Fudgy Brownie Cookies

brownie cookies, stacked

My brownie cookies have the rich chocolate flavor and fudgy texture of our favorite brownie ~ they’re the perfect chocolate cookie!

a stack of easy brownie cookies

easy brownie cookies

My brownie cookies are moist, tender, and extra chocolatey. They’re a dream cookie for chocolate lovers because nothing distracts from the star ingredient!

It’s an easy drop cookie recipe ~ they puff up in the oven, then sink back down as they cool into the moistest, fudgiest cookie you’ll ever sink your teeth into. They’ll satisfy even the most die-hard chocoholics.

a bowl of brownie cookies

grocery list for brownie cookies

These simple cookies are pantry friendly for sure. They’re almost flourless, too ~ 1/4 cup is just enough to hold them together.

  • semi sweet or bittersweet chocolate
  • butter
  • sugar
  • eggs
  • flour
  • baking powder
  • vanilla
  • chocolate chips
a stack of brownie cookies on a rack

brownie cookie tips and faqs

What kind of chocolate is best for brownie cookies?

Semi sweet is the ideal chocolate because it’s not too sweet, and not too bitter, with a nice assertive chocolate flavor. This recipe uses melted chocolate and chocolate chips for a one-two chocolate punch. You can play around with mix and matching if you like ~ use semi sweet and milk chocolate, or semi sweet and bittersweet. You can even use white chocolate chips if you like.

Can I add nuts to these cookies?

Yes! Chopped pecans or walnuts would be great. Chop them fairly fine, and use 1/2 cup.

Can these cookies be made gluten free?

Use a good quality gf baking mix in place of the flour.

How long will these cookies last?

These cookies are moist and will last up to 5 days in an airtight container at room temperature.

Can brownie cookies be frozen?

Yes, just be sure to let them cool completely before popping into a heavy duty freezer bag. Force out any excess air before freezing and use within a month for best quality.

Can I make these into sandwich cookies?

Yes, fill them with any frosting you like. Peanut butter or Nutella would work, too. Check out my peppermint sandwich cookies.

more chocolate desserts

brownie cookies, stacked
Print
5 from 3 votes

Easy Brownie Cookies Recipe

My brownie cookies have the rich chocolate flavor and fudgy texture of our favorite brownie ~ they're the perfect chocolate cookie!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Resting 15 minutes
Total Time 38 minutes
Yield 30 cookies
Calories 81kcal
Author Sue Moran

Equipment

  • 1" cookie scoop
  • parchment paper

Ingredients

  • 2 Tbsp unsalted butter
  • 7 ounces semi sweet or bittersweet chocolate, cut in small pieces. You can also use good quality chocolate chips.
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup all purpose flour
  • 1/4 tsp baking powder
  • 3/4 cup chocolate chips. You can use semi sweet, bittersweet, or mini chips.

Instructions

  • Preheat the oven to 375F. Line baking sheets with parchment paper.
  • Put the butter and chocolate in a microwave safe bowl and heat on high for one minute. Remove and stir to melt the chocolate. Heat a little bit more if needed. When the mixture is smooth, set aside to cool.
    melting chocolate and butter
  • Beat the eggs and sugar in a stand mixer or with electric beaters until pale and thick. This will take several minutes.
    making brownie cookies
  • Add the slightly cooled chocolate to the eggs and sugar, and gently mix together. Blend in the vanilla.
    mixing chocolate into cookie batter
  • Whisk together the flour and baking powder and fold into the wet ingredients. Mix just until combined.
    making brownie cookie batter
  • Fold in the chocolate chips.
    brownie cookie batter in bowl
  • Let the dough sit at room temperature for about 15 minutes covered with a clean towel. It will thicken up as it sits.
    folding in chocolate chips
  • Scoop out the dough with a rounded 1 inch scoop and put on a lined baking sheet. Keep the cookies 2 inches apart. If your scoops look wonky, wet your finger and smooth them out a little. Note: the batter will be quite tacky.
    brownie cookies on tray
  • Bake for about 7-8 minutes, or until dry on top and starting to crackle. They will be puffed at first but will flatten as they cool. Let cool for a minute or two on the baking sheet before transferring to a rack. Note: Don't over bake these little cookies, you want them to be rich and fudgy. I found 7 minutes to work every time.
    brownie cookies cooling on rack

Nutrition

Calories: 81kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 7mg | Potassium: 47mg | Fiber: 1g | Sugar: 7g | Vitamin A: 45IU | Calcium: 8mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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7 Comments

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    Please rate this recipe!




  • Reply
    Karen
    December 11, 2021 at 1:18 pm

    I love most of your recipes. I wish you would not include pictures in the printable recipe. I don’t want so many pages to print or save for future use. I can check your recipe if I want pictured directions.

    • Reply
      Sue Moran
      December 11, 2021 at 1:36 pm

      You can choose whether to print with photos, Karen, just check the top of the print page, and check the box you prefer.

  • Reply
    suzanne
    December 5, 2021 at 10:57 am

    At the bottom of your post you have a link to orange and cardamom muffins. I purchased this spice as I’m wanting to make crispy garlic chili oil. I thought I’d never use this spice for anything else but you have a lot of reciepes that call for it. Jack Pot! Thank You Sue.

  • Reply
    Carolyn
    December 5, 2021 at 8:24 am

    5 stars
    Sue, our microwave is not working right now. Is there another way you would recommend to melt the butter and chocolate?

    • Reply
      Sue Moran
      December 5, 2021 at 10:41 am

      Yes, just do it in a saucepan over low-ish heat. It helps to melt the butter first, then add the chocolate to help prevent scorching.

      • Reply
        Carolyn
        December 8, 2021 at 3:12 pm

        Thank you, Sue, for the directions on using the stove top for melting the butter first and then adding the chocolate. My mouth is watering just thinking about making these

    • Reply
      Midge
      December 5, 2021 at 11:02 am

      Hi Sue!
      I have an odd flaw—I don’t like chocolate on chocolate. (I know, right? I’m probably on some federal watch list.) Could I leave the chocolate chips out (I’d use nuts, but probably not as many) or are they needed for structure? This recipe looks really great (except for, you know….).

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