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Fudgy Brownie Cookies

Updated: Mar 18

I've been trying to represent all types of sweets so far, but I have to confess that chocolate rules in our house. Most of our desserts consist of some form of chocolate (thus the brown eyes 😂). These are a mix of a cookie and a good brownie. Same cracking top as a brownie, gooey in the middle, but very portable and fun. Warm from the oven with a tall glass of milk is the way they are intended to be eaten!


Fudgy Brownie Cookies

Makes 2 dozen

1/2 cup (1 stick) butter

1 cup semisweet chocolate chips

3/4 cup light brown sugar

2 large eggs

1 teaspoon vanilla

1 cup GF all-purpose flour (Bob's Red Mill 1:1 works great)

1/3 cup unsweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup chocolate chips

In a large microwave-safe bowl, melt the butter and bittersweet chocolate chips in

1-minute intervals, stirring in between, until melted and smooth (but not overly warm). Let the mixture cool until room temperature. Add the brown sugar, eggs, and vanilla. Stir until well-combined. Add the flour, cocoa, salt and baking soda. Gently stir until evenly combined (don't overmix). Stir in the chocolate chips. Chill the dough for 1-2 hours until the dough is more firm. Preheat the oven to 350° F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray. Scoop out heaping tablespoon-sized portions of dough and roll into balls (I use a medium #40 cookie scoop). Place the cookie dough balls a couple inches apart on the prepared baking sheets (about 12 cookies per sheet). Bake for 9-11 minutes until set around the edges but still soft in the middle (and there are a few cracks on top); don't overbake! Let cool for a couple minutes on the baking sheets before removing to a wire rack to cool completely. Store covered at room temperature for a couple days or freeze for longer.


Step-by-step tutorial:

Gather your ingredients. You will need butter, chocolate chips, brown sugar, eggs, vanilla, GF flour, cocoa powder, salt, and baking soda.

In microwavable dish, add 1 cup semisweet chocolate chips and 1 stick of butter.

Microwave in 1 minutes increments until you can stir it and get it smooth (some melting will occur while stirring). Set aside.

In a mixing bowl, combine the 3/4 cup brown sugar, two eggs, and 1 teaspoon of vanilla. Beat for a few minutes until combined,

With the mixer running, slowly pour in the chocolate/butter mixture.

Add the dry ingredients which are 1 cup GF flour, 1/3 cup cocoa powder, salt, and soda.

After that much is mixed, add 1/2 cup chocolate chips and stir in with a spatula.

This is your finished cookie dough. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.

When properly chilled and ready to bake, scoop cookie dough in heaping tablespoons. Roll into a ball and place on your parchment lined baking sheet.

Bake at 350°F for 9-11 minutes or until set around the edges and cracks appear on top.

After cooling a few minutes on the pan, remove to a wire rack.

While still warm, grab yourself a tall glass of milk and dig in! These do not disappoint.

That gooey brownie center and intense chocolate cookie make these a favorite of all chocolate lovers!

Recipe source: Adapted from a recipe at Mel's Kitchen Cafe.


Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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