This post may contain affiliate links. Please read our disclosure policy.
Chocolate Brownie Cookies combine the rich, fudgy flavor of brownies with the soft, chewy texture of cookies. These indulgent treats are packed with intense chocolate flavor and have a slightly crisp edge with a deliciously gooey center. Perfect for chocolate lovers, they’re a decadent dessert that pairs well with a cold glass of milk.
Brownie Cookies
Chocolate brownie cookies taste like a cross between a rich, fudgy brownie and a soft, chewy cookie. They have an intense chocolate flavor with a decadent, melt-in-your-mouth texture.
Pin this now to save it for later
Pin It Now
Ingredients:
- dark chocolate
- salted butter
- vanilla extract – You can use almond extract, but it’s stronger in flavor than vanilla, so reduce the amount to ½ teaspoon.
- granulated sugar
- dark brown sugar – You can use light brown sugar for a less fudgy cookie.
- large eggs – It’s important that the eggs are at room temperature. If they are cold, the chocolate will start seizing and won’t incorporate into the rest of the batter.
- all-purpose flour
- cocoa powder
- baking powder
- salt
- semi-sweet chocolate chips – Substitute for milk chocolate chips, or you can also use a chocolate bar, chopped into chunks.
- coarse sea salt – Omit if desired.
Optional Ingredients
Like a brownie, these chocolate brownie cookies are thick and fudgy, so they go great with classic brownie mix-ins. Here are a few ideas:
- Candy canes or peppermints: You can add crushed candy canes or peppermints to the top for a holiday minty chocolate treat.
- Nuts: You can add in ½ cup of your favorite chopped nuts.
- Chocolate candy: You can add bite-size candies like Reese’s pieces, M&Ms, Hershey kisses, butterscotch chips, and chopped peanut butter cups.
Instructions:
Melt Chocolate and Butter: Combine the chopped dark chocolate and butter using a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water). Stir until the chocolate and butter are fully melted and incorporated into each other. Mix in the vanilla extract and set aside.
Mix the eggs and sugars: In a separate medium bowl, use an electric hand mixer on high speed to beat the granulated sugar, brown sugar, and eggs until the mixture becomes pale, thick, and fluffy (about 2-3 minutes).
Combine Dry Ingredients: In another large bowl, sift together the flour, cocoa powder, baking powder, and salt. This will help ensure there are no lumps and that the dry ingredients are evenly mixed. Stir in the chocolate chips.
Incorporate the chocolate and eggs: Use a rubber spatula to gently fold the melted chocolate mixture into the egg mixture. Stir gently to maintain the airiness of the whipped eggs.
Fold in Dry Ingredients: Use a rubber spatula to carefully fold the dry ingredients into the wet mixture. Mix only until just combined to keep the batter light.
Bake the cookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them 2 inches apart to allow for spreading. Bake for 12-14 minutes, or until the cookies are set and crackly on top.
Remove from the oven and sprinkle with coarse salt, if desired
Storage
If you have leftover chocolate brownie cookies, store them in an airtight container or resealable plastic bag. Keep your cookies on the counter for 3-5 days. If you want to store them longer, transfer them to the freezer.
More Cookie Recipes
Brownie Cookies Recipe
Chocolate Brownie Cookies
Equipment
- 12×16 baking sheet
- parchment paper – If you don’t have parchment paper, you can spray your baking sheet with baking spray or brush with oil or butter.
- heat proof bowl – You could also melt your butter in the microwave in 15 second increments (stirring between each increment) until fully melted and combined.
- pot
- spoon
- mixing bowls
- electric hand mixer
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 1¼ cups dark chocolate, chopped
- ¼ cups salted butter, melted
- 2 teaspoons vanilla extract
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs, room temperature
- ¾ cup plain (all-purpose) flour
- 2 Tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- 2 Tablespoons coarse sea salt
Instructions
- Preheat the Oven: Set your oven to 350°F and line a 12×16 baking sheet with parchment paper.
- Melt Chocolate and Butter: Using a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water), combine the chopped dark chocolate and butter. Stir until the chocolate and butter are fully melted and incorporated into each other. Mix in the vanilla extract and set aside.
- Mix the eggs and sugars: In a separate medium bowl, use an electric hand mixer on high speed to beat the granulated sugar, brown sugar, and eggs until the mixture becomes pale, thick, and fluffy (about 2-3 minutes).
- Combine Dry Ingredients: In another large bowl, sift together the flour, cocoa powder, baking powder, and salt. This will help ensure there are no lumps and that the dry ingredients are evenly mixed. Stir in the chocolate chips.
- Incorporate the chocolate and eggs: Use a rubber spatula to gently fold the melted chocolate mixture into the egg mixture. Stir gently to maintain the airiness of the whipped eggs.
- Fold in Dry Ingredients: Use a rubber spatula to carefully fold the dry ingredients into the wet mixture. Mix only until just combined to keep the batter light.
- Bake the cookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them 2 inches apart to allow for spreading. Bake for 12-14 minutes, or until the cookies are set and crackly on top.
- Cool and Finish: Remove from the oven and sprinkle with coarse salt immediately, if desired. Allow the cookies to cool on the baking sheet for 10 minutes before you move them to a cooling rack to cool completely.
