Brownie Cookies

Brownie Cookies Ingredients

• Butter (½ cup, cut into pieces): Adds richness and helps create soft, fudgy cookies.
• Semisweet Chocolate Chips (1 (12-ounce) bag): Melted into the dough and folded in for rich chocolate flavor and gooey chocolate pockets. We like Ghirardelli or Guittard chocolate chips.
• Granulated Sugar (½ cup): Sweetens the cookies and helps create shiny, crackly tops.
• Brown Sugar (½ cup, packed): Adds moisture and chewiness along with a subtle caramel flavor.
• Eggs (2): Provides structure while helping create the signature brownie-like texture.
• Vanilla Extract (1 teaspoon): Enhances the chocolate flavor and rounds out the sweetness.
• All-Purpose Flour (¾ cup): Gives the cookies enough structure while keeping them soft and fudgy.
• Unsweetened Baking Cocoa (¼ cup): Deepens the chocolate flavor for a rich brownie taste.
• Baking Powder (1 teaspoon): Gives the cookies a little lift while keeping them tender.
• Salt (½ teaspoon): Balances the sweetness and enhances the chocolate flavor.

How to Make Brownie Cookies

PREP. Heat oven to 350°F. Line a baking sheet with parchment paper. Set aside.

Melt butter and 1 cup chocolate chips in a saucepan over low heat, stirring occasionally. Remove from heat and let cool for a few minutes.

BATTER. In a medium bowl, add sugars and eggs. Blend until combined, and then whip for a few minutes.

Add vanilla and cooled chocolate and blend until combined.

In another bowl, add flour, cocoa, baking powder, and salt. Add this to the wet ingredients and blend until just combined. Fold in remaining chocolate chips.

BAKE. Chill for 10 minutes.

Scoop with a cookie scoop and place on a prepared baking sheet. Bake for 10 minutes or until set. Cool for 5 minutes before removing from cookie sheets to cool completely.

Kristyn’s Recipe Tips

• Let the melted chocolate cool slightly before mixing it with the eggs so they don’t begin to cook.
• Beat the eggs and sugars for several minutes to help create shiny, crackly tops.
• Chill the dough before baking so the cookies hold their shape.
• Do not overbake. The cookies will continue to set as they cool, keeping the centers soft and fudgy.
• In step 2, do not overheat the butter-chocolate mix. Pull the mixture off of the stove as soon as the chocolate has melted and has been stirred into the butter. Heating for too long can cause the chocolate to seize, becoming grainy and pasty.

5 from 17 votes

Brownie Cookie Recipe

By: Kristyn Merkley

These Brownie Cookies are rich, fudgy, and loaded with chocolate, featuring crackly tops and soft centers for the ultimate homemade cookie.

Servings: 24 cookies

Prep: 40 minutes mins

Cook: 10 minutes mins

Total: 50 minutes mins

Video

Ingredients 

1x2x3x

• ▢ ½ cup butter, cut into pieces
• ▢ 1 (12-ounce) bag semisweet chocolate chips
• ▢ ½ cup sugar
• ▢ ½ cup brown sugar, packed
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ cup all purpose flour
• ▢ ¼ cup unsweetened baking cocoa
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt

Instructions 

• Heat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
• Melt butter and 1 cup chocolate chips in a saucepan over low heat, stirring occasionally. Remove from heat and let cool for a few minutes.
• In a medium bowl, add sugars and eggs. Blend until combined, and then whip for a few minutes.
• Add vanilla and cooled chocolate and blend until combined.
• In another bowl, add flour, cocoa, baking powder and salt. Add this to the wet ingredients and blend until just combined. Fold in remaining chocolate chips.
• Chill for 10 minutes.
• Scoop with cookie scoop and place on prepared baking sheet. Bake for 10 minutes or until set. Cool 5 minutes before removing from cookie sheets to cool completely.

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Notes

Recipe Tips.

• Let the melted chocolate cool slightly before mixing it with the eggs so they don’t begin to cook.
• Beat the eggs and sugars for several minutes to help create shiny, crackly tops.
• Chill the dough before baking so the cookies hold their shape.
• Do not overbake. The cookies will continue to set as they cool, keeping the centers soft and fudgy.

Make ahead of time. Like other cookies, you can make the brownie cookie dough ahead of time and store it to be baked later. Cover and store the dough in the fridge for 1-2 days. 

Store. Store baked cookies in an airtight container until ready to eat these delicious treats. You can also toss in a piece of white bread to help keep them soft and chewy. 

Freeze. FREEZE the cookie dough. For longer storage, scoop the dough into balls, place them on a pan, and freeze. Once solid, transfer them to a freezer-safe container. They can stay in the freezer for up to 2 months. Thaw for about 15 minutes before baking.

FREEZE baked cookies. Place the cooled cookies, 2 at a time, in fold-top sandwich baggies. Store the baggies together in a freezer-safe container.

Nutrition

Serving: 36g, Calories: 90kcal, Carbohydrates: 12g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 86mg, Potassium: 47mg, Fiber: 0.4g, Sugar: 9g, Vitamin A: 138IU, Calcium: 16mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was first shared November, 2018.