Print

The Fudgiest Chewy Brownie Cookies From Scratch

Close-up of fudgy brownie cookies, one broken in half showing the dense interior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best fudgy chocolate cookies that taste like rich brownies in a chewy cookie form. This recipe delivers a crackly top and a gooey center for the ultimate chocolate dessert mashup.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder (optional, for deep flavor)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined.
  3. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder, espresso powder (if using), salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips. The dough will be thick and fudgy.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound.
  8. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly underdone and shiny. This ensures a gooey chocolate center.
  9. Remove from the oven. Immediately sprinkle the tops with a tiny pinch of flaky sea salt, if desired.
  10. Let the brownie cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The tops will develop their signature crackle as they cool.

Notes

  • For the best crackly top, do not flatten the dough balls before baking. The high sugar content and melted butter help create the shiny crust.
  • Chill the dough for 30 minutes before scooping if your kitchen is very warm; this helps prevent excessive spreading.
  • Store cooled brownie cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://miameal.com/fudgy-brownie-cookies-from-scratch/