Chewy Fudgy Brownie Cookies

Chewy Fudgy Brownie Cookies

I am finally getting around to posting my favorite recipe for Chewy Fudgy Brownie Cookies on my little neglected blog.  Between my 5 kids doing online school right now (so no computer time for me), and son #3 blowing out his knee and requiring surgery, the blog has been rather low on the priority list of late.

Fudgy Brownie Cookies

This brownie cookie recipe is worth the wait, though.  I know there are a lot of recipes for brownie cookies out there and a lot of them are definitely delicious, so I won't go touting how mine is the best or anything, but this recipe is my favorite. 

Chewy Fudgy Brownie Cookies

Keep scrolling after the recipe for a few of my tips and notes about this recipe.

Yield: 30
Author: Domestic Daybook - Tonia
Chewy Fudgy Brownie Cookies

Chewy Fudgy Brownie Cookies

All of the taste, fudginess, and chewiness of a brownie, but in cookie form.
Prep time: 15 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 25 M


  • 1 cup butter
  • 1 3/4 cup chocolate chips (I use semi-sweet)
  • 1 cup brown sugar
  • 4 eggs
  • 1 Tbsp. vanilla
  • 2/3 cup cocoa
  • 3/4 tsp. salt
  • 1 tsp. soda
  • 2 cups flour
  • 1 cup chocolate chips


  1. In a microwave safe bowl, melt the butter and 1 3/4 cups chocolate chips together at 30-second to one-minute intervals, stirring between each one, until melted and smooth. Set aside to cool to about room temperature. Add the brown sugar, eggs, vanilla, cocoa, salt and soda and stir well. Finally add the flour and stir just until combined. Mix in the 1 cup chocolate chips. Chill the dough about 1 hour. Scoop the dough (I use my 2 tbsp. cookie scoop) and roll into balls. Put about 2 inches apart onto a parchment lined baking sheet and bake at 350 for 9-11 minutes until set around the edges but still soft in the middle. Let cool on baking sheet for a few minutes before removing to wire rack to cool completely.
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Brownie Cookies

Notes and Tips

Chilling the Dough:

You can cover the dough and chill it for one hour as the recipe says, or if you want to speed things along, scoop it onto a parchment lined cookie sheet - they can be close together to get them all on one sheet, since you aren't baking them yet- and pop them in the refrigerator for 15 to 20 minutes.  They will then be ready to roll and place about 2 inches apart on a parchment lined baking sheet for baking.


If these cookies last more than a day, my favorite way to store them is in the freezer.  They freeze very well. In fact, most of the time I like to sneak some into the freezer before my kids get ahold of them, so that I have at least a few on hand for another day.  If you don't want to freeze them, then make sure you store them in an airtight container, so they don't dry out.

Parchment Paper:

I bake these on parchment paper, and my absolute favorite is this that I purchase from Amazon.  I love that it is unbleached and the fact that it is precut is so convenient.  Even my husband has mentioned how much he loves it when he needs it in the kitchen.

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I love these brownie cookies and I hope you enjoy them too!