These Fudgy Brownie Cookies are decadent chocolate brownies in cookie form! They're soft and chewy with that classic brownie flavor and only get better by the second day! They're so easy to make, no mixer is needed, just a whisk and spatula! You'd never know it, but these brownie cookies are gluten free, eggless, nut free and can easily be made vegan!
These Fudgy Brownie Cookies are the perfect recipe for when you want chocolate brownies but don't feel like waiting for the brownies to cool to cut them up! This brownie cookies recipe is so simple and only requires 30 minutes of chilling time! It's the perfect recipe for chocolate lovers; all the chocoholics in my home devoured them immediately!
For more chocolate cookie and brownies recipes, try my Eggless Brownies, my Frosted Chocolate Cookies, my Cookies and Cream Brownies, and my Mini Chocolate Cookies.
Reasons to Love These Brownie Cookies
- Allergy Friendly- These brownie cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft and Chewy- These cookies are the most perfect texture.
- Fudgy- Just like brownies, these cookies are fudgy and gooey!
- Double The Chocolate- There is cocoa powder and melted chocolate in the dough!
- Easy to Make- You don't need a mixer of any kind to make the cookie dough and they only require 30 minutes of chill time prior to baking!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use two types to give the cookies a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Cornstarch and Water- These are eggless brownie cookies so this mixture helps bind everything together.
- Butter/ Vegan Baking Stick- You can use either; we're melting it with the chocolate.
- Vegetable Oil- It helps the brownie cookies stay moist even the next day!
- Chocolate- For the melted chocolate, make sure to use gluten free/nut free and vegan if you want these dairy free. It must be baking chocolate, not chocolate chips. Unless you are using these allergy friendly chocolate chips. They are the only chips that would work, and those are the exact ones I use in this recipe.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- White Vinegar- We use this with the milk to create a homemade buttermilk!
- Vanilla- Make sure to only use pure vanilla extract otherwise the cookies can have a chemical flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Brownie Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Make sure to use a non-dairy milk.
- Only use vegan chocolate.
Make this Recipe with All Purpose Flour
- Use 1 ¼ cups plus 3 tablespoons packed AP flour (241.5 grams).
- Make sure to use 5 tablespoons packed cocoa powder (36.25 grams).
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 10-11 minutes. Reshape as needed. Should make 28 cookies.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Fudgy Brownie Cookies
Here are the step by step instructions to make these chocolate brownie cookies!
Step 1: Heat the Chocolate
Chop all the chocolate into tiny pieces. In a bowl add the chocolate, butter and vegetable oil.
Heat in 15 second increments and stir after each time until the chocolate is completely melted and silky smooth. Set aside.
Step 2: Make the Homemade Buttermilk
In a small bowl, stir together the milk and white vinegar. Let sit 5-10 minutes and stir again. It will appear chunky; that's normal. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Whisk in the Ingredients Minus Flour and Cocoa Powder
Into the melted chocolate and butter, whisk in the cornstarch water until fully combined.
Then whisk in the sugar, vanilla, baking powder and salt until combined.
Lastly, whisk in the milk vinegar mixture until combined and smooth.
Step 5: Add in the Cocoa Powder and Flour
Using a spatula, mix in the cocoa powder and flour until everything is just combined. Freeze for 30 minutes.
The batter will be super thick and sticky.
Step 6: Scoop The Dough and Flatten into Discs
Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 14 scoops.
Flatten the dough balls into thick discs.
Step 7: Bake the Cookies and Cool
Bake the cookies at 350 degrees Fahrenheit for 13 minutes.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Expert Baking Tips
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the brownies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your cookie brownies too chalky, dry and bitter.
- Only Use Baking Chocolate- Don’t try to use chocolate chips instead of baking chocolate. If you use chocolate chips, the cookies turn into a liquid spread out mess. I know it can be difficult to find chocolate that is made in a nut free facility and is also dairy free. The exception to this is the brand Enjoy Life allergy friendly chocolate chips. They actually work in this recipe.
- Melt the Chocolate and Butter, Slowly- If you rush this process and try to even heat the chocolate in 20 second increments (instead of 15 second increments), you can overheat the chocolate. If that happens it will seize up and basically not be usable.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 30 minutes, the dough will be too sticky to form into scoops.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast. If the cookies spread out a bit that's ok! Use the spatula to push them back into a circle!
Recipe FAQs
I think they're even better the second day, so yes you can make them the day before!
Use the recipe for my Eggless Brownies or for my Small Batch Brownies instead. It actually uses different amounts of flour. We use more flour in the Brownie Cookies so they don't spread out when baking.
Regular chocolate chips will cause the brownie cookies to bubble, boil and spread out.
The one exception to that is using these allergy friendly chocolate chips. They actually work in the recipe. Since they are completely allergy friendly, they most likely do not have the same stabilizers that other brands of chocolate chips have. So if you want to use chocolate chips, please use these.
Storing: Once the cookies have cooled, store them in an airtight container or in a zip top bag at room temperature for up to 3 days.
If you want the brownie cookies warm, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Baked Brownie Cookies: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours.
Freezing Raw Dough: Form the dough into balls and then flatten into thick discs. Place dough discs (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the dough discs are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, bake at the same temperature for 16-17 minutes instead of 13.
More Easy Chocolate Recipes You'll Love
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📖 Recipe
Fudgy Brownie Cookies
Ingredients
- 8 ounces baking chocolate , chopped (Or Enjoy Life Chocolate Chips)
- 6 tablespoons unsalted butter or vegan baking stick
- 2 tablespoons vegetable oil
- ¼ cup milk
- 2 teaspoons white vinegar
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons water
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 5 tablespoons cocoa powder (I use 2.5 tablespoons dutch or natural unsweetened and 2.5 tablespoons dark)
- 1 ¼ cups plus 3 tablespoons multipurpose gluten free flour (I use a multipurpose gluten flour with xanthan gum already in it)
Instructions
- Chop the 8 ounces of chocolate into tiny pieces. Place the chopped chocolate in a microwave safe bowl with the 6 tablespoons unsalted butter and 2 tablespoons vegetable oil.Heat in 15 second increments and stir after each time until the chocolate is completely melted and silky smooth. Set aside
- Pour the ¼ cup milk and the 2 teaspoons white vinegar into a small bowl. Stir and let sit 5 minutes. Stir again. It will appear chunky and that's normal. Set aside.
- In a small bowl, using a spoon, mix together the 4 rounded tablespoons cornstarch and the 6 tablespoons water until thin and watery. It will be thick and tacky at first.
- Into the melted chocolate and butter, whisk in the cornstarch water until fully combined.
- Then whisk in the 1 cup granulated sugar, 1 teaspoon pure vanilla extract, 1 teaspoon baking powder and ½ teaspoon kosher salt until combined.Lastly, add in the milk vinegar mixture and whisk till combined.
- Using a spatula, gently fold in the 5 tablespoons cocoa powder and 1 ¼ cups plus 3 tablespoons multipurpose gluten free flour until everything is just combined.The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min.
- When the dough is almost done chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- After 30 min, using a large cookie scoop, make 14 scoops with the dough. (I use a 2 ounce cookie scoop).Flatten the scoops into thick discs. If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Place the balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 13 minutes.I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack.If you don't let them cool on the pan, the cookies will break apart into a giant mess when you try to lift them up.Repeat with the remaining dough.
Steve DiPaola says
What a great recipe!