So chocolatey and fudgy that 1 satisfies your sweet craving.
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Easy Brownie Cookies
This is the best mistake I’ve ever made. They are the perfect cross of a brownie and a cookie; chewy and fudgy to satisfy every chocolate lover, cookie lover and brownie lover.
What makes them so easy is:
1. they’re mixed by hand with a spoon.
2. the chocolate isn’t melted so no double boiler needed.
Brownie Cookie Recipe Substitutions
Fat – Oil or Butter
This recipe is naturally dairy free, but you can swap the oil for butter if you have it. You’ll have to melt the butter in the microwave before adding the honey.
As always, if you use salted butter, omit the salt added later.
As a butter lover myself, I don’t taste the difference in these cookies when the oil is swapped for butter because the chocolate is the dominant taste.
In baking, honey can be swapped only with another sweetener that’s consistent in texture, like agave.
Use whichever honey you like because your taste buds are accustomed to it.
This recipe uses all purpose flour because that’s what I had on hand, but you can use any flour that swaps 1 for 1 for all purpose flour.
Ideally, whole wheat flour is healthier because it’s lower glycemic.
You can easily swap the flour for a gluten free flour that substitutes 1 for 1 for all purpose flour.
Iodized salt is always recommended unless you’re familiar enough with using other salts in baking.
This recipe and the nutrition information are based on using Hershey’s semi-sweet chocolate chips.
The darker the chocolate, the healthier the chocolate. Dark chocolate chips that are 60% or greater cocoa are healthier.
Using mini chocolate chips isn’t recommended because the final cookie isn’t as fudgy.
After completely cooled, store in a closed container or plastic baggie. They can be left on the counter or in the refrigerator.
If refrigerated, for the best taste & texture, let the cookies sit at room temperature for 10 minutes before eating.
Other Chocolate Recipes
Fudgy Brownie Cookies Recipe
- Cookie sheet
- 2 Medium Bowls
- Measuring Cups & Spoons
- 2 Tablespoons Avocado Oil (or other non fragrant oil or melted unsalted butter)
- 3 Tablespoons Honey (or agave)
- 1 teaspoons Vanilla Extract
- 3 Tablespoons Unsweetened Cocoa Powder
- ¼ cup Flour
- 1/8 teaspoon Salt
- ¼ cup Semi Sweet Chocolate Chips
- Move the rack in the oven to the bottom shelf. Preheat the oven to 375°F.
- In a bowl, add the oil, honey and vanilla to the oil and mix with a spoon until combined.
- In a separate bowl, add the cocoa powder, flour and salt together. Mix it until evenly distributed.
- Add the flour mixture to the honey mixture and mix with a spoon until well combined.
- Add the chocolate chips to the batter and mix until evenly distributed.
- Scoop one level tablespoon of batter onto the cookie sheet. Repeat with the remaining batter, placing each cookie 1 inch apart.
- Bake on the bottom rack for 8 minutes. Remove the sheet from the oven and let the cookies cool completely on the sheet.