If you’re a chocolate lover like me, wait until you try this Chocolate Brownie Cookies Recipe—they’re the ultimate indulgence, fudgy yet chewy, with that perfect crackly top that just makes your heart sing. Trust me, these cookies are ridiculously easy to whip up, and every bite feels like a little celebration. Stick around because I’m sharing all the tips and tricks I’ve picked up that will have you baking these more than once (if you can resist!).
Why You’ll Love This Recipe
- Rich Fudgy Texture: These cookies hit that sweet spot between brownie and cookie with a gooey inside you’ll crave.
- Easy To Make: I love that it uses simple ingredients and straightforward steps—no fancy equipment needed.
- Perfect Crowd-Pleaser: Whether it’s a casual snack or dessert for guests, these cookies disappear fast!
- Versatile and Customizable: There’s room to add nuts, different chocolates, or even a sprinkle of sea salt for your own twist.
Ingredients You’ll Need
These ingredients work together to create that perfect chocolate brownie cookie texture and flavor. I always recommend using good quality chocolate since it really makes a difference in taste and melting texture.
- Bittersweet chocolate: Look for something around 60-70% cacao for richness without too much bitterness.
- Unsalted butter: Room temperature butter helps with smooth melting and mixing.
- Granulated sugar: Gives sweetness and helps with that shiny crackly top.
- Light brown sugar: Adds moisture and a subtle caramel undertone.
- Eggs: Use large eggs at room temperature—they help with binding and richness.
- Vanilla extract: Because every chocolate recipe needs that warm, sweet hint.
- All-purpose flour: Gives structure but keep this measured carefully to avoid dry cookies.
- Unsweetened cocoa powder: Boosts the chocolate intensity and adds that deep color.
- Salt: Balances sweetness and elevates all the flavors.
- Baking powder: Helps give just a bit of lift so cookies aren’t too dense.
- Semisweet chocolate chips: Because chocolate chips hidden in each bite are a non-negotiable delight.
Variations
I love playing around with this Chocolate Brownie Cookies Recipe depending on the mood or occasion. Personalizing it gives such a nice homey touch, and you’d be surprised how effortlessly you can switch it up to suit your taste.
- Add Nuts: Toss in chopped walnuts or pecans for some crunch—I did this last Thanksgiving, and my family went crazy for it!
- White Chocolate Chips: Swap or mix semisweet chips with white chocolate for a sweeter contrast that’s dreamy.
- Espresso Powder: Just a teaspoon added to the dry ingredients amps up the chocolate flavor dramatically.
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose to enjoy these without wheat.
How to Make Chocolate Brownie Cookies Recipe
Step 1: Melt Your Chocolate and Butter
Start by combining your chopped bittersweet chocolate and butter in a microwave-safe bowl. Heat them in short 20-second bursts, stirring well between each, until melted smooth and shiny. I always keep a close eye here because burnt chocolate is the worst and will ruin the whole batch.
Step 2: Mix The Sugars and Eggs Till Light and Frothy
In a large bowl, beat together the granulated and brown sugars with the eggs until the mixture turns pale and fluffy. This is when your cookie batter starts to develop that delightful texture, so don’t rush it.
Step 3: Add Chocolate Mixture and Vanilla
Bring in the melted chocolate and butter mix and vanilla extract, then beat until everything is thoroughly combined. This step is where your batter starts smelling like heaven—I swear it’s my favorite kitchen moment.
Step 4: Incorporate Dry Ingredients
Sift together the flour, cocoa powder, salt, and baking powder, then gently fold them into the wet ingredients with a spatula. Be careful not to overmix here; you want everything combined but still soft and slightly thick.
Step 5: Fold in Chocolate Chips and Chill
Stir in the chocolate chips last, then cover the bowl and pop it in the fridge for about 30 minutes. Chilling firms up the dough, making it easier to scoop and helping the cookies hold their shape better while baking.
Step 6: Shape and Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into generous two-tablespoon balls and space them about 3 inches apart on the sheet. Bake for 8 to 10 minutes—they’ll look soft and cracked on top but will set as they cool, so don’t overbake.
Pro Tips for Making Chocolate Brownie Cookies Recipe
- Use Room Temperature Eggs: It helps mix all ingredients more smoothly and improves texture.
- Don’t Skip Chilling: I discovered this trick when the dough was too runny to handle before refrigerating.
- Space Cookies Properly: They spread quite a bit, so give them enough room on the tray.
- Watch Your Baking Time: Cookies should be shiny and cracked on top but still soft inside; overbaking dries them out fast.
How to Serve Chocolate Brownie Cookies Recipe
Garnishes
I enjoy a light dusting of powdered sugar on these cookies when serving them for guests—it adds a pretty touch and a hint of extra sweetness. Sometimes, I sprinkle a few flaky sea salt crystals on top just before baking to balance the sweet and elevate the chocolate flavor beautifully.
Side Dishes
Pairing these cookies with a scoop of vanilla ice cream or a glass of cold milk is classic and always a hit. For a grown-up twist, I like serving them with a cup of strong espresso or a rich hot chocolate to double down on the chocolate experience.
Creative Ways to Present
On special occasions, I’ve layered these cookies with whipped cream and berries to create quick mini trifles or served them on a platter with assorted chocolates and nuts for a DIY dessert bar. They also make adorable cookie sandwiches with a generous spread of marshmallow fluff or peanut butter in between.
Make Ahead and Storage
Storing Leftovers
I store leftover Chocolate Brownie Cookies in an airtight container at room temperature, layered between parchment paper to keep them soft and prevent sticking. They stay fresh like this for about 3-4 days, perfect for midweek treats or unexpected guests.
Freezing
Freezing these cookies works wonderfully—I wrap individual cookies tightly in plastic wrap, then pop them in a freezer-safe bag. When you want a treat, just thaw them at room temperature or warm briefly in the microwave. This way, you can always have a stash of fudgy yumminess ready at a moment’s notice.
Reheating
To bring back that freshly baked feel, I heat individual cookies in the microwave for about 10 seconds or pop a few in a warm oven for 3-5 minutes. It revives that gooey center and soft texture beautifully—like they just came out of the oven.
FAQs
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Can I use milk chocolate instead of bittersweet chocolate in this recipe?
Absolutely! Using milk chocolate will make the cookies sweeter and less intense in chocolate flavor. I sometimes do this when baking for kids who prefer milder chocolate. Just keep in mind your sugar amounts are balanced, so you might want to slightly reduce granulated sugar if you go fully milk chocolate.
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Why is chilling the dough important for Chocolate Brownie Cookies Recipe?
Chilling firms up the dough, which controls spreading while baking and helps the cookies develop that chewy, fudgy texture we want. When I skipped this step early on, my cookies spread too thin and ended up cakey rather than chewy.
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Can I make these cookies gluten-free?
Yes, swapping the all-purpose flour for a gluten-free baking blend works well in this recipe. Just make sure your blend includes xanthan gum or a similar binder to keep the cookies from crumbling.
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How do I know when the cookies are done baking?
Look for a shiny, cracked surface and slightly puffed edges. The center will still look soft or even a bit underbaked—that’s perfect. The cookies continue to set as they cool, giving that chewy, fudgy texture everyone loves.
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Why do my cookies sometimes turn out dry?
Dry cookies usually mean overbaking or too much flour. Measure flour carefully—using a spoon to fill the cup and leveling it off helps avoid packing too much. Also, keep an eye on bake time and remove cookies as soon as the tops are shiny and cracked.
Final Thoughts
I absolutely love how this Chocolate Brownie Cookies Recipe delivers a little piece of chocolate heaven in every bite. It’s become my go-to when I want a quick, impressive dessert that never fails to wow family and friends. Once you master these, I know you’ll keep coming back to bake another batch—you can almost hear them calling from the oven! Give this recipe a try like you’re baking it for your best friend, and I promise you’ll feel like a total kitchen rockstar.
Print
Chocolate Brownie Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These fudgy and chewy Brownie Cookies combine the intense chocolate flavor of brownies with the portability of cookies. Made with bittersweet and semisweet chocolate, cocoa powder, and a perfect balance of sugars, they are soft, shiny, and cracked on top, delivering the ultimate chocolate lover’s treat that’s simple to bake and perfect for any occasion.
Ingredients
Chocolate and Butter Mixture
- 4 ounces bittersweet chocolate, chopped (112g)
- ¼ cup unsalted butter (56g)
Cookie Batter
- ½ cup granulated sugar (100g)
- ½ cup packed light brown sugar (110g)
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- ⅔ cup all-purpose flour (80g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup semisweet chocolate chips (90g)
Instructions
- Melt Chocolate and Butter: In a medium microwave-safe mixing bowl, combine the chopped bittersweet chocolate and unsalted butter. Microwave on high in 20-second intervals, stirring between each, until the mixture is fully melted and smooth, about 2 minutes total. Set aside to cool slightly.
- Prepare Batter: In a large mixing bowl, beat together the granulated sugar, light brown sugar, and eggs on medium speed until the mixture becomes light and frothy. Gradually add the melted chocolate and butter mixture along with the vanilla extract, beating until fully combined.
- Add Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Fold these dry ingredients into the wet mixture with a spatula until mostly combined. Then, stir in the semisweet chocolate chips ensuring an even distribution in the batter.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up for easier handling and better texture.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and to promote even baking.
- Shape Cookies: Using a cookie scoop or tablespoon, portion the chilled dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing each about 3 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes. The cookies should spread out, develop a shiny, cracked surface, and remain soft when touched. They will firm up as they cool.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool completely on the pans before transferring them to a rack or serving.
Notes
- These brownie cookies deliver a fudgy, gooey, and chewy texture that chocolate lovers will adore.
- Chilling the dough improves the cookie shape and texture during baking.
- The cookies appear soft when hot but will firm as they cool, so avoid overbaking.
- Use quality bittersweet and semisweet chocolate for the best intense chocolate flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 183 kcal
- Sugar: 18 g
- Sodium: 99 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 32 mg
