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Chocolate brownie cookies laying on counter, each topped with salt. Milk chocolate chips scattered around.

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.
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Prep Time:10 minutes
Cook Time:15 minutes
Chill Time:30 minutes
Total Time:55 minutes
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