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Fudgy Brownie Cookies Recipe

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4.1 from 28 reviews

These fudgy brownie cookies combine the rich, intense flavor of brownies with the convenient handheld form of cookies. Featuring a gooey, fudge-like center and a slightly crackled top, these cookies are baked to perfection to keep a soft and chewy texture with a deep chocolate taste that satisfies any sweet tooth.

Ingredients

Chocolate Mixture

  • ¼ cup salted butter
  • ¾ cup semi-sweet chocolate chips (130 g)
  • ¼ cup cocoa powder (18 g)

Wet Ingredients

  • 1 cup sugar (210 g)
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract

Dry Ingredients

  • ½ teaspoon salt
  • 1 and ¼ cup all-purpose flour (167 g)

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (175℃) and line two cookie sheets with silicone baking mats or parchment paper to prevent sticking.
  2. Melt Chocolate and Butter: In a medium microwave-safe bowl, combine ¼ cup salted butter and ¾ cup semi-sweet chocolate chips (130 g). Microwave in 30-second intervals, stirring between each, until the mixture is completely melted. Then whisk in ¼ cup cocoa powder (18 g) until smooth and glossy.
  3. Mix Wet Ingredients: In a separate bowl, whisk together 1 cup sugar (210 g), 2 eggs, 1 teaspoon vanilla extract, and 1 tablespoon vegetable oil until fully combined and slightly frothy.
  4. Combine Chocolate and Wet Mixture: Pour the sugar and egg mixture into the melted chocolate bowl and whisk thoroughly until the batter is uniform and smooth with no lumps.
  5. Add Dry Ingredients: Add ½ teaspoon salt and 1 and ¼ cups all-purpose flour (167 g) to the mixture. Gently fold the flour into the batter using a spatula until no white streaks remain, being careful not to overmix.
  6. Scoop Cookie Dough: Use a tablespoon-sized cookie scoop to portion out heaping scoops of dough onto the prepared cookie sheets, spacing each about 2 inches apart to allow for spreading. Fill both trays so one can bake while the other waits.
  7. Bake Cookies: Bake one tray at a time for 7 to 9 minutes. Start checking at 7 minutes—the cookies should appear shiny and slightly underbaked with a few cracks on the surface. If they look smooth and uncracked, bake for an additional minute.
  8. Cool and Serve: Remove the cookies from the oven when just underbaked to preserve the gooey center. Let them cool on the pan for at least 5 minutes to set before transferring to a wire rack to finish cooling. Enjoy these fudgy delights!

Notes

  • Do not overbake to maintain the gooey, fudgy center.
  • Using a silicone baking mat or parchment ensures cookies don’t stick and allows even baking.
  • If you prefer thicker cookies, chill the dough before baking to reduce spreading.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • For extra richness, consider adding a pinch of espresso powder to enhance chocolate flavor.

Find it online: https://recipethrive.com/fudgy-brownie-cookies-recipe/