Fudgy Double Chocolate Brownie Cookies

These Double Chocolate Brownie Cookies are just what they sound like: rich, chocolate cookies with the fudgy texture of brownies. They’re made with melted milk chocolate, cocoa powder, and milk chocolate chips, giving them soft centers, crackly brownie-like tops, and extra chocolate flavor. No baking pan or impatient waiting-for-them-to-cool required. They’re a chocolate lover’s dream!

Why You’ll Love These Chocolate Brownie Cookies

• Easier than brownies, more indulgent than regular cookies. No need to spray a baking dish or check the doneness with a toothpick with these. These are easier to mix up and less fussy to bake than brownies, but they’re just as rich and indulgent.
• Milk chocolate adds a rich sweetness and creaminess. We know that everyone loves dark chocolate these days, but there’s a time and a place, and a recipe, for milk chocolate too.
• Dark, unsweetened cocoa powder provides a mild bitterness. To make sure the cookies are super chocolatey but not too sweet from the milk chocolate, we like to add cocoa powder too for double chocolate flavor.

Ingredients in These Fudgy Double Chocolate Brownie Cookies

• Flour – use regular all-purpose flour.
• Unsweetened natural cocoa powder – use regular cocoa powder and not Dutch processed.
• Baking soda – baking soda provides the lift for these cookies.
• Eggs – eggs give these cookies richness and structure. 
• Sugar – this recipe uses both granulated and brown sugars. 
• Butter – salted or unsalted both work. 
• Milk chocolate chips – you’ll melt some and mix the rest into the batter. We like Ghiradelli milk chocolate chips.
• Vanilla extract – vanilla balances out the chocolate.
• Salt – chocolate loves salt, so we add a little to the cookie dough and sprinkle some flaky salt (such as Maldon) on top after they bake.

How to Make Chocolate Brownie Cookies

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Place ½ cup of chocolate chips and the butter in a heat-proof bowl set over a pot with 2 inches of simmering water, creating a double boiler. Stir the chocolate and butter constantly until fully melted. Set aside to cool slightly.

3. Mix the dry ingredients together (flour, cocoa, baking soda, salt) in a bowl and set aside. 
4. Add the sugars, eggs, and vanilla to a separate, large bowl and mix together until incorporated. Add the melted chocolate and butter mixture and mix until smooth.

5. Mix in the dry ingredients until just combined, then mix in the rest of the chocolate chips.

6. Place the cookie dough in the fridge for 30 minutes to firm up slightly before baking.
7. Using a spoon or an ice cream scoop, form dough balls about 2 or 3 tbsp in size. Place 4 to 6 cookies on the baking sheet and bake for 9 to 11 minutes or until the edges look set and centers look just slightly soft. 
8. Remove the tray from the oven and bang it onto the counter a couple times. This helps the cookies spread and flatten out, making them crinkly and chewy instead of cakey.
9. Sprinkle the cookies with flaky sea salt, then place them onto a cooking rack until ready to eat. Enjoy them warm or at room temperature.

Our Tips for the Best Chocolate Brownie Cookies

• Use a double boiler to melt the chocolate. A double boiler ensures you don’t burn the chocolate when you melt it. (What is a double boiler?)
• Use natural cocoa powder, not Dutch processed. Natural cocoa powder is acidic and reacts with baking soda to help the cookies rise. Dutch processed cocoa powder isn’t acidic, so using it would make these cookies rise less and turn out flatter.

• Bang the tray on a surface when you take them out of the oven. This helps them become chewy instead of cakey and gives them the crinkle top. 
• Use a glass or biscuit cutter to shape them into perfect rounds. Placing a glass over the cookies and moving it in a circular motion not only forms the cookies into circles, but gives them those classic bakery wrinkles and increases their chewy texture. Let them rest for about a minute or two before doing this. 
• Don’t overbake the cookies. They’ll stay more moist and chewy if you take them out of the oven while they’re still a little underdone in the middle. 
• Chill the dough for 30 minutes to help it firm up before baking. Skipping this step will make the cookies spread more in the oven, get crispier and flatter, and ultimately be less fudgy and brownie-like.

Serving and Storage Suggestions

Store these cookies in an airtight container at room temperature for up to 3 or 4 days. Any longer than that and they will become less fudgy. Serve these chocolate brownie cookies with a glass of milk or top them with a scoop of vanilla ice cream for extra brownie-like vibes.

Flavor Variations

• Use melted semisweet chocolate chips for a deeper chocolate flavor. 
• Use melted milk chocolate, but mix in semisweet chocolate chips instead of milk. 
• Mix in white chocolate chips with the milk chocolate chips. 
• Add chopped walnuts, pretzels, or marshmallows. 
• Swap out the milk chocolate chips for peanut butter chips or butterscotch chips.

Fudgy Double Chocolate Brownie Cookies

5 from 1 vote

These Fudgy Double Chocolate Brownie Cookies are just what they sound like: rich, chocolate cookies with the fudgy texture of brownies.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Chill Time:30 minutes mins

Total Time:55 minutes mins

Course: Baked Goods, Dessert

Cuisine: American

Keyword: Easy

Servings: 16 cookies

Ingredients

• 11 ½ ounces milk chocolate chips, divided we used Ghirardelli
• ½ cup butter, sliced into tablespoons 1 stick
• 2 cups flour (250g) spooned & leveled
• ⅓ cups unsweetened natural cocoa powder not Dutch processed
• 1 tsp baking soda
• ¾ tsp fine sea salt
• 2 eggs
• ½ cup granulated sugar
• ½ cup brown sugar tightly packed
• 2 tsp vanilla extract
• Flaky sea salt such as Maldon

Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Place ½ cup of chocolate chips and the butter in a heat-proof bowl set over a pot with 2 inches of simmering water, creating a double boiler. Stir the chocolate and butter constantly until fully melted. Set aside to cool slightly.
  11 ½ ounces milk chocolate chips, divided, ½ cup butter, sliced into tablespoons
• Mix the dry ingredients together (flour, cocoa, baking soda, salt) in a bowl and set aside.
  2 cups flour (250g), ⅓ cups unsweetened natural cocoa powder, 1 tsp baking soda, ¾ tsp fine sea salt
• Add the sugars, eggs, and vanilla to a separate, large bowl and mix together until incorporated. Add the melted chocolate and butter mixture and mix until smooth.
  2 eggs, ½ cup granulated sugar, ½ cup brown sugar, 2 tsp vanilla extract
• Mix in the dry ingredients until just combined, then mix in the rest of the chocolate chips.
  11 ½ ounces milk chocolate chips, divided
• Place the cookie dough in the fridge for 30 minutes to firm up slightly before baking.
• Using a spoon or an ice cream scoop, form dough balls about 2 or 3 tbsp in size. Place 4 to 6 cookies on the baking sheet and bake for 9 to 11 minutes or until the edges look set and centers look just slightly soft.
• Remove the tray from the oven and bang it onto the counter a couple times. This helps the cookies spread and flatten out, making them crinkly and chewy instead of cakey.
• Sprinkle the cookies with flaky sea salt, then place them onto a cooking rack until ready to eat. Enjoy them warm or at room temperature.
  Flaky sea salt

Final Thoughts

We love brownies and cookies, so naturally, we’re obsessed with these brownie cookies. They’re gooey and soft and fudgy and just perfect in every way. If you make these, let us know how they turned out in the comments below! We’d love to hear from you. 

More Dessert Recipes to Satisfy Your Sweet Tooth

We love desserts as much as the next person, so if you’re like us and want more sweet treats, check out the recipes below:

• Kitchen Sink Cookies
• Chocolate Peppermint Fudge
• Almond Shortbread Cookies with Chocolate and Cherries
• Gingerbread Muddy Buddies (aka Puppy Chow)
• No Bake Cookies with Chocolate, Coconut, and Oats
• The Best Eggnog Cinnamon Rolls