Brownie Cookies
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes
- Yield: About 20 cookies
- Category: Dessert, Cookies, Snacks
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Brownie Cookies combine the rich, fudgy decadence of brownies with the chewy, crisp-edged texture of cookies. With crackly tops and gooey centers, they’re a dream come true for any chocolate lover. Quick and easy to make, these bakery-style chocolate treats are perfect for bake sales, holidays, or late-night cravings.
Ingredients
- ½ cup unsweetened cocoa powder
- 6 oz semi-sweet or dark chocolate (bars or chips)
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips or chunks (optional but recommended)
Instructions
- Melt butter and chocolate together in a double boiler or microwave. Stir until smooth and set aside to cool slightly.
- In a separate bowl, whisk together granulated sugar, brown sugar, and eggs for 2–3 minutes until pale and thick. Add vanilla extract.
- Stir in the melted chocolate mixture.
- Add cocoa powder, flour, baking powder, and salt. Mix until just combined to form a thick, glossy batter.
- Fold in optional chocolate chips or chunks.
- Let the batter sit for 10 minutes to firm up slightly.
- Scoop dough onto a parchment-lined baking sheet, spacing evenly.
- Bake at 350°F (175°C) for 10–12 minutes, until tops are crackly but centers are still soft.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For a gourmet touch, top each cookie with a pinch of flaky sea salt before baking.
- Add chopped nuts like walnuts or pecans for extra texture.
- These make great ice cream sandwich cookies when paired with vanilla or coffee ice cream.
- Be sure to let the batter rest so cookies don't spread too much during baking.
Brownie Cookies are the best of both worlds—rich like a brownie, yet chewy like a cookie. I get intense chocolate flavor with crackly tops and gooey centers that make them an irresistible treat for any chocolate lover.
Why You’ll Love This Recipe
I love how these cookies combine everything I enjoy about brownies into a portable, shareable form. They’re fudgy in the middle with slightly crisp edges and a glossy, crinkled surface that screams “bakery-quality.” Plus, I don’t need any fancy equipment—just a couple of bowls and about 30 minutes from start to finish.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Unsweetened cocoa powder
- Semi-sweet or dark chocolate (bars or chips)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Chocolate chips or chunks (optional, but I always add them)
directions
- I start by melting butter and chocolate together until smooth, either in a double boiler or microwave. I let this cool slightly while I prep the rest.
- In a bowl, I whisk together the sugars and eggs for about 2–3 minutes until thick and pale. Then I add the vanilla and pour in the melted chocolate mixture.
- I stir in the cocoa powder, flour, baking powder, and salt until just combined. The batter is thick and glossy, like brownie batter.
- If I’m using extra chocolate chips or chunks, I fold them in now.
- I let the batter sit for 10 minutes to thicken slightly—it helps the cookies hold their shape.
- Using a cookie scoop, I place mounds of dough onto a lined baking sheet, leaving space between them.
- I bake at 350°F (175°C) for 10–12 minutes, until the tops are shiny and crackled but the centers are still soft.
- After baking, I let them rest on the baking sheet for 5 minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 20 cookies.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 30 minutes
Variations
Sometimes I like to add chopped walnuts or pecans for a crunchy twist. A sprinkle of sea salt on top before baking also adds a gourmet touch. If I’m in the mood for something rich, I sandwich a scoop of vanilla ice cream between two cookies for an epic dessert.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them for up to 2 months. To reheat, I pop one in the microwave for 10–15 seconds to bring back that gooey center.
FAQs
Why do my brownie cookies come out flat?
It’s usually because the batter was too warm or too thin. I let the batter rest before baking to help the cookies keep their shape.
Can I use chocolate chips instead of chocolate bars?
Yes, but I prefer chopped bars for a smoother melt. Chips work in a pinch and still give great flavor.
Do I need to chill the dough?
Not necessarily, but a short 10-minute rest helps the batter firm up for better texture and appearance.
Can I double the recipe?
Definitely. I’ve doubled this recipe many times, just making sure to bake in separate batches for even cooking.
How do I get that shiny, crackly top?
Whipping the eggs and sugars well and melting the chocolate properly is key. I don’t skip those steps if I want that signature brownie look.
Conclusion
These Brownie Cookies are my go-to when I’m craving something intensely chocolatey and satisfying. They’re quick to whip up and always a crowd-pleaser, with the perfect balance of chewy, gooey, and crisp textures. Whether it’s for a bake sale, holiday tray, or late-night craving, they never disappoint.
