Brownie Cookie Recipe

Brownie cookies stacked on a white plate.

5 from 17 votes

Brownie Cookie Recipe

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

Prep Time40

Cook Time10

Total Time50

Course: Dessert

Cuisine: American

Servings: cookies

Author: Kristyn Merkley

Ingredients

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.

Video

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.

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