Fudgy Brownie Cookies
Yes, Fudgy Brownie Cookies are a thing. And guess what? They’re completely from scratch!
I realized recently that I haven’t been doing much experimenting in the kitchen. I’ve been using recipes I’ve previously developed (like chocolate chip cookies) and turning them into fabulous new recipes (like gooey bars) but I haven’t been starting from scratch, researching ideas, and coming up with NEW recipes to play with.
When I started this blog (almost 6 years ago!) I didn’t know how to bake without a recipe. Over time I baked and baked and researched and changed little things here or there and was able to come up with some of my staples: cupcakes and peanut butter cookies, pie crust and cheesecake. Once you have a basic recipe (like sugar cookies) you can turn it into a hundred different recipes (like Tiramisu Cups and bark). Often I get lazy and just depend on those old standby recipes to get me through, and this summer has been no exception.
A few weeks ago I started thinking about recipes to make and I realized I was itching to do some testing. I wanted to start from scratch and come up with something NEW, even if that meant baking 3 batches of cookies before I got it right. Enter my intense all-consuming daily craving for brownies and you’ll realize why I made these cookies.
I’ve made brownie cookies before (also from scratch) but those started with my homemade brownie mix. I’ve also made them flourless (AKA Gluten-Free), but if I’m being honest I’ll admit that I forgot about both of those recipes when this one popped into my head. Oh well, it’s been 6 years, I’m bound to do that now and again…plus you can never have enough brownie cookie recipes.
How is this one different? Well, for one thing it starts with my absolute favorite brownie recipe ever. I came up with that recipe several years ago now and have been using it faithfully ever since. It’s FULL of melted butter and melted chocolate and cocoa and all things wonderful about brownies. I decided I wanted to see if I could turn those amazing brownies into COOKIES. Guess what? You can!
I had to make a few edits to the brownie recipe (more leavening, more flour, less eggs) and it took me two tries, but it worked! The result is super fudgy and FULL of melty gooey chocolate.
This cookie is my dream cookie and I can’t wait to turn it into 100 different new recipes.
Notes about the recipe:
These are super thick and fudgy and they don’t spread much. I chilled the dough, since they start with melted butter. Simply press them down a bit before baking to help them thin out, but I like them thick; they stay super brownie-like that way.
I used Trader Joe’s chocolate chunks for the add-ins in my cookie. You can use chocolate chips, or add nuts, or use anything you like.
These taste better a teensy bit underdone, so err on the side of under baking them. (But then again, everything tastes better that way!)
They may just look like little brown pucks, but I assure you – they’re SO SO good. Brownies in cookie form, and they’re perfect. Enjoy!
Fudgy Brownie Cookies
Fudgy Brownie Cookies – this EASY brownie cookie recipe is completely from scratch and FULL of decadent chocolate!!
- 1/2 cup unsalted butter
- 3 ounces unsweetened baking chocolate
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg
- 1 1/4 cups all purpose flour
- 1 1/2 cups chocolate chips or chunks
- Note: this dough requires chilling.
- Place butter and baking chocolate in a large microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until melted and smooth (about 90 seconds). Stir in sugar.
- Add cocoa, vanilla, salt, and baking soda. Stir, then stir in egg. Slowly stir in flour until just combined (batter will be thick) and then stir in chocolate chips.
- Scoop 2 tablespoon sized balls of cookie dough 2” apart onto cookie sheets lined with parchment paper or silicone baking mats. Chill for 20-30 minutes.
- Preheat oven to 350°F. Lightly press cookies with the palm of your hand to slightly flatten, then bake for about 10 minutes, or until most of the sheen is gone. Cool for at least 10 minutes before removing from cookie sheets.