These fudgy chocolate brownie cookies are thick, soft, and loaded with chocolate. They’re chewy on the inside and crispy on the outside. They basically taste like the edge pieces of a brownie so they best of both worlds. Perfect by themselves or with a scoop of vanilla ice cream. Don’t skip the flakey sea salt on top, it totally brings out the deep rich chocolate flavor. Enjoy!
What you need to make fudgy chocolate brownie cookies:
- Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, just decrease the salt in the recipe to 1/2 tsp.
- Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar.
- Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving them that deep rich brown color. You can use light or dark in these brownie cookies.
- Eggs- The egg helps to bind the recipe and really helps give it taste and texture.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion!
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements & won’t work. However, gluten-free 1:1 all-purpose flour should work just fine. I love Bob’s Red Mill, but any should do.
- Cocoa powder- This is the cocoa powder I used. I prefer the 100% dark cacao cocoa powder for a rich and deep chocolate flavor!
- Sea salt- Salt is key in a baked good!
- Baking powder- Helps to inflate these fudgy chocolate brownie cookies.
- Dark chocolate chunks- I loved using the chocolate chunks for a more melty result when you eat them and thicker bites of chocolate. You can also use semi-sweet or milk as well as chocolate chips or a chopped chocolate bar if you prefer!
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Alright, let’s get to making the recipe! Enjoy friends!
Fudgy Chocolate Brownie Cookies
- ½ cup unsalted butter melted & cooled
- 1 cup granulated sugar
- ½ cup light or dark brown sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1⅓ cups all-purpose flour spoon & leveled
- ½ cup cocoa powder (I used dark 100% cacao)
- ¾ tsp sea salt
- ½ tsp baking powder
- 1 cup dark chocolate chunks
- flakey sea salt for topping
- In a small saucepan or microwave, melt the butter until melted and set aside and let cool a bit.
- In a large mixing bowl, whisk together the butter and sugars until well combined.
- Next, add in the eggs and vanilla extract. Mix until combined.
- Pour in the flour, cocoa powder, sea salt, & baking powder. Mix well until everything is incorporated.
- Refrigerate the dough for at least 30 minutes. It helps to scoop the dough as well as the flavors to marinate together! Meanwhile, preheat your oven to 375F degrees.
- Once the dough has chilled, scoop (I use this large cookie scoop, but you can always use your hands or a spoon!) out onto a lined baking sheet (I typically use parchment paper or a silpat). I pressed additional chocolate chunks on top of the dough balls to make them look even better. My dough made 14-16 cookies.
- Bake cookies for about 10-13 minutes until edges are done and the center is soft to the touch but set. Let the cookies cool on the baking sheet for 5-10 minutes, and then move to a wire rack. Sprinkle with flakey sea salt.
- Store in an airtight container on the counter for 4-5 days! Enjoy!