If you’re a chocolate lover like me, you’re going to absolutely adore this Brownie Cookie Recipe. It perfectly blends the fudgy richness of brownies with the crispy edges and chewy texture of cookies. When I first tried these, I was amazed at how simple they are to whip up, yet how impressive they look and taste! Trust me, once you try this recipe, it’ll become your go-to for dessert or an anytime sweet treat.
Why You’ll Love This Recipe
- Fudgy and Chewy Texture: You’ll get the best of both worlds — soft, tender centers with slightly crisp edges every time.
- Simple Ingredients: No complicated steps or obscure ingredients, making this perfect for any level of baker.
- Quick to Make: From start to finish, you can have these brownies cookies cooling on the rack in under an hour.
- Crowd-Pleaser: My family goes crazy for these — they’re always the first dessert to disappear at gatherings.
Ingredients You’ll Need
I love how this Brownie Cookie Recipe combines classic chocolate ingredients to deliver that deep cocoa flavor without being overly sweet. Whenever I shop for this, I always pick good-quality bittersweet chocolate — it makes a noticeable difference in the depth of flavor.
- Bittersweet chocolate: Choose a quality brand with around 60-70% cocoa for richness that’s not too bitter.
- Unsalted butter: Unsalted gives you full control over salt; plus, it helps create that melt-in-your-mouth texture.
- Granulated sugar: Adds sweetness and helps with the chewy structure of the cookies.
- Light brown sugar: This adds moisture and a slight caramel note, which I adore for complexity.
- Eggs: Room temperature eggs blend better, giving your batter a lovely lightness.
- Vanilla extract: Enhances all the chocolate flavors beautifully.
- All-purpose flour: Just enough to give structure while keeping the cookies tender.
- Unsweetened cocoa powder: Use Dutch-processed if you can, for that deep chocolate flavor.
- Salt: Balances sweetness and enhances overall flavor.
- Baking powder: Helps give these brownie cookies a slight rise without losing the fudgy feel.
- Semisweet chocolate chips: Adds pockets of melty chocolate — I never skip them!
Variations
This brownie cookie recipe really invites personalization—I love tinkering with mix-ins and spices depending on the season or occasion. Feel free to swap out ingredients or adjust sweetness to suit your taste!
- Nutty Upgrade: Adding chopped walnuts or pecans gives a delightful crunch; my husband loves this twist.
- Spiced Version: I once added a pinch of cinnamon and espresso powder, which took the chocolate flavor to a next level.
- Gluten-Free: Swap all-purpose flour for a gluten-free blend—you might need to adjust slightly, but it’s so worth it.
- White Chocolate Chips: For a sweeter contrast, replace semisweet chips with white chocolate—kids go nuts over this.
How to Make Brownie Cookie Recipe
Step 1: Melt Your Chocolate and Butter
Start by chopping the bittersweet chocolate and placing it in a microwave-safe bowl with your unsalted butter. Microwave in short 20-second bursts, stirring after each to prevent burning. I usually find it takes about 2 minutes total—but don’t rush! A smooth, glossy mixture is what you’re aiming for here, and it’s the base for that luscious fudgy texture.
Step 2: Beat Sugars and Eggs Until Light and Frothy
In a separate large bowl, beat the granulated and brown sugars with the eggs. I use my stand mixer for this step, but a hand mixer works too. Beat on medium speed until the mixture looks almost fluffy and pale — this usually takes around 3-4 minutes. It might feel like extra effort, but it really helps the cookies rise and gives you that lovely crumb.
Step 3: Combine and Chill the Batter
Add the cooled chocolate and butter mixture into the beaten sugars and eggs along with the vanilla extract. Beat everything together until just combined. Then, sift in your flour, cocoa powder, salt, and baking powder and fold gently with a spatula until everything’s mostly mixed. Stir in those semisweet chocolate chips last. I cover the bowl and chill the dough for about 30 minutes — this step is key for getting the cookies to spread just right and have that irresistible shiny crackle.
Step 4: Bake to Perfection
Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking. Scoop dough balls about two tablespoons in size and space them 3 inches apart on the tray. Bake for 8 to 10 minutes — the cookies will look shiny with beautiful cracks on top. They’ll still be soft but will firm up as they cool. Let them cool completely on the pans before tasting (if you can resist!).
Pro Tips for Making Brownie Cookie Recipe
- Chill Your Dough: Don’t skip refrigerating the batter—it controls spread and height, giving you those perfect chewy cookies.
- Use Room Temperature Eggs: This helps the batter come together smoothly and traps air for lift and texture.
- Watch the Bake Time Closely: These cookies set quickly; pulling them out a little underdone keeps them soft inside.
- Stir Gently: Overmixing the dry ingredients can make the cookies tough—fold just until combined.
How to Serve Brownie Cookie Recipe
Garnishes
I like to serve these brownie cookies with just a simple dusting of powdered sugar or a small sprinkle of sea salt flakes on top before baking — it brings out the chocolate even more. Sometimes, a drizzle of caramel or a scoop of vanilla ice cream on the side turns this treat into a dessert that feels extra special.
Side Dishes
Pairing brownie cookies with a glass of cold milk is a classic for a reason. For grown-up occasions, a cup of rich espresso or a bold red wine makes an unexpectedly fantastic companion to these cookies.
Creative Ways to Present
For birthdays or holiday parties, I’ve stacked these brownie cookies with layers of pudding or mousse in clear cups to create decadent dessert parfaits. Wrapping a few cookies in parchment tied with rustic twine also makes for charming, homemade gifts that friends and family rave about.
Make Ahead and Storage
Storing Leftovers
I store leftover brownie cookies in an airtight container at room temperature. They stay soft and delicious for up to 4 days, but honestly, they rarely last that long in my house!
Freezing
If you want to freeze these, wrap individual cookies tightly in plastic wrap, then place them together in a freezer bag. I’ve found they freeze beautifully for up to 3 months and thaw quickly overnight on the counter.
Reheating
To warm up leftovers, a quick 10-15 seconds in the microwave brings back that freshly-baked softness. If you prefer, a gentle 5-minute toast in a 300°F oven works great too, especially if you want a slightly crisp exterior.
FAQs
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Can I use milk chocolate instead of bittersweet chocolate in this Brownie Cookie Recipe?
Yes, you can substitute milk chocolate, but keep in mind it will make the cookies sweeter and less intense in chocolate flavor. If you prefer a milder, creamier taste, go ahead—but for that deep, rich brownie taste, bittersweet is best.
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Why do I need to chill the dough before baking?
Chilling the dough helps control how much the brownie cookies spread while baking. It also thickens the batter, so you get that signature chewy center with a shiny, crackled top. Skipping this step often results in thinner, cakier cookies.
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Can I make this Brownie Cookie Recipe dairy-free?
Yes! Substitute the butter with a plant-based butter or coconut oil, and make sure your chocolate chips are dairy-free. The texture might be a tiny bit different, but the cookies will still be delicious.
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How do I know when the brownie cookies are done baking?
Look for shiny tops with beautiful cracked surfaces. The cookies will still feel soft in the center when you gently press them, but they’ll firm up as they cool. Overbaking dries them out, so trust your eyes more than timers.
Final Thoughts
Honestly, this brownie cookie recipe has become one of my absolute favorites because it hits all the right chocolate notes while being so easy to prepare. I love sharing it with friends and family because it always feels like a special treat without any fuss. If you’re craving something fudgy, chewy, and full of melty chocolate pockets, you owe it to yourself to try this recipe ASAP. Your cookie and brownie cravings will thank you!
Print
Brownie Cookie Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 16 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Description
Delight in these fudgy and chewy Brownie Cookies, perfect for chocolate enthusiasts. Made with bittersweet and semisweet chocolate, these cookies combine the rich flavors of classic brownies with the convenience and texture of a cookie. Easy to prepare and quick to bake, they’re ideal for satisfying your chocolate cravings.
Ingredients
Chocolate Mixture
- 4 ounces bittersweet chocolate, chopped (112g)
- ¼ cup unsalted butter (56g)
- ½ cup granulated sugar (100g)
- ½ cup packed light brown sugar (110g)
Wet Ingredients
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
Dry Ingredients
- ⅔ cup all-purpose flour (80g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ teaspoon salt
- ½ teaspoon baking powder
Extras
- 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 well between each interval until fully melted and smooth, which should take about 2 minutes.
- Mix Sugars and Eggs: In a large mixing bowl, beat the granulated sugar, light brown sugar, and eggs on medium speed until the mixture becomes light and frothy. This step ensures a tender texture in your cookies.
- Combine Wet Ingredients: Add the melted chocolate and butter mixture along with the vanilla extract to the sugar and eggs mixture. Beat everything together until fully incorporated and smooth.
- Add Dry Ingredients: Sift in the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Stir gently with a spatula until the batter is mostly combined to avoid overmixing and maintain a tender crumb.
- Incorporate Chocolate Chips and Chill: Fold in the semisweet chocolate chips evenly through the batter. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to help the cookies hold their shape during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Form and Bake Cookies: Using a cookie scoop or spoon, scoop 2-tablespoon-sized balls of chilled dough and arrange them on the parchment-lined baking sheets, spacing them about 3 inches apart to allow spreading.
- Bake: Place the baking sheets in the oven and bake for 8 to 10 minutes, until the cookies have spread, with shiny, cracked tops. They will be soft when hot but will firm up as they cool.
- Cool: Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack or serving plate to enjoy their perfect fudgy texture.
Notes
- These brownie cookies closely mimic the texture and gooey richness of a traditional brownie with the convenience of a cookie.
- Chilling the dough before baking helps prevent excessive spreading and ensures chewy consistency.
- Use room temperature eggs to help with ingredient incorporation and texture.
- For extra chocolate intensity, feel free to add more chocolate chips or different types of chocolate chunks.
- Store cookies in an airtight container at room temperature for up to 3 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
