Name: Brownie Cookies
Prep time: 15 min
Cook time: PT-487383H39M54S
Total time: PT-487383H39M54S
Cuisine: American
Ingredients: 1 cup (175g) semi-sweet chocolate chips (or chopped chocolate); 2 tablespoons (30g) unsalted butter; 2/3 cup (135g) granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup (30g) all-purpose flour; 2 tablespoons (15g) unsweetened cocoa powder; 1/4 teaspoon baking powder; 1/4 teaspoon salt; Optional: extra chocolate chips or chopped nuts for topping

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If you're a fan of rich, fudgy brownies and love the convenience of cookies, this Brownie Cookies recipe is the perfect treat for you. It combines the best of both worlds, offering the chewy, decadent texture of a brownie but in the form of a cookie. These cookies are irresistibly gooey on the inside with slightly crispy edges, making them a true indulgence!

Brownie Cookies

Ingredients

1 cup (175g) semi-sweet chocolate chips (or chopped chocolate)

2 tablespoons (30g) unsalted butter

⅔ cup (135g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

¼ cup (30g) all-purpose flour

2 tablespoons (15g) unsweetened cocoa powder

¼ teaspoon baking powder

¼ teaspoon salt

Optional: extra chocolate chips or chopped nuts for topping

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Melt chocolate & butter:
In a heatproof bowl over simmering water or in the microwave, melt the chocolate and butter together. Stir until smooth, then set aside to cool slightly.

Beat eggs & sugar:
In a separate mixing bowl, beat together the granulated sugar, eggs, and vanilla extract until the mixture is light and slightly thickened, about 2-3 minutes.

Combine wet & dry ingredients:
Stir in the melted chocolate mixture. Then, sift in the flour, cocoa powder, baking powder, and salt. Fold everything together until just combined—be careful not to overmix.

Scoop & bake:
Scoop tablespoon-sized mounds of dough onto the prepared baking sheet, ensuring there’s enough room between each cookie to spread. If desired, top each cookie with extra chocolate chips or chopped nuts. Bake for 8–10 minutes, until the tops are shiny and cracked but the centers are still soft.

Cool:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12–14 cookies, depending on the size of your scoops.

Prep time: 15 minutes

Bake time: 8–10 minutes

Cool time: 10 minutes

Total time: 30–35 minutes

Variations

Add-ins: To make these cookies even more special, try adding chopped nuts (such as walnuts or pecans) or more chocolate chips on top for extra texture and flavor.

White chocolate variation: Swap the semi-sweet chocolate for white chocolate chips for a lighter version of these brownie cookies.

Minty twist: Add a teaspoon of mint extract to the batter for a refreshing mint chocolate flavor.

Storage/Reheating

Storage: Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week.

Freezing: You can freeze the cookie dough before baking. Just scoop the dough onto a baking sheet, freeze until solid, and then transfer the dough balls to a freezer-safe bag or container. When ready to bake, just add a few extra minutes to the baking time.

Reheating: To bring the cookies back to life, pop them in the microwave for about 10-15 seconds for that fresh-baked feel.

FAQs

Can I use milk chocolate instead of semi-sweet chocolate?

Yes, you can. Just keep in mind that milk chocolate will give the cookies a sweeter taste, so adjust the sugar amount if necessary.

Do I need to chill the dough before baking?

While it's not required, chilling the dough for 15–30 minutes before baking helps the cookies hold their shape and results in a slightly thicker, fudgier texture.

Can I use a different type of flour?

I recommend using all-purpose flour for the best texture, but if you need to substitute, you could try using gluten-free flour as long as it's a 1:1 replacement.

Why do my cookies spread too much during baking?

The dough might be too warm, or you might have used too much butter. Try chilling the dough before baking to prevent excessive spreading.

How do I make the cookies softer?

To make the cookies even softer, don’t overbake them! They should still look slightly underdone in the middle when you take them out of the oven. They’ll firm up as they cool.

Conclusion

These brownie cookies are the ultimate treat for anyone who loves both brownies and cookies. They’re easy to make, customizable, and have that perfect chewy texture. Whether you're baking for a special occasion or just craving something chocolatey, these cookies won’t disappoint. I’m sure they’ll become a go-to recipe in your baking repertoire!

Recipe:

Brownie Cookies

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Author: Cheryl
Total Time: 30-35 minutes
Yield: 12-14 cookies
Diet: Vegetarian

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Description

These brownie cookies combine the chewy, decadent texture of a brownie with the convenience of a cookie. Rich, fudgy, and gooey on the inside with slightly crispy edges, they’re an irresistible treat for chocolate lovers.

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a heatproof bowl over simmering water or in the microwave, melt the chocolate and butter together. Stir until smooth, then set aside to cool slightly.
In a separate mixing bowl, beat together the granulated sugar, eggs, and vanilla extract until the mixture is light and slightly thickened, about 2-3 minutes.
Stir in the melted chocolate mixture. Then, sift in the flour, cocoa powder, baking powder, and salt. Fold everything together until just combined—be careful not to overmix.
Scoop tablespoon-sized mounds of dough onto the prepared baking sheet, ensuring there’s enough room between each cookie to spread. If desired, top each cookie with extra chocolate chips or chopped nuts.
Bake for 8–10 minutes, until the tops are shiny and cracked but the centers are still soft.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week.

Freezing: Freeze the cookie dough before baking by scooping the dough onto a baking sheet, freezing until solid, then transferring the dough balls to a freezer-safe bag. Add extra minutes to the baking time when ready to bake.

Reheating: Microwave cookies for 10-15 seconds to bring them back to life.

Variations: Add chopped nuts or extra chocolate chips on top, swap semi-sweet chocolate for white chocolate, or add mint extract for a minty twist.

Prep Time: 15 minutes
Cook Time: 8-10 minutes
Category: Dessert
Method: Baking
Cuisine: American