If you’ve ever found yourself torn between a gooey brownie and a rich, chewy cookie, let me introduce you to the best of both worlds: Chocolate Brownie Cookies. These glorious treats combine the fudgy decadence of a brownie with the convenience and charm of a cookie, making them absolutely irresistible. Deep chocolate flavor, a crackly top, and melty chocolate chunks in every bite—this is the kind of recipe you’ll want to make again and again, whether you’re baking for a crowd or just treating yourself after a long day.
Ingredients You’ll Need
The magic of Chocolate Brownie Cookies comes from a handful of simple, quality ingredients. Each one plays a crucial part, working together to create that perfect balance of texture and flavor. Let’s take a closer look at what you’ll need and why every item matters.
- Unsalted butter: Provides richness and moisture, ensuring every cookie is tender and flavorful.
- Semisweet chocolate chips: These are melted down to give the dough its signature brownie taste and fudgy interior.
- Granulated sugar: Sweetens the cookies and helps create that beautiful crackly top.
- Brown sugar: Adds depth with a hint of molasses, making the cookies extra chewy.
- Large eggs: Bind everything together and give lift for a soft, brownie-like crumb.
- Vanilla extract: Enhances all the chocolatey notes—don’t skip it!
- All-purpose flour: Just enough to hold the cookies together without making them cakey.
- Unsweetened cocoa powder: Intensifies the chocolate flavor and adds a gorgeous dark color.
- Baking powder: Ensures the cookies rise slightly and keeps them from being too dense.
- Salt: Balances the sweetness and makes the chocolate pop.
- Additional chocolate chips or chunks (optional): Fold these in for pools of melty chocolate in every bite.
How to Make Chocolate Brownie Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This simple step prevents sticking and makes cleanup a breeze, setting you up for cookie success from the very beginning.
Step 2: Melt Butter and Chocolate
In a small saucepan or a microwave-safe bowl, melt together the unsalted butter and 1 cup of semisweet chocolate chips. Stir frequently until smooth and glossy, then let the mixture cool slightly. This forms the rich, chocolatey base that gives these cookies their signature brownie flavor.
Step 3: Whisk Wet Ingredients
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract. Keep whisking until the mixture is light and fluffy—this helps create that irresistible crackly top later on!
Step 4: Combine Chocolate and Wet Mixture
Slowly pour the slightly cooled chocolate-butter mixture into your whipped sugar and egg blend. Stir gently until everything is well combined and the batter is smooth and glossy.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Mixing these separately ensures even distribution, so you don’t end up with pockets of flour or cocoa in your cookies.
Step 6: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can make the cookies tough, so stop as soon as there are no visible streaks of flour.
Step 7: Add Chocolate Chips or Chunks
If you want extra chocolate goodness, fold in the additional chocolate chips or chunks now. This step is totally optional, but highly recommended for the ultimate Chocolate Brownie Cookies experience!
Step 8: Rest the Dough
Let the dough rest for 10 to 15 minutes. This allows it to thicken slightly, making scooping easier and resulting in cookies with perfectly chewy centers and crisp edges.
Step 9: Scoop and Bake
Scoop the dough onto your prepared baking sheets, spacing each mound about 2 inches apart. Bake for 10 to 12 minutes, until the edges are set but the centers still look soft. This is key for that fudgy, brownie-like texture.
Step 10: Cool and Enjoy
Let the Chocolate Brownie Cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This short rest helps them set up just right, so you get the best balance of gooey and chewy in every bite.
How to Serve Chocolate Brownie Cookies
Garnishes
A light dusting of powdered sugar or a drizzle of melted chocolate can make your Chocolate Brownie Cookies look extra special. For a fun twist, try sprinkling a bit of flaky sea salt on top right after baking—it really brings out the chocolate flavor!
Side Dishes
Serve your cookies with a tall glass of cold milk for classic comfort, or pair them with a scoop of vanilla ice cream for a decadent dessert. Hot coffee or a mocha latte also makes a wonderful companion, especially for true chocolate lovers.
Creative Ways to Present
Stack your Chocolate Brownie Cookies on a pretty cake stand for a party-ready display, or package them in a cellophane bag tied with ribbon for a thoughtful homemade gift. For a playful dessert, sandwich a scoop of ice cream between two cookies to make brownie cookie ice cream sandwiches—trust me, they’ll disappear fast!
Make Ahead and Storage
Storing Leftovers
Once your cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay soft and fudgy for up to 5 days—if they last that long! Add a slice of bread to the container to help keep them extra moist.
Freezing
Chocolate Brownie Cookies freeze beautifully. Arrange the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months, perfect for satisfying chocolate cravings in a pinch.
Reheating
To enjoy that fresh-from-the-oven taste, warm the cookies in the microwave for about 10 seconds. This softens them up and makes the chocolate chunks gooey again—just like when they were first baked.
FAQs
Can I use dark chocolate chips instead of semisweet?
Absolutely! Dark chocolate chips will give your Chocolate Brownie Cookies a deeper, more intense chocolate flavor. If you love bittersweet treats, this is a delicious swap.
Why do I need to let the dough rest before baking?
Letting the dough rest helps it thicken, which means your cookies will hold their shape better and have that classic brownie chew. Skipping this step could result in flatter, crispier cookies.
Can I make these cookies gluten-free?
Yes, you can substitute a high-quality 1:1 gluten-free flour blend for the all-purpose flour. The texture might be slightly different, but you’ll still get fantastic Chocolate Brownie Cookies.
How do I know when the cookies are done?
Look for set edges and slightly soft centers. The cookies will continue to cook a bit on the baking sheet as they cool, so it’s better to underbake than overbake for maximum fudginess.
What’s the best way to add extra flavor?
Try stirring in a pinch of espresso powder with the dry ingredients—it intensifies the chocolate flavor and adds a subtle richness that takes these cookies to the next level.
Final Thoughts
There’s just something magical about pulling a tray of Chocolate Brownie Cookies from the oven and watching everyone’s eyes light up. Whether you’re sharing them at a gathering or sneaking one for a late-night treat, these cookies are pure chocolate bliss. Give them a try—you might just find your new favorite dessert!
Print
Chocolate Brownie Cookies Recipe
- Total Time: 32 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Delight in these rich and fudgy Chocolate Brownie Cookies that combine the gooey texture of brownies with the convenience of cookies. Perfectly balanced with melted semisweet chocolate and cocoa powder, these cookies offer a deep chocolate flavor with a soft center and slightly crisp edges, making them an irresistible treat for any chocolate lover.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter
- 1 cup semisweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Mix-ins (Optional)
- 1/2 cup additional chocolate chips or chunks
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Butter and Chocolate: In a small saucepan or microwave-safe bowl, melt the butter together with 1 cup of semisweet chocolate chips until the mixture is smooth and well combined. Allow it to cool slightly to avoid cooking the eggs in the next step.
- Mix Sugars and Eggs: In a large mixing bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture becomes light, fluffy, and well combined, creating a smooth base for the batter.
- Combine Wet Ingredients: Slowly stir the melted chocolate and butter mixture into the sugar and egg mixture until fully incorporated and smooth.
- Whisk Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening agent and cocoa powder.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can toughen the cookies.
- Fold in Chocolate Chunks: Gently fold in the additional 1/2 cup chocolate chips or chunks if you want extra pockets of melted chocolate within the cookies.
- Rest the Dough: Let the dough rest for 10–15 minutes; this thickens the batter slightly, making it easier to scoop and helping cookies hold their shape better while baking.
- Scoop and Space Dough: Use a spoon or cookie scoop to place dough onto prepared baking sheets, spacing each cookie about 2 inches apart to prevent spreading into one another.
- Bake: Bake the cookies for 10–12 minutes, until the edges are set but the centers remain soft, ensuring a fudgy interior.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to continue firming up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra fudgy centers, slightly underbake the cookies and let them cool on the tray.
- Add a pinch of espresso powder to the batter to enhance the chocolate flavor for a deeper taste.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
