Brownie Cookies – the best parts of a brownie in a fun little cookie! Rich, chocolate, chewy edge, fudgy middle with a crackly top. Super easy to make and will quickly become a favorite!
If you know me, or have been to this site before, you know that brownies are probably my favorite dessert. There are at least 50 brownie recipes on the site. And they have to be fudgy brownies. That crackly top with a super fudgy center just can’t be beat.
Sometimes you are craving cookies though, so these brownie cookies are the best of both worlds and will quickly become a favorite for chocolate lovers.
These cookies were one of the first recipes I shared on the blog back in 2012. They were in dire need of a refresh, because they deserve to be the star of the show and get made by everyone.
If you like fudgy brownies, chocolate cookies or have someone in your life that does, these are a must make.
Brownie Cookie Ingredients
You will notice it is pretty much the same ingredients that are in brownies. The ratios are just a little different so they bake into cookie form.
- Semi-sweet chocolate
- Brown Sugar
- Vanilla Extract
- Baking Powder
- Chocolate Chunks
How To Make Brownie Cookies
- Start by melting together the chocolate with the butter. Microwave for 30 seconds at a time, stirring after each time until it is smooth and completely melted. Be careful not to overheat and get it too warm.
- In a separate bowl whisk together flour, baking powder and salt.
- In another bowl whisk together the brown sugar, eggs and vanilla until light and fluffy and a pale color. You can use a mixer or just a whisk.
- Add in the melted chocolate and beat until it is smooth and the chocolate is fully mixed in.
- Next add the flour mixture and stir until it is just combined.
- Finally fold in the chocolate chunks and your dough is done. The dough will be sticky and thinner than traditional cookie dough. THAT IS NORMAL, DON’T WORRY!!
- Scoop onto a baking sheet and bake for 12 minutes until the edges are crispy, the top is dried out and looks crackly.
- Let them cool on the baking sheet for about 10 minutes, and then remove to a wire rack to cool completely.
These outrageous chocolate cookies are so chocolate-y, you are going to love them. Plus they are so easy to make!
The recipe makes 24 cookies, but you can easily cut it in half and make just 12. I love a recipe that gives you just a few cookies and doesn’t leave you with so many you don’t know what to do with.
- Use a good quality chocolate. I used good quality chocolate chips for the semi-sweet chocolate that is melted in this recipe. They work great, as do bars that you roughly chop. Just make sure it is good quality as that is what gives these cookies their flavor.
- This recipe DOES NOT require you to chill the dough. It is a much looser dough that traditional cookies, but don’t worry they will bake up just fine. That being said, if you are want to make these ahead you can definitely store the dough in the fridge for a few hours before baking. They will just be harder to scoop out as the melted chocolate hardens.
- The crackly top comes from the whisking of the wet ingredients. When you incorporate air into the batter this is what happens. So don’t skip on your time when whisking.
- This recipe is easy to cut in half if you only want 12 cookies, or you can freeze them. Let the cookies cool completely before storing in an air tight container to freeze.
More Cookie Recipes
- Brown Butter Cookies
- Chocolate Crinkle Cookies
- Perfect Chocolate Chip Cookies
- Sugar Cookie Bars
- Air Fryer Cookies
- Peanut Butter Chocolate Chip Cookies
- 4 Tbsp butter
- 8 oz semi-sweet chocolate, roughly chopped
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 whole large eggs
- 3/4 cup light brown sugar
- 1 tsp vanilla extract
- 1 (12 oz) bag chocolate chunks
- Preheat oven to 350º F.
- In a microwave safe bowl, melt 8 ounces of semi-sweet chocolate and butter together in the microwave, in 30 second intervals stirring after each. Heat until everything is melted and completely smooth, be careful not to overheat. Set aside
- In a bowl whisk together flour, baking powder and salt until combined. Set aside
- In a separate bowl beat egg, brown sugar and vanilla together until light and flurry.
- Add in melted chocolate and mix until it is well incorporated.
- Add the flour mixture and stir until just combined.
- Fold in the chocolate chunks. The dough will be sticky and thinner than traditional cookie dough. THAT IS NORMAL, DON'T WORRY!!
- Scoop about 2 tablespoons of dough per cookie onto a lined baking sheet.
- Bake for 12-14 minutes, or until the tops are dry and crackly, but the centers are still soft. Be careful not to over bake them.
- Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Recipe from Martha Stewart
Amount Per Serving Calories 105Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 21mgSodium 83mgCarbohydrates 15gFiber 1gSugar 11gProtein 1g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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