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