Fudgy Brownie Cookies

Fudgy brownie cookies take everything you love about a rich, chocolatey brownie and pack it into a single cookie. You get a dense, fudgy middle, a chewy bite, and the shiny, crackly top that a really good brownie always has. This recipe comes from Nombeah, where the author tested it multiple times to land on that fudgy, chewy texture.

These cookies are decadent and intensely chocolatey, because the dough uses a full 200 g of dark chocolate along with Dutch cocoa powder and chocolate chips.

Everything mixes in one bowl with a hand mixer or a stand mixer, and the dough needs only a short stay in the fridge before you scoop and bake. The batch makes 12 cookies.

Once the dough is mixed, the rest is quick: chill briefly, scoop, and bake.

If you are a chocolate lover, keep this one in rotation next to other favorites on the site, including Fudgy Cosmic Brownie Cookies. This version is adapted from the original Fudgy Brownie Cookies at Nombeah.

Ingredients to make these brownie cookies

The ingredient list is short and built from standard baking staples. You need brown sugar and white granulated sugar, two large eggs at room temperature, melted unsalted butter, dark chocolate, instant coffee powder, Dutch cocoa powder, chocolate chips, vanilla extract, salt, all purpose flour, and baking powder.

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None of it is hard to find at a regular grocery store, and the exact amounts are listed in the recipe card at the end of this post.

If you bake often, you probably have most of these on hand already, and the one item worth a special trip is good dark chocolate. The chocolate chips are flexible, so dark, semi sweet, or milk chocolate all work depending on what you prefer.

Instructions

Start by beating the eggs and both sugars in a large bowl with a hand mixer or a stand mixer for about 5 minutes, until the sugar is almost fully dissolved into the eggs.

Rub a little of the mixture between two fingers to check it. It should not feel grainy. This step matters more than it looks, because it helps build that shiny, crackly top.

While the mixer runs, combine the butter, dark chocolate, and instant coffee powder in a bowl or a saucepan and melt them in the microwave or on the stove, stirring so nothing burns. Take the pan off the heat, then stir the cocoa powder into the hot mixture and let it cool slightly.

Pour the chocolate mixture into the egg and sugar base and beat until completely combined, then stir in the vanilla extract. Add the flour, salt, baking powder, and chocolate chips, and fold until just combined.

Stop as soon as the last streaks of flour disappear, because overmixing makes the cookies cakier and tougher instead of fudgy.

Cover the bowl and refrigerate the dough for 20 to 30 minutes, just until it firms up enough to scoop. Longer than that and the dough dries out a little and the cookies lose some of their shine. Preheat the oven to 350°F while the dough chills.

Scoop the dough onto a lined baking sheet with a 1.5 tablespoon cookie scoop, spacing the portions about 2 inches apart. Bake for 10 to 12 minutes, until the bottoms and edges are set.

About 10 minutes gives you gooier cookies, and about 12 minutes gives you ones that hold together more firmly. Right after the pan comes out of the oven, bang it on the counter to encourage more cracks on top.

Let the cookies cool completely, since they keep setting up as they sit, and give them time before you judge the texture.

Storage

Let the cookies cool completely before storing them. Once cooled, keep them in an airtight container at room temperature, where they stay good for up to 2 weeks. An airtight container keeps the cookies from drying out, so they stay fudgy for the full two weeks.

Tips to make these cookies

A few small choices decide whether these cookies come out fudgy with a shiny top or flat and cakey. Four details separate a good batch from a great one.

• Chill briefly, not overnight. Refrigerate the dough for just 20 to 30 minutes, until it is scoopable. Leaving it in the fridge much longer dries the dough out and the cookies come out less shiny.
• Beat the eggs and sugar long enough. Give it about 5 minutes, until the mixture no longer feels grainy between your fingers. That dissolved sugar is what creates the crackly, shiny top.
• Do not overmix once the flour goes in. Fold only until the flour is incorporated. Extra mixing develops gluten and gives you cookies that are cakier and tougher instead of fudgy.
• Use good chocolate. The recipe leans on a large amount of dark chocolate, so the quality you choose shows up directly in the final flavor.

Work through those four points and you get the crackly top, the fudgy center, and the chew that make these brownie cookies worth repeating, whether you bake them for a weekend treat or a simple dessert after dinner.

More Desserts

If you enjoy baking chocolate desserts, there is plenty more to try. The same site shares recipes for Texas Sheet Cake, Chocolate Sheet Cake, Stuffed Carrot Cake Cookies, and Raspberry Lemon Cookies, all of which fit the same easy, crowd pleasing style as these brownie cookies.

Each of those recipes follows the same approachable approach, with clear steps and everyday ingredients.

For another cookie with a similar fudgy character, take a look at these brownie cookies. They make a nice follow up bake once you have this batch cooling on the counter.

Ingredients

Here are the exact amounts for one batch.

• ¾ cup (150 g) white granulated sugar
• ¼ cup (50 g) brown sugar
• 2 large eggs, room temperature
• ⅓ cup (74 g) unsalted butter, melted
• ⅓ cup (25 g) Dutch cocoa powder
• 200 g dark chocolate
• ¾ cup (103 g) all purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon salt
• ¾ teaspoon instant coffee powder
• ¾ teaspoon vanilla extract
• ½ cup (90 g) chocolate chips, dark, semi sweet, or milk, your choice

The batch makes 12 cookies, and the chocolate chips can be dark, semi sweet, or milk depending on what you have on hand.

Instructions

1. In a large bowl, beat together the eggs and sugars with a hand mixer or a stand mixer for about 5 minutes, until the sugar is almost all dissolved into the eggs. Test it by rubbing a little between two fingers. It should not feel grainy. Room temperature eggs blend more evenly, so take them out of the fridge ahead of time when you can.
2. In a bowl or a saucepan, combine the butter, dark chocolate, and instant coffee powder, and melt everything in the microwave or on the stove. Stir as it melts to keep it from burning, then take it off the heat.
3. Add the cocoa powder to the hot butter and chocolate mixture and stir until it is smooth, then let it cool slightly.
4. Add the chocolate mixture to the egg and sugar mixture and beat until completely combined, then stir in the vanilla extract.
5. Add the flour, salt, baking powder, and chocolate chips, and fold until just combined. Stop mixing as soon as no dry flour remains.
6. Cover the dough and refrigerate until it just firms up enough to scoop, about 20 to 30 minutes. Do not leave it in the fridge for too long, because the dough will dry out and the cookies will not come out as shiny. Preheat the oven to 350°F while the dough chills.
7. Scoop the dough onto a lined baking sheet using a 1.5 tablespoon cookie scoop, placing the scoops about 2 inches apart.
8. Bake for 10 to 12 minutes, until the bottom and edges are set. For gooier, fudgier cookies, bake for around 10 minutes. For cookies that are a bit more set, bake for around 12 minutes. After taking them out of the oven, bang or drop the pan on the counter. This helps the cookies crack a little more.
9. As the cookies cool over the next few hours, they will set up more.
10. Let the cookies cool completely, then store them in an airtight container.

Keep the chill short. Twenty to thirty minutes is enough to firm the dough for scooping, and it protects the shiny, crackly top.

Recipe details

The recipe card lists a prep time of 30 minutes, a cook time of 15 minutes, and a chill time of 30 minutes, for a total of 1 hour 15 minutes, and the batch makes 12 cookies. Prep is mostly mixing, and the chill is short enough that the whole batch comes together in about an hour and a quarter.

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Fudgy Brownie Cookies

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Fudgy Brownie Cookies Fudgy brownie cookies take everything you love about a rich, chocolatey brownie and pack it into a single cookie. You get a dense, fudgy middle, a chewy bite, and the shiny, crackly top that a really good brownie always has.

• Total Time: 75 min
• Yield: 12 cookies 1x

Ingredients

Scale 1x2x3x

¾ cup white granulated sugar
¼ cup brown sugar
2 large eggs, room temperature
⅓ cup unsalted butter, melted
⅓ cup dutch cocoa powder
200 g dark chocolate
¾ cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
¾ teaspoon instant coffee powder
¾ teaspoon vanilla extract
½ cup chocolate chips, dark/semi/milk – your choice

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Instructions

1-In a large bowl, beat together the: In a large bowl, beat together the eggs and sugars with a hand mixer or stand mixer for about 5 minutes, until the sugar is almost all dissolved into the eggs. Test: rub some between two fingers and it shouldn’t feel grainy.
2-In a bowl or saucepan, combine the: In a bowl or saucepan, combine the butter, chocolate and instant coffee powder and melt it in the microwave or on the stove. Make sure to stir it to prevent it from burning. Take it off the heat.
3-Add in the cocoa powder to the: Add in the cocoa powder to the butter and chocolate mixture while it’s still hot. Let it cool slightly.
4-Add it into the egg and sugar: Add it into the egg and sugar mixture and beat until completely combined and stir in vanilla.
5-Add in the flour, salt, baking powder: Add in the flour, salt, baking powder and chocolate chips. Fold it in until just combined. Make sure not to over-mix.
6-Cover the dough and refrigerate until it: Cover the dough and refrigerate until it just slightly firms up to be able to scoop into cookies. About 20-30 minutes. Don’t leave it in the fridge for too long as the dough will kind of dry out and the cookies won’t come out as shiny. Preheat the oven to 350℉ while the cookie dough is in the fridge.
7-Scoop the dough onto a lined baking: Scoop the dough onto a lined baking sheet using a 1.5 tablespoon cookie scoop, placed around 2 inches apart.
8-Bake for 10-12 minutes until the bottom: Bake for 10-12 minutes until the bottom and edges are set. For more gooey/fudgy cookies, bake for around 10 minutes. For cookies that are a bit more set, bake for around 12 minutes. After taking them out of the oven, I like to bang, or drop the pan on the counter. This helps the cookies crack a little bit more.
9-As the cookies cool, after a few: As the cookies cool, after a few hours, the cookies will set up more.
10-Let the cookies cool and store in: Let the cookies cool and store in an airtight container.

• Prep Time: 30 min
• Cook Time: 15 min
• Method: bake