Brownie Cookies

Brownie cookies are one of those magical things I stumbled upon when I couldn’t decide between making a batch of brownies or baking cookies so I thought why not combine the two? That impulsive choice turned out to be a delicious accident and because of that moment these cookies have become my favorite when I need something irresistibly chocolatey and chewy.

What makes brownie cookies so special is their crinkled tops and gooey centers yet they still hold their shape just like a perfect cookie should. I love making them for game nights or last-minute get-togethers since they always earn compliments and disappear quickly and because they’re so simple they’ve become a go-to treat in my kitchen.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Semi-sweet chocolate – Provides the deep fudgy chocolate base
• Butter – Adds richness and keeps the center soft
• Eggs – Bind everything together and give that classic brownie texture
• Granulated sugar – Sweetens and helps create the crackly top
• Brown sugar – Adds moisture and depth of flavor
• Vanilla extract – Enhances the chocolate notes
• All-purpose flour – Helps give structure to the cookies
• Cocoa powder – Boosts the chocolate flavor
• Baking powder – Gives a slight lift to avoid being too dense
• Salt – Balances the sweetness and enhances flavor
• Chocolate chips – Optional but perfect for gooey bursts in every bite

Tools You’ll Need

• Mixing Bowls – For separating wet and dry ingredients before combining
• Saucepan – Needed to melt the butter and chocolate smoothly
• Whisk or Electric Mixer – Helps beat the eggs and sugars until fluffy
• Measuring Cups and Spoons – For precise ingredient portions
• Cookie Scoop – Makes evenly sized cookie portions
• Baking Sheet – To bake your cookies evenly
• Parchment Paper – Prevents sticking and makes cleanup easier
• Cooling Rack – Cools the cookies without making them soggy

Instructions

Step 1: Melt Chocolate and Butter

I start by gently melting the semi-sweet chocolate and butter in a saucepan over low heat while stirring until smooth then I set it aside to cool slightly.

Step 2: Beat Eggs and Sugars

In a separate bowl, I whisk together the eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is thick and pale. This step helps create that crackly brownie top.

Step 3: Combine Chocolate Mixture

I slowly pour the cooled chocolate-butter mix into the egg mixture while whisking to combine them smoothly.

Step 4: Mix Dry Ingredients

In another bowl, I stir together the flour, cocoa powder, baking powder, and salt then I gently fold these dry ingredients into the wet mixture just until combined.

Step 5: Add Chocolate Chips

At this point, I like to stir in some chocolate chips for extra gooey centers but this step is optional if you want a more classic brownie feel.

Step 6: Scoop and Chill

I use a cookie scoop to portion the dough onto a parchment-lined baking sheet then I chill them in the fridge for about 20 minutes. This helps the cookies hold their shape better while baking.

Step 7: Bake

I bake the cookies in a preheated oven at 350°F for 10–12 minutes until the edges are set but the centers still look soft. Then I let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Tips

For an extra chewy texture I recommend not overbaking the cookies and letting them firm up on the sheet. If you’re a fan of texture contrast I like to sprinkle flaky sea salt on top before baking for that salty-sweet punch. And if you love peanut butter or caramel a small swirl in the batter takes these to another level!

Ways to Serve

I serve brownie cookies warm with a scoop of vanilla ice cream for an easy dessert or I wrap them in parchment and add them to lunchboxes as a midweek treat. You can also crumble them over yogurt for a fun twist on parfaits or stack them for edible holiday gifts.

Frequently Asked Questions

Can I make brownie cookies ahead of time?

Yes, I often prepare the dough a day in advance and chill it. It makes baking day faster and improves the cookie texture too.

Why are my brownie cookies flat?

That usually happens if the dough isn’t chilled or if the batter is overmixed. I chill mine to keep them thick and soft.

Do I have to use chocolate chips?

No, the cookies are rich enough on their own but I love the extra gooeyness they bring. You could also try walnuts or chopped dark chocolate!

See You in the Kitchen

I hope you’ll give these brownie cookies a try! They’re the perfect balance of soft and fudgy with just the right amount of crackle on top. Let me know how yours turn out and if you experiment with any fun additions!

Happy Cooking!

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