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These gluten-free Fudge Brownie Cookies taste just like (you guessed it!) classic fudge brownies! Soft and chewy with a crinkle top and a crispy edge, they are the ideal cookie for brownie lovers!
For my brownie enthusiasts, my cookie fanatics, and chocolate lovers, these fudge brownie cookies are dynamite!
Not only does the recipe come together lightning fast, but we end up with rich, fudgy cookies with the most amazing crinkle top! They really are just like homemade brownies in cookie form!
This cookie recipe is prepared differently from most cookie recipes in that we’re basically making fudge brownie batter.
In this sense, there are several steps we must take that are very different from preparing regular cookies.
But don’t freak out! The process is very simple and I have provided step-by-step photos to help guide you through.
The best part? The recipe takes less than 30 minutes to make from start to finish. That’s right! No dough chilling needed!
Make a double batch if you intend on feeding a crowd or want leftovers to last for a few days.
Let’s discuss the simple ingredients for fudge brownie cookies!
Fudge Brownie Cookie Ingredients:
Semi-Sweet Chocolate Chips or Semi-Sweet Chocolate Bars: Pick a source of chocolate you love.
I use semisweet chocolate chips because I find they have the right level of sweetness and creaminess, but milk chocolate or dark chocolate works too.
You can also use semi sweet chocolate bars or chocolate bar of choice and give them a rough chop.
Unsalted Butter: Bringing amazing creamy flavor to these chocolate cookies, we need some unsalted butter.
Eggs: Eggs are pivotal here! Not only do they help the cookies rise and stay held together, but they are also responsible for the crinkle top resembling fudgy brownies.
We must whip the eggs fiercely in order to get the right texture. But don’t panic, a stand mixer does all the hard work for us. Bring the eggs to room temperature prior to baking with them.
Granulated Sugar: Although we’re getting some sweetness from the chocolate, we need more sugar for the right level of sweet and for the perfect texture.
I recommend sticking with regular white sugar for the best results.
Gluten-Free All-Purpose Flour or Regular All-Purpose Flour: For the base of the cookies, we need either a gluten-free flour blend or regular all-purpose flour.
I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and love the way the texture turns out!
Cocoa Powder: Bringing more chocolate to our chocolate cookies, we need some cocoa powder.
I use raw cacao powder, but any kind of unsweetened cocoa powder works here. If you have espresso powder on hand, you can add 1 to 2 teaspoons.
Baking Soda: The leavening agent in the recipe. We need just a pinch of baking soda, which prevents the cookies from spreading while baking and adds to the crisp edges.
No baking powder is needed here.
Sea Salt: A pinch of salt enhances all of the flavors and makes the cookies taste richer.
Now that we’ve covered the basic ingredients for fudgy brownie cookies, let’s bake a batch!
How to Make Fudge Brownie Cookies:
Preheat the oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper. If you don’t have parchment paper, spray the cookie sheets with cooking spray. Make sure the oven racks are positioned in the center of the oven.
Combine the flour, cocoa powder, baking soda, and sea salt in a mixing bowl and stir well to combine. Set aside until ready to use.
Add the eggs, granulated sugar, and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Note: If you don’t have a stand mixer, you can use a large bowl and a handheld electric mixer.
Whisk the eggs and sugar together for 5 minutes on high speed. Be sure to go the full 5 minutes to whip enough air into the eggs.
This process is what gives us the light texture and crackly top, so it’s an important one!
Stick on a podcast or put some clean dishes away and I promise you, the 5 minutes will be worth it!
While the eggs and sugar are whisking away in the mixer, melt the chocolate. To do so, add the butter and chocolate chips to a microwave-safe bowl and microwave for 20 second increments, stirring between each interval, until melted, about 60 to 80 seconds total. You can also use a double boiler for this process.
Transfer the melted chocolate mixture to the mixer with the egg mixture and mix on low speed until all of the wet ingredients are combined.
Add the flour mixture to the stand mixer and beat on low speed using the paddle attachment or mix in by hand using a rubber spatula (I mix the dry ingredients in by hand).
The cookie dough will be fairly wet, resembling brownie batter. This is normal.
Use a small cookie scoop (or a regular spoon) to scoop cookie dough onto the prepared baking sheets.
Leave at least a couple inches of room between each mound of cookie dough to allow the dough to spread during the baking process. Note: not only is there no chill time required for this brownie cookie recipe, but chill time is ill-advised.
Bake cookies on the center racks of the preheated oven for 9-10 minutes. I find 9 minutes is perfect for these fudgy chocolate brownie cookies.
Remove the cookies from the oven and allow them to cool on the cookie sheets for 10 minutes before transferring them to a wire rack to finish cooling.
Enjoy!
Store cookies in an airtight container or in a zip lock bag for up to 3 days on the counter, up to 5 days in the refrigerator, or up to 3 months in the freezer.
If you’re like me and you could dig a brownie no matter the occasion or day of the week, these easy brownie cookies are for you!
The fudgy center is enough to make the chocolate lover swoon!
I’m willing to bet those who love brownie brittle will adore the recipe too!
If you’re looking for more cookie recipes to quench that cookie craving, these must-try recipes are here for you.
More Gluten-Free Cookie Recipes:
- Snickerdoodle Cookies
- Gluten-Free Sugar Cookies
- 6-Ingredient Peanut Butter Oatmeal Raisin Cookies
- Almond Flour Peanut Butter Cookies
- Gluten-Free Cowboy Cookies
Fudgy cookies, let’s go!
Fudge Brownie Cookies
Equipment
- stand mixer with whisk attachment
- Small Cookie Scoop or regular spoon
Ingredients
- 1 cup (120g) gluten-free all-purpose flour , or regular all-purpose flour
- 3 Tbsp (66g) cocoa powder
- ½ tsp sea salt**
- ⅛ tsp baking soda
- 2 large eggs
- ¾ cup (150g) granulated sugar
- 1 tsp pure vanilla extract
- 5 Tbsp (71g) unsalted butter
- ½ cup (85g) semi-sweet chocolate chips or chocolate chunks*
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper. Make sure the oven racks are positioned in the center of the oven.
- Combine the flour, cocoa powder, baking soda, and sea salt in a mixing bowl and stir well to combine. Set aside until ready to use.
- Add the eggs, granulated sugar, and vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Note: If you don’t have a stand mixer, you can use a large bowl and a handheld electric mixer.
- Whisk the eggs and sugar together for 5 minutes on high speed. Be sure to go the full 5 minutes to whip enough air into the eggs. This process is what gives us the light texture and crackly top, so it’s an important one! Stick on a podcast or put some clean dishes away and I promise you, the 5 minutes will be worth it!
- While the eggs and sugar are whisking away in the mixer, melt the chocolate. To do so, add the butter and chocolate chips to a microwave-safe bowl and microwave for 20 second increments, stirring between each interval, until melted, about 60 to 80 seconds total. You can also use a double boiler for this process.
- Transfer the melted chocolate mixture to the mixer with the egg mixture and mix on low speed until all of the wet ingredients are combined.
- Add the flour mixture to the stand mixer and beat on low speed using the paddle attachment or mix in by hand using a rubber spatula (I mix the dry ingredients in by hand).
- The cookie dough will be fairly wet, resembling brownie batter. This is normal. Use a small cookie scoop (or a regular spoon) to scoop cookie dough onto the prepared baking sheets. Leave at least a couple inches of room between each mound of cookie dough to allow the dough to spread during the baking process. Note: not only is there no chill time required for this brownie cookie recipe, but chill time is ill-advised.
- Bake cookies on the center racks of the preheated oven for 9-10 minutes. I find 9 minutes is perfect for these fudgy chocolate brownie cookies.
- Remove the cookies from the oven and allow them to cool on the cookie sheets for 10 minutes before transferring them to a wire rack to finish cooling.
- Enjoy!
- Store cookies in an airtight container or in a zip lock bag for up to 3 days on the counter, up to 5 days in the refrigerator, or up to 3 months in the freezer.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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Could I make these chocolate cookies using cassava flour in place of all purpose flour?
Hi Marie! I haven’t tested the recipe using cassava flour, so I can’t be too sure! I have made recipes before using cassava flour as a 1:1 replacement for all-purpose flour, and they turned out. It might be worth googling a cassava flour chocolate cookie recipe just to be sure you get what you’re looking for!
Excellent! Love the crinkly top and appearance. Easy to make. Yummy chewy inside with crisp exterior.
I’m so happy to hear you enjoy them, Kathy! Thank you for sharing!! xo
Do I need to change the Fudge Brownie Cookie recipe for high altitude?
Hi Colleen! You shouldn’t need to make any changes 🙂 I bake at semi-high elevation too (4200 feet) and the cookies turned out great as written. Happy baking!