Name: Fudgy Chocolate Brownie Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup unsweetened cocoa powder; 1 cup white granulated sugar; 1/2 cup melted butter; 3 tablespoons vegetable oil; 1 egg; 2 teaspoons pure vanilla extract; 1 1/3 cups all-purpose flour or plain flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/3 cup semi-sweet chocolate chips (add more if desired)

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These fudgy chocolate brownie cookies combine the best of both worlds: the chewy, fudgy texture of a perfect brownie with the convenience and shape of a cookie. Ready in just 22 minutes, these one-bowl wonders will satisfy your chocolate cravings in no time.

Why You'll Love This Recipe

One bowl recipe with minimal cleanup
Quick preparation time - ready in just 22 minutes
Perfect balance of fudgy interior and slightly crisp exterior
Deep chocolate flavor that rivals your favorite brownies
No special equipment required - just mix, scoop, and bake
Versatile recipe that can be customized with different mix-ins
Freezes beautifully for whenever a chocolate craving strikes
They maintain their soft texture for days (if they last that long!)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Unsweetened cocoa powder provides the deep, rich chocolate flavor that makes these cookies taste like brownies. Use a good quality cocoa powder for the best results - natural cocoa powder will give a more intense flavor while Dutch-processed offers a smoother taste.

White granulated sugar not only sweetens these cookies but helps create that crackly top that's characteristic of a good brownie. The sugar also contributes to the chewy texture we're aiming for.

Melted butter adds richness and helps create that fudgy texture. Make sure it's fully melted but not too hot when adding to the mixture.

Vegetable oil works alongside the butter to create the perfect texture. The combination of fats gives these cookies their distinctive brownie-like quality.

Egg acts as a binder and adds structure to the cookies while contributing to their rich texture. A room-temperature egg will incorporate more easily.

Vanilla extract enhances the chocolate flavor. Pure vanilla extract provides the best flavor, but imitation will work in a pinch.

All-purpose flour provides structure to the cookies. Take care not to overmix once the flour is added to avoid tough cookies.

Baking powder gives a slight lift to the cookies without making them cakey. The small amount used is perfect for maintaining that fudgy texture.

Salt balances the sweetness and enhances the chocolate flavor. Don't skip this ingredient, even in sweet recipes.

Semi-sweet chocolate chips add pockets of melty chocolate throughout the cookies. You can adjust the amount to your preference or substitute with dark chocolate chips for a more intense flavor.

Directions

Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper.
In a medium-sized bowl, mix together the cocoa powder, white sugar, melted butter, and vegetable oil until well combined.
Beat in the egg and vanilla extract until fully incorporated.
Add the flour, baking powder, and salt. Stir the dry ingredients first before mixing them through the wet ingredients until a dough forms. Be careful not to over-beat the mixture.
Fold in the chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or spoon, portion out 1-2 tablespoons of dough per cookie onto the prepared baking sheets.
Press the dough down to your desired thickness - thinner for crispier cookies or thicker for fudgier results.
Bake in the preheated oven for 10-12 minutes. The cookies will still be soft when removed from the oven but will firm up as they cool.
Allow cookies to cool on the baking sheet for 10 minutes before transferring to wire racks to cool completely.

Servings and Timing

This recipe yields 16 delicious cookies.

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Each cookie contains approximately 180 calories, perfect for a satisfying sweet treat without going overboard.

Variations

Double Chocolate: Add white chocolate chips along with the semi-sweet chips for a striking contrast.

Mint Chocolate: Add ¼ teaspoon of peppermint extract to the batter and use mint chocolate chips.

Nutty Brownie Cookies: Fold in ½ cup of chopped walnuts or pecans with the chocolate chips.

Salted Caramel: Press a caramel candy into the center of each cookie immediately after baking and sprinkle with flaky sea salt.

Espresso Chocolate: Add 1 tablespoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor.

Orange Chocolate: Add 1 tablespoon of orange zest to the batter for a refreshing twist.

S'mores Style: Top each cookie with mini marshmallows during the last 2 minutes of baking, then add graham cracker pieces after removing from the oven.

Storage/Reheating

Counter Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help keep the cookies soft.

Refrigerator Storage: These cookies can be stored in the refrigerator for up to a week, though this may slightly affect their texture.

Freezer Storage: Freeze baked cookies in a single layer until solid, then transfer to a freezer-safe container or bag. They'll keep for up to 3 months. Alternatively, freeze balls of cookie dough on a baking sheet, then transfer to a freezer bag for fresh-baked cookies anytime.

Reheating: To enjoy warm cookies, microwave a single cookie for 10-15 seconds. For frozen baked cookies, thaw at room temperature or warm slightly in a 300°F oven for 5 minutes.

Dough Storage: Refrigerate the cookie dough for up to 3 days before baking. Let it come to room temperature for about 30 minutes before scooping and baking.

FAQs

Why did my cookies turn out cakey instead of fudgy?

Cakey cookies usually result from using too much flour or overmixing the dough. Measure your flour carefully by spooning it into the measuring cup and leveling it off. Also, mix just until the ingredients are combined to maintain that fudgy texture.

Can I use Dutch-processed cocoa powder instead of regular?

Yes, you can use Dutch-processed cocoa powder. It will give your cookies a slightly milder, smoother chocolate flavor compared to natural cocoa powder. The recipe works well with either type.

How do I get that crackly top on my brownie cookies?

The crackly top comes from properly incorporating the sugar into the fat and ensuring you don't overbake the cookies. Make sure to beat the sugar, butter, and oil until well combined, and follow the baking time closely.

Can I make these cookies without chocolate chips?

Absolutely! While the chocolate chips add extra richness and texture, these cookies are still delicious without them. You could also substitute with chopped nuts, dried fruit, or candy pieces.

Why are my cookies spreading too much during baking?

If your cookies are spreading too much, your butter might be too hot, or the dough needs to be chilled. Try refrigerating the dough for 30 minutes before baking, or make sure your melted butter has cooled slightly before mixing.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Look for one that contains xanthan gum for the best texture results.

How can I tell when the cookies are done baking?

The cookies are done when the edges are set but the centers still look slightly underbaked. They will continue to cook on the hot baking sheet after removal from the oven. Remember, overbaking will result in dry cookies rather than fudgy ones.

Can I double this recipe?

Yes, this recipe doubles beautifully. Just make sure to use a large enough bowl to mix the ingredients thoroughly and maintain consistent cookie sizes for even baking.

Why did my cookies turn out dry?

Dry cookies usually result from overbaking or using too much flour. Watch your baking time carefully and remember that the cookies will firm up as they cool. They should look slightly underdone when you remove them from the oven.

Can I reduce the sugar in this recipe?

You can reduce the sugar by about 25% (to ¾ cup), but be aware that this will affect not only the sweetness but also the texture and moisture of the cookies. Sugar contributes to the fudgy texture and crackly top of these brownie cookies.

Conclusion

These Fudgy Chocolate Brownie Cookies truly deliver the best of both worlds – the rich, intense chocolate flavor of brownies with the convenient form of a cookie. Their quick preparation time makes them perfect for last-minute desserts or whenever chocolate cravings strike.

What makes these cookies special is their versatility. They can be customized with various mix-ins to suit your taste preferences, and they're equally delicious fresh from the oven or days later (if they last that long!).

Whether you're a dedicated brownie lover, a cookie enthusiast, or simply someone who appreciates good chocolate desserts, these fudgy treats deserve a place in your recipe collection. Give them a try – they might just become your new go-to chocolate indulgence!