Chocolate Brownie Cookies Recipe
If you’ve ever dreamed of a dessert that combines the gooey richness of a brownie with the portable charm of a cookie, Chocolate Brownie Cookies are about to become your new obsession. Imagine the crackly tops and fudgy centers you love in brownies, but with crisp edges and the convenience of a hand-held treat. Whether you’re baking for a cozy night in, serving at a party, or sneaking a midnight snack (we won’t tell), these cookies are pure chocolate bliss in every bite.
Ingredients You’ll Need
You’d be amazed how such fantastic Chocolate Brownie Cookies only rely on a handful of everyday baking staples. Each ingredient not only plays a role in creating the perfect texture and flavor but also adds a little magic to every bite.
- Unsalted Butter: Delivers richness and keeps the cookies moist and tender—always use unsalted so you can control the salt level.
- Semi-Sweet Chocolate: Forms the deep chocolatey base—either chopped bars or chips work perfectly here.
- Granulated Sugar: Gives sweetness and that classic crackly top we all crave.
- Brown Sugar: Adds a hint of caramel flavor and helps to keep the cookies soft and fudgy.
- Eggs: Essential for structure and the gloriously chewy texture that mimics brownies.
- Vanilla Extract: Enhances all those dreamy chocolate flavors with its warm, aromatic notes.
- All-Purpose Flour: Just enough to bind everything without turning the cookies cakey.
- Unsweetened Cocoa Powder: Intensifies the chocolate flavor for even more decadence.
- Baking Powder: Gives a gentle lift so the cookies don’t get too dense.
- Salt: Brightens and balances the sweetness, making the chocolate shine.
- Mini Chocolate Chips or Chunks (optional): For even more chocolate in every bite—totally indulgent!
How to Make Chocolate Brownie Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your Chocolate Brownie Cookies won’t stick and makes cleanup a breeze. That parchment paper is like the secret handshake for effortless cookie release!
Step 2: Melt Butter and Chocolate
Grab a heat-safe bowl and combine the butter with your chopped semi-sweet chocolate or chocolate chips. Pop this mixture in the microwave in 30-second bursts, stirring in between, until everything is smooth and glossy. Let it cool ever so slightly—this prevents scrambled eggs later!
Step 3: Whisk Eggs, Sugars, and Vanilla
In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract. Whisking until light and frothy gives your cookies that wonderful texture and shiny, crackly surface so reminiscent of brownies.
Step 4: Combine Chocolate with Wet Ingredients
Slowly drizzle in your melted (but not hot!) chocolate-butter mixture while stirring or whisking steadily. This step transforms your batter into luscious liquid velvet, creating the fudgy base these cookies are famous for.
Step 5: Mix Dry Ingredients Separately
Whisk together the flour, cocoa powder, baking powder, and salt in a separate small bowl. This ensures even distribution and keeps the final dough smooth without clumps or uneven rise.
Step 6: Stir Together for Cookie Perfection
Gradually add the dry ingredients into the wet mixture, stirring until a thick, glossy dough forms. If you’re adding chocolate chips or chunks, now’s the time to fold them in for extra pools of melty chocolate with each bite.
Step 7: Scoop and Bake!
Drop heaping tablespoons of dough onto your lined baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, just until the edges are set but the centers are still soft and gooey. Remember, slightly underbaking is the secret to that irresistible brownie texture!
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack. This brief rest allows them to firm up a bit so you get those lovely, crackly tops paired with chewy, chocolatey centers.
How to Serve Chocolate Brownie Cookies
Garnishes
Elevate your freshly baked Chocolate Brownie Cookies with a sprinkle of flaky sea salt or a light dusting of powdered sugar right after baking. If you’re feeling extra decadent, a drizzle of melted chocolate or a few chopped nuts adds a lovely touch and an irresistible crunch.
Side Dishes
These cookies pair beautifully with a tall glass of icy cold milk, a robust cup of coffee, or even a scoop of vanilla ice cream for an over-the-top dessert experience. Try them alongside a bowl of fresh berries for a sophisticated twist—it’s a flavor combination that never disappoints.
Creative Ways to Present
Stack the cookies high on a vintage cake stand for a stunning display, or tuck a few into a cute bakery box tied with twine to give as a heartfelt homemade gift. For special occasions, sandwich a layer of ice cream or whipped cream between two cookies for a chewy, fudgy sandwich treat that disappears in seconds.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Brownie Cookies chewy and fresh, store any extras in an airtight container at room temperature. They’ll stay delicious for up to 4 days without losing their fudgy magic—just resist the urge to sneak one every time you pass the kitchen!
Freezing
Chocolate Brownie Cookies are freezer-friendly, making them a lifesaver for future cravings. Arrange cooled cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to 2 months. Thaw at room temperature whenever the chocolate mood strikes.
Reheating
For that just-baked feel, reheat Chocolate Brownie Cookies in the microwave for 8-10 seconds or in a 300°F (150°C) oven for 3-4 minutes. This brings the gooey texture back to life and enhances the chocolate aroma—especially magical if you’re adding a scoop of ice cream!
FAQs
Can I use bittersweet or milk chocolate instead of semi-sweet?
Absolutely! Using bittersweet chocolate will give your Chocolate Brownie Cookies a deeper, more intense cocoa flavor, while milk chocolate results in a slightly sweeter, creamier taste. Feel free to experiment and discover your favorite version.
Why do my cookies spread too much or not enough?
Spreading can be influenced by the temperature of your dough or the amount of flour. If your dough is too warm (from freshly melted chocolate), try chilling it briefly. If it’s too thick, you might have added a touch too much flour—measure with care for consistent results.
Can I make the dough ahead and bake later?
Yes! You can cover and chill the dough for up to 24 hours before baking. Chilling can help intensify the chocolate flavors and make the cookies slightly thicker and even fudgier—just bring the dough to room temperature if it gets too stiff.
Do I need a mixer, or can I make these by hand?
No mixer is necessary for these Chocolate Brownie Cookies! A sturdy whisk or spatula does the job beautifully; hand mixing actually helps avoid over-beating, keeping the cookies chewy instead of cakey.
Can I add mix-ins like nuts or other chips?
Of course! Stir in a handful of toasted walnuts, pecans, peanut butter chips, or even caramel bits for your own signature twist. Just keep mix-ins to about 1/2 cup so the cookie base stays perfectly fudgy.
Final Thoughts
If you’ve been searching for that perfect cross between a rich brownie and a chewy cookie, these Chocolate Brownie Cookies tick every box. Just one bite, and you’ll understand why they’re such a beloved treat in our family kitchen. Go ahead, bake a batch and share the joy (or keep them all to yourself—no judgment here)!
Print
Chocolate Brownie Cookies Recipe
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Chocolate Brownie Cookies are the ultimate treat for chocolate lovers. With a rich, fudgy texture and intense chocolate flavor, these cookies are a delightful indulgence.
Ingredients
Ingredients:
- 1/2 cup unsalted butter
- 8 oz semi-sweet chocolate (chopped or chips)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips or chunks (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt butter and chocolate: In a heat-safe bowl, melt the butter and semi-sweet chocolate together in the microwave, stirring until smooth. Let cool slightly.
- Whisk eggs and sugars: In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract until light and frothy.
- Combine wet and dry ingredients: Slowly mix in the melted chocolate mixture. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until combined.
- Optional: Fold in chocolate chips or chunks. Drop dough onto baking sheet.
- Bake: Bake for 10 to 12 minutes until edges are set but centers are soft. Cool on baking sheet before transferring to a wire rack.
Notes
- For extra fudgy cookies, slightly underbake and let them cool completely on the tray.
- You can also add chopped nuts or a sprinkle of sea salt before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
