Fudgy Brownie Cookies (Crispy Edges, Gooey Centers)

If you’ve ever been torn between baking brownies or cookies, this recipe solves that dilemma beautifully. These fudgy brownie cookies combine the crackly tops and rich chocolate depth of a brownie with the handheld convenience of a cookie. They’re deeply chocolatey, slightly crisp at the edges, and irresistibly soft and gooey in the center.

Best of all, they’re made with real melted chocolate (not just cocoa powder), which gives them that bakery-style texture and flavor you usually only get from professional pastry kitchens.

Whether you’re baking for a holiday tray, a weekend treat, or just because chocolate cravings don’t need an excuse, this recipe delivers every time.

Why You’ll Love These Brownie Cookies

• Intense chocolate flavor from bittersweet chocolate and cocoa
• Crackly brownie tops with soft, fudgy interiors
• Simple pantry ingredients
• Freezer-friendly dough for make-ahead baking
• Easily customizable with nuts or extra chocolate
  

These cookies feel indulgent, but they’re surprisingly straightforward to make — no chilling overnight, no complicated techniques, and no specialty equipment required.

Ingredients You’ll Need

Here’s everything that goes into these rich brownie cookies:

• 12 ounces bittersweet chocolate chips (60–70% cacao)
• ½ cup butter
• 3 large eggs
• 1 cup granulated sugar
• ¼ cup brown sugar
• 1 tablespoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 cup pecans, chopped (optional)
• ½ cup mini semisweet chocolate chips
  

Tip: Using bittersweet chocolate keeps these cookies rich without being overly sweet. If you prefer a sweeter cookie, you can swap in semi-sweet chocolate instead.

Step-by-Step Instructions

1. Melt the Chocolate

In a heavy-bottomed saucepan over low heat, melt the bittersweet chocolate chips and butter together. Stir constantly until smooth and glossy.

Remove from heat and set aside to cool slightly.

2. Whip the Batter

In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat:

• Eggs
• Granulated sugar
• Brown sugar
• Vanilla extract
• Baking powder
• Salt

Beat on high speed for about 5 minutes, until the mixture becomes thick, pale, and creamy. This step is key for achieving those signature crackly tops.

3. Add the Chocolate

Reduce the mixer speed to low and slowly pour in the melted chocolate mixture. Mix just until fully incorporated.

4. Fold in Dry Ingredients

Add the flour and cocoa powder, mixing gently until just combined. Avoid overmixing — this keeps the cookies tender and fudgy.

5. Add the Mix-Ins

Stir in the chopped pecans (if using) and mini chocolate chips until evenly distributed.

6. Chill the Dough

Cover the batter and refrigerate for 30 minutes. This firms up the dough slightly, making it easier to scoop and helping the cookies bake evenly.

7. Prep for Baking

Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.

8. Scoop the Cookies

Using a 1.5-tablespoon cookie scoop, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.

9. Bake

Bake for 8–10 minutes, until the edges look set but the centers are still soft. The cookies will continue to firm up as they cool.

Don’t overbake! Slightly underbaked centers are what give these cookies their brownie-like texture.

10. Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Pro Tips for Perfect Brownie Cookies

• Use room-temperature eggs for better volume
• Chill the dough — even 30 minutes makes a difference
• Bake one tray at a time for consistent results
• Slightly underbake for ultra-fudgy centers

Variations & Customizations

Want to change things up? Try one of these:

• No nuts: Skip the pecans entirely
• Double chocolate: Add extra mini chips or chunks
• Espresso boost: Add ½ teaspoon espresso powder
• Holiday version: Mix in peppermint chips or crushed candy canes

Storage & Freezing Tips

• Room temperature: Store baked cookies in an airtight container for up to 3 days
• Refrigerator: Keeps well for up to 1 week
• Freezer: Freeze dough balls for up to 2 months — bake straight from frozen, adding 1–2 minutes to bake time

Final Thoughts

These fudgy brownie cookies are the kind of recipe that earns a permanent spot in your baking rotation. They’re rich without being overwhelming, impressive without being fussy, and perfect for both casual snacking and special occasions.

If you’re looking for a high-impact dessert that feels indulgent but approachable, this is it.

Happy baking — and don’t forget to save this recipe for later. 🍫🍪