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Fudgy Brownie Cookies

These cookies combine the rich, fudgy center of a brownie with a glossy, crackly top, delivering deep chocolate flavor in a convenient handheld treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dark or semi-sweet chocolate, chopped or chips Use for a bold, brownie-like flavor.
  • ¼ cup unsalted butter Rounds out the chocolate and keeps the cookies plush.
  • ⅔ cup granulated sugar Contributes to the shiny top.
  • ¼ cup brown sugar, packed Adds chewiness and caramel warmth.
  • 2 large eggs Whisked with sugars to create foam.
  • 1 teaspoon vanilla extract Enhances flavor.
  • ⅓ cup all-purpose flour Just enough to give the cookies structure.
  • 2 tablespoons unsweetened cocoa powder Boosts the brownie-like depth.
  • ½ teaspoon baking powder Helps the cookies rise slightly.
  • ¼ teaspoon salt Enhances the overall flavor.
  • ½ cup chocolate chips or chunks (optional) Adds extra gooeyness and visual appeal.

Method
 

Preparation
  1. Melt the chocolate and butter. Add the chopped chocolate (or chips) and butter to a heat-safe bowl and melt until smooth and glossy. Let it cool slightly.
  2. Whisk eggs and sugars until foamy. In a large bowl, whisk the eggs with the granulated sugar and packed brown sugar for 3–5 minutes.
  3. Add chocolate and vanilla. Pour the slightly cooled chocolate-butter mixture into the egg mixture and stir until fully combined.
  4. Fold in the dry ingredients. Sift together flour, cocoa powder, baking powder, and salt, then fold into the wet mixture just until no dry pockets remain.
  5. (Optional) Chill for thicker cookies. Chill the dough for 20–30 minutes.
  6. Preheat and prepare pans. Heat the oven to 350°F (175°C) and line baking sheets with parchment.
  7. Scoop and add extra chocolate (if using). Scoop dough onto baking sheets.
  8. Bake for 10–12 minutes. Let the cookies bake until the edges are set but the centers look slightly underdone.
  9. Cool properly. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack.

Notes

Whisk eggs and sugars for the full time to achieve a shiny top. Let cookies cool completely in an airtight container at room temperature to maintain softness.