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Best Fudgy Chocolate Brownie Cookies are a one bowl wonder, ready in minutes! Once you try one of these Fudgy Chocolate Brownie Cookies, you’ll never want a regular brownie again.
These cookies are chewy, fudgy and gooey on the inside, with a crispy, crunchy exterior. Not only will the entire pan disappear in seconds, they have been coined as ‘better than brownies’by everyone who tries them!
CHOCOLATE BROWNIE COOKIES
If you’ve tried our classic Chocolate Chip Cookies or our Soft Peanut Butter Cookies, you’ll already know that we lovea cookie with a gooey, cakey centre and perfect, crispy exterior. You’d also know that we’ve perfected the World’s Best Fudgiest Brownie recipe which has quickly become a favourite among readers.
Because sometimes it’s too hard to pick between a buttery, soft cookie and a gooey, fudgy brownie, we’ve gone ahead and combined the two. Yep! This means you get the best of both worlds!
Just so you know, these chocolate brownie cookies took four attempts… FOUR. Three re-bakes and soooo many bags of chocolate chips to nail this one for you guys.
CHOCOLATE BROWNIE COOKIE RECIPE
I took my Best Fudgy Cocoa Brownies, played around with the measurements and finally nailed it. Texture is so important to me, especially when it comes to brownies and cookies. There’s nothing worse than craving a soft, gooey cookie but getting a dry, crumbly cookie instead! So, when my brain switched into high gear after a craving for chewy, soft, fudgy and crispy chocolate cookies kicked in, it wason like Donkey Kong!
Texture and richness aside, what’s the best thing about these cookies? They can be made using just one bowl! ONE BOWL PEOPLE. That means, no melting chocolate, no saucepans or pots, no waiting around chilling dough, no whipping yourselves into chaos beating eggs or egg whites, and NO WEIRD INGREDIENTS.
INGREDIENTS:
One of the best things about this chocolate brownie cookie recipe is that you likely have most of these ingredients in your pantry!
What you’ll need:
- Unsweetened cocoa powder
- White granulated sugar
- Melted butter
- Vegetable oil
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Chocolate chips
HOW TO MAKE CHOCOLATE BROWNIE COOKIES
This recipe is so easy and mess free, these chocolate brownie cookies will definitely become your favourite go-to dessert. First thing’s first – preheat your oven and line two baking trays with baking paper.
Grab a medium sized bowl and throw in all of your dry ingredients and stir. Then you’re going to mix in your wet ingredients until it forms a dough. Once you’ve achieved the right consistency, fold in your chocolate chips.
You’re then going to start scooping equal sized balls of dough and placing them onto your baking paper. Press down on your cookie dough until you reach the desired thickness.
All that’s left to do now is pop your chocolate brownie cookies in the oven and wait. Once they’re ready, pull them out and let them cool. I know it’ll be tempting to shove one straight in your mouth but try to resist! You don’t want to burn your tastebuds off! Once sufficiently cooled, munch away.
MORE COOKIE RECIPES:
Easy Chocolate Chip Cookies
Snickerdoodle Cookies
Snowball Cookies
Pumpkin Chocolate Chip Cookies
MORE BROWNIE RECIPES:
Cookies and Cream Brownies
Fudgy Flourless Hazelnut Brownies
Ferrero Rocher Deep Dish Skillet Brownie
Author: Karina
Best Fudgy Chocolate Brownie Cookies are a one bowl wonder ready in minutes, and named better than a brownie cookie! They disappear in seconds!
AN ORIGINAL RECIPE BY KARINA CARREL, CAFE DELITES
4.94 from 139 votes
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Prep: 10 minutes mins
Cook: 12 minutes mins
Total: 22 minutes mins
Serves: 16 cookies
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup white granulated sugar
- ½ cup melted butter
- 3 tablespoons vegetable oil
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 ⅓ cups all purpose flour or plain flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup semi sweet chocolate chips add more if desired
Instructions
Preheat oven to 350°F (175°C).Line 2 cookie sheets or baking trays with parchment paper (baking paper).
In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla 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 (do not over beat). Fold in the chocolate chips.
Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)
Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.
Notes
Tip:Take the cookies out of the oven while they are still slightly soft in the centre and let them cool. This will provide you with that gooey, soft texture.
Nutrition
Calories: 193kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 137mg | Potassium: 80mg | Fiber: 2g | Sugar: 14g | Vitamin A: 194IU | Calcium: 18mg | Iron: 1mg
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