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These Chocolate Brownie Cookies are SO super fudgy! You will absolutely love this cross between a cookie and a brownie because they are chocolatey, chewy, require no chill time, and only take 20 minutes to make from start to finish!
What’s my favorite thing about these cookies? It’s not just that they are super fudgy, chewy, and chocolatey. It’s that they have absolutely no chill time!!
Did you hear me? NO CHILL COOKIES! That means you can prepare and bake these cookies in less than 25 minutes! I tested this recipe only a couple times before getting it right. As a trained pastry chef I have tested some recipe 6 or 7 times but this one only took two!
My second favorite thing about these is that they have shiny crackly tops like a good brownie does.
Speaking of brownies- if you havent tried my one bowl brownie recipe you are missing out. You should also try these red velvet brownies, or these strawberry brownies for a fun twist. Dont forget to top them with brownie frosting!
Another thing I love about these (I know so many reasons) is because they only have a few ingredients but create SUCH a delicious cookie. Let’s get to baking!
Ingredients needed
- Unsalted butter- you’ll melt this with the chocolate.
- Semi Sweet Dark Chocolate- I like the bakers bar but you can use chocolate chips too. I use semi sweet here because it has the best flavor.
- Eggs– You need 2 room temperature eggs. Make sure they are at room temp!
- Sugar- White sugar will be whipped with the eggs to make the foamy tops.
- Vanilla Extract– Helps build flavor.
- All purpose flour– I use all purpose flour for this recipe.
- Kosher salt– Brings out flavor
- Cocoa powder– For extra chocolate flavor!
- Baking soda– This is a leavening agent.
How to make Fudgy Chocolate Brownie Cookies
Step 1-Start by melting the chocolate and the butter together in a microwave safe bowl. Melt it in 30 second increments stirring in between so it doesn’t overheat. Let cool for 5 minutes.
Step 2-While the chocolate is cooling, combine the sugar and eggs in a stand mixer fitted with the paddle attachment. Mix on medium speed for 3 minutes until the mixture is light yellow and foamy. Add in the cooled chocolate and butter mixture and mix until combined.
Step 3-Add in the flour, kosher salt, cocoa powder, and baking soda, and continue mixing. At this point you can hand mix and use a spatula.
Step 4-Using a mini ice cream scoop or smalls spoon, scoop the cookie batter and drop it onto a parchment lined cookie sheet leaving about 1-2” around for them to spread.
Step 5– Bake the cookies for 10 minutes. Let them cool for ten minutes, then transfer them to a wire rack to cool completely.
Recipe Tips
- The most important part of making these cookies is the way you blend together the sugar and eggs because they need to be whipped together really well to incorporate a lot of air. Doing so will create the crinkly tops and make these cookies taste like a chocolate chewy brownie.
- The batter for these cookies is super loose so don’t get scared and feel like you did something wrong. It won’t ball up like a chocolate chip cookie dough recipe. It will look more like brownie batter.
- You must use a stand mixer or hand mixer for this recipe. If you make these by hand you will not be able to whip the eggs as well and will not have the crinkle tops.
- Make sure the eggs are at room temperature. If the eggs are too cold the cookie batter will be too cold and will not bake correctly.
- Make sure you correctly measure your ingredients. Measure the dry ingredients with a kitchen scale or spoon flour directly into your measuring cup and then level it off.
Recipe FAQ
How do I make my cookies more fudgy? To make fudgy cookies you have to use less egg, and less dry ingredients, plus use a combination of melted butter and chocolate. Make sure to measure your dry ingredients so you dont accidentally add too much.
Why don’t my cookies have shiny crinkle tops? It’s probably because the eggs were not whipped well enough to incorporate the air that creates this kind of crinkled top. Make sure to whip them for 3-5 minutes until they are very pale, light, and fluffy. Another reason could be because the eggs were too cold. Next time you make them, make sure your eggs are at room temperature and you whip them well!
Why are my cookies so flat? These cookies are thin flat cookie so they shouldn’t rise much. If they didnt rise at all, check your baking soda to make sure it’s still good.
Can I double the recipe? Yes totally! Make sure you measure the dry ingredients correctly so they dont weigh down the cookies.
How do I know when the cookies are done? I have never baked these cookies over 10 minutes so I would take them out at the 10 minute mark. Usually the cookies look a little puffy in the oven and then when you take them out the cracks appear! Dont worry if the cookies so have the cracks while they are in the oven.
Cooling and Storing Cookies
Cooling– Let the cookies cool for 10 minutes on the rack. Then transfer them to a wire rack to cool completely.
Storing– Store these cookies in an airtight container or air tight plastic bag for up to 3 days at room temperature.
Freezing
You can freeze these cookies in an airtight container, or in an aluminum tin double wrapped in plastic or tin foil for up to 2 months.
If you like cookies (who doesn’t) you might like these recipes:
Super Fudgy Chocolate Brownie Cookies
Ingredients
- 1/4 cup unsalted butter
- 4 ounces semi sweet chocolate about 1/2 cup
- 2 eggs large
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 1/8 teaspoon baking soda
Instructions
- Preheat your oven to 350°F and line 2 cookie sheets with parchment paper. In a microwave safe bowl, melt the 1/4 cup butter and 1/2 cup chocolate together 30 seconds at a time until melted. Set aside to cool.
- In another bowl, beat the 2 eggs, 1 cup of sugar, and teaspoon vanilla with a hand or stand mixer fitted with the whip attachment. Mix on high for at least 3-5 minutes. The mixture should look light and airy. I do not recommend mixing this by hand. The air incorporated by the mixer is what you need to create the crinkle brownie like tops.
- Add in the chocolate and butter mixture and mix until combined. You can use a spatula at this point or mix on low- medium speed with your mixer.
- Add in the 1 cup flour, 1/4 teaspoon kosher salt, 3 tablespoons of cocoa, and 1/8 tsp baking soda. Mix until combined on low, or by hand. The dough will be loose and look more like brownie batter than cookie dough.
- Using a mini ice cream scoop or a small spoon, spoon the cookie dough onto the sheet trays leaving 2 inches in between the cookies to allow them to spread.
- Bake the cookies for 10 minutes. They should have crinkles in them and the edges should look crisp. Cool on pan for 10 minutes then transfer to a wire rack.
Made these at Christmas, and I loved how EASY they were to make! Not to mention, so delicious! They’re a win-win during the busy holiday baking season, or any time of the year 🙂
Thank you so much Pina! I am so happy to hear you loved them!!!
Not sure i nailed it but will definitely try again because they’re soooo good and quick to make!
I SO appreciate your dedication Catarina!!! You got this!!
This is a yummy no-fuss easy recipe. The cookies always come out delicious. I have substituted almond extract for vanilla, and it was really good!
So good to know! Thank you so much Shevi!
Hey.. I was wondering if you could add a metric options for the recipes, as it would be easier for some of us.
I can look into that! Thanks for your comment!
I tried this recipe quite a few times. But i failed after getting perfect cookies twice. I don’t seem to get what’s wrong. They’re turning flat and brown but not burnt. The ingredients are equally measured then what’s wrong?
Hi Maham! Thank you so much for making these cookies! What makes the crinkly tops is not the ingredients measured but how you make the recipe. The eggs work better if they are at room temperature and they have to be whipped really well. If they aren’t whipped long enough, there isn’t enough air incorporated into the batter then the cookie will be flat. I hope this helps! Thank you so much for leaving a comment!
can i freeze the cookie batter to bake the next day? im afraid that after freezing the air bubbles will be gone and affect the overall texture
yes you can freeze it!
These are amazing!!! I took them out of the oven and went I came back they were all eaten!!!!!!! Now making a second batch hahaha
AHHHHHH I am SO happy to hear that! I mean shame on them for stealing all the cookies but so happy everyone loved them haha! Thank you so much for your 5 star review!!
Can I use self-raising flour. Leave out the salt and baking soda?
I haven’t tried that but if you do let me know how it goes!
Do not make this recipe as is. You Must double it! These are absolutely amazing! They are the perfect mix of a cookie and a brownie. One of the best cookies I’ve made in a long time 🙂
THANK YOU DEIDRE! So appreciate your comment and review! Thank you so so much, I am so happy to hear you love them YAY! You made my day <3
These cookies were fantastic! Doubled the batch and made them for friends who just had a baby and other friends who were in an accident – they brought everyone a little relief and cheer 🙂
Thank you Chelsea! I hope your friends are doing okay!! So appreciate you making these and so happy to hear you loved them yay!
These are so easy and DELICIOUS! I’m a brownie lover so was a little skeptical that they would have the same flavor and texture (somewhat) as brownies. This recipe nailed both!
YASSSS Thank you so much Alexandra! That means so much to me yay! I am so happy you enjoyed them!!! XO
Can I use oat flour?
I havent tested it with oat flour but if you try it let me know!
I made these GF by subbing a gluten free flour blend 1 for 1. They didn’t come out looking as pretty or crinkly even though I beat the heck out of the eggs, but they were still crispy and chewy and totally delicious. This picture makes my heart sing, and I will definitely make them again (with a darker cocoa powder next time) and try to get them a little closer to Sam’s level of perfection!
Thank you SO much for making these Sam! I am so glad they still tasted delish!!
Very quick and easy, took me under an hour to have freshly baked cookies. I used a 3-tbsp ice cream scoop because I didn’t have a smaller scoop and they turned out fine. Tops were crinkled and brought me great joy.
YAY Athena! I am so happy to hear that, thank you so much for your comment and review!!
So yummy!! I made these for other people and didn’t think they would be my thing. I was so wrong! The perfect balance between cookie and brownie.
Thanks again Lauren for such a great review, so happy you enjoyed them!
OMG THE BEST COOKIES EVER!!
Thank you so much Sam!!!!
I love your website so much. I love baking but decided what to make is legit where I lose interest. Your site is set up so well. I knew I wanted to make cookies and I knew I wanted something chocolatey. When you find a recipe that requires your fulfillments without sifting through a whole website, you’re already in a good place. But then, I made these and they’re actually sick! (the good kind)!! Thanks so much!
Thank you so much Talya! I’m so glad you made these and loved them!!
I don’t have a stand mixer. What could I use instead of a paddle attachment? Would a hand mixer work alright?
Yes, a hand mixer works too!
This was an amazing recipe! Couldn’t get enough, and nailed it on first first try – shiny top and beautiful cracks, great firm yet fudgy cookies!
Liked it so much I doubled the recipe in its entirety – and that’s where they turned floury. Definitely still whipped the eggs until they were paler than my first try, even. They still cracked (smaller cracks), but they burnt more easily, were flatter and had zero shine. Should I have adjusted the proportions differently?
Hey Renu! Thank you so much for your sweet comment! I think this recipe is just better made by the batch. The eggs really need to be whipped like crazy if you double it!
So so good & easy to make. They taste like the crispy chewy edges of a brownie. All of my friends inhaled them!
Yay thanks Liz!!! Thanks for making these, so happy everyone loved them!!
Any specific directions on how to tell when they are done? And how they should cool? (On the pan? On a wire rack? On the pan and then transferred?). Thank you!
Hey Kelly! Great q’s! I have never baked them over 10 minutes, they should have a crinkled texture on top. To cool them, leave them on the rack for 10 minutes then transfer to a wire rack :). Thanks for making these!!
Excellent recipe and tips! Thank you for explaining everything! I’ve baked this recipe 5 times now the cookies are so good.
So happy to hear that Dorsie! Thank you so much for your sweet comment and your review!
I want to make the cookie dough in advance and bake the next day. I’m wondering if that’s okay since you mentioned the dough doesn’t need to be chilled.
I didn’t mean to give the recipe 3 stars. Sorry.
Thank you SO much Denise! Appreciate you coming back 🙂
Honestly I would just make them right before, the batter only takes 5 minutes to put together, they were not tested with being chilled so I cant say whether or not they will come out the same. Thanks for your question!
This is not a keto recipe. So 😢😢😢
Nope, but thanks for the rating!
All time favorites!! I make them all the time, there’s just something about them!
OMG YAY THANK YOU!
Do I need to adjust recipe for high elevation? I live in AZ in the mountains at 4600 feet. Thank you so much and look forward hearing from you. Super excited to try the cookies.
Hi Dana! I have only baked these where I live in Florida, but I would take away 1 tbsp of the sugar, then increase the temp to 375 and only bake for 8 minutes. Hope that helps! Remember to whip the eggs for 5 mins!
Just made the cookies and they are wonderful!! I beat the eggs for the whole 5 mins and baked for 7. Will definitely be making again. Thank you so much!
HOORAY so good to know they work at high altitude! Thank you so much for making them and letting me know! Enjoy!!
They taste good but are super light brown and the bottom is a little meringue looking. Not sure what I did wrong
Hey Jessica! I’m not sure why they would be super light, it could be the chocolate that was used, or that they were whipped too long. Glad they still tasted good!