Dessert

Fudgy Brownie Cookies Recipe

ByElla Hart November 6, 2025November 6, 2025

Introduction

These fudgy brownie cookies combine the rich flavor of dark chocolate with a chewy, melt-in-your-mouth texture. With crackly tops and optional flaky sea salt, they’re perfect for satisfying your chocolate cravings in cookie form.

A close-up of several rich, dark chocolate cookies with a cracked surface showing a fudgy and slightly gooey texture inside. One cookie is bitten, revealing a moist, dense middle, and all the cookies are sprinkled with coarse white sea salt flakes that add contrast and texture. The cookies are stacked together closely on a wire rack with a dark grid pattern beneath, while the detailed texture highlights the shiny, crunchy top layer with deep cracks. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60% dark chocolate, chopped
Unsweetened Dutch process cocoa powder
Room temperature eggs
Unsalted butter
White granulated sugar
Light brown sugar
All purpose flour
Baking powder
Vanilla bean paste or vanilla extract
Salt
Flaky sea salt (optional, for sprinkling on top)

Instructions

Step 1: Melt the unsalted butter together with the chopped dark chocolate. Set aside to cool slightly.
Step 2: Whisk together the all purpose flour, cocoa powder, salt, and baking powder in a bowl. Set this dry mixture aside.
Step 3: In a large bowl, beat the white sugar, light brown sugar, eggs, and vanilla using an electric mixer for at least 7 minutes. This helps create the crackly tops during baking.
Step 4: Add the melted chocolate and butter mixture to the egg and sugar mixture, mixing just until combined.
Step 5: Gently fold in the dry ingredients until just combined. The dough will be soft, similar to brownie batter consistency.
Step 6: Immediately scoop the dough onto a baking sheet lined with parchment paper using a small cookie scoop. Bake for 11-12 minutes until the tops crack. Allow cookies to cool a few minutes on the sheet before transferring to a wire rack. Sprinkle with flaky sea salt if desired and serve.

Tips & Variations

Measure your flour properly by spooning it into the cup and leveling off with a knife or weighing it to avoid dense cookies.
Work quickly to scoop and bake immediately for shiny, crackly tops.
Use a large baking sheet to bake all cookies at once for consistent results.
For perfect round cookies, gently shape edges with a circular cookie cutter right after baking.
Substitute chopped chocolate with high quality chocolate chips if preferred.

Storage

Store the cookies in an airtight container at room temperature for up to four days. For longer storage, freeze them for up to two weeks. Let the cookies come to room temperature before serving for the best texture and flavor.

How to Serve

A close-up view of several rich, dark brown chocolate cookies with a cracked, shiny top layer dusted with coarse white sea salt flakes. The cookies have a rough, uneven texture with visible cracks and a slightly moist, chewy inside, especially noticeable in the bitten cookie placed near the center. The cookies are stacked closely on a white marbled surface, showing a dense and fudgy texture throughout. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I store these cookies?

Keep them in an airtight container at room temperature for up to four days or freeze for up to two weeks. Allow them to come back to room temperature before enjoying.

Do I have to use a chopped chocolate bar?

No, you can substitute chocolate chips if you prefer. However, using good quality chopped chocolate often yields a richer flavor.

Can the dough be refrigerated and baked later?

For best results and those signature crackly tops, bake the dough immediately after mixing. Chilling the dough will affect the appearance though the cookies will still taste good. If refrigerated, bring dough to room temperature before baking.

Ella Hart