If you’ve ever wished your favorite brownies and cookies could combine into one irresistible treat, Chewy Fudgy Brownie Cookies are your dream come true. These cookies boast the deep chocolate flavor and signature crackly top of a classic brownie, all wrapped up in a handheld, perfectly portioned cookie. Rich, decadent, and deliciously chewy in the center with just the right amount of fudgy bite, they’re the answer for every chocolate lover who can’t decide between a brownie or a cookie. Whether you’re sharing them at a party or savoring a batch with your closest friends, you’ll fall in love with this delightful mashup.
Ingredients You’ll Need
The beauty of Chewy Fudgy Brownie Cookies is just how simple the ingredient list is—no complicated steps, just classic baking staples that come together for magic. Each ingredient plays an important part in creating the chewy texture, deep chocolate taste, and those gorgeous shiny tops.
- Unsalted butter: Adds richness and melt-in-your-mouth texture—make sure it’s fully melted for the best results.
- Semisweet chocolate chips: Melted with the butter, they give the cookies a bold chocolate foundation and that iconic brownie flavor.
- Granulated sugar: Provides sweetness and helps create the shiny, crackly tops everyone loves.
- Brown sugar (packed): Adds a hint of moisture and caramel undertones for extra depth.
- Large eggs: Bind everything together and give the cookies their signature fudgy chew.
- Vanilla extract: Enhances the chocolate flavor and rounds out the taste.
- All-purpose flour: Just enough to hold the cookies together without making them cakey.
- Unsweetened cocoa powder: Intensifies the chocolate flavor and gives the cookies their dark, chocolatey color.
- Baking powder: Helps the cookies rise ever so slightly, keeping them thick and soft.
- Salt: Balances the sweetness and brings out all the chocolate notes.
- Chocolate chunks or extra chips (optional): Fold in for pockets of gooey, melted chocolate in every bite.
How to Make Chewy Fudgy Brownie Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze. This simple step also ensures your Chewy Fudgy Brownie Cookies bake up beautifully with even bottoms.
Step 2: Melt Butter and Chocolate
In a microwave-safe bowl, combine the unsalted butter and 1 cup of semisweet chocolate chips. Microwave in 30-second intervals, stirring between each, until the mixture is completely smooth and glossy. Let this cool for a few minutes so it doesn’t scramble your eggs in the next step.
Step 3: Whisk Sugars, Eggs, and Vanilla
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract. Whisk for about 1–2 minutes until the mixture is lightened and slightly fluffy—this helps achieve that irresistible fudgy texture in your Chewy Fudgy Brownie Cookies.
Step 4: Combine Wet and Dry Ingredients
Pour the cooled chocolate-butter mixture into your sugar and egg mixture. Stir until fully blended. Next, sift in the flour, cocoa powder, baking powder, and salt. Gently fold everything together until just combined; overmixing can make the cookies tough.
Step 5: Add More Chocolate (If You Dare!)
If you’re feeling extra indulgent, now’s the time to fold in those chocolate chunks or extra chips. Every bite of these Chewy Fudgy Brownie Cookies can have a gooey, melty surprise!
Step 6: Scoop and Bake
Using a cookie scoop or spoon, drop 1.5-tablespoon portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, until the tops are shiny and cracked but the centers are still soft. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack—they’ll finish setting up as they cool.
How to Serve Chewy Fudgy Brownie Cookies
Garnishes
Give your cookies a little extra flair by sprinkling them with flaky sea salt right after baking—this tiny touch really makes the chocolate pop. You can also drizzle them with a bit of melted chocolate or dust with powdered sugar for a bakery-style finish.
Side Dishes
These cookies are rich enough to stand alone, but pairing them with a glass of cold milk or a scoop of vanilla ice cream takes them to another level. For a more grown-up twist, try serving alongside a cup of espresso or a bowl of fresh berries to balance the chocolatey richness.
Creative Ways to Present
Stack your Chewy Fudgy Brownie Cookies on a pretty cake stand for a party, wrap them in parchment and tie with twine for thoughtful gifts, or sandwich a scoop of your favorite ice cream between two cookies for the ultimate homemade ice cream sandwich. They’re perfect for bake sales, potlucks, or just an afternoon pick-me-up.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chewy Fudgy Brownie Cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy, especially if you tuck a slice of bread in with them to help retain moisture.
Freezing
These cookies freeze like a dream! Once completely cooled, layer them between sheets of parchment paper in a freezer-safe bag or container. They’ll keep for up to 3 months, making it easy to satisfy a chocolate craving any time.
Reheating
To bring back that fresh-baked magic, pop a cookie in the microwave for 10–15 seconds. It’ll come out warm, gooey, and just like it was when you first pulled it from the oven—almost impossible to resist!
FAQs
Can I use milk chocolate chips instead of semisweet?
Absolutely! While semisweet chocolate gives a richer, more intense flavor, milk chocolate will make your Chewy Fudgy Brownie Cookies a bit sweeter and creamier. Feel free to use your favorite or even try a mix.
Why do my cookies sometimes come out cakey instead of chewy?
Overmixing the batter or adding too much flour can lead to cakey cookies. Make sure to measure your flour carefully and mix just until everything is combined—this preserves that perfect fudgy texture.
Can I chill the dough overnight?
Yes, chilling the dough for up to 24 hours intensifies the flavor and helps the cookies stay thick and chewy. Just let the dough sit at room temperature for about 10 minutes before scooping and baking.
What’s the secret to those shiny, crackly tops?
Beating the eggs and sugars together until light and fluffy is key, as is baking at just the right temperature. This creates that signature brownie-like top that makes these cookies so special.
Can I make these Chewy Fudgy Brownie Cookies gluten-free?
Yes! Substitute a good quality 1-to-1 gluten-free flour blend for the all-purpose flour and follow the recipe as written. The cookies will still be rich, chewy, and utterly delicious.
Final Thoughts
If you’re ready to bake up a batch of pure chocolate happiness, Chewy Fudgy Brownie Cookies are calling your name. They’re simple to make, impossible to resist, and sure to become a new favorite in your dessert rotation. Give them a try—you’ll be glad you did!
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Chewy Fudgy Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Fudgy Brownie Cookies blend the rich, dense texture of brownies with the convenience and fun of cookies. Featuring melted chocolate and cocoa powder, they deliver intense chocolate flavor with a shiny, crackled top and soft centers, perfect for satisfying any chocolate craving.
Ingredients
Main Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup semisweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Ingredients
- 1/2 cup chocolate chunks or extra chips (for folding in)
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and 1 cup of semisweet chocolate chips together in 30-second intervals, stirring in between until smooth. Allow the mixture to cool slightly to avoid cooking the eggs in the next step.
- Mix Sugars and Eggs: In a large bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is light and fluffy, which should take about 1 to 2 minutes. This step ensures a tender texture.
- Combine Chocolate Mixture: Pour the slightly cooled melted chocolate mixture into the sugar and egg mix. Stir until all ingredients are fully combined and smooth.
- Add Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies.
- Fold in Extra Chocolate: If you choose to use chocolate chunks or extra chips, gently fold them into the batter now for added texture and bursts of melty chocolate.
- Scoop the Dough: Using a cookie scoop or spoon, drop approximately 1.5 tablespoons of dough per cookie onto the lined baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes. Look for shiny, crackled tops; the centers should still look soft, which ensures a chewy, fudgy texture.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This step helps them set without becoming dry.
Notes
- Chilling the dough for 20–30 minutes before baking helps the cookies remain thick and chewy.
- These cookies feature a crackly top reminiscent of brownies and freeze beautifully for later enjoyment.
- Make sure not to overbake to maintain the fudgy, chewy texture.
- Use parchment paper or silicone baking mats for best results and easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
