These cookies look exactly like brownies in cookie form — thick, cracked tops, ultra-fudgy centers, and rich chocolate flavor. Perfect for dessert boxes, cafés, or indulgent home baking.
Introduction
Fudgy chocolate brownie cookies combine the best of two worlds: the deep, intense chocolate taste of brownies and the handheld convenience of cookies. With their shiny, crackled tops and soft, melt-in-the-mouth centers, these cookies are a chocolate lover’s dream and look stunning just like the ones in the photo.
Ingredients
Dry Ingredients
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 8 oz (225 g) dark chocolate (60–70%), chopped
- ½ cup (115 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
Add-Ins (Optional but Recommended)
- ½ cup chocolate chips or chunks
- Extra chocolate chips for topping
Instructions
- Preheat Oven
Preheat your oven to 175°C / 350°F. Line two baking trays with parchment paper. - Melt Chocolate & Butter
In a heatproof bowl, melt the dark chocolate and butter together (microwave in 30-second intervals or use a double boiler). Stir until smooth and glossy. Let cool slightly. - Mix Sugars & Eggs
In a large bowl, whisk granulated sugar, brown sugar, and eggs for 2–3 minutes until thick and shiny. This step gives the cookies their cracked brownie tops. - Add Chocolate Mixture
Slowly pour the melted chocolate mixture into the egg mixture. Add vanilla extract and mix gently until combined. - Combine Dry Ingredients
In another bowl, sift together flour, cocoa powder, baking powder, and salt. - Form the Batter
Fold the dry ingredients into the wet mixture just until combined. Do not overmix. Fold in chocolate chips. - Chill the Dough
Refrigerate the dough for 20–30 minutes. This helps the cookies stay thick. - Bake
Scoop large spoonfuls (about 2 tablespoons each) onto the baking tray, leaving space between them. Add extra chocolate chips on top.
Bake for 10–12 minutes until the tops crack but centers remain soft. - Cool
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
Baking Method
- Texture Goal: Crisp edges + gooey center
- Key Technique: Whipping eggs with sugar creates the shiny cracked top
- Do Not Overbake: Cookies firm up as they cool
History
Brownie cookies originated from modern American baking, where bakers sought a portable version of classic brownies. These cookies became popular in bakeries due to their rich taste and visual appeal.
Benefits
- Deep chocolate flavor
- Soft, fudgy texture
- Perfect for gifting or selling
- Freezer-friendly dough
Texture & Formation
- Crinkled top from sugar-egg emulsion
- Dense, moist interior
- Thick bakery-style shape
Serving Ideas
- Serve warm with vanilla ice cream
- Drizzle with melted chocolate
- Dust lightly with cocoa powder
Nutrition (Approx. per cookie)
- Calories: 220
- Carbohydrates: 28 g
- Fat: 12 g
- Protein: 3 g
Why People Love These Cookies
- Brownie-like richness
- Visually beautiful cracked tops
- Perfect balance of sweet and bitter chocolate
- Crowd-pleaser for all ages
Conclusion
These fudgy chocolate brownie cookies are luxurious, rich, and incredibly satisfying. Whether for home baking, special occasions, or bakery boxes, this recipe guarantees professional-looking and irresistible results every time.