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Fudgy Brownie Cookies

These fudgy brownie cookies feature glossy, crackly tops and soft centers that deliver the rich, intense flavor of brownies in a convenient cookie form.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup dark or semi-sweet chocolate, chopped or chips Use high-quality chocolate for the best flavor.
  • ¼ cup unsalted butter Melted together with chocolate.
  • ⅔ cup granulated sugar Regular white sugar.
  • ¼ cup brown sugar, packed Adds caramel notes.
  • 2 large eggs Whisked until frothy.
  • 1 teaspoon vanilla extract For flavor enhancement.
Dry Ingredients
  • ⅓ cup all-purpose flour Sifted into the mixture.
  • 2 tablespoons unsweetened cocoa powder Boosts chocolate intensity.
  • ½ teaspoon baking powder Leavening agent.
  • ¼ teaspoon salt Enhances flavor.
Optional Ingredients
  • ½ cup chocolate chips or chunks For folding or topping, if desired.

Method
 

Preparation
  1. Melt the chocolate and butter in a heat-safe bowl until smooth and glossy. Cool slightly.
  2. In a large bowl, whisk the eggs, granulated sugar, and brown sugar for 3–5 minutes until frothy.
  3. Stir in the melted chocolate mixture and vanilla until uniform.
  4. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Optionally, chill the dough for 20–30 minutes for thicker cookies.
Baking
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Scoop the dough onto the sheets, leaving space between portions. If using chocolate chips, fold them in or press them on top.
  3. Bake for 10–12 minutes until edges are set and tops are shiny and crackled.
  4. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.

Notes

Cool the melted chocolate slightly before mixing it in. Whisk for the full 3–5 minutes for the best texture. Use parchment for easy removal.