Fudge brownie cookies; I love this fudge brownie cookies recipe! It always turns out perfect and delicious.
I love brownies. I mean, lluuuuuuuurvve them. They’re all chocolatey and fudgy and rich, and they’re better than cake any day.
I recently told my nephew that for his birthday, I would give him any kind of cookie he wanted, anything he could dream up. And he dreamed up brownie cookies with white chocolate chips, sandwiched with marshmallow frosting. He was very specific.
Be still, my heart, I might marry this boy if he wasn’t my 11-year-old nephew.
He made a fantastic choice. These cookies, they require care. They’re not some sort of pre-packaged nonsense, or 5-minute cake mix cookie or anything like that. These require love. You literally can’t make them without putting love in them.
I should add love to the ingredient list.
Let’s talk about the chocolate in these babies. Because when I’m not baking with chocolate, or eating chocolate, I’m talking about chocolate.
These use chocolate in 2 forms… a little cocoa powder and a bag of chocolate chips. I prefer these bittersweet chips from Ghirardelli 
This combination makes them rich and fudgy, but not so fudgy you can’t hold them without making a mess. I love fudgy brownies, but I think there’s a point when they can be too fudgy. You know?
I’m not sharing the marshmallow frosting here today. That’s because these are plenty fabulous on their own.
BUT… if you want the recipe, I can tell you that I stole it directly from Smitten Kitchen’s Sweet Potato Cake. If you’re thinking of adding some marshmallow frosting to these cookies, I recommend you use that one, it’s awesome.
Now that these are made, I realize that I might have a problem on my hands. {Besides the problem of getting them delivered before I eat too many of them.} I have a feeling the rest of the nieces and nephews are going to expect their own love-filled batch of cookies for their birthdays too.
Actually, now that I think about it, I don’t think this will be a problem at all.
Brownie Cookies
Ingredients
- 1/2 cup butter cut into chunks
- 10-12 ounces semi-sweet or bittersweet chocolate chips
- 3 large eggs
- 1 cup + 2 tablespoons sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup flour
- 1/2q cup white chocolate chips
Instructions
- Over a double boiler, melt butter and chocolate chips together, stirring until completely melted and smooth.
- Meanwhile, mix together eggs, cocoa powder, and sugar, beating 3-4 minutes on high. Add melted chocolate to egg mixture, and mix well.
- Add vanilla, salt, and baking powder, and mix. Add flour and mix just until combined. Fold in white chocolate chips.
- Drop spoonfuls onto a baking sheet, and bake at 350F for 10-12 minutes.
Just whipped up a batch of these for the hubby’s lunches. They look delish even before baking! Thanks for posting!
WOW! These look perfect! Two of my favorites in one 🙂
Would dark chocolate cocoa powder work? I have some that will be expiring soon and I need to use it!
Jessica, the dark cocoa powder should work fine. I’ve made them that way before, and they turned out great! Good luck!
Hi Jen,
What if you don’t want fudgy cookies, but you want more cookie or cake-like cookies? Would I change my flour amount or the amount of chocolate?
Erika, if you want a more cakey cookie, you’ll probably just need a different recipe. I love this one: http://jensfavoritecookies.com/2013/03/04/chocolate-frosted-cookies/ It is kind of fudgy, but also kind of cakey, and it’s one of my favorite cookies ever!
we just made these and we used mint M&M’s and mini semi sweet chips…..YUUUUUUUM!!!!
I am all about fudgy! These look amazing!
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I made a double batch of these to start my back to school baking for lunches.
These were impossible! The batter was as runny as cake batter. They melted as they baked into a huge flat cookie sheet that just crumbles apart as I try to remove from the pan. Very frustrated at the waste of ingredients.
I’m so sorry to hear that! I will say that this really resembles brownie batter more than traditional cookie dough, but it should not be runny enough to melt together into one sheet while baking. Is it possible you made a measuring mistake while doubling?
I concur that it seems epically over runny … I can literally pour the batter out of the bowl once mixed.
The only thing I can think of is either the measurements above are wrong – or my eggs are just waaay too big – ’cause that’s the only thing I can think of.
Going to cook them in a brownie tin and see what I end up with, ’cause they’ll just pour off the tray in their current state
Andy, that’s not good! I always use “large” eggs, so if you are using extra large it could be the problem. And I’ve been known to mis-measure at times too. You could add a little more flour, as a way to salvage them. Good luck!
I made this recipe and really watched the measurements. Only 3/4 cup of flour seems like very little with so many “wet” ingredients. I can literally pour it out also. 1/2 cup butter; 3 eggs, plus a bag of melted chips… Not sure how these stay together that way? I’m going to add flour and see how it goes.
hey. mine is quite runny as well (like cake batter) so i refrigerate them first for an hour or so. the batter became harder and the cookies is bigger.i make some trial batch before deciding to refrigerate, still awesome, but flat n small compare to the later batches.
I was just wondering hoe long these would stay soft/how long they’ll keep and how I should store them?
They look sooooo good I might eat them before I take them to school!
Thank you!
Amanda, I really can’t say how long they will stay fresh, since they’ve never lasted an entire day at my house! I would store them in an airtight container to keep them soft. I imagine they would keep well this way for several days. You could also freeze them in an airtight box or plastic zipper bag, and they should keep 2-3 months that way.
Should the egg mixture be beaten until fluffy or just beaten until mixed? Just asking because I’ve had over mixing issues with other brownie cookie recipes.
You shouldn’t need to do much mixing, just mix until they are combined. And you’re right, if you over mix brownies, it beats air into them and makes them more airy and cakey. To have dense and fudgy brownies (or brownie cookies) it’s best to mix only as much as needed.
These look delicious! Would it be okay if I used milk chocolate chips instead of semi-sweet or bittersweet chocolate chips?
Fatima, sure! I usually use bittersweet because they are my favorite, but if I had milk chocolate chips in my pantry, I would use them.
I had the issue of them coming out super running and then the cookies were so flat. The flavor was fabulous but almost seems more like It needs to be cooked as a brownie not a cookie, I’m going to try that next time
I made them gluten free, I used an all purpose blended flour, they are yummy. I let them cook the longer side12 minutes, as I’ve found gluten free flour takes longer to finish baking. Thank you for sharing, g
The batter has a very low viscosity,is it supposed to be like that
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These are the best cookies I’ve ever had! I made them for my husband’s shift (he’s a police officer) and they all loved them. Thank you for a great recipe!
The flour has to be wrong. I’m writing this as a note to myself because the first time I made these I had to add more flour and they turnrd out great. I forgot, though, how much flour I added. This time I bumped the flour to 2 1/4 cups ( the same amount I use in making my vhocolate chip cookie recipe). I also bumped the salt amd baking powder to 1 tsp. Its now a good consistency for cookies. The batter tasted great. Cookies turned out great as well. They didn’t spread much while baking. Baked them exactly 8 minutes and it made 3 dozen.
These turned as pictured, baked as directed – except I didn’t use a double boiler. I placed butter chunks and semi-sweet chocolate in microwave safe bowl for 1 min, took the bowl out and stirred, placed back in microwave another minute. Then stirred. Ensure there is no other liquid in bowl before, during or after melting chocolate it will seize. As for the measurements, they were spot on. Though not required, I did sift my flour prior.
Baking my first batch right now… I had no problems with the measurements or the batter coming too runny. I was baking something else first so let the batter sit, and it seemed to thicken slightly as it sat for maybe 15 minutes and thickened even a little more as the first batch baked. They are DELICIOUS! Warm out of the oven they do have that gooey brownie consistency. Just what this 36-week pregnant woman needed!
Katie, I’m so glad to hear it! This is my favorite chocolate fix!
I’ve actually lost count how many times I’ve made these! They don’t last more than 3 days. They are simply the brst of both.
These were impossible!!!! Did it twice!!!! Very runny, your flour measurements are wrong
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These cookies were delicious!!! I also had a problem with them flattening. As a previous poster mentioned, I let them sit for a while in the fridge and they weren’t giving me any problems after that. I think the melted chocolate had to harden a bit before baking. They ended up as perfect as your picture. 🙂 Thank you!! Will use the flat ones as decoration on scoops of ice cream – win-win!!
Made these cookies twice now and they are absolutely delicious. Used milk chocolate chips instead of the white chocolate chips…since that’s what I had in my pantry…Yummy!
Fabulous cookies. I did substitute peanut butter chips rather than white chocolate.
I made a batch of these a week ago and they were delicious. I had no problems with the consistency and they kept soft in an open bowl for about 8 days. This is a fantastic recipe. I would suggest to anyone that has a problem with a too runny consistency to just let the batter sit for awhile before scooping and baking.
Thank you for this recipe
Just finished my first batch. They taste just like the middle of the pan brownies. When making the batter, I also thought the batter was too runny. I added an extra 1/4 cup of flour and the cookies came out perfectly. I didn’t add the chocolate chips this time, but next time I may. The cookies are great without them. I am going to frost mine and make brownie cookie sandwiches. Thanks for the wonderful recipe.
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Dear Jen, I made these cookies a few days ago but unfortunately, the batter was runny(I’m sure I’ve measured it right) and the cookies spread so much. And I refrigerated the rest of the batter and they didn’t spread as much, but they didn’t get the beautiful crackly top as in your picture. Anyways, the taste was DELICIOUS,and my friends love them. But do you have solution for my problem? Thanks!
Hi Jen, These are fantastic! I made exactly as you stated, the batter initially was super soft so I left it sit while I straightened up the kitchen- about 15 minutes. This made the batter easier to handle, I did not stir or refrigerate. Then used cookie scoop to measure, three dozen yummy cookies. The only change I made was bake 15 minutes and allow to cool on cookie sheet. Thank you for the great recipe.
Made these last night, they are awesome! Used 10 oz. semi-sweet chocolate from Germany instead of chocolate chips. The chocolate I get from Germany is much better than anything you can buy in the states. When my grandsons come over today, they’ll be gone in a flash. Thanks for sharing this recipe – it’s a keeper. .
Amazing recipe!!! Super fudgy brownie cookies. Like so many poeple noticed: the batter is runny. Pop the batter into the fridge until it firms up, then bake away! Perfect perfect perfect. Thank you!
These cookies are GREAT! Doubled the recipe. Followed recipe exactly. Added 1.5 cups chopped, toasted pecans. Perfect recipe! Thank you for posting the recipe! Dee-lish!!!
I meant to post this in my first comment above. I found no issues with the batter consistency. Mine was not runny at all! I used the exact ingredients and measurements of those ingredients. I’ve been looking for a recipe close to Great American Cookie Company’s Chewy Chocolate Supreme cookie; and by golly, I believe this is it!! Again, no issues and a great recipe!
O.M.GOODNESS!! These are my absolute favorite. Made them with mint chocolate chips for the base and added dark chocolate chips later. I have had requests for more. Thank you for this fabulous recipe!!
Mint chocolate chips! Why didn’t I think of that? Awesome idea!
i haven’t baked them yet, but i suggest you use less sugar. I usually bake brownies with 3/4 cup flower and a bit less than 0.5 cup of sugar. Has anyone tried reducing the amount of sugar?
me! 1/2 cup of granulated brown sugar
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Way to runny….I did save them by using Karla’s suggestion n of bumping up the flour to 2 1/4. and adding more baking powder The batter tasted blah so I rolled them in powdered sugar before baking. Not sure if letting the chocolate/butter mixture cool would help or not. I am going to try to find another recipe…..these looked fabulous but something is just wrong.
I made these last weekend for a school bake sale and they are amazing! I followed the recipe measurements exactly, but I used mint chips instead of white chocolate, and I melted the butter & chocolate in the microwave. They came out of the oven looking exactly like your photos. I will be make more batches for the holidays. This recipe will be going in the front of my box for frequent use. Thanks for sharing it! 🙂
I’ve made this recipe multiple times and every single time they’re perfect! My family loves them especially because I add a little pinch of flaked Maldon sea salt on the top. To respond to the comments about the batter being too runny, that’s never happened to me and the longer the batter sits while I’m getting my baking sheets ready the firmer it becomes. If you’re finding that your batter is runny I would recommend you put it in the fridge for a bit, like a few other commenters have said.
Jen, if you could maybe add how many cookies the batter makes for you, that’d be really helpful the next time I make them (I make so many cookies that I forget how many each recipe makes). Thanks!
Batter pours like brownie batter. But, that’s not a problem. Just spoon it on to the cookie sheet and enjoy IMHO the best brownie cookie ever. For St. Patties Day, am trying mint chips rather than white. They smell good as they bake.
These cookies are absolutely delicious and tastes very much like a brownie with a super chocolate flavour!!! This is the 2nd time I have made these and the measurements are correct. A word of advice, chill the dough in the fridge for 30 minutes. This allows the dough to firm up which makes it easier to drop onto cookies sheets. The flavour and texture is outstanding…..Thanks for sharing your recipes Jen.
Ugh.. they keep on collapsing on me..did it twice already!
I don’t have measuring cups so I always measure on a scale (this is so that if I get it right this time, I’ll ALWAYS get it right after) i think it’s the eggs though.. 3 large eggs can mean 150 all the way to 210.. do i err on the latter? Would you happen to have this recipe on weights instead of cups/spoons? I reaaaally want it to work!
I really don’t ever weigh ingredients – call me lazy, I guess – so I don’t have a good answer for you. However, I will say that I have always had better luck with the 10 oz. bag of Ghiradelli bittersweet chips than any other kind. If the dough seems runny, you can try refrigerating it before baking, or adding just a tiny bit more flour.
The batter was runny so I was apprehensive on how they will turn out. They are flat, but beautiful. On the remaining half I add 1 TBS of flour. Now it looks more like the picture. But either way I love the crackling glossy look and both ways it is delicious. Thank you for your recipe.
Hi Jen,
I was wondering if you could please add to the recipe how many these make, and possibly the Preparation time. I am planning to use this recipe for a Home Ec. assignment but I need to know how many it’ll make and prep time.
Thanks
Oh, and what kind of sugar do you use?
Thanks, and I would really appreciate it if you replied ASAP 🙂
Cookies turned out great, way better than I expected!
how many cookies does this recipe make?
Can this dough be made ahead of time and refrigerated the day before baking?
while searching for ways to make cookies chewier, two of the suggestions are to use bread flour (more gluten) and brown sugar. I assume you’re suggesting AP flour and regular white sugar for this recipe, but wanted to make sure. I would also like your input on these variations for this particular cookie and if you think it would work or not. as much as I hate to admit it, I’m in love with Great American Cookie’s chewy chocolate supreme, mostly because they are ridiculously chewy.
regardless, thanks for posting! going to check out some of the other stuff on your site…
So glad to find this recipe! Been searching for it and plan to bake them for Christmas! I will advise y’all on how they turn out.
They turned out perfect! I think the “runny” problem some have had is from heating the chocolate too much and then not letting the batter cool enough. I chose to melt it in the microwave at 60% power for 2 minutes so just melted once stirred.
Hi jen! Can i use milk chocolate instead of dark choc?
My 5year old grad-daughter and I made these. They turned out perfect !!!!
It will be a recipe that will be used forever.