Description
These Brownie Cookies combine the best of both worlds—crispy edges, chewy centers, and an ultra-fudgy texture. They have the deep chocolate flavor of a brownie with the convenience of a cookie. Perfect for any chocolate lover, this recipe is easy to make and requires just a short chill time for bakery-style results.
Ingredients
Scale
Dry Ingredients:
- ¾ cup (94g) all-purpose flour
- ¼ cup (21g) cocoa powder (Dutch-processed or natural)
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 8 oz (226g) semi-sweet chocolate, chopped
- 5 tbsp (71g) unsalted butter, softened
- ¾ cup (150g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Optional Mix-ins:
- ¾ cup (135g) chocolate chips (semi-sweet, dark, or white)
- ½ cup chopped nuts (walnuts or pecans)
Instructions
- Melt the Chocolate: In a heatproof bowl, melt the chopped chocolate and butter using a double boiler or microwave in 20-second intervals, stirring until smooth. Let it cool slightly.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Prepare the Wet Ingredients: In a large bowl, beat the brown sugar, granulated sugar, and eggs until light and fluffy (about 2-3 minutes). Mix in the vanilla extract and melted chocolate.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Stir in chocolate chips or nuts, if using.
- Chill the Dough: Cover and refrigerate for 20 minutes to prevent excessive spreading.
- Preheat the Oven: Set to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop and Bake: Use a cookie scoop to drop 1.5 tbsp-sized dough balls onto the baking sheet. Space them 3 inches apart.
- Bake for 12–13 minutes, until the edges are set but the centers remain soft.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra crackly tops, beat the eggs and sugar for a full 3 minutes to aerate the batter.
- For a deeper chocolate flavor, use bittersweet (70% cacao) chocolate instead of semi-sweet.
- Want a softer cookie? Slightly underbake them and let them set on the baking sheet.
- Freezing: Unbaked cookie dough balls can be frozen for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the baking time.
- Prep Time: 15 minutes
- Chill Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Brownie Cookies, chewy brownie cookies, chocolate cookies, fudgy cookies