Ever wanted the chewy, fudgy gloriousness of brownies in cookie form (if you haven’t, WHAT IS WRONG WITH YOU)? Look no further! These insanely delicious one-bowl brownie cookies are amazing and completely irresistible!

These cookies, you guys.

They are definitely up there in probably my top 5 favorite cookies of all time.

Chocolate brownie cookies on a cooling rack.

They are insane. Fudgy. Chewy. Ultra-chocolatey. And just like the best desserts? They are AMAZING straight from the freezer (such dangerous info).

If the cookies/recipe look a bit familiar to you, you aren’t imagining things.

The original recipe was published in the eCookbook I put out several years ago, but I recently decided it was high time to let the entire world have access to these decadent brownie cookies.

Chocolate cookies half-dipped in frosting and sprinkles.

I’m not exaggerating when I say that these are some of my favorite cookies ever. Everything about them speaks to my soul. Easy? Check (we’re talking one bowl, one wooden spoon kind of easy).

Soft and fudgy? Double check.Decadent and richly chocolate? Yep. Check, check, check.

Chocolate cookies on a cooling rack, one with a bite taken out.

If you can melt chocolate and butter, add an egg and a few dry ingredients, you’ve got yourself some of the best cookies on the planet. And look how cute they are fancied up a bit?

These clearly have a Valentine’s day vibe, but you could put your own spin on how to dip and sprinkle.

How elegant would they be dipped half in white chocolate? And then drizzled with dark chocolate. Or sprinkles. The only caution I can give is to not let the adornments overshadow the simple gloriousness of the fudgy brownie cookie itself.

A stack of chocolate cookies half dipped in frosting and sprinkles.

These brownie cookies have been a staple in our lives (and freezer) for years and years.

I’m just so happy to finally be sharing them with every last one of you. If you haven’t made them out of the eCookbook yet, let now be the time. And if you have made them, let me know what you think (and then congratulate yourself for being head of the game by making another batch!).

You can never have too many brownie cookies. That is a guiding theme of my life. I’ve made these cookies for so many events over the years, and they are met with rave reviews every single time, which should come as absolutely no surprise.

An intensely chocolate, fudgy, cookie that’s basically a brownie in cookie form? Yeah, what’s not to love?

A stack of chocolate cookies on a small white plate.
Amazing Fudgy Brownie Cookies

Fudgy Brownie Cookies

Yield: 24 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
4.67 stars (224 ratings)
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Ingredients

  • ½ cup (113 g) salted butter
  • 1 cup (170 g) semisweet or bittersweet chocolate chips (or chopped chocolate)
  • ¾ cup (159 g) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (142 g) all-purpose flour
  • ⅓ cup (28 g) natural unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup (85 g) chocolate chips

Instructions 

  • In a large microwave-safe bowl, melt the butter and bittersweet chocolate chips at 1-minute intervals, stirring in between, until melted and smooth (but not overly warm). Let the mixture cool until room temperature.
  • Add the brown sugar, eggs, and vanilla. Stir until well-combined.
  • Add the flour, cocoa, salt and baking soda. Gently stir until evenly combined (don’t overmix). Stir in the chocolate chips.
  • Chill the dough for 1-2 hours until the dough is more firm but not so stiff you can’t scoop out the cookie dough.
  • Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
  • Scoop out heaping tablespoon-sized portions of dough and roll into balls (I use a medium #40 cookie scoop).
  • Place the cookie dough balls a couple inches apart on the prepared baking sheets (about 12 cookies per sheet).
  • Bake for 9-11 minutes until set around the edges but still soft in the middle (and there are a few cracks on top); don’t overbake!
  • Let cool for a couple minutes on the baking sheets before removing to a wire rack to cool completely. Store covered at room temperature for a couple days or freeze for longer (these taste great straight from the freezer!).

Notes

For a Festive Look: once the cookies are cooled, they can be half dipped in colored candy coating (or white, milk or dark chocolate) with sprinkles added before the chocolate has hardened.
Chilled Cookie Dough: if the cookie dough has chilled long enough that it’s too hard to scoop out, let it sit at room temperature for 10-15 minutes to soften up a bit before scooping (or consider scooping the really soft cookie dough mounds onto a parchment sheet and refrigerating that way – then the little mounds of cookie dough could be picked up and rolled into balls after chilling).
Author: Mel
Course: Dessert
Cuisine: American
Method: Bake
Serving: 1 Cookie, Calories: 124kcal, Carbohydrates: 16g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 26mg, Sodium: 91mg, Fiber: 1g, Sugar: 11g

Recommended Products

#40 Medium Cookie Scoop
Cookie Sheet {Half Sheet Pans}
Cooling Rack

Recipe Source: from Mel’s Kitchen Cafe (originally published in the eCookbook I created a couple years ago)

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