this Fudgy Brownie Cookie recipe.
You get the perfect crispy edge and the fudgy center that everyone loves. I could eat these brownies as soon as they come out of them oven when they’re still hot and gooey.
If you love brownies and cookies, make this recipe for the perfect mix of the two!
Main Ingredients
- All Purpose Flour / Gluten free flour
- Cocoa Powder
- Baking Powder
- Granulated Sugar
- Dark Brown Sugar
- Eggs
- Butter
- Semi-Sweet Chocolate
- Vanilla Extract
- Chocolate chips
Three Tips for Perfect Brownie Cookies
One of the most important things you can do is to whisk the eggs, sugars and vanilla extract until light color and increased in size. You will want to use an electric mixer on high for this.
Another tip is to use a cookie scoop so that all of the cookies are the same size.
If needed, you can add extra chocolate chips on top because you can never have too much chocolate!
My last tip is to add flaky sea salt on top after baking. It helps bring out the chocolate flavor and is incredibly delicious.
How to Make Fudgy Brownie Cookies
- Preheat the oven to 350 degrees F
- Line a baking tray with parchment paper
- Add the butter and chocolate to a microwave safe bowl. Melt in 30 second increments until silky smooth and the chocolate is fully melted
- In a large mixing bowl, use an electric mixer to combine the eggs, sugars and vanilla extract on high for 3 minutes
- Add in the melted chocolate
- Mix until combined
- Fold in the dry ingredients
- Add in the chocolate chips
- Once combined, cover the bowl and chill in the fridge for 30 minutes
- Remove from the fridge and use a 2 tbsp cookie scooper to portion out the dough
- Roll the ball of dough in your hand to make it smooth and place on the baking sheet leaving 2 inches of space between each cookie
- Bake in the oven for 8-10 minutes
- Remove from the oven and immediately top each cookie with flaky sea salt
- Cool for 10 minutes on the tray before transferring to a cooling rack
- Enjoy!
Frequently Asked Questions
Yes! You can use gluten free all purpose flour at a 1:1 ratio. I do not recommend using any coconut, almond or alternative flours as that will affect the final result.
Any will work and you should use whichever you prefer. I used the Nestle semi-sweet chocolate chips.
The cookies won’t have that signature crinkly top that we get in a classic brownie recipe.
The cookies are done baking when the edges are crisp and the batter has spread out into a circular shape. The center should still be slightly gooey as it will firm up while cooling.
Store in an airtight container at room temperature for up to 5 days or keep in the freezer for up to 2 months.
Related Recipes for the Chocolate Lover
Fudgy Brownie Cookies
Ingredients
- 8 oz semisweet chocolate, melted
- 1/4 cup salted butter
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
- 1/4 cup liquid coffee
- 2/3 cup granulated sugar
- 1/3 cup dark brown sugar
- 1/4 cup cocoa powder
- 1/3 cup all purpose flour
- 1/4 tsp baking powder
- 1/2 cup chocolate chips
- flaky sea salt, optional, for topping
Instructions
- Preheat the oven to 350 degrees F
- Line a baking tray with parchment paper
- Add the butter and chocolate to a microwave safe bowl. Melt in 30 second increments until silky smooth and the chocolate is fully melted
- In a large mixing bowl, use an electric mixer to combine the eggs, sugars, coffee and vanilla extract on high for 3 minutes
- Add in the melted chocolate
- Mix until combined
- Fold in the dry ingredients
- Add in the chocolate chips
- Once combined, cover the bowl and chill in the fridge for 30 minutes
- Remove from the fridge and use a 2 tbsp cookie scooper to portion out the dough
- Roll the ball of dough in your hand to make it smooth and place on the baking sheet leaving 2 inches of space between each cookie
- Bake in the oven for 8-10 minutes
- Remove from the oven and immediately top each cookie with flaky sea salt
- Cool for 10 minutes on the tray before transferring to a cooling rack
- Enjoy!
You were so right – adding flaky sea salt on top of these brownies was amazing! We loved them, will definitely make again
Thank you so much, I am so happy you enjoyed!
Delicious cookies! I love the fudgy centre and the sea salt on top!
Thank you so much, I am so happy you enjoyed!
these sound delicious, always looking for a cookie recipes that have dietary restrictions that can eat too
Yes! delicious and gluten-free friendly 🙂
These brookies are next level! I love that they’re gluten-free as well!
Thank you so much, I am so happy you enjoyed!
These came out fudgy and rich! Excellent recipe.
The sprinkle of sea salt is like the cherry on top! This are divine!
Those Fudgy Brownie Cookies look absolutely divine! 🍪😍 I can almost taste the rich, chocolatey goodness just from the picture.
I’ve made these cookies multiple times and they have been so delicious, my family & boyfriends family loves them. I had a bit of trouble getting the recipe correct at first & I reached out to Jessica & she was patient & sweet with helping me out.