Soft and Fudgy Brownie Cookies
Soft and Fudgy Brownie Cookies are the perfect indulgence for any chocoholic! It combines the classic, chewy texture of a cookie with the melt-in-your-mouth goodness of a brownie.
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Made with dark chocolate, these are the ultimate chocolate cookies. Better than a brownie and better than a cookie, once you try one of these soft cookies the others just won't be quite as delicious. If you love soft and chewy brownies you'll love my Zucchini Brownies and Cheesecake Brownie Recipe. Another one of my favorite chewy cookies for a chocolate lover is my Chocolate Peanut Butter Pudding Cookies. Nothing better than warm-baked cookies this time of year.
Why this recipe works
It doesn't matter if you're team brownie or team cookie, you'll love this chocolate lovers dessert. It's full of so much flavor like my Copycat Starbucks Espresso Brownies and is so easy to make.
Kids and adults all love the texture. Brownie lovers love that they're crackly on the top like brownies with a soft center. Yet they have just the slightest crisp and the best chewy edges on the outside like a perfectly baked cookie.
Ingredients needed
Ingredients Needed
- Flour: all purpose flour
- Cocoa powder: you can use Ghirardelli cocoa powder or another brand will work fine.
- Baking powder: make sure it's fresh for optimal cookie texture.
- Salt
- Dark chocolate chips: use the Ghirardelli baking chips for the best flavor.
- Butter: unsalted
- Eggs: a binding ingredient to help hold these cookie brownies together.
- Vanilla extract: to even out the intense chocolate flavor profile.
How to make this recipe
- Step 1: In a small mixing bowl, whisk together the dry ingredients- flour, coca powder, baking powder, and salt. Set to the side.
- Step 2: In a separate microwave-safe mixing bowl, add butter and chocolate chips. Microwave on high in intervals to melt the two together. Whisk in between bursts in the microwave. Once melted, stir again and set to the side to cool.
- Step 3: Using a hand mixer, combine eggs, brown sugar, and vanilla extract until fluffy in a mixing bowl.
- Step 4: Add melted chocolate to egg mixture and use a whisk to combine.
- Step 5: Add dry ingredients to the wet ingredients and whisk until the batter is combined but will still be runny. Refrigerate until slightly thickened.
- Step 6: Use a cookie scoop to divide the cookie dough into balls evenly
- Step 7: Place dough balls on baking sheets lined with parchment paper.
- Step 8: Bake cookies until the tops are shiny and start to crack. Don't overbake since they'll continue to cook on the cookie sheet as they cool.
Recipe tips
- I used a 2-inch medium cookie scoop to measure out the cookie batter.
- To make these chewy brownie cookies even more epic, serve them with a scoop of vanilla ice cream or you could add a smear of whipped topping or frosting on top of the cookies. Wash them down with an ice cold glass of milk.
- Start with less baking time and adjust as necessary.
Recipe Faq's
Sometimes delicious cookies can fall apart if you try to remove them from the prepared baking sheet too soon before they're done cooling. It's important to let those cookies cool enough so they finish baking and the soft centers have time to set before you try to move them to the wire rack. If the centers don't set, your fudgy cookies
may crumble apart when moving.
Yes, scoop the cookie dough and place it on a baking sheet. Place the baking sheet into the freezer for 1 hour and place the rich chocolate dough into a ziplock freezer bag and freeze for up to 2 months.
If you want to change the flavor profile of these double chocolate cookies some, you can. Try adding in some different flavored baking chips before baking. Just fold them in before chilling the dough.
white chocolate chips
dark chocolate chips
semi-sweet chocolate chips
peanut butter chips
More Cookie Recipes
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Soft and Fudgy Brownie Cookies
Equipment
Ingredients
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup dark chocolate chips or chunks
- 1/4 cup unsalted butter softened
- 3/4 cup light brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- Flaky sea salt optional
Instructions
- Preheat your oven to 350. Line two baking sheets with parchment paper.
- In a medium bowl combine the flour, cocoa powder, salt, and baking powder. Set aside.
- In a microwave-safe bowl melt the chocolate and butter for 1 minute, stir then melt on 30 second intervals until fully melted.
- Using a hand mixer beat together the brown sugar and the eggs on medium-high speed for about 4-5 minutes until tripled in volume.
- Gently whisk in the chocolate mixture and vanilla into the egg mixture until just incorporated.
- Whisk in the melted chocolate until combined.
- Whisk in the flour mixture just until incorporated and no flour clumps remain. The batter will be very runny.
- Place in the refrigerator for 10 minutes.
- Using a 2 inch cookie scoop divide all of the batter onto the baking sheets.
- Bake the cookies for 9-10 minutes. The cookies will look underbaked but will finish cooking as they cool.
- Sprinkle sea salt on top if your'e using.
- Allow to cool on the baking trays for 15 minutes before removing them to a wire rack.
