Soft and Chewy Brownie Cookies — 🍫🍪❤️ These cookies have the taste and texture of perfect brownies! Soft and tender in the interior with chewy edges. They’re fudgy, dense, and not at all cakey!
Table of Contents
Easy Fudge Brownie Cookies Recipe
These cookies have been on my bucket list for years. I only wish I had checked them off my list sooner, because I loved every fudgy center and chewy-edged bite.
They’re one hundred percent from scratch, no cake mix, no brownie mix, no shortcuts. The recipe is adapted from Donna Hay, who’s been called the Australian Martha Stewart. After converting grams of butter to tablespoons, and using regular granulated sugar in place of superfine caster sugar, I thought I was in for smooth sailing. Wrong.
I tried again with a 54% Dark Chocolate Pound Plus bar from Trader Joe’s, not to be confused with their 72% bar. Because there’s only 2/3 cup of sugar in the entire batch of cookies, I didn’t want to use chocolate that was too dark for fear the cookies would be bitter.
The chocolate intensity and sweetness level of the cookies from the Trader Joe’s Dark Chocolate bar (54% chocolate) turned out to be spot-on perfect. Sweet enough, but not too sweet; nor bitter.
The 5 ounces of chopped chocolate that’s added to the batter are unexpected nuggets of bliss. It adds so much intensity and also texture. The cookies are so dark and you can’t see the chocolate, so the chunks really are heavenly surprise bites. The chocolate chunks make the cookies so rich. Like having a mini chocolate candy bar baked into every cookie.
What’s in Brownie Cookies?
To make these chewy chocolate brownie cookies, you’ll need:
- Dark chocolate – Make sure to use a dark chocolate bar, not semi-sweet chocolate or semisweet chocolate chips! Otherwise, you won’t achieve the bold, bittersweet chocolate flavor we want with this recipe
- Unsalted Butter
- Eggs
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking powder
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Brownie Cookies
For this recipe, you’ll mix the batter similar to how you would prepare brownie batter, and portion it like chocolate chip cookies before baking. Here’s an overview of the process:
- Combine 7 ounces of the chocolate in a microwave-safe bowl with the butter, and melt the chocolate mixture, stirring frequently.
- Add the wet ingredients to the bowl of a stand mixer fitted with a paddle attachment (or an electric hand mixer), and beat until pale and creamy.
- Add the dry ingredients to the egg mixture, and continue to beat on medium-low speed.
- Let the batter stand at room temperature for about an hour. This eliminates the need to chill in the fridge! Then, portion it into 8 cookie dough balls, and arrange them on prepared baking sheets, leaving space between each cookie. Silpat mats are crucial to prevent spreading and overbaking!
- Bake at 350F until the cookies are puffed up and have a crackly top. The exact baking time will vary depending on your oven. Cool completely on the pan, and enjoy!
Recipe FAQs
Possibly, although the cookie “dough” is so finnicky that you may not want to add any mix-ins. If you’re looking for a fudgy chocolate cookie packed with mix-ins, check out the “Related Recipes” section below the recipe card.
These fudge brownie cookies will keep in an airtight container at room temperature for up to 5 days.
Yes! Once the baked cookies are completely cool, you can freeze them for up to 3 months. I recommend placing a sheet of parchment paper between each cookie to prevent them from clumping together. Thaw in the fridge or at room temperature when you’re ready to serve.
No, chocolate chips will be too sweet. I used a Trader Joe’s Dark Chocolate Pound Plus Bar 54%.
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Soft and Chewy Brownie Cookies
Equipment
- 1 Stand Mixer Fitted with a Paddle Attachment
- 1 Medium (2-inch) Cookie Scoop
- 2 Silpat Mats
- 2 Baking Trays
Ingredients
- 12 ounces dark chocolate from a bar, chopped and divided into 7 ounces and 5 ounces*
- 3 tablespoons butter, I used unsalted
- 2 large eggs
- ⅔ cup granulated sugar, or superfine sugar if available
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour, sifted
- ¼ teaspoon baking powder, sifted
Instructions
- In a medium microwave-safe bowl, combine 7 ounces of chocolate, butter, and heat to melt, about 1 minute on high power. Stop to stir. Heat in 10-second bursts until mixture can be stirred smooth; set aside to cool briefly.
- In the bowl of a stand mixer fitted with the paddle attachment (or use an electric mixer), add the eggs, sugar, vanilla and beat for 5 to 8 minutes on medium speed, or until pale and creamy. (Original recipe recommends beating for 15 minutes, but I saw no changes in the mixture after about 5 minutes and believe 8 minutes is ample).
- Add the flour, baking powder, melted chocolate-butter mixture, and remaining 5 ounces chopped chocolate and mix to combine, about 1 minute on medium-low speed (the machine will make lots of noise and shake from the chopped chocolate).
- Remove the paddle, cover bowl with plasticwrap, and allow to stand at room temperature for about 1 hour in order for batter to firm up (Original recipe suggests 10 minutes but my batter was like chocolate sauce and it needed 1 hour).
- Using a medium 2-inch cookie scoop or small ice cream scoop, scoop out mounds of dough onto Silpat-lined baking trays, placing 8 mounds per tray. Do not crowd them in case your cookies spread a fair amount (mine didn’t but I can foresee it). Allow mounds to remain on trays, uncovered, for about 1 hour before baking to help batter set up more.
- Preheat oven to 350F. Bake for 8 to 10 minutes or until puffed and cracked (I baked for 9 minutes).
- Allow cookies to cool completely on trays.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I was blessed to have some of these cookies at a memorial service at church. Darn I couldn’t find the person that baked/brought them, These were seriously the best damn cookies I’ve ever had, So glade I came up on your recipe, just wondering if resting in the fridge might work to help stiffen the batter, I’m very glad you described the process as you did and your take on times etc thank you
Thanks for the 5 star review, Gloria, and I’m glad you could find the recipe and that they’re the best cookies you’ve ever had! And yes, if you pop the batter in the fridge it will definitely firm up a bit.
This recipe sounds amazingly wonderful! I cannot wait to make them!
This recipe sounds amazingly wonderful! I cannot wait to make them!
I hope you love them!
I do not use the Silpat mat & my cookies tend to spread. However, after checking out the Silpat brand on Amazon, I won’t be buying one, at least not there. After reading many reviews, I’ve discovered there are a lot of knock-offs being sold, even the ones sold & shipped by Amazon. That’s a real shame!
I’ve never had a problem but of course shop where you feel most comfortable.
Hi Averie! I just made them and they were GREAT, the best recipe for quarentine!!! What I did different, I lets the batter firm for just 15min, place 8 mounds on tray and put on refrigerator for 10 min, and perfect, cracked outside and very soft inside. Thanks for these wonderful recipes, I always enjoy making them.
Thanks for the 5 star review and glad they turned out perfectly!
Hi Averie!
I just made these cookies yesterday to give as gifts and they were a huge success! If you’re at all interested, I think I have some suspicions as to why your batter was so wet. (Although you posted this roughly 4 years ago and you have 150+ comments, so you’ve probably figured stuff out…nevertheless…)
I wonder if your eggs weren’t cold enough, and the melted chocolate was still pretty hot when you mixed it in. When I made them, I did everything I could to proactively have a studied dough, and that included using cold eggs, beating them for almost 15 minutes (I did the last 5 or so on high and it turned thick, custard like—not frothy at all), and then waiting until my chocolate was only just a little warmer than room temperature (but still melted) before I mixed it in. That resulted in a very firm dough I could work with after 10 minutes resting time, and as they sat resting on the baking tray they got even as firm as a slightly chilled chocolate chip cookie dough.
The last suggestion I have is adding salt to the recipe. I added about an 1/8th of a tsp and that seemed to work, though I may experiment with more. Otherwise, I bet putting flaked salt on top as soon as they come out of the oven would be yummy too :).
Thanks again for an amazing recipe—me and about 11 other musicians living in Nashville think they’re one of the greatest things we’ve ever tasted!!!
Thanks for the five star review and I’m glad these were a huge success and one of the greatest things you’ve ever tasted! All great pointers and tips you gave and I bet flaked sea salt on top would be delish!