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Chocolate Brownie Cookies

These cookies combine the dense, fudgy richness of brownies with the handheld charm of cookies, resulting in a chewy, chocolatey treat. They stay soft inside with crackly, slightly cracked tops, perfect for satisfying a quick chocolate craving. The recipe uses simple ingredients like cocoa powder, chocolate chunks, and butter to achieve their irresistible texture and appearance.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder preferably Dutch-process for smoother flavor
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup dark chocolate chunks chunky for gooey pockets
  • pinch salt

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper to prevent sticking.
  2. Melt the butter gently in a small saucepan over low heat until just melted, then set it aside to cool slightly.
  3. In a large mixing bowl, whisk together the sugar and cocoa powder until the mixture is well combined and slightly fluffy, releasing a rich chocolate aroma.
  4. Add the egg and vanilla extract to the dry mixture and whisk vigorously until the batter becomes glossy and smooth.
  5. Pour the cooled melted butter into the bowl and stir until fully incorporated, creating a shiny, thick chocolate batter.
  6. Sift in the flour and salt, then fold gently with a spatula until just combined; avoid overmixing to keep the dough fudgy.
  7. Gently fold in the dark chocolate chunks, distributing evenly through the sticky, fudgy dough.
  8. Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing each about 2 inches apart. Slightly flatten each mound with your fingers or the back of a spoon.
  9. Bake in the preheated oven for 10-12 minutes, until the edges are set and the tops crack slightly but centers remain soft and fudgy.
  10. Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes—this allows the centers to firm up slightly.
  11. Transfer the cookies to a cooling rack and cool for an additional 10 minutes, which enhances their chewy, fudgy texture.
  12. Enjoy these warm or at room temperature, perhaps with a glass of milk—these cookies are best slightly softened and gooey inside with a crackly top.

Notes

For extra fudginess, stir in an additional tablespoon of melted chocolate. Chilling the dough for 30 minutes before baking helps prevent spreading and results in thicker cookies. Use high-quality cocoa powder for a richer chocolate flavor.