Easy Fudgy Brownie Cookies
Easy Brownie Cookies – the best chocolate cookie recipe that combines fudgy brownies and cookies in one delicious treat. If you need a chocolate fix, these fudgy brownie cookies are for you!
We love our cookies around here, and these brownie cookies are a favourite! If you can’t decide between rich chocolate brownies or a batch of cookies, well, these cookies combine both, so you don’t have to choose.
Table of Contents
Easy Brownie Cookies
- There are two kinds of chocolate in these cookies: semi-sweet chocolate that is melted with butter and unsweetened cocoa powder. For the best chocolate flavor, you can’t skimp on the chocolate!
- They’re rich and fudgy like brownies but with a soft and chewy cookie texture. It’s the best of both, and every bite is so good.
- You don’t have to chill the cookie dough, so they’re quick and easy to make.
- As they bake, they crack on top just like brownies would, and inside is fudgy chocolate heaven.
If you haven’t tried brownie cookies, you will love this recipe. You won’t need another recipe!
- Semi-sweet Chocolate
- Room temperature large eggs
- Granulated sugar
- Lightly packed brown sugar
- Cold brewed coffee
- All-purpose flour
- Baking powder
How to Make Them
Preheat the oven to 350°F (180°C) and line two cookie sheets with parchment paper.
Melt the semi-sweet chocolate and butter using the microwave or bain-marie method on the stove. Cool the melted chocolate mixture for five minutes.
Beat the eggs, granulated sugar, and brown sugar with a hand mixer (or stand mixer) in a large bowl. Beat at high speed for three to five minutes or until the mixture is light and fluffy. Beat in the coffee until combined.
Whisk the flour, cocoa, baking powder, and salt in a separate mixing bowl. Fold the dry ingredients into the wet ones and mix just until combined.
Fold in the melted chocolate until just combined.
Scoop the dough with a cookie scoop and drop the cookie dough on the prepared baking sheets. Space the cookie dough balls two inches apart.
Bake the brownie cookies for 10 to 12 minutes or until the tops are cracked and dry.
Cool the cookies on the pan for five to ten minutes, and then transfer them to a wire rack to cool completely.
If your chocolate brownie cookies didn’t crack on top there could be a couple of reasons why. First, make sure the oven is heated to the correct temperature. Second, check that you measured your baking powder correctly or that it’s not expired.
Brownie cookies crack because the inside of the cookie puffs up when it bakes and breaks through the top. If the oven isn’t hot enough, this won’t happen. Or, if you don’t add enough baking powder (or it’s expired) the cookie dough won’t puff up enough.
Once the cookies are cracked on top and the surface looks dry, they are done. Be careful not to overbake them otherwise they won’t have the best fudgy soft texture.
Once the cookies are completely cooled, store them in an airtight container at room temperature. They will keep for about 4-5 days.
For those of us, me included without a microwave, the best way to melt chocolate, (or a chocolate, butter & milk combination) is to place it in a bowl and place the bowl over a small pot with water (make sure the water does not touch the bottom of the bowl).
Then the water is heated to a low boil and melts the chocolate and butter, all you have to do is stir the ingredients until smooth. I have been melting chocolate this way forever, no need for any fancy equipment. Just make sure when you are melting just chocolate, that no water touches your melted chocolate or it will seize and unfortunately you will have to start over.
This rich, fudgy brownie cookie recipe will cure the worst chocolate craving. It’s so easy, you won’t have to wait for long either – Enjoy!
More Easy Recipes
Easy Fudgy Brownie Cookies
- 8 ounces Semisweet Chocolate
- ¼ cup Butter*
- 2 Large Eggs (Room Temperature)
- ¾ cups Sugar
- ½ cup Brown Sugar (lightly packed)
- 1 tablespoon Cold Brewed Coffee
- ⅔ cups All purpose flour
- 2 tablespoons Cocoa
- 1 teaspoon Baking powder
- 1 pinch Salt*
*If using unsalted butter then add ¼ teaspoon of salt.
- Preheat oven to 350F (180C) Line two cookie sheets with parchment paper.
- Using either the bain marie method or a microwave melt the chocolate and butter together. Stir until smooth and melted. Remove from the heat and let it cool for 5 minutes.
- In a large bowl beat the eggs and sugars for 3-5 minutes on high speed until light and fluffy, then beat in the coffee.
- In a medium bowl whisk the flour, cocoa, baking powder and salt together. Then fold into the egg mixture. Mix just until combined. Then add the melted chocolate and fold again just until combined.
- Scoop the dough onto the parchment paper lined sheets 2" (5 cm) apart. Bake 10-12 minutes or until the top is cracked & dry.
- Let the cookies cool on the cookie sheet for approximately 5-10 minutes and then move them to a cooling rack to cool completely. Enjoy!
If I’m using unsalted butter, should I add more than a pinch of salt to the recipe? Thanks.
Hi Lo, yes use 1/4 teaspoon of salt, I added that to the instruction. Thanks. Take care.