If you have a serious sweet tooth and love that fudgy, indulgent experience of a classic brownie but crave the convenience and fun of a cookie, you are absolutely going to adore this Brownie Cookies Recipe. These chewy, chocolate-packed treats deliver the perfect balance of rich cocoa flavor with a slightly crispy edge and a gooey center that melts in your mouth. The recipe mixes the best traits of both brownies and cookies, making it an irresistible go-to for any time you need a quick, delightful dessert or snack.
Ingredients You’ll Need
Each ingredient in this Brownie Cookies Recipe is straightforward but plays a special role in achieving the ideal texture and flavor. From the intensity of dark chocolate to the silky smoothness of butter, every component is chosen for maximum deliciousness.
- 8 oz dark chocolate (60–70% cacao): This is the heart of the recipe, providing a deep and rich chocolate flavor that’s not too sweet.
- 4 tbsp unsalted butter: Adds silkiness and moisture for that melt-in-your-mouth texture.
- 2 large eggs: Bind everything together while adding a lightness to the batter.
- ½ cup granulated sugar: Brings sweetness and aids in creating that signature cookie crispness.
- ½ cup packed light brown sugar: Offers a hint of caramel flavor and keeps the cookies soft and chewy.
- 1 tsp vanilla extract: Enhances the overall flavor, lifting the chocolate beautifully.
- ½ cup all-purpose flour: Provides structure without weighing the cookies down.
- 2 tbsp Dutch-processed cocoa powder: Boosts the chocolate flavor and gives a gorgeous deep brown color.
- ½ tsp baking powder: Helps the cookies rise just enough without losing that brownie-like density.
- ¼ tsp salt: Balances sweetness and amplifies chocolate notes.
- Flaky sea salt (optional, for topping): Adds a pop of savory contrast on the surface, making each bite even more exciting.
How to Make Brownie Cookies Recipe
Step 1: Melt the Chocolate and Butter
Begin by carefully melting the chopped dark chocolate and butter together. You can do this over a double boiler, which gently warms the mixture and prevents burning, or use the microwave in 30-second bursts, stirring in between. Allow this mixture to cool slightly so it doesn’t cook the eggs in the next step.
Step 2: Whisk Eggs and Sugars
In a mixing bowl, whisk the eggs, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This process takes about 3 to 5 minutes and is crucial because it incorporates air, ensuring your brownie cookies have a delicate crumb yet remain chewy.
Step 3: Combine Chocolate Mixture with Egg Mixture
Gently stir the melted chocolate and butter mixture into your fluffy egg and sugar mixture along with the vanilla extract. Mixing these well creates a beautifully glossy base that promises rich flavor and fantastic texture in every cookie.
Step 4: Sift and Fold in Dry Ingredients
Sift together the flour, Dutch-processed cocoa powder, baking powder, and salt. This prevents clumps and ensures your batter is smooth. Then carefully fold these dry ingredients into the wet chocolate mixture, taking care not to overmix to keep those brownie-like fudgy pockets intact.
Step 5: Prepare to Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop, portion out the batter onto the sheets, leaving enough space for the cookies to spread as they bake. This makes for neat, uniformly sized cookies that cook evenly.
Step 6: Add Optional Toppings and Bake
If you love a little contrast in your cookies, sprinkle some flaky sea salt on top of each dollop of batter before placing them in the oven. Bake for 10 to 12 minutes, watching closely for glossy, cracked tops while keeping the centers just slightly soft – this is key to capturing that ultimate brownie cookie texture.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This resting time helps them set perfectly, so you get the ideal balance of crisp edges with a chewy middle every single time.
How to Serve Brownie Cookies Recipe
Garnishes
Sprinkling flaky sea salt just before baking is my favorite way to add a gourmet touch with minimal effort. You could also try drizzling melted white chocolate or dusting with powdered sugar for an elegant finish that complements the deep cocoa flavor.
Side Dishes
These brownie cookies pair beautifully with a cold glass of milk for classic comfort. They’re also divine alongside a scoop of vanilla ice cream or a dollop of whipped cream to create a decadent dessert experience that feels special yet effortless.
Creative Ways to Present
For a fun twist, serve these brownie cookies as part of a cookie sandwich filled with peanut butter, Nutella, or marshmallow fluff. Or arrange them on a dessert platter with fresh berries and edible flowers to impress guests at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep your brownie cookies fresh by storing them at room temperature in an airtight container for up to 4 days. The container protects their chewy texture and prevents them from drying out while maintaining flavor.
Freezing
If you want to prepare these ahead of time, you can freeze the baked cookies in a single layer on a baking sheet until solid, then transfer them to a resealable freezer bag. They’ll keep well for up to 3 months and thaw quickly when you’re ready for a treat.
Reheating
To bring your brownie cookies back to life after storage or freezing, simply warm them briefly in the microwave for about 10 seconds or pop them in a preheated oven at 300°F (150°C) for 5 minutes. This revives their soft, gooey texture beautifully.
FAQs
Can I use milk chocolate instead of dark chocolate?
While dark chocolate is recommended for a rich, balanced flavor, you can substitute milk chocolate if you prefer a sweeter, creamier taste. Just keep in mind that the overall dessert will be less intense and might shift sweetness levels.
What if I don’t have Dutch-processed cocoa powder?
If you’re out of Dutch-processed cocoa, natural unsweetened cocoa powder will work as a substitute. The flavor will be slightly brighter and more acidic, but it won’t significantly impact the deliciousness of your brownie cookies.
Why do the cookies need to be slightly soft in the center?
The soft center is what gives these brownie cookies that iconic fudgy quality. Baking until just soft ensures they stay chewy and moist inside, while the cracked top provides a delightful contrast. Overbaking can make them dry and less enjoyable.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Toss in walnuts, pecans, or chocolate chips to personalize the recipe. Just fold them in gently after combining the wet and dry ingredients so they’re evenly distributed but don’t affect the batter’s consistency too much.
Are these cookies gluten-free?
This particular Brownie Cookies Recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with a gluten-free flour blend of equal measure; just be mindful the texture might slightly differ.
Final Thoughts
This Brownie Cookies Recipe is truly a delightful hybrid of two beloved treats—a fudgy brownie and a perfectly chewy cookie. It’s simple to make, requires ingredients you likely have on hand, and results in a batch of treats that will be gone almost as fast as you bake them. I can’t wait for you to try this recipe and enjoy the warm, chocolatey goodness it brings to any occasion.
Print
Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in rich, fudgy brownie cookies that combine the dense texture of brownies with the convenient size of cookies. These brownie cookies have a glossy, cracked top and a soft, gooey center, enhanced by a touch of flaky sea salt on top for a perfect balance of sweet and salty.
Ingredients
Chocolate Mixture
- 8 oz dark chocolate (60–70% cacao), chopped
- 4 tbsp unsalted butter
Wet Ingredients
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tsp vanilla extract
Dry Ingredients
- ½ cup all-purpose flour
- 2 tbsp Dutch-processed cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
Topping
- Flaky sea salt (optional, for topping)
Instructions
- Melt Chocolate and Butter: In a heatproof bowl set over a double boiler or in the microwave (in 30-second increments), melt the chopped dark chocolate and unsalted butter together, stirring between intervals until smooth. Allow this mixture to cool slightly before adding to other ingredients.
- Whisk Eggs and Sugars: In a separate mixing bowl, whisk the eggs, granulated sugar, and light brown sugar vigorously for about 3 to 5 minutes until the mixture is light, fluffy, and pale in color.
- Combine Chocolate Mixture and Vanilla: Stir the slightly cooled melted chocolate and butter mixture along with the vanilla extract into the whipped egg and sugar mixture until fully combined and smooth.
- Sift and Fold Dry Ingredients: Sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt to ensure even distribution. Gently fold the dry ingredients into the wet mixture, being careful not to overmix to avoid tough cookies.
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Portion the Cookie Batter: Using a cookie scoop or spoon, drop portions of the brownie cookie batter onto the prepared baking sheets. Ensure to leave enough space between each scoop to allow for spreading during baking.
- Add Topping: If desired, sprinkle flaky sea salt on top of each portion of batter to introduce a delightful salty contrast to the rich chocolate flavor.
- Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. Look for glossy, cracked tops and centers that remain slightly soft to judge doneness.
- Cool: Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to finish cooling and firm up before serving.
Notes
- Do not overmix the batter to keep the cookies tender and fudgy.
- The cookies continue to set as they cool, so be careful not to overbake to maintain a soft center.
- Flaky sea salt on top is optional but highly recommended for balancing sweetness.
- If you prefer a richer chocolate flavor, use chocolate with higher cacao percentage but expect a slightly more intense bitterness.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
