These fudgy brownie cookies were a total lifesaver during one of those late-night chocolate cravings. You know the kind—too tired for a full-blown dessert, but something sweet absolutely had to happen. I didn’t want to deal with cooling a pan of brownies, so I grabbed a bowl, some chocolate, and hoped for the best. Let me tell you: best. decision. ever.
They’ve got all the best parts of a brownie—crackly tops, chewy centers, rich chocolate flavor—but in easy cookie form. Even better? You don’t need any fancy equipment or weird ingredients.
And yes, I tested these more times than I’d like to admit. Worth it.
Ingredients You’ll Need
- ¾ cup white sugar
- ¼ cup brown sugar (makes ‘em extra chewy)
- 2 large eggs (room temp if possible)
- ⅓ cup unsalted butter, melted
- 200g dark chocolate (use good-quality stuff, it really shows)
- ¾ teaspoon instant coffee powder (trust me—it deepens the chocolate flavor)
- ⅓ cup Dutch cocoa powder
- ¾ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips (any kind works—dark, milk, semi-sweet, whatever you’ve got)
Let’s Make Them!
Start by whisking your eggs and sugars in a big bowl. You’re going to beat the heck out of them for 5 full minutes. It should look thick and glossy. Rub a little between your fingers—if it still feels grainy, keep going.
While that’s working, melt your butter, dark chocolate, and instant coffee together. Microwave or stovetop, either’s fine—just don’t walk away and burn it (been there). Once it’s smooth, stir in the cocoa powder.
Let that chocolate mixture cool a minute or two, then mix it into your eggs and sugar. Add the vanilla. It’ll look rich and dreamy already.
Now fold in your flour, baking powder, salt, and chocolate chips. Don’t overdo it here—mix just until you can’t see any flour.
Cover the dough and pop it in the fridge for 20 to 30 minutes. This step is key! It helps the dough firm up so the cookies hold their shape and get those crackly tops. Skip it and you’ll end up with flat pancakes (ask me how I know).
Quick Tips Before You Start
- Use room temp eggs if you can—they whip up better.
- Don’t skip the coffee powder even if you’re not a coffee fan—it won’t taste like coffee, but your chocolate will taste richer.
- Don’t chill too long. More than 30 minutes and your dough starts to dry out and loses that shiny finish.
- Good chocolate matters. It’s the star of the show here, so use the best you’ve got.
Bake Time
Scoop the chilled dough onto a lined baking sheet—about 1.5 tablespoons per cookie, spaced 2 inches apart. I use a cookie scoop to keep things easy.
Bake in a 350°F oven for 10 to 12 minutes. Want them gooey and fudgy? Pull them at 10. Want them a little more set? Go for 12.
When they come out, gently bang the tray on the counter once or twice. It helps the tops crack in that gorgeous brownie way.
Let them cool completely before moving. They’ll feel soft right out of the oven, but they firm up as they rest.
Make It Your Own
Feel like changing it up? Totally doable:
- Swap the chocolate chips for peanut butter chips
- Add a handful of chopped walnuts or pecans
- Sprinkle a pinch of sea salt on top before baking
- Want them extra chocolatey? Stir in some mini chunks too
Storage & Leftovers
Once the cookies are cool, store them in an airtight container at room temp. They’ll stay chewy for 4 to 5 days (if they last that long).
You can also freeze the dough! Just scoop it onto a tray, freeze until solid, then stash the balls in a freezer bag. Bake straight from frozen—just add a minute or two to the time.
What to Serve With Them
Honestly? A glass of cold milk or a scoop of vanilla ice cream. But if you’re making these for a party or gift box, try pairing with:
- Hot chocolate or coffee
- Sliced strawberries or raspberries
- A drizzle of caramel or chocolate sauce
Real Talk
The key to nailing these cookies is getting the texture right—beat the eggs and sugar really well, don’t skip chilling the dough, and pull them before they look done. They’ll finish setting as they cool. And yes, you’re allowed to eat one warm straight off the tray. I won’t tell.
One Last Tip
Make a double batch. I’ve never once regretted having extras of these in the freezer. They’re my go-to emergency dessert, and trust me—they’re always a hit.
Fudgy Brownie Cookies
Prep Time: 30 minutes
Chill Time: 20–30 minutes
Cook Time: 10–12 minutes
Total Time: About 1 hour
Yield: 12 cookies
Difficulty: Easy
Tools Needed: Mixing bowls, whisk or hand/stand mixer, saucepan or microwave-safe bowl, spatula, baking sheet, parchment paper, cookie scoop
Ingredients
- ¾ cup white granulated sugar (150g) – helps get that crackly top
- ¼ cup brown sugar (50g) – adds moisture and chewiness
- 2 large eggs, room temperature – crucial for structure and fudginess
- ⅓ cup unsalted butter, melted (74g) – brings richness and depth
- 200g dark chocolate, chopped – the star of the show, use good-quality chocolate
- ¾ tsp instant coffee powder – optional, but boosts the chocolate flavor big time
- ⅓ cup Dutch-process cocoa powder (25g) – gives that deep, dark color and flavor
- ¾ tsp vanilla extract – rounds out the flavor
- ¾ cup all-purpose flour (103g) – just enough to bind everything without making it cakey
- ¾ tsp baking powder – gives a little lift without making the cookies puff up too much
- ½ tsp salt – balances the sweetness
- ½ cup chocolate chips (90g) – use any kind: dark, semi-sweet, milk, or a mix!
Instructions
- Whip the Eggs & Sugar:
In a large bowl, combine white sugar, brown sugar, and eggs. Using a hand or stand mixer, beat on medium-high speed for about 5 minutes, until the mixture is pale, thick, and ribbons form. Rub a little between your fingers — it should feel smooth, not grainy. - Melt Chocolate & Butter:
In a separate bowl or small saucepan, melt the chopped dark chocolate, butter, and instant coffee powder together. Microwave in short 20–30 second bursts (stirring in between), or melt gently over low heat on the stove. Once smooth, stir in the cocoa powder while it’s still warm. - Combine Wet Ingredients:
Pour the warm chocolate mixture into the whipped eggs and sugar. Mix until smooth and glossy. Stir in the vanilla extract. - Fold in Dry Ingredients:
Add flour, baking powder, salt, and chocolate chips. Gently fold everything together with a spatula until just combined — do not overmix. The batter should be thick and glossy. - Chill the Dough:
Cover the bowl and refrigerate the dough for 20 to 30 minutes, just until it firms up enough to scoop. Don’t chill longer or the dough may become too stiff and lose its shine. - Preheat & Scoop:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a 1.5 tablespoon cookie scoop, portion out the dough, placing cookies 2 inches apart. - Bake:
Bake for 10–12 minutes, depending on your preferred texture:- 10 minutes = gooey center
- 12 minutes = slightly firmer, still chewy
Once out of the oven, gently tap the tray on the counter to create crackly tops.
- Cool Completely:
Let the cookies cool on the tray for 10–15 minutes. They’ll firm up as they cool. Transfer to a wire rack to cool completely before storing.
Storage
- Store in an airtight container at room temperature for up to 5 days.
- To freeze: scoop dough into balls, freeze on a tray, then transfer to a freezer-safe bag. Bake from frozen — just add 1–2 minutes to the bake time.
