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    Home » Recipes » Cookies & Crackers

    Published: Sep 19, 2022 by Paula Montenegro · Income from ads and affiliate links 16 Comments

    Brownie Cookies

    Jump to Recipe
    Brownie cookies pile with brown and pink text overlay.
    White marble with pile of brownie cookies. Brown and pink text overlay.

    In terms of amazingness, these chocolate cookies go head to head with their bar counterparts. They are fudgy and chewy, with an intense chocolate flavor. An easy-to-make recipe everyone will love.

    Top view of brownie cookies piled on a white surface, one is bitten, chopped chocolate and a cup.

    Fudgy chocolate cookies.

    Another title option for an insanely delicious recipe.

    I'm a long-time fan of the chocolate whoppers, a vintage recipe that stands the test of time because they are so good. I believe these come very close. But they differ in adding nuts, so they're different cookies.

    I believe one can never have too many brownie recipes. Never, ever.

    Well, chocolate brownie cookies fit that category too. So let's add another fudgy recipe.

    One brownie cookie leaning on a stack on a white surface. Yellow blue background with a coffee cup.
    Table of Contents Hide
    Ingredients
    How to make brownie cookies
    Baking
    Tips for fudgy cookies
    Kitchen notes
    Related recipes you might like:
    Fudgy Brownie Cookies

    Ingredients

    They are simple and everyday ingredients. 

    • Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
    • Unsalted butter.
    • Egg: fresh, large.
    • Granulated sugar.
    • All-purpose flour.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • Coffee: it enhances the flavor of the chocolate, but you won't taste it. Use finely ground instant coffee (as opposed to granulated) because it will dissolve better. You can also use a ¼ teaspoon of coffee extract.
    Different bowls with ingredients for brownie cookies including egg, chopped chocolate, flavorings, butter on white surface.

    How to make brownie cookies

    This is a very simple recipe.

    • Melt the chocolate: always start with chopped chocolate in a microwavable or glass bowl. You can use the microwave (short 10-15 second spurts stirring well between each one until it's fully melted) or a double boiler with the bowl containing the chopped chocolate not touching the water. In both cases, make sure it doesn't scorch.
    Glass bowl with light yellow and foamy mixture falling from the beaters.

    Ribbon stage: this is achieved by beating the egg with the sugar until it's tripled in volume, a pale lemon color, and it makes 'ribbons' when you lift the beaters and let the mixture drip.

    Chocolate and whitish mixture being stirred in a glass bowl with a whisk. White surface.

    Incorporate the chocolate mixture with a whisk. Be careful that the chocolate is not starting to set as it won't blend in well.

    Flour stirred white a yellow spatula into a chocolate batter in a glass bowl.

    The dry ingredients are added at the end and incorporated with a spatula or whisk. Don't overmix at this point.

    Metal cookie sheet with mounds of brownie cookie dough. View from above.

    Place on a buttered baking sheet with space between, about 1 ½ inches.

    Vintage Kitchen tip: the cookie dough needs to chill before you scoop the portions. So plan for that. Also, these are great cookies to make ahead as you can keep the dough in the refrigerator for 4-5 days.

    Baking

    I tried different ways of baking these cookies regarding baking times and pan surfaces.

    • Butter: I had the best results using butter (or baking spray) on metal cookie sheets.
    • Lined baking sheet: if you opt for this, I recommend wax paper or Silpat. These brownie cookies need a greased surface, or they will stick more than necessary when you try to remove them. I didn't have good results with matte parchment paper.

    That said, parchment papers and cookie sheets, vary a lot depending on the brand. Sometimes a test run is a good idea to try them out and see which one works best for you.

    View from above of brownie cookies piled on a white surface.

    Tips for fudgy cookies

    • Slightly underbake them: as with brownies, the secret to fudgy chocolate cookies is not baking them more than needed or overbaking them.
    • Test-run: a good idea - with this recipe or any other cookie for that matter - is to test a few first in your oven. Put a timer and take them out of the oven, one at a time, at different intervals. A minute or two make a difference in a cookie.

    You will love them because they are easy to make, versatile, fit for fillings (try them as a sandwich cookie with dulce de leche and go to heaven!), and with a great chocolate flavor.

    They disappear fast every time I make them.

    Stack of brownie cookies, the top one is bitten on a white plate. Blue cloth in the background.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Make ahead: the cookie dough keeps in the refrigerator for 4-5 days. When ready to bake, scoop the dough directly, no need to let it come to room temperature.
    • Uses: these are great cookies for ice cream sandwiches.
    • Storing: they keep well for a week or more in cookie jars or tins. But they will harden and not be as chewy, and the chocolate will be more powdery.

    Related recipes you might like:

    • Fudgy Brownie Muffins (with video!)
    • Easy Fudgy Brownies (one bowl)
    • Homemade Oreo Cookies
    • Best Homemade Brownies

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Brownie cookies in a pile on a white surface. Close up image.

    Fudgy Brownie Cookies

    ★★★★★

    5 from 6 reviews

    Print Recipe
    Save Recipe Recipe Saved

    In terms of amazingness, these chocolate cookies go head to head with their bar counterparts. They are fudgy and chewy, with an intense chocolate flavor. An easy-to-make recipe everyone will love.

    • Total Time: 30 minutes
    • Yield: 12 medium cookies

    Ingredients

    Units
    • 5oz semi-sweet chocolate
    • 2 tablespoons (30g) butter
    • 1 egg, at room temperature
    • 4 tablespoons all purpose flour
    • ⅛ teaspoon baking powder
    • ⅛ teaspoon salt
    • ⅓ cup sugar
    • ½ teaspoon instant coffee or coffee extract (optional but recommended)
    • ½ teaspoon vanilla extract

    Instructions

    1. Preheat the oven to 350ºF / 180ºC.
    2. Butter a cookie pan, or line baking sheets with parchment paper. Reserve. (see Notes below)
    3. Coarsely chop the chocolate and melt it with the butter. You can do it in the microwave at 5-10’ spurts and mix it every time, or over a bowl with hot water, careful that the bottom doesn’t touch the water.
    4. Beat egg with sugar in a large bowl for 3 minutes, until thick, pale, and tripled in volume.
    5. Add vanilla and coffee and mix until creamy and shiny.
    6. Add the melted chocolate mixture.
    7. Incorporate the flour, salt, and baking powder. Mix until all is incorporated and no streaks remain. But don't overmix at this point.
    8. Cover the dough and chill for 30 minutes. 
    9. Use a cookie scoop or a tablespoon to drop rounds onto the prepared pan, spacing them 1 inch and a half or 2 so the cookies can spread during baking. 
    10. Bake for about 10 minutes. 
    11. Remove when they're slightly crackled, shiny, and still slightly soft in the center. Please see the Notes below about testing baking time. 
    12. Let cool for a few minutes on a wire rack and carefully remove them. If too soft, let cool for another minute. But don't let them cool completely, or it will be hard to remove them without breaking them. 
    13. Store in airtight containers or cookie jars.

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
    • Cookie sheet: these brownie cookies need a greased surface, or they will stick more than necessary when you try to remove them. I had the best results using a buttered or sprayed baking sheet. If you use parchment paper, make sure it's wax, not matte and dry, so the cookies slide easily when you remove them. 
    • Flavorings: add ½ teaspoon of another extract, such as almond or orange, in addition to or instead of the coffee.
    • Testing: a good idea - with this recipe or any other cookie for that matter - is to test a few first and see which one you like best. Put a timer and take them out of the oven, one at a time, at different intervals. A minute or a few minutes make a difference in a cookie.
    • Uses: these are great cookies for ice cream sandwiches.
    • Storing: they keep well for a week or more in cookie jars or tins. But they will harden and not be as chewy, and the chocolate will be more powdery. 
    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Refrigeration time: 30 minutes
    • Cook Time: 10 minutes
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/12
    • Calories: 117
    • Sugar: 13 g
    • Sodium: 200.8 mg
    • Fat: 6 g
    • Carbohydrates: 15.6 g
    • Fiber: 1 g
    • Protein: 1.6 g
    • Cholesterol: 20.6 mg

    Keywords: brownie cookies

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from Food and Wine

    More Cookies & Crackers Recipes

    • Chocolate Chip Oatmeal Cookies
    • White Chocolate Cranberry Oatmeal Cookies
    • Gingerbread Cookies (with video)
    • Chocolate Peppermint Cookies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. Liz says

      December 01, 2022 at 6:50 am

      My friends are asking that I make these again! Loved the texture.

      ★★★★★

      Reply
      • Paula Montenegro says

        December 01, 2022 at 12:31 pm

        SO happy to hear that Liz!

        Reply
    2. Maria says

      April 18, 2021 at 12:14 pm

      Only 2Tbspn of flour in this recipe?

      Reply
      • Paula Montenegro says

        April 18, 2021 at 4:46 pm

        Yes Maria. Very little flour is used.

        Reply
    3. Amanda Wills says

      April 17, 2021 at 2:46 pm

      FYI: The caloric amount in these cookies is 190kcal- not 85...

      These were great though!

      Reply
      • Paula Montenegro says

        April 18, 2021 at 4:46 pm

        Hi Amanda, it says that each serving (out of 12 for the whole recipe) is 117 calories. It doesn't say 85. I use Nutrifox. Have a good day.

        Reply
    4. Amalia says

      December 11, 2020 at 10:38 pm

      My cookies came out super thin. I followed the recipe does it have something to do with the pan or how big/small I make them?

      Reply
      • Paula Montenegro says

        December 12, 2020 at 7:34 am

        Hi Amalia! They might've needed a few more minutes of baking time which will puff them up more. I'll try them again and troubleshoot it.

        Reply
    5. Fan says

      September 13, 2020 at 10:36 pm

      Hi, I would just like to clarify as to how many eggs did you use for this recipe. Thanks!

      Reply
      • Paula Montenegro says

        September 14, 2020 at 7:38 am

        Hi, it uses one egg.

        Reply
        • Fan says

          September 14, 2020 at 9:55 pm

          Ok, thank you!

    6. Laura says

      December 12, 2019 at 12:49 pm

      I love baking with Ghirardelli chocolate. I wouldn't have thought to use a chocolate block rather than chips, but it makes for a smoother chocolate.

      ★★★★★

      Reply
    7. Kushigalu says

      December 12, 2019 at 11:51 am

      What a great recipe. My kind of cookies. Must try this holiday season.

      ★★★★★

      Reply
    8. Mahy says

      December 12, 2019 at 11:47 am

      I can only imagine how intense the flavor of these cookies is. Delicious recipe that can easily replace one of my go-tos this season. Yum!

      ★★★★★

      Reply
    9. Julia says

      December 12, 2019 at 11:38 am

      These look insanely good! I am craving chocolate now so will be making these asap! 🙂

      ★★★★★

      Reply
    10. Macarena says

      December 12, 2019 at 8:55 am

      I make these all the time and they never disappoint! Thanks Paula for sharing great recipes. I appreciate that you use metric measurements too.

      ★★★★★

      Reply

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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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