If you can’t decide between a brownie and a cookie, this recipe solves the problem. These one-bowl cookies have the rich, fudgy texture of a brownie with the shape and ease of a cookie. They come together in minutes with ingredients you likely already have, and they tend to disappear just as fast once they’re out of the oven.
Quick facts
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 22 minutes
- Makes: 16 cookies
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup white granulated sugar
- 1/2 cup melted butter
- 3 tablespoons vegetable oil
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 1/3 cups all purpose flour or plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup semi sweet chocolate chips, add more if desired
How to Make Fudgy Chocolate Brownie Cookies
Part 1: Mix the Dough
1. Preheat and prep. Heat the oven to 350°F (175°C) and line two cookie sheets with parchment paper.
2. Combine the base. In a medium bowl, mix together the cocoa powder, sugar, melted butter, and vegetable oil.
3. Add the egg and vanilla. Beat these in until fully incorporated.
4. Add the dry ingredients. Stir the flour, baking powder, and salt together first, then mix them into the wet ingredients until a dough forms. Be careful not to overmix.
5. Fold in the chocolate chips. Gently stir them in until evenly distributed.
Part 2: Shape and Bake
6. Scoop the dough. Using a cookie scoop or small ice cream scoop, portion out 1 to 2 tablespoons of dough per cookie and place them onto the prepared baking sheets.
7. Flatten to your liking. Press each dough mound down to whatever thickness you prefer for your finished cookies.
8. Bake. Bake for 10 to 12 minutes. The cookies will look soft coming out of the oven but will firm up as they cool. Watch the time closely, since overbaking will dry them out.
9. Cool. Let the cookies rest on the baking sheet for 10 minutes before transferring them to wire racks to finish cooling.
Tips for the Best Fudgy Cookies
Don’t overmix the dough. Stirring just until the dough comes together helps keep the texture soft and fudgy rather than tough.
Watch the bake time closely. These cookies go from perfectly fudgy to dry quickly, so pull them as soon as the time is up, even if they still look a little soft.
Press to your preferred thickness before baking. Since these don’t spread dramatically on their own, flattening the dough is what determines the final shape.
Let them cool before moving. They’re soft right out of the oven and will hold together much better once they’ve had a few minutes to set on the pan.
Add extra chocolate chips if you want more gooey pockets throughout.
Final Thoughts
These fudgy chocolate brownie cookies are proof that you don’t need a long ingredient list or a lot of time to get a seriously rich chocolate dessert. One bowl, a handful of pantry staples, and about 20 minutes is all it takes. Make a batch and let me know how they turn out.