Brownie Cookies combine the best of both worlds — crispy on the edges and fudgy in the center. Rich, chocolatey, and chewy, these cookies are perfect for satisfying your sweet tooth!
Brownie Cookies
Think of a cookie that’s soft and chewy on the inside, with a slightly crisp edge, and loaded with deep chocolate flavor. That’s exactly what these brownie cookies taste like. This recipe is quick, easy to make, and always a hit with everyone who tries it.
Whether you’re hosting a party or just need a chocolate fix, these cookies are a must-try. One bite, and you’ll be hooked!
If you’re craving more chocolatey goodness, check out these must-try treats: Double Chocolate Muffins, Chocolate Chip Pancakes, Chocolate Waffles, Easy Chocolate Bark Candy, and Shortbread Cookies with Chocolate Ganache!
Why You’ll Love This Recipe
- Rich Chocolate Flavor: These cookies are packed with double chocolate — cocoa powder and melted chocolate — for an indulgent taste that’s impossible to resist.
- Perfect Texture: Crispy on the edges, fudgy in the center, and topped with that signature crackled look, these cookies offer the best of both brownies and cookies.
- Simple to Make: With straightforward steps and easy-to-find ingredients, this recipe is beginner-friendly.
- Crowd-Pleaser: Whether it’s a party, a gift, or a cozy night in, these cookies are guaranteed to be a hit with kids and adults alike.
How To Make Perfect Brownie Cookies
Prepare: Start by preheating your oven to 350°F and lining a baking sheet with parchment paper for easy cleanup.
Melt the Chocolate: Melt semi-sweet chocolate and unsalted butter using a microwave or double boiler. Stir until smooth and let it cool slightly.
Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
Cream Eggs and Sugar: In another bowl, beat the eggs with granulated sugar until creamy. Add vanilla extract and mix well.
Combine: Slowly pour the melted chocolate into the egg mixture, whisking constantly to avoid cooking the eggs. Then, gently fold in the dry ingredients until just combined.
Bake: Use a tablespoon or cookie scoop to drop rounds of dough onto the prepared baking sheet, spacing them about 1½ inches apart. Bake for 6-8 minutes for fudgy cookies with crackly tops. For cakier cookies, bake an extra 2-4 minutes.
Cool and Enjoy: Let the cookies cool completely on the baking sheet — they’ll firm up as they cool.
Pro Tips
- Room Temperature Eggs: Let your eggs sit out to reach room temperature before mixing. This helps them blend smoothly into the batter, giving your cookies an even texture.
- Melt Chocolate Carefully: When melting the chocolate and butter, use low heat or short microwave bursts to avoid burning. Let it cool slightly before mixing it into the eggs to prevent scrambling.
- Don’t Overbake: These cookies are best when fudgy! Pull them out of the oven as soon as you see cracks on top and the centers look set but still soft. They’ll firm up as they cool, so resist the urge to overbake.
Key Ingredients And Substitutions
Semi-Sweet Chocolate: The star of the recipe, providing a rich, chocolatey base. Dark chocolate can be used for a deeper, more intense flavor.
Unsalted Butter: Adds richness and helps create a soft, tender texture. For a slight variation, vegetable oil can be substituted, though it may alter the flavor a bit.
All-Purpose Flour: Gives the cookies their structure. Swap with a gluten-free flour blend if needed for a gluten-free version.
Cocoa Powder: Enhances the chocolate flavor. Make sure it’s unsweetened for the best results.
Granulated Sugar: Sweetens the cookies and helps create that signature crinkly top. Brown sugar can be used for a chewier texture.
Eggs: Bind the ingredients together and add moisture. For an egg-free option, try flax eggs or a commercial egg substitute.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can prepare the dough, scoop it onto a baking sheet, and refrigerate it for up to 24 hours before baking. This can even enhance the flavor!
Can I use chocolate chips instead of a chocolate bar?
Yes, you can use chocolate chips, but they may not melt as smoothly as a bar. For best results, chop them finely before melting.
Can I add mix-ins like nuts or chocolate chunks?
Absolutely! Fold in chopped nuts, chocolate chunks, or even white chocolate chips before baking for extra texture and flavor.
Why do my cookies spread too much?
If your cookies spread too much, the dough might be too warm. Chill the dough for 15-20 minutes before baking to help it hold its shape.
How do I store these cookies to keep them fresh?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months.
Brownie Cookies
Ingredients
- 8 oz Semi-Sweet Chocolate Bar chopped
- ⅓ cup Unsalted Butter
- ¾+⅛ cup All-Purpose Flour spooned and leveled
- 2 tbsp Cocoa Powder
- ½ tsp Baking Powder
- ¼ tsp Salt
- 1 cup Granulated Sugar
- 2 Eggs at room temperature
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350F. Then, cover a large baking sheet with parchment paper.
- Melt the chopped chocolate with butter. You can use the microwave, and use 60-second rounds until it’s fully melted. Otherwise, use the double broiler method: place chocolate and butter in a heat-safe bowl over boiling water and stir occasionally until fully melted.
- Mix the dry ingredients (flour, cocoa powder, baking powder, and salt) in a bowl and set them aside.
- Next, beat the eggs with granulated sugar until creamed. Add vanilla extract and mix.
- Incorporate the chocolate mixture, and be careful that is not too hot to avoid “cooking” the eggs. Whisk as you incorporate melted chocolate into the egg mixture.
- Add dry ingredients to the bowl and stir to combine.
- Use a tbsp to scoop out the cookies onto the prepared baking sheet. Leave enough space in between as they will expand while baking. About 1 ½ inches at least is recommended. Repeat this process until you run out of dough.
- Bake the cookies for 6-8 minutes or until you see cracks on top. They’ll be soft and fudgy inside. Extend the cooking time for cakier cookies by 2-4 more minutes.
- Allow the cookies to cool completely on the baking sheet before moving them. They’ll firm up as they cool, preventing them from breaking apart.
Notes
- Make sure the eggs are at room temperature for better emulsification, which helps create a smoother batter and even texture in the cookies.
- When melting the chocolate and butter, keep the temperature low or use short intervals in the microwave to prevent the chocolate from seizing or burning. Let it cool slightly before adding to the egg mixture to avoid scrambling the eggs.
- Brownie cookies are easy to overbake, which can make them too hard. For fudgy cookies, remove them from the oven when you see cracks on top and the center looks set but soft.
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