My mom accidentally made these when I was younger. She intended to make brownies, but she made brownie cookies
And I remember her so much whenever I made this recipe.
These brownie cookies combine the best of both worlds—they have the crispy edges of a cookie and the rich, fudgy center of a brownie.
I love them extra chocolatey. You want your cookies to be somewhat shiny and have a crackly top.
This ensures, that they’re done!
If you’re a chocolate lover, this recipe is going to become your go-to.
Last week, I focussed more on bananas and wrote this beautiful dark chocolate banana bread recipe here.
I also have this chewy chocolate cookie recipe here if you like cookie recipes!
But today, we’re going to make these cookies!
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Tips for the Best Brownie Cookies
Use high-quality chocolate for the best flavor. Cheap chocolate chips may work, but using high-quality dark chocolate or premium cocoa powder will make your cookies taste like heaven. I can personally vouch for both these brands because a lot of us bakers use these!
Beating the eggs and sugar for at least 2-3 minutes is essential. This step creates the signature crackly top that makes these cookies resemble real brownies. If you skip this or don’t mix long enough, your cookies may turn out dense without the classic glossy top. A hand mixer or stand mixer makes this process easier.
Let the batter sit for 10-15 minutes before scooping. The dough will be quite soft initially, but letting it rest slightly helps it thicken, making it easier to scoop and bake properly.
Use a cookie scoop for even-sized cookies. This ensures they bake at the same rate, preventing some from being over or undercooked. I used to use an ice-cream scoop, but the cookies would become way too big.
Bake just until the edges are set but the centers look slightly underbaked. Overbaking will make them dry and cakey rather than fudgy. They will continue to set as they cool on the baking sheet, so don’t worry!
Fudgy Brownie Cookies
Course: DessertDifficulty: Medium12-14
Cookies15
minutes10
minutesIngredients
½ cup (115g) unsalted butter
1 cup (170g) semi-sweet chocolate chips or dark chocolate, chopped
½ cup (100g) granulated sugar
½ cup (100g) light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup (60g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup (85g) extra chocolate chips/chunks for mixing in
Directions
- In a heatproof bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring after each, until smooth and melted. Set aside to cool slightly.
- In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar with a hand mixer or stand mixer for 2-3 minutes, until pale and fluffy. This helps create the signature crackly top.
- Mix in the vanilla extract and the slightly cooled melted chocolate mixture. Stir until smooth and fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture using a spatula. Add the extra chocolate chips and stir until just combined. The batter will be thicker than brownie batter but softer than cookie dough.
- Let the batter sit for 10-15 minutes to thicken slightly. This step helps create the perfect fudgy texture.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a cookie scoop, drop rounds of batter onto the baking sheet, leaving space between each.
- Bake for 8-10 minutes until the tops look shiny and crackly but the centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm, or store in an airtight container for up to 4 days.
- I personally love this on Wednesdays since my partner and I serve this to our friends while we play our boardgames.
Variations and Substitutions:
For an extra rich version, add ½ teaspoon of espresso powder to the batter. This enhances the chocolate flavor without making the cookies taste like coffee.
For a dairy-free version, replace the butter with vegan butter and use dairy-free chocolate chips.
To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
For a nutty flavor, add ½ cup of chopped walnuts or pecans to the batter before baking.
For a salted caramel version, drizzle caramel sauce over the cookies once they have cooled and sprinkled with flaky sea salt.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
