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Fudgy and rich chocolate Brownie Cookies
Soft and chewy triple Chocolate Brownie Cookies.
For added complexity, we’ve added chocolate three ways in these fantastic Brownie Cookies! We start with Dutch-process cocoa powder for plenty of rich and deep chocolate flavor.
Next we add melted good quality semisweet or bittersweet bar chocolate. This gives the cookies that signature fudgy texture and deep flavor we all love in a great brownie.
And finally, we scatter a few semisweet chocolate chips throughout the cookie dough just for fun. You can skip the extra chocolate chips if you want, but I never do!
These cookies are similar in flavor to our ultra chewy gluten-free Chocolate Walnut Cookies but with a slightly different texture.
They’re also a close cousin to our beloved Chocolate Crinkle Cookies. Brownie Cookies are crispier on the outside and more like a classic brownie than cake.
All these recipes will more than satisfy your chocolate craving however, these chocolate Brownie Cookies are by far the best for serious chocolate-lovers!
OVERVIEW: Ingredients for Brownie Cookies
These cookies are made with basic pantry ingredients and plenty of chocolate:
- All-purpose flour
- Dutch-process cocoa powder for extra rich, mild chocolate flavor
- Baking powder for plenty of rise and puffiness.
- Baking soda also great for leavening.
- Salt to add to the cookies dough, plus extra sea salt for sprinkling on top before baking (optional).
- Good quality bittersweet or semisweet bar chocolate. You’ll need good melting chocolate like Ghirardelli, Guittard or Scharffen Berger which are available in well stocked grocery stores or on Amazon.
- Vegetable oil for plenty of fudginess and chew-ability.
- Unsalted butter because everything’s better with butter!
- Granulated sugar
- Light brown sugar which is great for softer, moist cookies.
- Large eggs at room temperature for better blending.
- Vanilla extract for flavor
- Espresso powder enhances the great chocolate flavor without tasting like coffee. Optional but highly recommended.
- A few bittersweet, semisweet or dark chocolate chips because more chocolate is always a great idea!
How to make the best fudgy chocolate Brownie Cookies:
- Start by melting the chopped bar chocolate with vegetable oil and butter in the microwave. Add the espresso powder, if using, and stir until smooth and creamy. Set aside to cool slightly.
- Next combine the dry ingredients: flour, Dutch-process cocoa powder, baking soda, baking powder and salt. Set aside.
- Using an electric mixer beat the sugars and eggs together in a large bowl until thick and pale in color. This key step delivers the shiny, cracked top you’ll find in a great quality brownie. I borrowed this cool step from my favorite baking source, Cook’s Country.
- Add the vanilla, melted butter and chocolate mixture to the eggs. Using a spatula, mix by hand until well blended.
- Fold in the dry ingredients and chocolate chips and fold together just until no dry flour remains.
- Refrigerate the cookie dough for at least 15 minutes or up to 1 day to set. Using a large cookie scoop, form into mounds of 2+ tablespoons of cookie dough for each cookie. Place the dough mounds 2-inches apart on prepared baking sheets with parchment.
- Bake at 300 degrees F for 12 to 12 minutes. Cool slightly, then transfer to a wire rack to cool completely.
Enjoy slightly warm or room temperature with an ice cold glass of milk for a memorable treat!
TIPS for the BEST fudgy chocolate Brownie Cookie:
The most important step you can take is to under bake the cookies. Bake just until the cookies are puffed and set, but still appear a little raw between the cracks in the middle.
Scoop the dough into mounds and don’t over-handle or roll into balls. You’ll lose the cracked surface if rolled into tight balls.
Make the cookies BIG and fat! These are best made into large, thick cookies using at least 2 tablespoons of dough. I use a small ice cream scoop (not a cookie scoop) for this step.
Use good quality chocolate and cocoa powder.
Make ahead and freezable too:
The cookie dough can be made 1 day in advance and refrigerated until needed. Leave out at room temperature for about 30 minutes before scooping and baking.
Dough mounds can be frozen and stored well sealed for up to a month.
Frozen cookie dough mounds will need an extra minute or two when baking.
Baked cookies can be stored in an airtight container at room temperature for 4 or 5 days.
Optional add-ins and serving inspiration:
Switch out the chocolate chips for peanut butter chips. You don’t need a lot, especially since peanut butter chips are usually sweeter overall.
Add 1/2 cup of chopped toasted pecans or walnuts at the same time as the chocolate chips.
Sprinkle a pinch of sea salt on top of each cookie dough mound before baking.
And now for my favorite treat! Sandwich two cookies together with a smallish scoop of vanilla ice cream, wrap tightly and freeze. Instant ice cream sandwiches! Try not to make them too thick or it’s hard to take a big bite. Oh well, if all problems were that easy to fix, haha.
Thanks for PINNING!
- 6 ounces bittersweet or semi-sweet chocolate, chopped (not chocolate chips)
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- ⅛ teaspoon espresso powder
- 1 cup all-purpose flour (126g)
- ⅓ cup Dutch-process cocoa powder (35g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar (100g)
- ½ cup light brown sugar (90g) packed
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- Combine the chopped chocolate, vegetable oil and butter in a microwave safe bowl. Heat on 50% powder for about 2 minutes, stirring halfway through. Repeat as needed in 30-second intervals until the chocolate is melted and smooth. Add the espresso powder and stir to combine.
- In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- Using an electric mixer, beat the sugars and eggs on medium-high speed until thick and pale in color; about 4 to 5 minutes. Add the vanilla and beat until blended.
- Pour in the melted chocolate mixture and mix by hand until combined. Fold in the flour mixture and chocolate chips with a spatula until no pockets of flour remain. Cover and refrigerate for 1 hour.
- When ready to bake remove the cookie dough from the refrigerator and allow it to rest at room temperature for 15 to 30 minutes to soften. Preheat oven to 300°F. Line 2 baking sheets with parchment paper and set aside. Dig out 2 tablespoons of dough using an ice cream scoop and place in mounds on the prepared baking sheet 2-inches apart. No need to roll the dough into a ball.
- Bake until the cookies are puffed but still look a little raw between the cracks in the middle, about 11 to 13 minutes. Do not over bake! Repeat using a cool baking sheet with each batch.
- Cool the cookies on the pan for a few minutes then remove to a wire rack. Cool completely before storing.
- If the cookie dough is too stiff to scoop, leave out at room temperature for 15 to 30 minutes and try again.
- Sandwich two cookies with vanilla ice cream and freeze for a homemade ice cream sandwich.
- Cookie dough can be made 1 day in advance and refrigerated until needed.
- Dough mounds can be frozen and stored well sealed for up to a month.
- Frozen cookie dough mounds will need an extra minute to bake.
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