Go Back
+ servings

Fudgy Brownie Cookies

These are the best brownie cookies that are fudgy and gooey inside with delicious chewy edges! Great alternative to classic brownies in a cookie form!
Prep Time15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 22 cookies
Calories: 146kcal


  • cup all-purpose flour
  • ¼ cup unsweetened cocoa powder sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 8 oz semisweet baking chocolate diced
  • 6 tablespoons unsalted butter cubed
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • flaky salt to sprinkle


  • In a mixing bowl, whisk together ⅔ cup all-purpose flour, ¼ cup sifted cocoa powder, 1 tsp baking powder, and ¼ tsp salt.
  • In a separate large bowl, add 8 oz chopped baking chocolate and 6 tbsp cubed butter. You can melt it by putting in microwave for about 30-60 seconds (stirring every 15 seconds) or over a double boiler (stirring occasionally).
  • When melted, let it cool off for a few minutes, then add ½ cup granulated sugar and ½ cup light brown sugar and mix well.
  • Then add 2 large eggs and 1 tsp vanilla extract and mix again until smooth consistency.
  • Add dry ingredients, and using a spatula, mix it together until combined.
  • Cover the bowl with plastic wrap and refrigerate for an hour or overnight.
  • Before you are ready to bake, preheat the oven to 350˚F, line a baking sheet with parchment paper, and set aside.
  • Take the bowl with the cookie dough from the refrigerator. If you refrigerated the dough overnight, let it sit on the counter for about 15 minutes, so it will be more pliable.
  • Using a 1 ½ tbsp ice cream scoop, scoop out the dough and roll it in the balls, then place on the prepared baking sheet, keeping 3 inches apart.
  • Bake at 350˚F for about 12-15 minutes, or until the edges are set. Make sure you don’t overbake them, so the cookies stay soft and chewy inside. Take the cookies out of the oven and let sit on the counter for about 10 minutes, then sprinkle some flaky salt on top, and transfer to a wire rack to cool off completely.



  • Use real chocolate instead of chocolate chips. Baker’s or Ghirardelli will work well.
  • Always sift your cocoa powder before adding to other ingredients, so you don’t have lumps.
  • The dough texture should resemble the brownie texture. It might look a bit runny, but don’t add any more flour, otherwise they will be tough and not fudgy.
  • I highly suggest to refrigerate the dough before baking, so the cookies don’t spread too much and it will be easier to roll them into balls. If you decide to skip this step, your cookies will be flat. How to keep. You can keep them in an air-tight container on a kitchen counter for up to a week.
    How to freeze the baked cookies: When they are completely cooled off, put them in a zip-lock bag or an air-tight container and put in the freezer for up to 3 months. To thaw, put them in the refrigerator overnight, then leave on the kitchen counter to get to room temperature.
    How to freeze the cookie dough: Scoop the dough and roll it in balls (like in the recipe), then place on the baking sheet with parchment paper. Transfer the baking sheet with cookie dough balls to the freezer for a couple of hours, so they become firm and frozen. Then transfer to a zip-lock bag or an air-tight container and freeze for up to 3 months. When ready to bake, put them on a baking sheet with parchment paper and let sit on the counter for about 30 minutes, then bake according to the instructions.


Serving: 1cookie | Calories: 146kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 55mg | Potassium: 90mg | Fiber: 1g | Sugar: 13g | Vitamin A: 122IU | Calcium: 26mg | Iron: 1mg