Chocolate Fudge Brownie Cookies
Prep time
Cook time
Total time
These cookies are addictive and pure fudge. They taste like super amazing brownies while still definitely being cookies. See for yourself. Try one (I dare you to eat just one).
Recipe type: Dessert
Cuisine: Cookies
Serves: About 1 Dozen
  • 4 tablespoons butter, soft
  • ¾ cup sugar (Use whatever kind you want. I used turbinado, cause it’s so healthy and all, even though last I checked sugar can’t be healthy no matter what kind it is)
  • 1 teaspoon coarse salt
  • 1 egg, cold
  • ½ cup rice flour
  • ½ cup tapioca starch, potato starch, or cornstarch
  • ⅓ cup cocoa
  • ½ teaspoon baking powder
  • ⅓ cup chocolate chips (I used 65% dark but use whatever you want)
  1. Cream together the butter, sugar, and salt with your electric mixer, until combined and fluffy (about a minute).
  2. Add the egg and beat until smooth (about 30 seconds).
  3. Add the flour, tapioca starch, cocoa, and baking powder. Beat until well combined.
  4. Add the chocolate chips and beat until fully mixed.
  5. Turn the oven to 350 degrees F.
  6. Freeze for 10 minutes (this is the lazy and impatient person’s way of cooling the dough down. It might not work as well as refrigerating, but it’s a heck of a lot better than waiting 3 hours).
  7. Stir it up really quick (don’t worry about stirring really well. You just want to get the coldness of the dough on the outside incorporated throughout the rest of the dough).
  8. Roll into tablespoon-sized balls and plop onto a greased cookie sheet.
  9. Now, you can flatten the balls slightly for thinner cookies or leave as balls for thick, brownie-like cookies. The ones in the pictures are the thicker kind.
  10. Put the cookies into the preheated oven and bake for about 12 minutes. They will still be soft, but the outsides will look firm and will be set.
  11. Remove them from the oven and allow them to cool for about 10 minutes before removing them from the cookie sheet.
  12. Enjoy! Share with friends (remember, sharing is better). :)
Recipe by I Am Gluten Free at