Double Chocolate Brownie Cookies with Fudge Chunks are the ultimate treat for chocolate lovers. These cookies are rich, chewy, and decadent, with a fudgy center and pockets of melted chocolate throughout. Unlike regular cookies, these have the deep, intense flavor of brownies but the fun, portable form of a cookie.

Perfect for afternoon snacks, dessert tables, or gifting, these cookies are a chocolate dream come true. With fudgy chunks embedded in each bite, they are indulgent yet perfectly balanced, making them impossible to resist.

Why I Love This Recipe

I love this recipe because it delivers the best of both worlds: the richness of brownies and the convenience of cookies. The cookies are soft and chewy in the center while slightly crisp on the edges, giving a delightful texture contrast.

The generous chunks of chocolate add extra indulgence, making each bite melt in your mouth. They are simple to make but feel luxurious, which makes them my go-to when I want a chocolate fix that impresses.

Why It’s a Must-Try Dish

This recipe is a must-try because it transforms classic brownies into a fun, handheld treat. The double chocolate base ensures an intense cocoa flavor, and the fudge chunks elevate it to decadent perfection.

These cookies are ideal for parties, bake sales, or anytime you want a chocolate indulgence that feels extra special. Once you try them, you’ll see why chocolate lovers rave about these cookies!

Recipe Overview

• Preparation Time: 20 minutes
• Chilling Time: 30 minutes
• Baking Time: 12–14 minutes
• Total Time: 1 hour
• Servings: 24 cookies
• Calories: ~250 per cookie
• Course: Dessert / Snack
• Cuisine: American

Ingredients

• 1 cup (2 sticks) unsalted butter, melted
• 1 ½ cups granulated sugar
• ¾ cup brown sugar, packed
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ cups semi-sweet chocolate chunks or chips
• ½ cup milk chocolate chunks (optional for extra variety)

Cooking Directions

1. Prepare the Dough

1. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until combined.
2. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
3. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
4. Gradually fold the dry ingredients into the wet mixture until fully combined.
5. Gently fold in the semi-sweet and milk chocolate chunks.

2. Chill the Dough

1. Cover the dough and chill in the refrigerator for 30 minutes. This helps prevent spreading during baking.

3. Bake the Cookies

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Using a cookie scoop or spoon, place dough balls (about 2 tbsp each) onto the prepared sheets, spacing 2 inches apart.
3. Bake for 12–14 minutes until the edges are set but the centers remain soft.
4. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step-by-Step Preparation Method

1. Melt butter and mix with sugars.
2. Add eggs and vanilla, whisk until smooth.
3. Whisk dry ingredients separately.
4. Combine wet and dry ingredients carefully.
5. Fold in chocolate chunks.
6. Chill dough 30 minutes.
7. Preheat oven and prepare baking sheets.
8. Scoop dough onto sheets, bake 12–14 minutes.
9. Cool slightly, then transfer to wire rack.

How to Serve

Serve these cookies warm with a glass of cold milk, or allow them to cool and enjoy as a decadent snack. They are perfect for dessert platters, cookie exchanges, or individually wrapped as gifts.

Recipe Tips

• Don’t overbake: For fudgy centers, remove cookies when edges are set but centers are soft.
• Chill the dough: Helps the cookies keep a thick, chewy texture.
• Use good-quality chocolate: This enhances flavor and meltiness.
• Spacing: Leave enough space between cookies as they spread slightly.
• Optional topping: Sprinkle a pinch of sea salt on top before baking for extra flavor contrast.

Variations

• White Chocolate & Cranberry: Replace chocolate chunks with white chocolate and dried cranberries.
• Nutty Brownie Cookies: Add ½ cup chopped walnuts or pecans for crunch.
• Espresso Chocolate: Add 1 tsp instant espresso powder to the dough for a mocha flavor.
• Frosted Brownie Cookies: Top cooled cookies with a drizzle of chocolate ganache.

Freezing and Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigeration: Covered for up to 2 weeks.
• Freezing: Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
• Freezing Dough: Form dough balls and freeze on a sheet for 1 hour, then store in a freezer bag for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to baking time.

Special Equipment Needed

• Large mixing bowl
• Whisk and spatula
• Cookie scoop or spoon
• Parchment-lined baking sheets
• Wire cooling rack

FAQ

Q1: Can I use all dark chocolate or milk chocolate instead?
Yes, adjust based on your taste preference. Semi-sweet is ideal for balanced flavor.

Q2: Can I make these gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Q3: Can I add nuts?
Absolutely! Walnuts, pecans, or almonds add great texture.

Q4: Can I make smaller cookies?
Yes, but reduce baking time to 10–12 minutes for mini cookies.

Q5: Can I skip chilling the dough?
Chilling is recommended for thicker, fudgier cookies but optional if short on time.

Conclusion

Double Chocolate Brownie Cookies with Fudge Chunks are a chocolate lover’s dream — fudgy, chewy, and studded with melted chocolate chunks in every bite. Perfect for holidays, parties, or just an indulgent treat at home, they are easy to make yet impressively decadent. Their versatility allows for countless variations, while their rich chocolatey flavor ensures they will be a crowd favorite every time.