Brownie Cookies

Why You’ll Love This Recipe

Brownie Cookies are the perfect fusion of two beloved desserts—chewy, fudgy brownies and classic chocolate cookies. With a rich, chocolatey center, crisp edges, and a crackly top, these cookies deliver all the decadence of a brownie in a portable, cookie-sized treat. Ideal for satisfying your chocolate cravings or impressing guests at any gathering.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

semisweet chocolate chipsunsalted buttergranulated sugarsaltvanilla extractlarge eggsall-purpose flourunsweetened cocoa powderbaking powderoptional chocolate chunks or chips for mix-in

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Melt the semisweet chocolate chips and butter together in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth.

In a mixing bowl, whisk together sugar, eggs, and vanilla extract until light and fluffy.

Slowly mix in the melted chocolate mixture.

Sift together the flour, cocoa powder, baking powder, and salt, then fold into the wet ingredients until just combined.

If desired, stir in extra chocolate chunks or chips.

Let the batter rest for 10–15 minutes to firm up slightly.

Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the edges are set and the tops are crackly.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 18–20 cookies.
Preparation time: 15 minutes
Baking time: 10–12 minutes
Cooling time: 10 minutes
Total time: 35–40 minutes

Variations

Add chopped walnuts or pecans for a nutty crunch.

Sprinkle sea salt on top before baking for a sweet-salty contrast.

Mix in caramel bits or peanut butter chips for added richness.

Use dark chocolate for a more intense cocoa flavor.

storage/reheating

Store Brownie Cookies in an airtight container at room temperature for up to 5 days.
They can be refrigerated for up to 10 days or frozen for up to 2 months.
To reheat, microwave for 10–15 seconds for a warm, gooey center.

FAQs

What makes these cookies like brownies?

The combination of melted chocolate, minimal flour, and a rich batter creates the fudgy, dense texture typical of brownies.

Can I use cocoa powder instead of melted chocolate?

Cocoa powder alone won’t provide the same fudgy texture; melted chocolate is key for richness.

Why are my cookies flat?

The batter may have been too warm or overmixed. Letting it rest helps prevent spreading.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours. Let it sit at room temperature briefly before scooping.

Can I make these gluten-free?

Yes, substitute with a 1:1 gluten-free baking flour for similar results.

Do I need a mixer?

No, a whisk and spatula will work fine, though an electric mixer can speed things up.

Can I reduce the sugar?

You can slightly reduce it, but it may affect the texture and crackly top.

Do these freeze well?

Yes, both the dough and baked cookies freeze beautifully for up to 2 months.

Are these cookies chewy or cakey?

They’re chewy and fudgy in the center with crisp edges.

Can I double the recipe?

Yes, this recipe scales up easily for larger batches.

Conclusion

Brownie Cookies offer the best of both worlds—intense chocolate flavor with the soft center of a brownie and the convenience of a cookie. Whether for a party, gifting, or a personal treat, these cookies will quickly become a chocolate lover’s favorite.

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