Why choose between a brownie and a cookie when you can have both? These thin and fudgy brownie cookies are the best of both worlds. These cookies are fudgy inside with a rich and intense chocolate flavour. Just like the best brownies, these cookies have a crackly top!
The true secret? This cookie dough is made with both melted chocolate and cocoa powder for a double chocolate hit.
Ingredients in Fudgy Brownie Cookies
These cookies are more finnicky than my other recipes, so it is very important to measure the ingredients correctly and avoid substitutions where possible. Read below for my suggestions:
- Unsalted butter: omit the added salt if using salted butter.
- Dark chocolate: use good quality baking chocolate.
- Brown sugar
- Caster / superfine sugar: this finer form of sugar dissolves easily into the dough and helps with a crackly top on your cookies. You can substitute caster sugar with an equal amount of white sugar, if desired.
- Plain / all-purpose flour
- Unsweetened cocoa powder: I use Hershey's (US) or Nestle (AUS/UK) brand. Do NOT use hot cocoa powder or raw 'cacao powder.'
- Baking powder: NOT baking soda. Make sure your baking powder is in-date.
- Salt: omit if using salted butter.
How to make Fudgy Brownie Cookies
There are only a few steps to make these delightful brownie cookies.
- Melt together the butter and chocolate.
- Stir in the sugars, eggs, and vanilla.
- Add the dry ingredients and form a dough.
- Roll out cookies and bake until crackly and set.
Tips & Substitutions
Can I make brownie cookies gluten-free?
Yes, substitute the plain / all-purpose flour for an equal amount of high quality gluten-free flour.
Can I substitute the brown sugar?
You can substitute the brown sugar with an equal amount of caster / superfine sugar, or white sugar if necessary. Note that the brownie cookies may not be as chewy or soft.
Can I use chocolate chips instead of blocks?
You can substitute 200 g (8 oz) of chopped dark chocolate for 200 g (8 oz / 1 heaped cup) of dark chocolate chips.
Can I use milk chocolate instead of dark or semi-sweet chocolate?
I don't recommend using milk chocolate or the cookies will be overly sweet.
Why is my batter runny?
Depending on how much you heat the chocolate and butter, your batter may be warmer and more runny. The batter will continue to firm up over time. If the batter is too runny, you can leave it to sit for 10 minutes in the bowl to firm up before scooping onto the prepared trays.
Why are my cookies dry and crumbly?
It is likely the cookies are overbaked. If your oven runs hot, reduce the cooking time accordingly. If your oven has hot spots, rotate the cookie pan half way through baking. Alternatively, the batter may be too dry. Ensure you are measuring the ingredients correctly.
Why didn't my cookies crackle?
The cookies will crackle if the sugar is fully dissolved into the hot butter and chocolate mixture. Stir the sugar in really well for a shiny, crackly top.
You can keep the cookies un-refrigerated in an airtight container for up to 7 days. You can also freeze the cookie dough: wrap the dough tightly in cling film and then place in a freezer bag or zip-loc bag. Keep frozen for up to 3 months. Defrost in the fridge overnight and then roll and bake as normal.
These fudgy brownie cookies are perfect on their own. However, if you want to try something extra special then you can use these cookies to make an incredible ice-cream sandwich!
- 125 g (4.5 oz / ½ cup) unsalted butter, roughly chopped
- 200 g (8 oz) dark chocolate block, roughly chopped
- 1 cup (175 g) brown sugar, loosely packed
- ½ cup (120 g) caster sugar / superfine sugar
- 2 large eggs
- 1 teaspoon (5 g) vanilla extract
- ½ cup (75 g) plain flour / all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) salt
- Preheat the oven to 170°C / 340°F. Grease and line two large baking trays with baking paper.
- Place the chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.
- Add sugars, eggs and vanilla. Stir until well combined.
- Add flour, cocoa powder, baking powder and salt. Stir until well combined. The mixture with be thick and runny like a brownie batter.
- Take a large tablespoon of mixture and place onto prepared tray, shaping into a rough circle. Leave at least a 3 cm (1 inch) gap between the cookies to allow for spreading. Note: the batter will continue to firm up. If the batter is too runny, you can leave it to sit for 10 minutes in the bowl to firm up.
- Bake for 10-12 minutes or until crackly on top. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
- You can keep the cookies un-refrigerated in an airtight container for up to 7 days.
Substitutions & Tips
- Chocolate: you can substitute 200 g (8 oz) of chopped dark chocolate for 200 g (8 oz / 1 heaped cup) of dark chocolate chips. I don't recommend using milk chocolate or the cookies will be overly sweet.
- Why is my batter runny? Depending on how much you heat the chocolate and butter, your batter may be warmer and more runny. The batter will continue to firm up over time. If the batter is too runny, you can leave it to sit for 10 minutes in the bowl to firm up before scooping onto the prepared trays.
Nutrition Information:Serving Size: 1 Cookie
Amount Per Serving: Calories: 203Total Fat: 10gSaturated Fat: 5.8gTrans Fat: 0gUnsaturated Fat: 1.8gCholesterol: 35.5mgSodium: 168.8mgCarbohydrates: 26.9gFiber: 1gSugar: 23.5gProtein: 2.3g