Easiest And The Best Fudgy Brownie Cookies

Fudgy Brownie Cookies –  rich and chocolate cookie, fudgy like a brownie, and chewy like a cookie. It makes for the perfect combo. Dipped in white chocolate for a nice surprise. 

Add these Fudgy Brownie Cookies to your list of Christmas baking and you won’t regret it a single bit. I am going to a cookie swap this week, and I decided to mix two of the most known desserts for the best combo ever made. 

For more recipes related to Christmas

• Easy and Tasty Caramel Gingerbread Cake
• The Very Best Gingerbread Coffee Cake Cookies
• Oreo Gingerbread Cake

Why choose this recipe?

Chewy- chewy like a cookie, but fudgy like a brownie? They are small, but mighty, and I might add, small but mighty. 

Crinkle top- the crinkle top might be my favorite. It adds the best texture of flakes.

Easy- easy and will no doubt impress whoever takes a bite, or two. 

Ingredient checklist 

Eggs- I use large or extra large, they need to be room temperature! 

Pure vanilla extract- My favorite brand you can find here. 

Cocoa powder- I use dark cocoa powder, which I highly recommend! The brand I use you can find here. 

Dark chocolate- this recipe only will work with semi sweet or dark chocolate. Milk chocolate will not work. The brand of chocolate I used can be found here. 

Step by step – Fudgy Brownie Cookies

Step 1: Combined the dry ingredients. In a small bowl, whisk the flour, salt, and baking powder. Set aside.

Step 2: Really cream the eggs and sugar. In a bowl of a stand size mixer fitted with paddle attachment cream together the eggs and sugar on medium high speed until light and has double ion size. About 7-8 minutes.

Step 3: Melt the chocolate and the butter. While the egg mixture is creaming, in a small size sauce pan, on low heat, melt the butter until it’s completely melted. Once the butter is melted add a third of chocolate, with a rubber spatula, mix until the chocolate has melted. Once the chocolate has melted into the butter, and another ⅓ and repeat until all the chocolate is combined and melted. 

Step 4: Add the cocoa powder. Take the pan off the heat and add the dark cocoa powder. Mix until smooth and combined. 

Step 5: Add vanilla and oil. Turn the mixer to low and add the vanilla and oil mix until combined. 

Step 6: Add the butter/chocolate mixture. With the mixer still on low, slowly add the warm chocolate mixture until combined.

Step 7: Add the flour. Add the flour mixture  and mix on low just until combined. Cover the mixture with a towel or plastic wrap and let it sit for 5-10 minutes.

Step 7: Scoop and bake. Using a small cookie scoop, scoop the batter onto the prepped sheet pan spacing each ball about 2 inches apart. You should be able to fit 12 on each pan. 

Step 8: Bake. Bake for 8-12 minutes, mine took 9 minutes (my oven runs hotter)

Step 9: dip and garnish: Dip half of the cookie into melted white chocolate and garnish with crushed peppermint

Expert Baking tips 

• Creaming the eggs and sugar is really important. Under creaming will result in a flat and spread cookie. This also helps with the crinkle on top.
• Sift your dry ingredients for the best results 
• Don’t over mix the flour. Over mixing the gluten can cause a dry cookie. 
• Here are my favorite parchment paper liners

FAQ 

Can these cookie dough balls be frozen?

Yes, they can. Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for up to 6 months. You don’t even have to thaw them before you bake. You can freeze them with the crumb on top too!

Can I chill the cookie dough overnight?

Yes! The batter is soft, so you can keep the batter in a bowl, and when you are ready to scoop, pull it out 10 minutes before you are ready to bake. 

Can I use milk chocolate?

Unfortunately, you can’t. I tried using milk chocolate and it isn’t as stabilizing as dark chocolate. 

Storing and freezing

Store these Fudgy Brownie Cookies at room temperature in an airtight container up to 2 days.

Freezing Fudgy Brownie Cookies

You can freeze the cookie dough balls or fully baked cookies. Make sure they are in an airtight container, then they can be stored for up to 2 months.

I’m sure you’ll love this recipe, if you try it, remember to leave review and rate it for me!

For more recipe inspiration, below are a list of some you should try!

• Easy and Tasty Christmas Sugar Cookie Bars 
• The Best Chocolate Chip Cookies
• The Best Ever Chocolate Salted Caramel Cake

Recipe

Fudgy Brownie Cookies

Molly Murphy

rich and chocolate cookie, fudgy like a brownie, and chewy like a cookie. It makes for the perfect combo. Dipped in white chocolate for a nice surprise.

4 from 17 votes

Print Recipe Pin Recipe

Servings 24

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cookies

• ⅓ cup all-purpose flour
• 1 teaspoon baking powder
• 3 large eggs room temperature
• 1 cup granulated sugar
• ¼ cup light brown sugar packed
• 1 teaspoon salt
• 1 ½ tablespoon vegetable oil
• 2 teaspoon vanilla extract
• 5 (70 g) tablespoons unsalted butter
• 8 ounces bittersweet or dark chocolate milk chocolate will not work with recipe
• ¼ cup black cocoa powder
• Optional topping
• 4 ounces white chocolate melted
• Crushed peppermint

Instructions

 

For the cookies

• Preheat the oven to 350F. Line two baking sheets with parchment paper. Set aside.
• In a small bowl, whisk the flour, salt, and baking powder. Set aside.
• In a bowl of a stand size mixer fitted with paddle attachment cream together the eggs and sugar on medium high speed until light and fluffy, and the mixture has double in size. About 7-8 minutes.
• While the egg mixture is creaming, in a small size sauce pan, on low heat, melt the butter until it’s completely melted. Once the butter is melted add a third of chocolate, with a rubber spatula, mix until the chocolate has melted. Once the chocolate has melted into the butter, and another ⅓ and repeat until all the chocolate is combined and melted.
• Take the pan off the heat and add the dark cocoa powder. Mix until smooth and there are no more lumps.
• Turn the mixer to low and add the vanilla and oil mix until combined.
• With the mixer still on low, slowly add the warm chocolate mixture until combined.
• Add the flour mixture to the egg/ chocolate mixture and mix on low just until there are no more flour streaks. Using a rubber spatula, scrape the sides and the bottom of the bowl to ensure all the ingredients have been mixed together.
• Cover the mixture with a towel or plastic wrap and let it sit on the counter for 5-10 minutes.
• Using a small cookie scoop, scoop the batter onto the prepped sheet pan spacing each ball about 2 inches apart. You should be able to fit 12 on each pan.
• Bake for 8-12 minutes, mine took 9 minutes (my oven runs hotter)
• Let the cookies completely cool in the pan.

Optional

• Once the cookies have come to room temperature, dipped half of the cookie into melted white chocolate and top with crushed peppermint. Let the chocolate chill for 20 minutes to set.

Tried this recipe?Let us know how it was!