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Fudgy Chocolate Brownie Cookies

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5 from 1 vote

Brownie cookies or brookies – but no matter what you call them, they’re the perfect combination of brownie and cookie! Crisp and crackly on the outside, chewy and fudgy in the middle with an indulgent dark chocolate flavor. Try my best fudgy brownie recipe next.

A stack of crinkled brownie cookies on a white surface

This recipe took lots of trial and error

I have been trying to get these cookies right for well over a year. They always turned out too thin, or too puffy. They didn’t develop any crinkles, or they had dull tops. The flavor wasn’t right, or they weren’t the right fudginess.

I included too much melted chocolate and they were crispy, or too much cocoa powder and they were cakey. I was half asleep once and I included something ridiculous like a tablespoon of baking powder and they were these weird fluff balls of dough that kinda deflated when you touched them.

There were some dark days, and not because they were filled with dark chocolate. That would be an awesome dark day. Maybe I could start a convention called Dark Days and it would just be vendors handing out dark chocolate in different forms.

Hot chocolate, cookies, ice cream, brownies, cake, fudge, truffles. All the walls could be black and everything could be lit by glow in the dark stickers in the shapes of cookies.

A plate full of crinkled brownie cookies

Brownie cookies or brookies?

… What was I talking about again? Oh, right. Brownie cookies.

Would you call them brownie cookies, or brookies? I grew up thinking of brookies as bars with a brownie base and cookie layer on top, but I’ve heard people in recent years refer to cookies with a brownie-like texture by the same name. Maybe I should call them cownies. Or broundies, ya know, cause they’re like round brownies.

Yeah, you’re right, those are terrible. Brownie cookies it is.

Crinkled chocolate cookies on a platter that says "To enjoy the flavor of life, take big bites"

How cute is that plate, by the way? Cookies are the perfect thing to pile on top of it, yet I somehow constantly forget that I have it.

Maybe I’ll put it in an elaborate glass case in the middle of my kitchen so I can’t miss it. 

What – too much?

A stack of crinkled chocolate cookies on a white surface

What makes brownie cookies so great

Now about these cookies – they’re exactly what I wanted them to be:

  • Crackly, crinkly, shiny tops
  • Rich and fudgy center
  • They taste just like my favorite brownies (but it’s more acceptable for me to grab them by the handful)

Have you ever tried to grab a handful of fudgy brownies and look casual? I’ll tell ya, it’s… uh… not casual. It makes you look like a chocolate-covered hoarder. For the record… I’m not saying it won’t happen again. I don’t need you people thinking I’m classy or something. Let’s not be ridiculous and jump to conclusions. 

A chocolate cookie being broken in half to show the fudgy center

Just look at the inside. It’s perfection. I wanted to zoom in even more, but I had gotten super distracted by the pretty sunset and totally lost the daylight I needed for it. 

And also, shout out to my hand model, Bill. We’ve promoted him to apparel model as well – he’s doing well, don’t you think?

Cupcake Love Next Level tee shirt |

I’m not a “milk and cookies” kinda gal, but these almost require it.

They’re so rich, you’re going to want something to wash them down. 

A fudgy chocolate cookie broken in half in front of a stack of cookies

So go traditional. Milk and cookie it up.

Snuggle up with a blanket and a good movie and dare yourself not to eat the entire batch.

Half a brownie cookie being dipped in milk

After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

Brownie Cookies: The perfect combination of brownie and cookie! Crisp and crackly on the inside, chewy and fudgy in the middle with an indulgent dark chocolate flavor. |

Brownie Cookies

5 from 1 vote
The perfect combination of brownie and cookie! Crisp and crackly on the outside, chewy and fudgy in the middle with an indulgent dark chocolate flavor.
Prep Time 1 hour 10 minutes
Cook Time 8 minutes
Total Time 1 hour 18 minutes
Servings 12 cookies


  • 4 ounces dark chocolate, chopped
  • 3 tablespoons butter
  • 1 egg
  • ¼ cup granulated sugar
  • 3 tablespoons light brown sugar
  • ½ tablespoon vanilla extract
  • ¼ cup all purpose flour
  • 2 tablespoons Special Dark or unsweetened cocoa powder
  • teaspoon baking powder
  • Pinch of salt


  • In a medium microwave-safe bowl, combine chocolate and butter and heat in 30 seconds increments, stirring after each, until combined, melted and smooth. Set aside to cool slightly.
  • In a large mixing bowl, beat egg, sugars and vanilla on high until well-combined.
  • Add melted chocolate mixture and mix on low speed until well-combined.
  • Add flour, cocoa powder, baking powder and salt and stir until just combined.
  • Cover the bowl with plastic wrap and chill in the fridge for 1 hour. Remove from fridge and let warm up a bit for 10-15 minutes on the counter.
  • Preheat oven to 350°F and line two baking sheets with nonstick silicon mats or parchment paper.
  • Using a medium or large cookie scoop, drop batter onto prepared baking sheets a couple inches apart.
  • Bake for 8 minutes - they should appear set and a little crinkly on top. Let cool completely on baking sheet, where they will continue to develop shiny tops and even more crinkles. Grab one and enjoy!


Store at room temperature in an airtight container for up to 5 days.


Calories: 127kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 38mg | Potassium: 94mg | Fiber: 1g | Sugar: 9g | Vitamin A: 111IU | Calcium: 16mg | Iron: 1mg
Course Dessert
Cuisine American
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