Cookies

The Best Chocolate Brownie Cookies

at a glance
Prep Time 15 minutes
Cook Time 9 minutes
Servings 24 Cookies
5 — Votes 5 votes

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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:

Top down photo of brownie cookie ingredients on a grey and white marble surface.
  • 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

Sugar and oil in a glass mixing bowl on a grey and white marble surface.
Top down view of dry ingredients in a white bowl with a whisk.
Chocolate chips incorporated into the batter in a glass bowl.
Sugar and oil mixing in a glass bowl with a hand mixer.
Dry ingredients being incorporated into wet ingredients in a glass bowl with a hand mixer.
Balls of cookie dough on a parchment lined baking sheet.
Wet ingredients mixed together in a glass bowl with a hand mixer.
Chocolate chips being stirred into cookie batter with a green spatula.
Baked cookies on a parchment lined baking sheet.
  1. 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.
  2. 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.
  3. Whisk together the flour, baking soda, salt, and cocoa powder – in a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
  4. 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.
  5. Add the chocolate chips – fold the chocolate chips into the dough using a spatula.
  6. 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.
  7. Prep for baking – preheat the oven to 350°F and line two baking sheets with parchment paper.
  8. 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.
  9. 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.
  10. 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 on a piece of white parchment paper with a white plate of cookies in the top right corner.
Q What causes flat cookies?
A

Cookies typically spread more when the dough is too warm from mixing. Chilling your cookie dough before baking allows the fat (in this case, avocado oil) to solidify, and solidified fat takes longer to melt in the oven (makes sense, right?!). We tested this recipe multiple times and found the cookies bake up beautifully without chilling the dough, but if you’re struggling with flat cookies, try chilling your dough for longer before scooping and baking!

Q What’s a substitute for the egg in this recipe?
A

We did some EXTENSIVE egg replacement experimenting (find the full, super helpful article HERE), and found that Bob’s Red Mill Egg Replacer was the best egg replacement in cookies and a chia seed and yogurt combination was best for brownies. Either of these options will work great in these chocolate brownie cookies!

Q Which cocoa powder is best for brownie cookies?
A

We recommend using a natural cocoa powder (vs. dutch-processed) for these cookies. THIS one is a great option!

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Chocolate Brownie Cookies

By: Lindsay Bare
5 — Votes 5 votes
Prep Time: 15 mins
Cook Time: 9 mins
Servings: 24 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.

Nutrition Information

Nutrition Facts
Chocolate Brownie Cookies
Amount per Serving
Calories
148
% Daily Value*
Fat
 
7.6
g
12
%
Saturated Fat
 
2.4
g
15
%
Cholesterol
 
7.8
mg
3
%
Sodium
 
105.4
mg
5
%
Carbohydrates
 
20.3
g
7
%
Fiber
 
1.4
g
6
%
Sugar
 
13.6
g
15
%
Protein
 
1.6
g
3
%
* Percent Daily Values are based on a 2000 calorie diet.

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.
Meet the Author
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Brandi Schilhab

Brandi leads our efforts on content audits, outline construction, website calendar management, and a great deal of writing. She could unashamedly watch reruns of Friends + Harry Potter movies and never get bored!⁠ ⁠ ⁠
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  1. Lori says

    Lori —  09/09/2022 At 10:14

    These cookies look amazing! I’m wondering if you have any tips for making them refined sugar free?

    • Brandi Schilhab says

      Brandi Schilhab —  09/13/2022 At 13:08

      They’re so yummy, Lori! You can certainly use coconut sugar in place of the brown + white sugars.

  2. Kelsey says

    Kelsey —  09/09/2022 At 12:06

    5 stars
    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!

    • Brandi Schilhab says

      Brandi Schilhab —  09/13/2022 At 13:06

      That’s amazing, Kelsey! Thank you so much for sharing this with us!!

  3. Jenna Comfort says

    Jenna Comfort —  10/02/2022 At 21:43

    5 stars
    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!

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