Fudgy Chocolate Brownie Cookies – Better Than Takeout

Fudgy Chocolate Brownie Cookies — Better than takeout, these cookies have a rich, gooey center and crispy edges. After making these many times, I’ve discovered the trick to the perfect texture is to slightly underbake them. The warm, melty chocolate will make your kitchen smell amazing. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Coconut Chicken Rice Bowl Recipe and Bang Bang Chicken Skewers.

What You'll Need for Fudgy Chocolate Brownie Cookies – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 2 cups semi-sweet chocolate chips
• 1 cup unsweetened cocoa powder
• 1 cup unsalted butter
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon espresso powder (optional, for enhanced chocolate flavor)
• Optional: Sea salt flakes for sprinkling
• Optional: Melted chocolate or caramel sauce for drizzling

How to Make Fudgy Chocolate Brownie Cookies – Better Than Takeout

1. Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together melted butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Beat in eggs, one at a time, then stir in vanilla extract.
4. Step 4: In another bowl, combine flour, cocoa powder, baking powder, baking soda, espresso powder (if using), and salt.
5. Step 5: Gradually add dry ingredients to the wet ingredients, mixing just until combined.
6. Step 6: Fold in chocolate chips.
7. Step 7: Drop rounded tablespoons of dough onto prepared baking sheets, about 2 inches apart.
8. Step 8: Bake for 9-11 minutes, or until edges are set but centers are still soft.
9. Step 9: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Storing & Reheating Fudgy Chocolate Brownie Cookies – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Dough can be made ahead and chilled for up to 2 days.

Freezing Fudgy Chocolate Brownie Cookies – Better Than Takeout

Freeze for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.

Recipe Notes

• Chef tip: For a fun twist, press a few extra chocolate chips into the tops of the cookies before baking.
• Best substitution: Substitute 1 cup of the all-purpose flour with 1 cup of whole wheat flour for a healthier version.
• Make-ahead: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
• Scaling: This recipe can be halved or doubled as needed.
• Troubleshooting: If your cookies are spreading too much, chill the dough for 30 minutes before baking.

Fudgy Chocolate Brownie Cookies – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

2 dozen cookies

🥗

Diet

Gluten-free (use gluten-free flour)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 2 cups semi-sweet chocolate chips
• 1 cup unsweetened cocoa powder
• 1 cup unsalted butter
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Seasonings

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon espresso powder (optional, for enhanced chocolate flavor)

Optional Toppings

• Sea salt flakes for sprinkling
• Melted chocolate or caramel sauce for drizzling

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together melted butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Beat in eggs, one at a time, then stir in vanilla extract.
4. Step 4: In another bowl, combine flour, cocoa powder, baking powder, baking soda, espresso powder (if using), and salt.
5. Step 5: Gradually add dry ingredients to the wet ingredients, mixing just until combined.
6. Step 6: Fold in chocolate chips.
7. Step 7: Drop rounded tablespoons of dough onto prepared baking sheets, about 2 inches apart.
8. Step 8: Bake for 9-11 minutes, or until edges are set but centers are still soft.
9. Step 9: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Notes

• Chef tip: For a fun twist, press a few extra chocolate chips into the tops of the cookies before baking.
• Best substitution: Substitute 1 cup of the all-purpose flour with 1 cup of whole wheat flour for a healthier version.
• Make-ahead: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
• Scaling: This recipe can be halved or doubled as needed.
• Troubleshooting: If your cookies are spreading too much, chill the dough for 30 minutes before baking.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze for up to 3 months.
• Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes.
• Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
• Make ahead: Dough can be made ahead and chilled for up to 2 days.

Nutrition Per Serving

• Calories: 150
• Protein: 2g
• Fat: 7g
• Carbs: 20g
• Fiber: 1g
• Sugar: 12g
• Sodium: 70mg
• Cholesterol: 25mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Fudgy Chocolate Brownie Cookies – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Fudgy Chocolate Brownie Cookies – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!