These Fudgy Brownie Cookies deliver the rich, chocolatey experience of brownies in cookie form. They feature an intense chocolate flavor from both melted dark chocolate and cocoa powder, with additional pockets of melty chocolate chunks throughout.
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Fudgy Brownie Cookies are a decadent treat perfect for chocolate lovers.
With a crackly top and moist, gooey center, they combine the best of a brownie and a cookie into every bite. Whether you’re hosting a party or gathering, celebrating a holiday, or just craving an indulgent treat, these cookies are sure to hit the spot.
They are made with dark chocolate cocoa powder and dark chocolate chunks that gives them an irresistible, intense chocolate flavor.
This recipe is a must-try for anyone who takes their chocolate desserts seriously. You will love each warm, chocolatey bite!
Love brownies as much as we do? Try these Andes Mint Brownies or Mini Brownie Cupcakes recipes next!
Why This Recipe Works
They are quick and easy to make. There is a 30 minute chill time, so make sure you factor that into your overall timing.
This recipe is rich, decadent and absolutely delicious. It’s an ideal dessert for those who love cookies, brownies and for sure chocolate!
These cookies are perfect for parties, gifts, cookie exchanges, or simply a much-deserved reward.
Step-By-Step Instructions
Ingredients
- 6 tablespoons unsalted butter
- 7 ounces dark chocolate (at least 70% cacao, roughly chopped, divided): you will use 4 ounces for melting and 3 ounces for chunks.
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened dark cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- flaky sea salt (garnish)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Create!
In a double boiler or microwave-safe bowl, melt the butter and 4 ounces of the chopped chocolate. Stir until smooth and set aside to cool slightly. If using a microwave, heat in 30-second intervals, stirring after each, until melted.
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Whisk vigorously by hand or use an electric mixer on medium speed for at least 2 minutes, until the mixture is pale and thick.
Add the melted chocolate-butter mixture and vanilla extract to the whipped egg mixture. Whisk until fully combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the remaining 3 ounces of chopped dark chocolate.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
Scoop rounded spoonfuls of chilled dough onto the baking sheets, leaving about 2 inches between each cookie.
Bake for 12-14 minutes, or until the edges are set and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.
Present!
While the cookies are still slightly warm, sprinkle them with flaky sea salt.
Serve warm or cooled.
Tips and Techniques
- Use high-quality dark chocolate (70% cacao or higher) for the best flavor. The intensity of the chocolate truly shines in these cookies.
- Whipping the eggs and sugars for a full 2 minutes is important. This creates air and volume, resulting in a chewier texture and slightly crisp exterior. Don’t skimp on this step!
- Over-mixing develops gluten, leading to tough cookies. Mix the dry and wet ingredients until just combined. A few streaks of flour are okay.
- The cookies should be slightly soft in the center when you take them out of the oven. They will continue to bake as they cool on the baking sheet. Over-baking will result in dry, cakey cookies.
- Don’t forget the flaky sea salt! It enhances the chocolate flavor and adds a delightful salty crunch.
- Fold in chopped nuts, such as walnuts or pecans, along with the chocolate chunks for added texture and flavor.
Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to 3 days. Layering parchment paper between the cookies will prevent them from sticking together.
The cookie dough can be frozen for up to 3 months. Scoop the dough onto a parchment-lined baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. Bake from frozen, adding a few minutes to the baking time.
More Dark Chocolate Cookie Recipes
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Fudgy Brownie Cookies
Ingredients
- 6 tablespoons unsalted butter
- 7 ounces dark chocolate at least 70% cacao, roughly chopped, divided
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup dark cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- flaky sea salt garnish
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a double boiler or microwave-safe bowl, melt the butter and 4 ounces of the chopped chocolate. Stir until smooth and set aside to cool slightly. If using a microwave, heat in 30-second intervals, stirring after each, until melted.6 tablespoons unsalted butter, 7 ounces dark chocolate
- In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Whisk vigorously by hand or use an electric mixer on medium speed for at least 2 minutes, until the mixture is pale and thick.½ cup granulated sugar, ½ cup light brown sugar, 2 large eggs
- Add the melted chocolate-butter mixture and vanilla extract to the whipped egg mixture. Whisk until fully combined.1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.1 cup all-purpose flour, ¼ cup dark cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the remaining 3 ounces of chopped dark chocolate.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Scoop rounded spoonfuls of chilled dough onto the baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.
- While the cookies are still slightly warm, sprinkle them with flaky sea salt.flaky sea salt
- Serve warm or cooled.
Notes
- Use high-quality dark chocolate (70% cacao or higher) for the best flavor. The intensity of the chocolate truly shines in these cookies.
- Whipping the eggs and sugars for a full 2 minutes is important. This creates air and volume, resulting in a chewier texture and slightly crisp exterior. Don't skimp on this step!
- Over-mixing develops gluten, leading to tough cookies. Mix the dry and wet ingredients until just combined. A few streaks of flour are okay.
- The cookies should be slightly soft in the center when you take them out of the oven. They will continue to bake as they cool on the baking sheet. Over-baking will result in dry, cakey cookies.
- Don't forget the flaky sea salt! It enhances the chocolate flavor and adds a delightful salty crunch.
- Fold in chopped nuts, such as walnuts or pecans, along with the chocolate chunks for added texture and flavor.
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