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 just printed the recipe and hope to make soon. I read one review that used powdered sugar and beat the mixture for 15 minutes. I’m thinking of using the powdered sugar, beating for the amount of time specified in the recipe and refrigerating the dough for around one hour. What do you think? Many thanks for such a delicious-looking cookie.
I have only made as written so really can’t comment on how things will go if you change things.
Hello, I tried your recipe today and I used powdered sugar instead and mixed the dough for the 15 min originally suggested and I have to say that the dough turned out VERY thick, like normal cookie dough. I believe the extended mixing time has something to do with it. I’m the person that you mentioned that hasn’t mastered making cookies that keep their shape during baking. Today I made my first batch of cookies that kept their shape perfectly!!! I am so happy, I might mix all my cookie dough for 15 min from now on!? thank you so much for the recipe!
P.S. I used 35g of gluten free flour instead of regular flour, since I have celiac. I am always searching for recipes that have very low flour content since g-free flour has a funny texture, I think. This recipe was perfect!
I’m sure the powdered sugar thickened up the dough compared to what regular granulated sugar would have done. Glad they came out great for you, even GF too! Just as a fyi, don’t mix all your doughs for 15 mins because not all doughs are the same, but for this one, it works!
I just started looking at these recipe Pins, all I have is a cheaper tablet & don’t have access to a printer. A couple of days ago all the recipes were lemon, lemonbars, lemon cupcakes with lemon
Butter cream frosting! I wanted every recipe on the whole page but it’s too complicated to try to hold my tablet on my lap and hand write all the recipes and all the instructions. Is there a way to get recipes other than what I’m doing now? Actually I just started trying this pinning thing so I flying by the seat of my pants completely! Please if you can help me get the recipes I want on a page and maybe not the whole page just the ones I really want, I would be a happier camper!!!
Try copying/pasting the recipe section of the post you’re interested in into an email to yourself. Or just take your tablet into the kitchen! That’s what I do with my phone when I make recipes from the internet.
Hello Averie,
I am in a rut. My cookies are turning cakey.
Is there any way to salvage them? They aren’t exactly your recipe bur pretty close. Except that I used cream cheese in them also.
I tried adding some extra butter and egg but to no avail.
Maybe you or anyone else seeing this plea can help.
Rgds,
Talha
Extra eggs will make things cakier. If you didn’t follow my recipe exactly, I really can’t help you troubleshoot at this point. Follow the recipe exactly next time and your cookies won’t be cakey.
These look delicious! I’ve made brownies from scratch and you really do need to whip the eggs for 15 min it makes them almost a merangue and help them to set up better! Maybe it will cut your waiting time down!
These sound delicious! I’ve made homemade brownies before and you really do need the 15 min of whipping the eggs! It almost makes them a merangue and helps them set up. Maybe it will cut your waiting time down!
“Silpats cost 20$ where you live? Woah. They cost about 50$ here which is why I don’t own one. I tried ordering one off Amazon but shipping costs increased the price to more than double! I always bake my cookies on parchment or baking paper and I get good results.
I’m super excited to try these. Brownies and cookies are two of my fav things and this recipe combines both! I start my Christmas break tomorrow & these will definitely be on my to-bake-list. I’ll report back when I make them. Let’s hope that they won’t overspread .”
These are so yummy!! I used bakers semi sweet and mixed for the 8 min. Only needed 10-15 min to set up:) Turned out great!!!! However, I forgot to buy enough chocolate and ended up substituting mini chocolate chips for the extra bits in the cookies, which worked out really well;) thank you for the great recipe!!!
The mini chips sound like a great swap (mini chips tend to melt well, much better than full-size chips) and glad these cookies came out great for you! Thanks for trying them!
Hi! This is going to be my first time baking cookies – ever., so am getting nervous about it. Cant wait for the weekends.
Ok of ALL the cookie recipes on my entire site, this is probably the most challenging. Like out of 100+, you picked the fussiest one.
Try these instead! They’re very similar and WAY less fussy! https://www.averiecooks.com/triple-chocolate-brownie-batter-cookies/
Lol. Thanks for pointing out on the fussiest part, or else i’ll be crying in tge kitchen feeling like a total failure in baking! :) will definitely try the wayyyy easier cookie first as a start.. heee
I don’t usually comment on recipes but these cookies are so yummy! I am by no means an expert baker and was a little hesitant to try this recipe after reading all of the comments, but mine turned out great! I used Ghirardelli baking bars and let the batter set up about 30-40 minutes just to be sure because I wasn’t exactly certain what it should look like. I baked the cookies for 9 minutes and they turned out perfect! Also added chopped walnuts. I didn’t use a silpat because I don’t have one and didn’t see any kind of baking liners at the Walmart near me so decided to give it a try with parchment paper anyway. I doubled the parchment layer…not sure why lol just figured, what the heck. But they didn’t spread and flatten. Still soft and chewy. Will definitely be making these again!! Thanks for a great recipe!
So glad they turned out great for you, and you had zero issues! If you want a similar cookie, I just posted these this past week and love them so much! If you want a little variety…and if not, glad you love the current ones enough to make them again!
Hi Averie, this doesn’t relate to the post but do you think that Greek yogurt or applesauce is a good substitute for 1/4 – 1/2 the amount of oil/butter in blondies ?
I think neither choice is a good substitute. Yogurt will make it gloppy, applesauce will make the texture weird as well. Use butter.
I made these as directed but instead of eggs I used flax seed. The cookies were oily and very flat. Any ideas on what happend? Thanks! ~Jennifer
Hi Jennifer you cannot substitute SEEDS for eggs and expect the same results. I know that in vegan baking you sometimes can, but definitely not in this recipe. Eggs are imperative. If you follow the recipe and use eggs next time as indicated, the recipe should work just fine for you.