December 28, 2023
Review RecipeBrownie Cookies
Brownie cookies combine the best of both worlds, offering a delightful blend of rich, fudgy brownies and the satisfying crunch of cookies in every bite.
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Get ready to satisfy your sweet cravings with our chocolate brownie cookies. These delectable treats are the best of both worlds, bringing together the fudgy richness of brownies and the irresistible appeal of cookies in one delightful bite.
Brownie Cookies Ingredients
In this brownie cookie recipe, pantry staples form the base, with light brown sugar adding caramel notes and moisture, and vanilla extract enhancing the flavor with warm, aromatic notes.
Plenty of chocolate from the semi-sweet baking bar and cocoa powder creates a deep chocolate flavor.
Semi-sweet chocolate chips add extra bursts of sweetness, and a sprinkle of flaky sea salt elevates the taste with a touch of saltiness.
If you’re eager to try these brownie cookies, here’s what you’ll need:
- ½ cup of granulated sugar
- ½ cup of light brown sugar
- 2 large eggs, room temperature
- 1½ teaspoons of vanilla extract
- 6 tablespoons of unsalted butter, melted and cooled
- 6 ounces of semi-sweet chocolate baking bar, melted and cooled (follow package instructions for melting)
- 1 cup of all-purpose flour
- 2 tablespoons of unsweetened cocoa powder
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- ½ cup of semi-sweet chocolate chips
- Flaked sea salt to garnish, optional
Substitutions and Additions
LIGHT BROWN SUGAR: Swap for dark brown sugar for a richer molasses flavor.
UNSALTED BUTTER: If you prefer a different fat source, try using coconut oil or a dairy-free butter substitute.
SEMI-SWEET CHOCOLATE BAKING BAR: Experiment with different chocolate varieties, like dark chocolate or white chocolate, for a unique twist on this easy recipe.
Use a good quality semi-sweet chocolate baking bar (not a candy bar) for the best melting results and flavor. I recommend Baker’s brand or Ghirardelli brand because they are high quality and can easily be found in the baking aisle of your local grocery store. Chocolate chips are not a good substitution for the baking bars for this recipe.
UNSWEETENED COCOA POWDER: This recipe uses dark unsweetened cocoa powder for its rich color and intense chocolate flavor. A standard or lighter, unsweetened cocoa powder will also work, but you will need to note that the flavor will not be quite as rich as with the dark cocoa.
FLAKED SEA SALT: If you skip the sea salt garnish, the cookies will still be delicious but won’t have that delightful salty contrast.
How To Make This Brownie Cookies Recipe
Let’s dive into making the brownie cookie batter for these tasty treats.
OUR RECIPE DEVELOPER SAYS
It is very important that you bake all your cookies at one time. You do not want to let this batter sit or chill because you will lose the crackly tops that brownies are known for. Have all your ingredients ready before mixing so that you can work fast to make, scoop, and bake these cookies.
STEP ONE: Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
STEP TWO: In a large bowl, add the granulated sugar, light brown sugar, large eggs, and vanilla extract.
Beat on medium speed, using a hand mixer, for 6-7 minutes or until the mixture is thick, fluffy, and pale in color. This step is essential for achieving the crackly top.
STEP THREE: Add the melted and cooled butter and chocolate. Beat again on medium speed just until fully incorporated and no streaks of chocolate remain.
STEP FOUR: Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a separate bowl. Be sure to break apart any lumps of cocoa powder.
STEP FIVE: Add the dry ingredients to the bowl of the wet ingredients and mix on low speed just until fully combined.
PRO TIP:
When combining dry and wet ingredients, mix just until fully combined. Overmixing can lead to tough cookies.
STEP SIX: Fold the semi-sweet chocolate chips into the brownie cookie batter.
STEP SEVEN: Scoop 12 brownie cookies onto each prepared baking sheet using a 1½-tablespoon cookie scoop.
STEP EIGHT: Bake for 8-10 minutes or until the top of the cookies are crackly and the center is set. Do not overbake, or your cookies will become tough and lose their chewy, fudgy interior texture.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP NINE: Allow the cookies to cool on the baking sheets for ten minutes before transferring them to a wire rack to cool completely.
You can sprinkle a pinch of the flaked sea salt onto the tops of the warm cookies if desired.
How To Serve
Enjoy these fudgy chocolate cookies warm with a scoop of vanilla ice cream and a drizzle of hot fudge for an indulgent dessert.
Pair them with a glass of cold milk, a homemade hot chocolate, or a vanilla latte for a classic and comforting snack.
Create ice cream sandwiches by sandwiching a scoop of your favorite ice cream between two brownie cookies.
If you are looking for classic decadence, check out our brownie recipe. Our ooey gooey cookies are favorites, too!
MORE COOKIE RECIPES
Storage
MAKE AHEAD: You can prepare the cookie dough in advance and refrigerate it for up to 24 hours. Just remember to let it come to room temperature before baking.
IN THE FRIDGE: Store the baked brownie cookies in an airtight container in the fridge for up to five days. They’ll remain soft and delicious.
IN THE FREEZER: To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container for up to three months. To enjoy, simply thaw at room temperature.
Why We Love This Recipe
IRRESISTIBLE CHOCOLATEY GOODNESS: These brownie cookies offer the best of both worlds: the rich, fudgy center of brownies and the satisfying crunch of cookies, creating a delightful taste and texture experience.
QUICK AND EASY: With a prep time of just 15 minutes, these cookies are a breeze to make, making them a perfect choice for busy bakers.
MAKE-AHEAD OPTION: You can prepare the dough in advance, giving you the flexibility to bake fresh cookies whenever you want.
Indulge in the perfect blend of chocolatey goodness with our fudgy brownie cookies. These delectable treats combine the rich flavors of a chocolate brownie with the delightful crunch of a cookie to satisfy any chocolate craving. They are a heavenly treat for any chocolate lover.
Frequently Asked Questions
Can I substitute the semi-sweet chocolate baking bar with chocolate chips?
It’s best to use a baking bar for this recipe as it melts more smoothly. Chocolate chips may not provide the same texture and flavor.
Can I omit the flaked sea salt?
Absolutely, it’s optional. The cookies will still be delicious without it.
Can I freeze the cookie dough?
You can freeze the cookie dough for up to three months. Just thaw it in the fridge before baking.
How do I achieve the crackly top on these cookies?
Beating the sugar and eggs until the mixture is thick, fluffy, and pale is the key to that signature crackly top.
Can I add nuts to the cookie dough?
If you enjoy nuts in your cookies, you can fold them into the dough along with the chocolate chips.
Can I double this brownie cookie recipe?
You can double this delicious recipe to make a larger batch. Just be sure to have enough baking sheets and oven space.
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- Peanut Butter Cookies
- DoubleTree Cookies
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- Brownie Mix Cookies
Brownie Cookies
Brownie cookies combine the best of both worlds, offering a delightful blend of rich, fudgy brownies and the satisfying crunch of cookies in every bite.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 24
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 6 tablespoons unsalted butter, melted and cooled
- 6 ounces semi-sweet chocolate baking bar, melted and cooled (follow package instructions for melting)
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- Flaked sea salt, for optional garnish
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- In a large mixing bowl, add the granulated sugar, light brown sugar, large eggs, and vanilla extract. Beat on medium speed, using a handheld mixer, for 6-7 minutes or until the mixture is thick, fluffy, and pale in color. This step is essential for achieving the crackly top.
- Add the melted and cooled butter and chocolate. Beat again on medium speed just until fully incorporated and no streaks of chocolate remain.
- Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt in a separate bowl. Be sure to break apart any lumps of cocoa powder.
- Add the dry ingredients to the bowl of the wet ingredients and mix on low speed just until fully combined.
- Fold the semi-sweet chocolate chips into the brownie cookie batter.
- Using a 1½ tablespoon cookie scoop, scoop out 12 brownie cookies onto each of the prepared baking sheets.
- Bake for 8-10 minutes or until the tops are crackly and the center is set. Do not overbake, or your cookies will become tough and lose their chewy, fudgy interior texture.
- Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. You can sprinkle a pinch of the flaked sea salt onto the tops of the warm cookies if desired.
Notes
- It is very important that you bake all your cookies at one time. You do not want to let this batter sit or chill because you will lose the crackly tops that brownies are known for. Have all your ingredients ready before mixing so that you can work fast to make, scoop, and bake these cookies.
- When combining dry and wet ingredients, mix just until fully combined. Overmixing can lead to tough cookies.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Calories: 149kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 58mg | Potassium: 114mg | Fiber: 1g | Sugar: 12g | Vitamin A: 115IU | Calcium: 23mg | Iron: 2mg
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Comments
Jeannette Shields says
These look delicious! Do you think I can use a different flavor of chocolate chips (like, mint or even mini m&mโs) where it says to add 1/2 cup? Thank you.
Layne Kangas says
Yes, that would be yummy!