If you love the bold, fudgy charm of brownies but can’t resist the portability and convenience of cookies, then these Brownie Cookies will absolutely make your day. Imagine crackly, glossy tops, chewy centers, and irresistible, melty pockets of chocolate in every bite—these cookies bring together the best of both worlds. They’re a comforting treat to whip up when you’re craving something special, yet incredibly easy for anyone to master. Whether you’re baking for a celebration or simply treating yourself on a cozy afternoon, this recipe promises delicious results that will quickly become a household favorite.
Ingredients You’ll Need
Every ingredient in these Brownie Cookies has an important role to play, balancing simplicity and decadence with each addition. You don’t need anything fancy, but choosing good-quality basics makes all the difference in the finished cookie’s flavor and texture.
- Semi-sweet chocolate chips (1 cup): This is the heart of the cookie, creating that luscious chocolate base that gives real brownie vibes.
- Unsalted butter (1/4 cup): Provides richness and helps the cookies spread just enough for crackly tops and chewy centers.
- Granulated sugar (2/3 cup): Not only sweetens, but also helps achieve the shininess on top and desirable fudginess inside.
- Large eggs (2): The secret to a chewy, almost brownie-like cookie; they bring everything together and give structure.
- Vanilla extract (1 teaspoon): A splash of warmth that enhances all the deep cocoa notes.
- All-purpose flour (1/2 cup): Just enough to hold the cookies together without weighing them down, keeping the texture gooey yet stable.
- Unsweetened cocoa powder (2 tablespoons): Doubles up on the chocolate impact, giving an intense, dark flavor and color.
- Baking powder (1/4 teaspoon): Adds a little lift, so the cookies don’t get too dense or flat.
- Salt (1/4 teaspoon): Balances sweetness and enhances every chocolate note, bringing the flavors forward.
- Additional chocolate chips or chunks (1/2 cup, optional): For those who agree that there is no such thing as too much chocolate—these extras create delightful pockets of gooey, melted chocolate throughout.
How to Make Brownie Cookies
Step 1: Prep Your Oven and Baking Sheets
Start off by preheating your oven to 350°F (175°C), ensuring it’s at just the right temperature to create those crackly tops. Line two baking sheets with parchment paper so your Brownie Cookies release cleanly—nothing beats a perfectly round cookie with shiny tops!
Step 2: Melt the Chocolate and Butter
Combine the chocolate chips and butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each session until you’ve got an irresistibly smooth, glossy mixture. Let it cool slightly before moving on; this prevents scrambled eggs later.
Step 3: Whip Up the Egg Mixture
In a separate bowl, whisk together the sugar, eggs, and vanilla extract. This isn’t just mixing—really whisk for a minute or two until it’s lightened in color and slightly thick. This simple step is the key to the cookie’s soft, chewy brownie interior.
Step 4: Combine Wet Ingredients
Now, slowly pour the melted chocolate-butter mix into the egg-sugar mixture, whisking continuously. You want a silky, uniform batter by the end, with no streaks left behind.
Step 5: Add the Dry Ingredients
In a third bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold these dry ingredients into your chocolate mixture until just combined—overmixing at this point can lead to tough cookies, so a few streaks are OK. If you’re going all-in on chocolate, fold in the extra chips or chunks now.
Step 6: Portion and Bake
The batter will be thick and soft, so use heaping tablespoons to scoop it onto your prepared baking sheets, giving each cookie enough space (about 2 inches apart). Bake for 8 to 10 minutes. You’re looking for shiny, crackly tops and edges that have set, but centers that remain soft—true to their brownie origins.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This lets the structure set just right, making them easy to pick up (and even easier to devour). Now, your Brownie Cookies are ready for their close-up!
How to Serve Brownie Cookies
Garnishes
A finishing touch goes a long way with Brownie Cookies. A light dusting of powdered sugar adds instant bakery flair, while a sprinkle of flaky sea salt transforms each bite with contrast and sophistication. For a special occasion, you might drizzle melted chocolate on top or even press a few extra chocolate chips into each cookie right after baking.
Side Dishes
These cookies are a treat in themselves but pairing them thoughtfully can elevate your dessert game. Serve alongside a cold glass of milk or a scoop of vanilla ice cream for that classic cookies-and-cream experience. Coffee or espresso makes a sophisticated pairing, highlighting the rich cocoa notes in every cookie.
Creative Ways to Present
For an unexpected twist, use Brownie Cookies as the “bread” for ice cream sandwiches—just pop a scoop of your favorite ice cream between two cookies and freeze for a few minutes. Stack them high on a cake stand for a dramatic, party-ready centerpiece, or package them in cellophane bags tied with ribbon for a heartfelt homemade gift.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Brownie Cookies in an airtight container at room temperature. They stay soft and chewy for up to four days, making them a convenient treat any time cravings strike. If you like a slightly crisp edge, leave the lid ajar for an hour or two before closing tightly again.
Freezing
Brownie Cookies freeze beautifully! Let cookies cool completely, then arrange them in a single layer in a freezer-safe bag or container. For longer storage, separate layers with parchment paper. They’ll stay delicious for up to two months, ready to be enjoyed on demand.
Reheating
Bring those delectable, just-baked vibes back by popping a Brownie Cookie in the microwave for about 10–15 seconds. The chocolate will melt slightly and the cookie will regain its ultra-soft texture. If you’re reheating from frozen, let them thaw at room temperature before warming gently.
FAQs
Can I use dark chocolate chips instead of semi-sweet?
Absolutely! Dark chocolate chips will give your Brownie Cookies a more intense cocoa flavor and a deeper color. Feel free to adjust based on your sweet tooth and chocolate preference!
Why do my Brownie Cookies not have crackly tops?
If you’re missing that signature shine and crackle, try whisking your eggs and sugar a bit longer before combining with the chocolate. The extra air helps create that glossy, brownie-like finish on top.
Can I make these gluten-free?
Yes, you can! Swap the all-purpose flour for a 1:1 gluten-free baking blend. The results will still be chewy and chocolatey, though some blends may make the cookies slightly softer.
How do I know when the cookies are done baking?
Look for shiny tops that are lightly cracked, set edges, and slightly soft centers. Remember, a little underbaking ensures fudgy Brownie Cookies—don’t be tempted to overbake!
Can I double the recipe?
Definitely! Just double all ingredients and bake in batches if needed. This recipe scales up perfectly for parties, potlucks, or whenever you want a big batch of chocolate goodness.
Final Thoughts
Baking a batch of Brownie Cookies feels like sharing a little slice of happiness. Each bite is packed with the rich, chocolatey comfort we all crave, made easy enough for everyday celebrations. Don’t wait for a special occasion—dive in, and let these cookies become your signature treat!
Print
Brownie Cookies Recipe
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These brownie cookies are the perfect combination of a brownie’s chewy, fudgy texture and a cookie’s portable convenience. Packed with chocolate flavor, these cookies are a delightful treat for any chocoholic.
Ingredients
Dry Ingredients:
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup semi-sweet chocolate chips
- 1/4 cup unsalted butter
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 1/2 cup additional chocolate chips or chunks (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Melt Chocolate: In a microwave-safe bowl, melt 1 cup of chocolate chips and butter together. Let cool slightly.
- Mix Wet Ingredients: In a separate bowl, whisk sugar, eggs, and vanilla until light. Add melted chocolate and mix.
- Combine Dry Ingredients: Sift flour, cocoa powder, baking powder, and salt. Fold into wet mix.
- Add Chocolate Chunks: Stir in additional chocolate chips if desired.
- Bake: Scoop batter onto sheets and bake for 8-10 mins until cracked but soft centers.
- Cool and Serve: Cool on sheet, then transfer to wire rack.
Notes
- For extra fudgy cookies, slightly underbake them.
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
