Rich and chewy like a brownie, but shaped like a cookie—these fudgy brownie cookies deliver the best of both worlds. With melty chocolate chunks and a signature crackly top, they offer an indulgent treat perfect for chocolate lovers seeking a bakery-quality dessert made easily at home.

Why You’ll Love This Recipe

These cookies combine the gooey decadence of brownies with the portability of cookies. The crackly tops give them a classic brownie look, while the chewy centers and melted chocolate chunks make each bite intensely satisfying. They’re easy to prepare, freezer-friendly, and perfect for everything from lunchbox treats to elegant dessert platters.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup semi-sweet chocolate chips or chopped dark chocolate
2 tbsp unsalted butter
2 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
¼ cup all-purpose flour
2 tbsp cocoa powder
½ tsp baking powder
¼ tsp salt
½ cup chocolate chunks (for topping and folding)

directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Melt the chocolate chips and butter together using a double boiler or microwave in 30-second increments, stirring until smooth.
In a separate bowl, whisk the eggs, sugar, and vanilla extract until pale and slightly thickened.
Slowly add the melted chocolate mixture to the egg mixture, whisking constantly until fully incorporated.
In another bowl, combine the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the wet mixture using a spatula.
Fold in half of the chocolate chunks.
Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Top each with a few extra chocolate chunks.
Bake for 10–12 minutes, or until the tops are shiny and crackled, and the edges are just set.
Let cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12–14 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes

Variations

Espresso Boost: Add ½ tsp espresso powder to intensify the chocolate flavor.
Nutty Twist: Fold in chopped walnuts, pecans, or hazelnuts for crunch.
Peppermint Version: Add ½ tsp peppermint extract and top with crushed candy canes during the holidays.
Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
Salted Caramel Touch: Drizzle with caramel sauce and sprinkle with flaky sea salt after baking.

storage/reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a single layer before transferring to a freezer-safe bag. To enjoy warm, microwave a cookie for 8–10 seconds to remelt the chocolate. Avoid refrigerating, as it may dry out the texture.

FAQs

Why did my cookies turn out cakey instead of fudgy?

Overmixing the batter or using too much flour can lead to a cakier texture. Be gentle when folding in dry ingredients.

Can I make the dough ahead of time?

Yes, you can chill the dough for up to 24 hours before baking. This may also enhance the flavor.

Do I need to chill the dough?

Not necessarily, but chilling for 30 minutes can help control spreading if your dough is very soft.

Can I use different types of chocolate?

Absolutely. Try bittersweet, milk, or white chocolate chunks based on your preference.

What’s the secret to the crackly tops?

Whisking the eggs and sugar until light and airy helps form that glossy, crackled surface during baking.

How do I know when they’re done baking?

The edges should be set and the tops crackled. The centers will still look slightly soft and will firm up as they cool.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches as needed.

How should I store the dough if not baking right away?

Wrap tightly in plastic wrap and refrigerate for up to 2 days, or freeze for up to 2 months.

What can I serve with these cookies?

Serve with a scoop of vanilla ice cream, a glass of milk, or alongside a cup of coffee or hot chocolate.

Can I use a hand mixer or do I need a stand mixer?

A hand mixer works perfectly fine for this recipe, especially when whisking the eggs and sugar.

Conclusion

Fudgy Brownie Cookies with Chocolate Chunks are a rich, decadent treat that blends the best of two classic desserts. With their chewy texture, molten centers, and shiny crackled tops, they’re sure to become a go-to favorite for chocolate lovers and home bakers alike. Whether served fresh from the oven or enjoyed as a sweet snack, these cookies never fail to impress.