Brownie cookies are the ultimate treat, combining the fudgy richness of brownies with the chewy texture of cookies. Each bite delivers a decadent blend of deep chocolate flavor and a soft, slightly crisp edge. With just 15 minutes of prep and 10 minutes of baking, these cookies are surprisingly quick to make, perfect for satisfying sudden cravings or impressing guests. A brief 25-minute chill ensures the dough holds its shape, resulting in perfectly thick, indulgent cookies every time.
These cookies are not only delicious but also satisfyingly balanced, offering a hint of sweetness without being overwhelming. Packed with rich cocoa and a touch of vanilla, they’re a chocolate lover’s dream. Whether enjoyed warm from the oven or cooled to perfection, they’re guaranteed to become a new favorite. Plus, with 16 servings, there’s plenty to share—or keep all to yourself!
Ingredients for Brownie Cookies
- 8 oz semisweet or dark chocolate bars, chopped (use high-quality chocolate for best results)
- ¼ cup (57 g) unsalted butter, cut into pieces
- ⅔ cup (133 g) granulated sugar
- ⅓ cup (66 g) light brown sugar, firmly packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- ⅓ cup (41 g) all-purpose flour
- ¼ cup (25 g) natural cocoa powder
- ¼ teaspoon baking powder
- ½ cup (95 g) mini chocolate chips (optional, but adds extra chocolatey goodness)
Step-by-Step Instructions
- Melt the chocolate and butter: Combine the chopped chocolate and butter in a microwave-safe bowl. Heat in 25-second intervals, stirring in between, until fully melted. Alternatively, use a double boiler. Set aside to cool slightly.
- Mix the wet ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vanilla extract, and salt. Use an electric mixer to mix on low, then gradually increase to high speed. Beat for 2-3 minutes until the mixture is thickened, lightened in color, and increased in volume.
- Combine chocolate and egg mixture: Slowly drizzle the melted chocolate into the egg mixture while stirring. Mix until fully combined.
- Add dry ingredients: Sift the flour, cocoa powder, and baking powder into the batter. Use a spatula to gently fold until no dry streaks remain.
- Fold in chocolate chips: Stir in the mini chocolate chips until evenly distributed.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for 20-30 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape the cookies: Once chilled, scoop the dough into 2-Tablespoon-sized portions. Roll briefly between your palms to form smooth balls. Place them at least 2 inches (5 cm) apart on the prepared baking sheets.
- Bake: Bake on the center rack of the oven for 10 minutes. The cookies will be soft but will firm up as they cool.
- Cool and enjoy: Let the cookies cool completely on the baking sheet before transferring them to a wire rack. Enjoy your fudgy, chocolatey brownie cookies!
Perfect Pairings: Sauce and Topping Ideas
Elevate your brownie cookies with a drizzle of caramel sauce or a dollop of whipped cream. For a decadent twist, serve them warm with a scoop of vanilla ice cream or a sprinkle of sea salt to enhance the chocolate flavor.
Smart Storage: Keeping Cookies Fresh
Store your brownie cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.
Quick Tips: Time-Saving Hacks
To save time, use pre-chopped chocolate or chocolate chips instead of chopping bars. You can also skip the chilling step if you’re in a hurry, but chilling helps the cookies hold their shape better during baking.
Mix It Up: Recipe Variations
Try adding chopped nuts like walnuts or pecans for a crunchy texture. For a festive touch, mix in peppermint extract and top with crushed candy canes. You can also swap mini chocolate chips for white chocolate chips or butterscotch chips.
Essential Tools: Equipment Guidance
For best results, use a stand mixer or hand mixer to whip the egg mixture to the right consistency. A cookie scoop ensures evenly sized cookies, and parchment paper prevents sticking and makes cleanup a breeze.
Brownie Cookies
Ingredients
- 8 oz semisweet or dark chocolate bars chopped
- 1/4 cup unsalted butter cut into pieces 57 g
- 2/3 cup granulated sugar 133 g
- 1/3 cup light brown sugar firmly packed 66 g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon table salt
- 1/3 cup all-purpose flour 41 g
- 1/4 cup natural cocoa powder 25 g
- 1/4 teaspoon baking powder
- 1/2 cup mini chocolate chips 95 g
Instructions
- Combine chopped chocolate and butter in a medium-sized microwave-safe bowl and heat in 25-second intervals, stirring in between, until completely melted (alternatively, melt chocolate and butter over a double boiler). Set aside.
- In a separate, large mixing bowl, combine sugars, eggs, vanilla extract, and salt. Use an electric mixer to stir until combined. Gradually increase mixer speed to high and beat on high speed until thickened, increased in volume, and lightened in color (a minimum of 2-3 minutes on high speed).
- Drizzle chocolate into the egg mixture and stir until completely combined.
- Sift flour, cocoa powder, and baking powder into the batter and use a spatula to fold together until completely combined.
- Stir in chocolate chips.
- Cover bowl with plastic wrap and chill for 20-30 minutes. Meanwhile, preheat oven to 350F (175C) and line baking sheets with parchment paper.
- Once dough has chilled and oven is preheated, scoop dough into 2-Tablespoon sized balls and roll briefly between your palms to form a smooth ball. Space cookies at least 2” (5cm) apart on baking sheets.
- Bake in center rack of 350F (175C) oven for 10 minutes. Remove from oven and allow to cool completely on baking sheet before removing and enjoying.