These fudgy chocolate brownie cookies are decadent, rich, and delicious!
Best Fudgy Chocolate Brownie Cookies
Cookies hold a special place in my heart. My very favorite dessert will forever and always be a perfectly soft, chewy cookie, and these chocolate brownie cookies fit the bill exactly! These cookies are rich, fudgy, brownie-reminiscent, and really, really delicious. Make them for a special occasion or Friday movie night – they’re the perfect choice either way.
Ingredients Needed
Here’s what you’ll need for these decadent cookies:
- ½ cup of avocado oil (or another neutral oil of choice)
- ½ cup of white sugar
- ½ cup of brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup of flour (we use this one for gluten-free)
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon espresso powder (optional)
- 1 cup mini chocolate chips
How to Make Brownie Cookies
- Combine the oil and sugar – to a large bowl or the base of your stand mixer, add the oil, white sugar, and brown sugar. Using your stand mixer or electric hand mixer, start at a low speed and slowly increase it to high until the oil and sugar are fully combined. Scrape down the sides and bottom of the bowl.
- Add the egg and vanilla – add the egg and vanilla to the bowl or stand mixer and mix until just combined. Scrape down the sides and bottom of the bowl as needed.
- Whisk together the flour, baking soda, salt, and cocoa powder – in a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- Combine the wet and dry ingredients – if using a stand mixer, keep the mixer on while you slowly pour the dry ingredients into the wet ingredients. If using a hand mixer, add the dry ingredients into the wet ingredients a cup at a time, mixing after each addition. Beat until just combined.
- Add the chocolate chips – fold the chocolate chips into the dough using a spatula.
- Chill (optional) – cover the cookie dough and chill for at least 1 hour, up to overnight. We tested this recipe multiple times and found the cookies back up beautifully without chilling the dough, but if you’re making ahead or having trouble with flat cookies, chilling is a great option.
- Prep for baking – preheat the oven to 350°F and line two baking sheets with parchment paper.
- Form the cookies – using a #40 scoop, scoop the dough, then roll it in a ball with your hands to form the cookie balls. Place the cookies on the baking sheet, leaving 1.5 inches between each cookie.
- Bake – bake the cookies for 9 minutes. They are easy to overbake because they’re dark, but know that they’ll harden as they cool.
- Let cool – after about 5 minutes on the baking sheet, move the cookies to a wire rack to finish cooling before serving/storing.
Tips for Making Brownie Cookies
- Use a neutral oil – we chose avocado oil for this recipe because it has a nice neutral taste. Feel free to use any neutral oil that you have. If you’re using coconut oil, be sure to use a refined coconut oil so that it has a milder taste.
- Use a cookie scoop – to get the most uniform cookies, be sure to scoop your dough using a cookie scoop. We’ve found that the #40 scoop makes for perfect-sized cookies!
- Trust the time – because they’re dark in color, these cookies are really easy to overbake, so be sure to take them out when the timer goes off. If they feel soft to you, know that they’ll harden a bit as they cool.
How to Store Chocolate Brownie Cookies
Store your chocolate brownie cookies in an airtight container on the counter for up to 5 days or in the fridge for up to a week. If you’d like a longer storage option, feel free to put the cookies in an airtight container and freeze them for up to 3 months!
Chocolate Brownie Cookies FAQs
Just for You
Cookie Recipes
Want more recipe ideas like this?
Chocolate Brownie Cookies
These fudgy chocolate brownie cookies are decadent, rich, and delicious!
Ingredients
- ½ cup avocado oil or another neutral oil of choice
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon espresso powder optional
- 1 cup mini chocolate chips
Instructions
- To a large bowl or the base of your stand mixer, add the oil, white sugar, and brown sugar. Using your stand mixer or electric hand mixer, start at a low speed and slowly increase it to high until the oil and sugar are fully combined. Scrape down the sides and bottom of the bowl.
- Add the egg and vanilla to the bowl or stand mixer and mix until just combined. Scrape down the sides and bottom of the bowl as needed.
- In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- If using a stand mixer, keep the mixer on while you slowly pour the dry ingredients into the wet ingredients. If using a hand mixer, add the dry ingredients into the wet, one cup at a time, mixing after each addition. Beat until just combined.
- Fold the chocolate chips into the dough.
- (optional) Cover the cookie dough and chill for at least 1 hour, up to overnight. We tested this recipe multiple times and found the cookies back up beautifully without chilling the dough, but if you're making ahead or having trouble with flat cookies, chilling is a great option.
- When you’re ready to bake, remove the cookie dough from the fridge and allow it to soften for about 10 minutes. Note: if you’re only refrigerating your dough for an hour, you can skip this step – it should be soft enough to work with as is.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Using a #40 scoop, scoop the dough, then roll it in a ball with your hands to form the cookie balls. Place the cookies on the baking sheet, leaving 1.5 inches between each cookie.
- Bake the cookies for 9 minutes. They are easy to overbake because they’re dark, but know that they’ll harden as they cool.
- After about 5 minutes on the baking sheet, move the cookies to a wire rack to finish cooling before serving/storing.
Recipe Notes
- Use a neutral oil – we chose avocado oil for this recipe because it has a nice neutral taste. Feel free to use any neutral oil that you have. If you’re using coconut oil, be sure to use a refined coconut oil so that it has a milder taste.
- Let the dough chill – we tested this recipe multiple times and found the cookies bake up beautifully without the dough being chilled. If you are struggling with flat cookies, try letting your dough chill for at least an hour. This will help keep the cookies from spreading too much.
- Use a cookie scoop – to get the most uniform cookies, be sure to scoop your dough using a cookie scoop. We’ve found that the #40 scoop makes for perfect-sized cookies!
- Trust the time – because they’re dark in color, these cookies are really easy to overbake, so be sure to take them out when the timer goes off. If they feel soft to you, know that they’ll harden a bit as they cool.
Nutrition
Calories: 148kcal | Carbohydrates: 20.3g | Protein: 1.6g | Fat: 7.6g | Saturated Fat: 2.4g | Cholesterol: 7.8mg | Sodium: 105.4mg | Fiber: 1.4g | Sugar: 13.6g
Like this recipe?
Leave a commentRecipe Contributors
Lindsay Bare
Recipe Developer
Brandi Schilhab
Copywriter
Jessica Gaertner
Photographer
Hi! My dough looks super dry and crumbly. Is this normal? I will say I misread the directions and added in the egg and oil together.
Hmm, I don’t remember our dough being dry/crumbly. I don’t think adding those two ingredients together would cause any major issues. How did the cookies turn out?
They turned out okay given they were dry! I used a combo of King Arthur (regular) flour and Trader Joe’s gluten free flour. I just made them again using just King Arthur gluten free flour and they’re fine!
Our new FAVORITE cookie… ever!!!
We have 1 cookie left and I just put another batch in the oven. That’s how good these are!
Great work, team!
We are SO glad to hear you’re loving them, Jenna! Thank you for taking the time to share with us. It really means a lot! -Team FF
Made these just now! I used unrefined coconut oil (because it was all I have and needed a chocolate fix) and they were so good! No strong coconut flavor to me, but even if they did I’m sure it would be a slight Mounds bar flavor. I did chill them, but probably wouldn’t in my next batch because the coconut oil made the dough very hard and crumbly. Didn’t think of it until I was trying to make balls! I just rolled the dough in my hands a bit- but again WHEN I make them again I’ll just go straight to oven!
That’s amazing, Kelsey! Thank you so much for sharing this with us!!
These cookies look amazing! I’m wondering if you have any tips for making them refined sugar free?
They’re so yummy, Lori! You can certainly use coconut sugar in place of the brown + white sugars.
Made these and they ended up dry and crumbly. Could it be an altitude issue? I followed the recipe exactly, aside from using caramel chips instead of chocolate, but it was dry and crumbly before I even mixed the chips in.
Oh no, Aimee! We are so sorry the was your experience. We’ve made this recipe half a dozen times and have not run into that. We’re not sure about the altitude impacting the dough upon mixing (I know it has an impact on rise in baking and bread dough). It’s so hard to know exactly what happened since we’re not baking there in the kitchen with you. -Team FF