Some days, you just need a chocolate fix — and not the kind that comes from a candy bar. I’m talking about a cookie that’s rich, a little crisp around the edges, soft and gooey in the middle, and so full of chocolate it feels like a brownie you can hold in your hand.
These chewy brownie cookies are exactly that. They’re a celebration of chocolate in its most comforting form. Fudgy but structured, melty in the middle, crisp on top—and honestly, a total scene-stealer at bake sales, birthdays, or solo midnight kitchen visits.
Let’s be real: they’re not just cookies. They’re a moment.
Why You’ll Fall (Hard) for This Recipe
Honestly? These cookies are a little bit magical. They’re made with everyday ingredients you probably already have lying around, but the end result feels like something straight out of a bakery case. Rich, chewy, a little gooey in the middle—basically everything you want in a cookie.
Bittersweet Chocolate Chips: Melted into the batter, they’re the secret behind that soft, almost brownie-like base.
Cocoa Powder: Gives the cookies a second hit of chocolate and makes the flavor deep and dimensional
Mini Chocolate Chips – Little pockets of melty sweetness in every bite. Tiny, but they make a big difference.
Brown Sugar – Adds that soft chew and a subtle molasses note that makes the chocolate taste even richer.
Pecans (optional, but highly recommended) – If you love a little crunch, these are perfect. Buttery, toasty, and the best contrast to all the fudgy goodness.
They’re cozy, chocolatey, and kind of impossible to stop eating. You’ve been warned.
Unsweetened Bittersweet Chocolate Chips: this stuff is melted into the batter so that the way bars get a treat, they turn into something much more fudgy or rubbery.
You can get cocoa powder because it seriously makes the lightest brownies ever.
Mini Chocolate Chips: the sweetness pops up throughout the cookies.
Brown Sugar: Keeps cookies moist and chewy, while the moisture from the brown sugar adds flavor.
Coarsely Chopped Pecans (Optional): Add crunch and nutty contrast to the richness of chocolate.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Let’s start with the good stuff.
Set up a double boiler (just place a heatproof bowl over a pot of gently simmering water) and add:
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12 oz bittersweet chocolate chips
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½ cup unsalted butter
Stir occasionally until everything is melted and smooth. Take your time here—low and slow is best. Once it’s silky, take it off the heat and let it cool to lukewarm. (Hot chocolate + eggs = not the vibe. We’re baking cookies, not scrambled eggs!)
Step 2: Whisk It Good
In a large mixing bowl, whisk together:
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3 large eggs
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1 cup granulated sugar
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¼ cup brown sugar
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1 tablespoon vanilla extract
Whisk until it’s light and a little frothy—this step helps give the cookies that perfect brownie texture.
Now, slowly mix in your cooled chocolate mixture. The batter will get thick, glossy, and yes, it’ll smell amazing.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together:
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¾ cup all-purpose flour
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¼ cup unsweetened cocoa powder
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½ teaspoon baking soda
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½ teaspoon salt
Gently fold the dry mix into the chocolate batter. No overmixing! You want soft, tender cookies—not tough ones.
Step 4: Add the Mix-Ins
Time to make these cookies your own. Stir in:
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½ cup mini semisweet chocolate chips
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1 cup chopped pecans (optional, but so good)
Mix it all together just until everything looks combined — no need to overthink it. Then cover up the bowl and stick it in the fridge for about 30 to 45 minutes. Trust me, giving the dough a little chill time helps it firm up, so your cookies don’t turn into one giant, buttery pancake in the oven.
Step 5: Bake and Enjoy
Alright, go ahead and get your oven warming up to 350°F. Grab a baking sheet and slap some parchment paper on there — it makes life so much easier later, seriously.
Now, just scoop out your dough — a tablespoon works like a charm — and plop little mounds about 2 inches apart. No need to be a perfectionist; they’ll spread out and get all golden and happy in the oven.
Bake for 8 to 10 minutes, until the tops start to crack and the edges look set. The centers should still look a bit soft—that’s exactly what you want. They’ll finish baking as they cool.
Let them sit on the baking sheet for a few minutes, then move to a wire rack to cool completely. Or don’t. I support eating one warm and gooey straight from the tray.
Step 6: Enjoy!
Serve and Savor Enjoy these brownie cookies fresh and warm if you can. They’re heavenly with a cold glass of milk—or a scoop of vanilla ice cream if you’re feeling fancy. Store the rest in an airtight container at room temp; they’ll stay delicious for up to a week (if they even last that long).
Serving Ideas for Max Cookie Joy
You could just eat these straight out of the oven (and you should). But if you want to go a little extra:
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Classic: Pair with a glass of icy-cold milk. Perfection.
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Dessert Goals: Sandwich a scoop of vanilla or salted caramel ice cream between two cookies.
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S’mores Makeover: Use these cookies instead of graham crackers. Trust me—it’s a revelation.
Storage Tips (a.k.a. How Not to Eat Them All at Once)
Room Temp
Keep cookies in an airtight container for up to 5 days. Toss in a slice of sandwich bread to keep them extra soft (grandma trick).
Fridge
Okay, not ideal—but doable. They’ll firm up in the fridge, so bring them to room temp before devouring.
Freezer-Friendly
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Dough: Scoop into balls, freeze on a tray, then bag and store. Bake from frozen—just add 1–2 extra minutes.
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Baked Cookies: Cool completely before freezing in layers. Let them thaw on the counter, or pop in the microwave for 10–15 seconds for that gooey, warm center.
Cookie Variations Worth Trying
Feel like mixing it up? Go wild:
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Triple Chocolate Madness: Swap in white chocolate, milk chocolate, or even dark chunks.
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Nut-Free Option: Just skip the pecans and double the chips or throw in dried cherries or cranberries.
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Salted Finish: A light sprinkle of flaky sea salt on top before baking? Game-changer.
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Espresso Boost: Add 1 teaspoon of instant espresso powder to the dry ingredients for extra depth.
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Gluten-Free: Use a 1:1 gluten-free flour blend—these cookies adapt beautifully.
Final Thoughts: Bake These Already
Here’s the thing—these aren’t just cookies. They’re comfort. They’re joy. They’re that perfect in-between of a brownie and a cookie that hits every sweet spot.
Whether you’re whipping up a batch to impress company, cure a bad day, or simply because you believe in treating yourself (as you should), this fudgy chocolate cookie recipe will deliver.
Honestly? You might want to double the batch. One tray just never seems to be enough.
Ready to bake some bliss?
Fudgy Brownie Cookies
Ingredients
- 3/4 cup all-purpose flour
- 12 oz bittersweet chocolate chips 60-70% cacao
- 1/2 cup mini semisweet chocolate chips
- 3 eggs
- 1/2 cup butter
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chopped pecans optional
Instructions
- Combine bittersweet chocolate chips and butter in a heatproof bowl. Melt over a pot of simmering water (double boiler) until smooth. Remove from heat and let cool slightly to lukewarm.
- In a large bowl, whisk together eggs, granulated sugar, brown sugar, and vanilla extract until light and frothy. Gradually mix in the slightly cooled chocolate mixture until smooth.
- In a separate bowl, sift together flour, cocoa powder, salt, and baking soda. Gradually fold the dry ingredients into the chocolate mixture using a spatula until just combined.
- Gently fold in mini chocolate chips and chopped pecans (if using). Cover the bowl and refrigerate the dough for at least 30 minutes to firm up.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded balls of dough onto the sheets, spacing 2 inches apart. Bake for 8-10 minutes, or until tops are cracked and centers are soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack. Serve warm or store in an airtight container for up to a week.
