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Fudgy Brownie Cookies

These Fudgy Brownie Cookies deliver the rich taste and gooey texture of brownies with the convenience of a cookie. They’re perfect for chocolate lovers of all ages.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings 18 cookies

Ingredients
  

  • 1 cup semi-sweet chocolate chips melted
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp espresso powder optional
  • 3/4 cup all-purpose flour
  • 1/2 cup semi-sweet chocolate chips for folding in

Instructions
 

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a mixing bowl, whisk together melted butter, granulated sugar, and brown sugar.
  • Add eggs and vanilla extract; whisk until well combined.
  • Stir in melted chocolate until smooth.
  • Add cocoa powder, salt, baking powder, and espresso powder; mix until just combined.
  • Fold in flour until a soft dough forms.
  • Fold in additional chocolate chips.
  • Scoop tablespoon-sized mounds onto prepared baking sheet, spacing 2 inches apart.
  • Bake for 9–11 minutes or until tops are crackly and edges are set.
  • Let cool on baking sheet for 5 minutes before transferring to wire rack.

Notes

  • Don’t overbake — they should still look slightly soft in the center.
  • Use a cookie scoop for evenly sized cookies.
  • For extra gooey centers, slightly underbake and let them rest.
  • Add a pinch of flaky sea salt on top before baking for contrast.
  • Cookies can be stored in an airtight container for up to 5 days.