If you love the rich, fudgy goodness of a brownie and the chewy, slightly crispy edges of a cookie, then these Chocolate Brownie Cookies are for you. Imagine the dense, chocolatey decadence of a brownie in a handheld cookie form. These cookies are a delightful treat that combines the best of both worlds: they’re soft and gooey on the inside, with a thin, crackly exterior that shatters with each bite. Whether you’re a chocolate lover or just in the mood for something truly indulgent, these cookies are bound to satisfy every craving.
These Chocolate Brownie Cookies are perfect for holiday cookie trays, potlucks, or just an afternoon treat. They’re easy to make, and because of their rich flavor, they pair beautifully with a cold glass of milk or a scoop of vanilla ice cream. With only a handful of ingredients and a few simple steps, you can whip up a batch of these cookies that will disappear from the cookie jar in no time.
In this guide, I’ll take you through each step of making Chocolate Brownie Cookies, along with helpful tips and variations for customization. Let’s get started with this easy-to-follow recipe that’s sure to become a favorite!
Why You’ll Love This Recipe
Rich Chocolate Flavor: These cookies have an intense chocolate flavor that comes from both cocoa powder and melted chocolate, making them extra rich and satisfying.
Easy to Make: With basic pantry ingredients and simple instructions, you can make these cookies in under an hour.
Perfect Texture: The cookies have a thin, crackly exterior and a soft, fudgy interior, providing the ideal balance between chewy and crispy.
Great for Any Occasion: These cookies are versatile enough for holiday cookie trays, dessert tables, or a delicious snack with coffee or milk.
Customizable: Add nuts, chocolate chips, or flavor extracts to make them your own.
Preparation Time and Servings
- Prep time: 15 minutes
- Cook time: 10-12 minutes per batch
- Chill time: 30 minutes
- Total time: 1 hour
- Yield: Makes 24 cookies
- Serving Size: 1 cookie
Nutritional Information (per serving)
- Calories: 150 kcal
- Carbohydrates: 18g
- Protein: 2g
- Fat: 8g
- Fiber: 1g
- Sugar: 12g
Ingredients
For the Chocolate Brownie Cookies:
- 1/2 cup (115g) unsalted butter, cut into small pieces
- 8 ounces (225g) semi-sweet chocolate, chopped
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Mix-Ins:
- 1/2 cup chocolate chips or chunks (for extra chocolatey goodness)
- 1/2 cup chopped walnuts or pecans (for crunch)
Step-by-Step Instructions
Step 1: Melt the Chocolate and Butter
- Combine Chocolate and Butter: In a heatproof bowl, combine the chopped semi-sweet chocolate and unsalted butter. The combination of semi-sweet chocolate and butter gives these cookies a rich, fudgy base.
- Melt Together: Place the bowl over a pot of simmering water (double boiler) and stir until the chocolate and butter are fully melted and smooth. You can also melt them in the microwave in 20-second intervals, stirring in between each interval to prevent burning.
- Cool Slightly: Remove the bowl from the heat and let the chocolate mixture cool for a few minutes. This prevents the heat from the melted chocolate from scrambling the eggs in the next step.
Step 2: Prepare the Cookie Dough
- Combine the Sugars and Eggs: In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is thick and pale, about 2-3 minutes. This helps give the cookies a crackly exterior.
- Add Vanilla Extract: Stir in the vanilla extract, mixing until fully incorporated. The vanilla enhances the chocolate flavor and adds a subtle aroma to the cookies.
- Add the Melted Chocolate Mixture: Pour the cooled chocolate and butter mixture into the sugar and egg mixture, folding gently until combined. Be careful not to overmix.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt. Sifting the cocoa powder ensures there are no lumps in the cookie dough.
- Add Dry Ingredients to Wet: Gradually add the dry ingredients to the chocolate mixture, stirring until just combined. The dough will be thick and fudgy, similar to brownie batter.
- Fold in Mix-Ins (Optional): If desired, fold in chocolate chips and/or chopped nuts to add extra texture and flavor.
Step 3: Chill the Dough
- Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for about 30 minutes. Chilling helps the dough firm up, making it easier to scoop and helping the cookies hold their shape.
- Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 4: Shape and Bake the Cookies
- Scoop the Dough: Using a cookie scoop or tablespoon, scoop 1-2 tablespoons of dough for each cookie and place on the prepared baking sheet. Space the cookies about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the tops are set and cracked but the centers are still slightly soft. The cookies will continue to set as they cool, so avoid overbaking for the best fudgy texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve Chocolate Brownie Cookies
These Chocolate Brownie Cookies are versatile and can be served in many delicious ways:
- With a Glass of Milk: Serve these cookies with a cold glass of milk, which complements the rich chocolate flavor and balances the sweetness.
- As an Ice Cream Sandwich: Place a scoop of vanilla or chocolate ice cream between two cookies for a homemade ice cream sandwich.
- With Fresh Berries: Pair the cookies with fresh strawberries or raspberries for a burst of freshness that cuts through the richness of the chocolate.
- With a Drizzle of Caramel or Chocolate Sauce: Drizzle warm caramel or chocolate sauce over the cookies for an extra indulgent treat.
Additional Tips for Success
- Use High-Quality Chocolate: The quality of chocolate greatly affects the flavor of these cookies. Choose good-quality semi-sweet chocolate for the best taste.
- Don’t Overmix the Dough: Overmixing can make the cookies tough. Mix until the ingredients are just combined to keep the cookies tender and chewy.
- Chill the Dough: Chilling the dough for at least 30 minutes is essential for thick, fudgy cookies that hold their shape.
- Watch for the Crackly Tops: The crackly tops are a sign that the cookies are ready. Don’t overbake, as this can lead to dry cookies. Remove them when the tops are set but the centers are still soft.
- Customize to Your Taste: Add a touch of sea salt on top, extra chocolate chips, or even a hint of espresso powder to enhance the chocolate flavor.
Recipe Variations
- Double Chocolate Chip Brownie Cookies: Add 1 cup of dark chocolate chips to the dough for double the chocolate flavor and extra gooeyness.
- Nutty Brownie Cookies: Add 1/2 cup of chopped walnuts, pecans, or almonds for a crunchy texture that complements the fudgy cookies.
- Espresso Brownie Cookies: Add 1 teaspoon of instant espresso powder to the dry ingredients for a rich, mocha flavor that intensifies the chocolate.
- Mint Chocolate Brownie Cookies: Add 1/2 teaspoon of peppermint extract for a festive twist. These cookies are perfect for holiday gatherings!
- Salted Caramel Brownie Cookies: Drizzle the cookies with caramel sauce and sprinkle with a pinch of sea salt for a sweet and salty flavor combination.
Freezing and Storage
- Storing Leftovers: Store cooled cookies in an airtight container at room temperature for up to 5 days. The cookies will stay soft and chewy.
- Freezing the Dough: Scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding 1-2 minutes to the bake time.
- Freezing Baked Cookies: You can freeze baked cookies for up to 2 months. Let them thaw at room temperature before serving, or reheat them briefly in the oven for a fresh-baked texture.
Special Equipment
- Double Boiler: A double boiler is helpful for melting the chocolate and butter without risk of burning.
- Cookie Scoop: A cookie scoop helps portion the dough evenly, ensuring uniform-sized cookies that bake evenly.
- Parchment Paper: Lining your baking sheet with parchment paper prevents the cookies from sticking and makes cleanup easier.
Frequently Asked Questions
1. Can I use milk chocolate instead of semi-sweet chocolate?
Yes, but the cookies will be sweeter and may not have as intense a chocolate flavor as with semi-sweet or dark chocolate.
2. Can I skip chilling the dough?
Chilling is essential for achieving the right texture and preventing excessive spreading. It’s worth the extra time!
3. How do I prevent the cookies from spreading too much?
Chilling the dough helps reduce spreading. Also, make sure not to place dough balls on a hot baking sheet.
4. Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure it’s one designed for baking, and check for any adjustments in the recipe.
5. How do I get the cookies to have a crackly top?
Whisking the eggs and sugar until thick and incorporating melted chocolate into the dough helps create the iconic crackly top.
Conclusion
These Chocolate Brownie Cookies combine the best qualities of both brownies and cookies, making them a go-to treat for chocolate lovers everywhere. With their rich chocolate flavor, fudgy center, and crackly top, these cookies are the perfect balance of indulgent and comforting. They’re easy to make, customizable, and versatile enough for any occasion. Whether you’re serving them at a party, enjoying them as an afternoon snack, or treating yourself after a long day, these cookies are sure to become a favorite. So grab your ingredients, follow these steps, and get ready to enjoy a batch of delicious, homemade Chocolate Brownie Cookies that taste like they came straight from a bakery. Enjoy every decadent bite!
Print
Chocolate Brownie Cookies
- Total Time: 1 hour
- Yield: Makes 24 cookies 1x
Ingredients
For the Chocolate Brownie Cookies:
- 1/2 cup (115g) unsalted butter, cut into small pieces
- 8 ounces (225g) semi-sweet chocolate, chopped
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Mix-Ins:
- 1/2 cup chocolate chips or chunks (for extra chocolatey goodness)
- 1/2 cup chopped walnuts or pecans (for crunch)
Instructions
Step 1: Melt the Chocolate and Butter
- Combine Chocolate and Butter: In a heatproof bowl, combine the chopped semi-sweet chocolate and unsalted butter. The combination of semi-sweet chocolate and butter gives these cookies a rich, fudgy base.
- Melt Together: Place the bowl over a pot of simmering water (double boiler) and stir until the chocolate and butter are fully melted and smooth. You can also melt them in the microwave in 20-second intervals, stirring in between each interval to prevent burning.
- Cool Slightly: Remove the bowl from the heat and let the chocolate mixture cool for a few minutes. This prevents the heat from the melted chocolate from scrambling the eggs in the next step.
Step 2: Prepare the Cookie Dough
- Combine the Sugars and Eggs: In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is thick and pale, about 2-3 minutes. This helps give the cookies a crackly exterior.
- Add Vanilla Extract: Stir in the vanilla extract, mixing until fully incorporated. The vanilla enhances the chocolate flavor and adds a subtle aroma to the cookies.
- Add the Melted Chocolate Mixture: Pour the cooled chocolate and butter mixture into the sugar and egg mixture, folding gently until combined. Be careful not to overmix.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt. Sifting the cocoa powder ensures there are no lumps in the cookie dough.
- Add Dry Ingredients to Wet: Gradually add the dry ingredients to the chocolate mixture, stirring until just combined. The dough will be thick and fudgy, similar to brownie batter.
- Fold in Mix-Ins (Optional): If desired, fold in chocolate chips and/or chopped nuts to add extra texture and flavor.
Step 3: Chill the Dough
- Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for about 30 minutes. Chilling helps the dough firm up, making it easier to scoop and helping the cookies hold their shape.
- Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 4: Shape and Bake the Cookies
- Scoop the Dough: Using a cookie scoop or tablespoon, scoop 1-2 tablespoons of dough for each cookie and place on the prepared baking sheet. Space the cookies about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the tops are set and cracked but the centers are still slightly soft. The cookies will continue to set as they cool, so avoid overbaking for the best fudgy texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch + Chill time: 30 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12g
- Fat: 8g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g