Easy Fudgy Chocolate Brownie Cookies

Crispy on the outside, fudgy on the inside, these easy fudgy chocolate brownie cookies are my family’s favorite. After making them dozens of times, I’ve discovered the secret to perfect chocolate cookies every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Oven Baked Sweet Potato Fries and Beef Stir Fry with Vegetables.

What You'll Need for Easy Fudgy Chocolate Brownie Cookies

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• Optional: Sprinkles
• Optional: Chocolate chips
• Optional: Nuts
• Optional: Dried fruits

How to Make Easy Fudgy Chocolate Brownie Cookies

1. Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined.
3. Step 3: Beat in eggs, one at a time, until well incorporated. Stir in vanilla extract.
4. Step 4: In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
5. Step 5: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, spacing them about 2 inches apart.
6. Step 6: Bake for 9-11 minutes, or until edges are set and centers are still slightly soft. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Storing & Reheating Easy Fudgy Chocolate Brownie Cookies

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Dough can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months. Add 1-2 minutes to baking time if using frozen dough.

Freezing Easy Fudgy Chocolate Brownie Cookies

Freeze for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds.

Recipe Notes

• Chef tip: For a richer flavor, use dark chocolate cocoa powder.
• Best substitution: Substitute melted coconut oil for butter to make vegan cookies.
• Make-ahead: Dough can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months. Add 1-2 minutes to baking time if using frozen dough.
• Scaling: This recipe can be doubled or halved easily.
• Troubleshooting: If your cookies are spreading too much, try chilling the dough for 30 minutes before baking.

Easy Fudgy Chocolate Brownie Cookies

⏱

Prep

10 mins

🍳

Cook

10 mins

⏳

Total

20 mins

🍽

Serves

2 dozen cookies

🥗

Diet

Gluten-free (if using gluten-free flour)

Ingredients

Main Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Seasonings

• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract

Optional Toppings

• Sprinkles
• Chocolate chips
• Nuts
• Dried fruits

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined.
3. Step 3: Beat in eggs, one at a time, until well incorporated. Stir in vanilla extract.
4. Step 4: In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
5. Step 5: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, spacing them about 2 inches apart.
6. Step 6: Bake for 9-11 minutes, or until edges are set and centers are still slightly soft. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Chef tip: For a richer flavor, use dark chocolate cocoa powder.
• Best substitution: Substitute melted coconut oil for butter to make vegan cookies.
• Make-ahead: Dough can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months. Add 1-2 minutes to baking time if using frozen dough.
• Scaling: This recipe can be doubled or halved easily.
• Troubleshooting: If your cookies are spreading too much, try chilling the dough for 30 minutes before baking.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze for up to 3 months.
• Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes.
• Microwave reheat: Reheat in the microwave for 10-15 seconds.
• Make ahead: Dough can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months. Add 1-2 minutes to baking time if using frozen dough.

Nutrition Per Serving

• Calories: 120
• Protein: 2g
• Fat: 5g
• Carbs: 18g
• Fiber: 1g
• Sugar: 12g
• Sodium: 60mg
• Cholesterol: 30mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Fudgy Chocolate Brownie Cookies FAQs

A Warm Final Note

I can’t wait for you to try Easy Fudgy Chocolate Brownie Cookies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!