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Chocolate lovers, this one’s for you. These brownie cookies are a dream hybrid – a cross between a classic brownie and a rich chocolate cookie.
They’re chewy, fudgy in the center, and have that shiny, crackly top that makes brownies so irresistible. Honestly, the first time I pulled these out of the oven, I had to resist eating them all at once.
What I love about this recipe is how approachable it is. Even if you don’t bake often, the steps are straightforward, and the end result feels gourmet.
The key is in the details – beating the eggs and sugar properly, chilling the dough, and being patient while they bake. Every little step adds up to cookies that are just… perfect.
Ingredients Needed for the Recipe
- Bittersweet chocolate (4 ounces, chopped) – provides deep, rich chocolate flavor and melts into the batter for that fudgy texture.
- Unsalted butter (¼ cup) – adds creaminess and helps the cookies hold together; if using salted, reduce added salt slightly.
- Granulated sugar (½ cup) – lightens the batter and contributes to the glossy, crinkly top.
- Light brown sugar (½ cup, packed) – adds subtle caramel notes and keeps the cookies soft and chewy.
- Eggs (2 large, room temperature) – crucial for structure and helps incorporate air for a crackly top.
- Vanilla extract (1 tablespoon) – enhances flavor and balances the chocolate richness.
- All-purpose flour (⅔ cup) – gives structure without drying out the cookies; weighing it ensures accuracy.
- Unsweetened cocoa powder (¼ cup) – intensifies the chocolate flavor and helps with that brownie-like color.
- Salt (½ teaspoon) – balances sweetness and enhances all the chocolate notes.
- Baking powder (½ teaspoon) – just enough to give a gentle rise without sacrificing chewiness.
- Semisweet chocolate chips (½ cup) – adds extra pockets of melty chocolate throughout the cookie.
How to make Brownie Cookies?
Step 1 – Melt Chocolate and Butter
Start by combining the chopped bittersweet chocolate and butter in a medium, microwave-safe bowl. Heat in 20-second intervals, stirring between each one, until the mixture is fully melted and smooth. This usually takes about two minutes, depending on your microwave. Set aside to cool slightly while you prepare the other ingredients.
Step 2 – Beat Sugar and Eggs
In a large mixing bowl, combine granulated sugar, light brown sugar, and the eggs. Use a hand mixer or stand mixer to beat them on medium speed until the mixture is light and frothy. This step is essential for that shiny, crinkly top. I usually take a few minutes here, just letting the mixer do its magic so the eggs incorporate enough air.
Step 3 – Combine Chocolate Mixture
Pour in the slightly cooled chocolate and butter mixture along with the vanilla extract. Beat everything together until fully combined. The batter will start looking glossy and thick, setting the stage for that fudgy center we all crave.
Step 4 – Add Dry Ingredients
Sift together flour, cocoa powder, salt, and baking powder. Using a spatula, gently fold these dry ingredients into the wet mixture until mostly combined. The batter should resemble brownie batter at this point. Don’t overmix here, or you risk losing some of that tender, fudgy texture.
Step 5 – Incorporate Chocolate Chips and Chill
Stir in the semisweet chocolate chips until the batter is evenly combined. Cover the bowl and chill in the refrigerator for 30 minutes. I cannot stress this step enough. Chilling ensures the cookies hold their shape and don’t spread too thin while baking.
Step 6 – Preheat Oven and Prepare Baking Sheets
Preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking. While the oven warms up, scoop the chilled dough into 2-tablespoon-sized balls. I usually use a #40 cookie scoop for uniformity. Place them about 3 inches apart on the prepared sheets.
Step 7 – Bake the Cookies
Bake the cookies for 8 to 10 minutes, watching carefully from the 8-minute mark. The cookies should spread slightly and develop a shiny, cracked surface. Don’t worry if they seem soft when you take them out; they firm up as they cool. Let them cool completely on the baking sheet before transferring them to a plate or container.
Tips
- Use a hand or stand mixer to beat the eggs and sugar properly – this ensures the perfect crinkly top.
- Always use room temperature eggs for maximum volume and fluffiness.
- Weigh your flour for accuracy; too much flour makes cookies dry.
- Chill the cookie dough to prevent spreading and maintain the fudgy center.
- Add ½ teaspoon espresso powder to enhance chocolate flavor without making it taste like coffee.
- Use a cookie scoop for uniform cookies; bigger dough balls tend to bake into soft, chewy perfection.
Variations to Try
If you’re feeling adventurous, there are a few ways to tweak this brownie cookie recipe. Swapping semisweet chocolate chips for milk chocolate adds a sweeter, creamier bite. You can even fold in nuts, like toasted walnuts or pecans, for a little crunch.
Sometimes I sprinkle a pinch of sea salt on top before baking – it elevates the chocolate flavor in a way that’s surprisingly sophisticated.
For an extra decadent version, swirl in a bit of peanut butter or cream cheese before chilling the dough. The marble effect looks beautiful and the flavors are irresistible.
Honestly, these cookies are forgiving enough to let your creativity shine without losing their fudgy magic.
Storing and Freezing Brownie Cookies
Leftover brownie cookies keep well at room temperature in an airtight container for up to three days. If you want them to last longer, freezing is a great option. Portion the dough into balls and chill for an hour, then transfer to a freezer-safe container.
Frozen dough can last up to three months. When you’re ready to bake, simply thaw at room temperature or overnight in the fridge.
You can also freeze baked cookies. Store them in an airtight container in the freezer for up to two months, then let them thaw at room temperature for a few hours.
They still taste freshly baked, with that soft, fudgy texture intact. Personally, I keep a few frozen dough balls on hand for when a chocolate craving hits – it’s a game-changer.
Serving Suggestions
Brownie cookies are versatile. Serve them as a decadent dessert with a scoop of vanilla ice cream, or enjoy them warm with a glass of milk.
They also make a thoughtful homemade gift; wrap a batch in parchment and tie with a ribbon. Even on an ordinary Tuesday, they have a way of making everything feel special.
For parties, consider stacking them in layers with parchment paper in between. The shiny, crinkly tops make them look professionally baked, even if your kitchen is a bit messy.
They pair beautifully with coffee or hot chocolate, and honestly, I’ve lost count of how many times I’ve had one too many while testing batches!
Chocolate Brownie Cookies Recipe
Description
Chocolate lovers, this recipe is for you! These brownie cookies are the perfect blend of a classic brownie and a chocolate cookie. They are wonderfully chewy, have a fudgy center, and the trademark shiny crinkle top of a brownie.
ingredients
Instructions
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In a medium microwave-safe mixing bowl, combine the chocolate and butter. Microwave on high in 20-second intervals, stirring between each, until melted (about 2 minutes).
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In a large mixing bowl, beat the granulated sugar, brown sugar, and eggs with a hand mixer on medium speed until light and frothy (about 4 minutes). Add the melted chocolate mixture and vanilla; beat until combined.
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Add the flour, cocoa powder, salt, and baking powder. Stir with a spatula until mostly combined. Fold in the chocolate chips until fully incorporated.
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Cover the bowl and chill the dough in the refrigerator for 30 minutes.
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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Scoop chilled dough into 2-tablespoon-sized balls (about #40 scoop) and place on baking sheets, spacing about 3 inches apart.
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Bake for 8–10 minutes, or until cookies are shiny and cracked on top but still soft in the center. They will firm up as they cool.
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Let cookies cool completely on the baking sheets before transferring.
Nutrition Facts
Servings 24
Serving Size 1 cookie
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9gg14%
- Saturated Fat 5gg25%
- Trans Fat 0gg
- Cholesterol 30mgmg10%
- Sodium 85mgmg4%
- Potassium 90mgmg3%
- Total Carbohydrate 24gg8%
- Dietary Fiber 2gg8%
- Sugars 18gg
- Protein 2gg4%
- Calcium 2% mg
- Iron 6% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use a hand mixer or stand mixer. Beating the eggs and sugar thoroughly creates the signature crinkly tops.
- Chill the dough! Skipping this step leads to flat, overspread cookies.
- For richer flavor: Add ½ tsp instant espresso powder with the dry ingredients—it enhances chocolate without tasting like coffee.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Frequently Asked Questions
Why are my brownie cookies flat?
The most common reason is skipping the chilling step. Chilling solidifies the fat, preventing excessive spread and helping the cookies hold their shape while baking.
Can I freeze the dough?
Yes! Scoop dough into balls, chill for 1 hour, then freeze in a sealed bag for up to 3 months. Bake from frozen—just add 1–2 extra minutes to the bake time.