Chocolate Brownie Cookies Recipe

If you’ve ever stood in the kitchen, torn between the comfort of a classic fudgy brownie and the hand-held joy of a cookie, get ready for your favorite new sweet treat: Chocolate Brownie Cookies. These dreamy bites are packed with rich chocolate flavor, lightly crisp on the outside, and irresistibly gooey in the center. They’re the absolute best of both worlds—intense, chocolatey, and delightfully easy to whip up for any occasion that calls for a little extra happiness.

this Recipe

Ingredients You’ll Need

The ingredient list for these Chocolate Brownie Cookies is short and sweet—literally! Each item brings something important to the table, whether it’s ultra-rich cocoa, a touch of butter for tenderness, or just the right hint of vanilla to tie all that chocolate together. Grab these pantry standbys for crave-worthy results every time.

• Semisweet chocolate (8 oz, chopped): The shining star that gives these cookies their distinct, deep chocolate base. Use a good-quality bar for best texture!
• Unsalted butter (2 Tbsp): Just enough to add silkiness and help the melted chocolate blend smoothly.
• Granulated sugar (⅔ cup): Sweetens the dough and helps give the cookies that classic crackly-topped brownie finish.
• Large eggs (2): Eggs bind everything together and give the cookies their chewy, brownie-like bite.
• Vanilla extract (1 tsp): Just a splash enhances the overall chocolatey richness without overpowering.
• All-purpose flour (¼ cup): A small amount helps hold the cookies together while keeping them dense and fudgy.
• Unsweetened cocoa powder (2 Tbsp): Reinforces the chocolate flavor for a truly bold taste.
• Baking powder (¼ tsp): Offers a gentle lift so the centers stay gooey while the edges set up.
• Salt (¼ tsp): A pinch sharpens and balances all that sweetness—don’t skip it!
• Chocolate chips (½ cup): Extra pockets of gooey, melty chocolate take each bite to the next level.

How to Make Chocolate Brownie Cookies

Step 1: Prepare Your Baking Sheets and Oven

Begin by setting your oven to 350°F (175°C), ensuring it’s thoroughly preheated for perfectly baked cookies. Line two baking sheets with parchment paper so nothing sticks, making both baking and cleanup an absolute breeze.

Step 2: Melt the Chocolate and Butter

Combine the chopped semisweet chocolate and butter in a heatproof bowl. You can melt them together over a pan of barely simmering water (double boiler style), stirring gently until smooth, or use your microwave in short bursts of 20 seconds, stopping to stir in between. Either way, aim for a glossy, lump-free mixture that smells like pure chocolate heaven.

Step 3: Whisk the Sugar, Eggs, and Vanilla

In a large mixing bowl, whisk the granulated sugar, eggs, and vanilla extract. Beat vigorously until the mixture is lighter in color and just a little thickened—this step helps create that signature brownie crackle when they bake.

Step 4: Combine the Wet and Dry Ingredients

Slowly pour the melted chocolate and butter mixture into the egg-sugar blend, folding gently with a spatula to keep things airy and smooth. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. The dough will be thick and fudgy—exactly what you want!

Step 5: Add the Chocolate Chips

Stir in the chocolate chips until evenly distributed throughout the dough. Every bite of your Chocolate Brownie Cookies will have gooey, melty chocolate bits when you do this step right.

Step 6: Scoop and Bake

Drop tablespoon-sized mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each one for slight spreading. Bake in your preheated oven for 8 to 10 minutes, or until the tops are shiny and crackled but the centers are still noticeably soft.

Step 7: Cool and Enjoy

Remove the baking sheets from the oven and let the cookies rest for 5 minutes before transferring them to a wire rack. This step helps the cookies finish setting up just enough to stay fudgy inside. Now—dig in while they’re slightly warm for peak chocolate bliss!

How to Serve Chocolate Brownie Cookies

Garnishes

A little garnish goes a long way! Right before baking, try sprinkling the tops of your cookies with a pinch of flaky sea salt. You’ll fall in love with the sweet-meets-salty combo. For festive flair, you could also add a dusting of powdered sugar after they’ve cooled.

Side Dishes

Pair your Chocolate Brownie Cookies with a cold glass of milk, a creamy scoop of vanilla ice cream, or even a warm mug of espresso. The richness of the cookies is beautifully balanced by something creamy or lightly chilled—perfect for an indulgent treat or dessert spread.

Creative Ways to Present

Level up dessert time by sandwiching marshmallow fluff or vanilla ice cream between two Chocolate Brownie Cookies for bonus wow-factor. Stack them on a tiered plate for a showstopping cookie display, or wrap a few in parchment and tie them with string as edible gifts.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature for up to 4 days. They’ll remain moist and intensely chocolatey, making them an easy grab-and-go treat whenever your cravings hit.

Freezing

These cookies freeze beautifully. Arrange the completely cooled Chocolate Brownie Cookies in a single layer in a freezer-safe container, separated with parchment if stacking. They’ll keep for up to 2 months. Thaw at room temperature for an easy snack or dessert later on.

Reheating

To bring back that just-baked magic, give a cookie a quick 10-second zap in the microwave or a few minutes in a low oven. The chocolate chips inside will melt again, and you’ll be reminded exactly why you fell for these cookies in the first place!

FAQs

Can I use milk chocolate instead of semisweet chocolate?

You can, but your Chocolate Brownie Cookies will be a bit sweeter and less intense in chocolate flavor. Semisweet strikes the best balance, but feel free to experiment if you enjoy a lighter chocolate taste.

Why did my cookies turn out cakey instead of fudgy?

Cakey cookies usually come from overmixing or adding too much flour. For truly fudgy Chocolate Brownie Cookies, measure carefully and mix only until the ingredients are just combined—avoid overworking the batter!

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or even white chocolate chips mix in perfectly. Just keep mix-ins to half a cup to maintain the iconic gooey texture these cookies are known for.

Should I chill the dough before baking?

Chilling is optional, but it does make the cookies even fudgier and a little thicker. If you can spare 30 minutes of chill time, your patience will be rewarded with extra-chewy centers.

Are these cookies gluten-free?

As written, Chocolate Brownie Cookies do contain regular flour. For a gluten-free version, try swapping in a cup-for-cup gluten-free flour blend and check that all other ingredients are certified gluten-free.

Final Thoughts

If you’re searching for a treat that always impresses and never lasts long on the counter, Chocolate Brownie Cookies just might become your new baking tradition. Give this recipe a try—the only thing more satisfying than sinking your teeth into one is watching everyone else fall for them too!

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