Brownie Cookies are soft and chewy cookies that capture all the rich, chocolatey goodness of brownies in a portable and easy-to-eat form. These cookies have a fudgy texture with a shiny, cracked top and are studded with semisweet chocolate chips for extra melty pockets of chocolate.
You’ll love these cookies because they combine the best elements of baking a classic brownie and a cookie, making them a crowd-pleasing treat that’s perfect for any occasion. Chilling the batter helps control spreading and ensures a thick, chewy bite.
Ingredients
- 4 ounces bittersweet chocolate, chopped (112g)
- ¼ cup unsalted butter (56g)
- ½ cup granulated sugar (100g)
- ½ cup packed light brown sugar (110g)
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- ⅔ cup all-purpose flour (80g)
- ¼ cup unsweetened cocoa powder (25g)
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup semisweet chocolate chips (90g)
Instructions
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In a medium microwave-safe bowl, combine chopped chocolate and butter. Microwave on high in 20-second intervals, stirring between each, until melted and smooth, about 2 minutes total.
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In a large bowl, beat granulated sugar, brown sugar, and eggs on medium speed until light and frothy.
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Add the melted chocolate mixture and vanilla extract; beat until fully combined.
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In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder. Gradually stir dry ingredients into wet mixture using a spatula until mostly combined.
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Fold in semisweet chocolate chips until evenly mixed. Cover batter and chill for 30 minutes.
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Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
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Scoop dough into 2-tablespoon balls and place them 3 inches apart on baking sheets.
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Bake for 8-10 minutes until cookies spread, tops are shiny, and slightly cracked. Cookies will be soft but firm up as they cool.
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Cool completely on baking sheets before serving.
Tips for Success
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Use high-quality bittersweet chocolate for rich flavor.
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Beat eggs and sugars well for airy texture.
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Chill dough to prevent spreading and get chewy cookies.
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Avoid overbaking to keep cookies soft inside.
Delicious Variations
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Add nuts like pecans or walnuts for crunch.
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Sprinkle sea salt on top before baking for balance.
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Mix in white chocolate chips or peanut butter chips.
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Dust with powdered sugar once cooled for festive look.
Frequently Asked Questions
Can I freeze the dough?
Yes, shape into balls and freeze; bake from frozen, adding a couple minutes to bake time.
How long do these cookies stay fresh?
Store in an airtight container for up to 5 days.
Can I make these gluten-free?
Substitute with a 1:1 gluten-free flour blend.
Are these brownies cake-like or fudgy?
They have a fudgy texture with a chewy, cookie-like exterior.
Can I make smaller cookies?
Yes, adjust baking time accordingly for smaller sizes.
Brownie Cookies
- Total Time: 1 hour
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Soft, fudgy cookies with a shiny crackly top and melty chocolate centers. Thick and chewy, these cookies offer the decadence of bite-sized brownies in every treat.
Ingredients
4 oz (112 g) bittersweet chocolate, chopped
¼ cup (56 g) unsalted butter
½ cup (100 g) granulated sugar
½ cup (110 g) packed light brown sugar
2 large eggs, room temperature
1 tbsp vanilla extract
⅔ cup (80 g) all-purpose flour
¼ cup (25 g) unsweetened cocoa powder
½ tsp salt
½ tsp baking powder
½ cup (90 g) semisweet chocolate chips
Instructions
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Melt chocolate: Combine chopped chocolate and butter in a microwave‑safe bowl. Heat in 20‑second intervals, stirring between each, until smooth (about 2 minutes total).
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Beat sugar and eggs: In a large bowl, beat granulated sugar, brown sugar, and eggs on medium speed until light and frothy.
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Add chocolate mixture: Mix in melted chocolate and vanilla extract until fully incorporated.
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Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder. Gently fold dry mixture into wet ingredients until just combined.
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Mix in chips: Fold in chocolate chips evenly. Cover dough and chill for 30 minutes to help control spreading.
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Preheat oven: Set oven to 350°F (177°C) and line baking sheets with parchment paper.
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Shape and bake: Scoop dough into 2‑tablespoon balls, spacing them 3 inches apart. Bake 8–10 minutes until tops are shiny and slightly cracked.
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Cool: Let cookies cool completely on baking sheets they will firm up as they cool.
Notes
Use high-quality bittersweet chocolate for best flavor.
Whip eggs and sugars well for glossy, crackled tops.
Chill dough before baking for thick, chewy cookies.
Avoid overbaking to keep centers fudgy.
Store airtight at room temperature up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/18 recipe)
- Calories: 190
- Sugar: 18
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 26
- Fiber: 2
- Protein: 3
- Cholesterol: 40
Keywords: brownie cookies, fudgy chocolate cookies, chewy brownie bites, chocolate lover’s cookies, easy brownie cookie recipe
