These fudgy brownie cookies with crackly tops and crisp edges are a perfect mix of traditional brownies and chocolate chip cookies: packed with double chocolate flavor, vanilla, and thick buttery texture.
My two best tips to get rich chocolate flavor are to use chocolate bars instead of chocolate chips and cocoa powder and melted butter instead of oil for the brownie batter.
Gina’s Recipe Rundown:
Texture: the best of both textures, fudgy buttery brownie, and chewy thick cookie with soft insides.
Taste: it is a brownie in a cookie form. Heavenly!
Ease: Easy recipe without chilling even though it requires some sifting and a mixer.
Why I love it: I love Brownie Cookies for their rich, fudgy centers, crisp edges, and intense chocolate flavor that perfectly combines the best of brownies and cookies in every bite.
When a chocolate cookie meets a brownie, they make a perfect couple we lovingly call a brookie. Perfectly crinkled on top, fudgy inside, crispy on the edges, and in the round shape of a soft cookie. A great recipe to fix any cookie cravings.
Why You’ll Love This Recipe
- Amazing recipe for chocolate lovers as you can use any chocolate (semisweet, dark, or milk chocolate)
- A big batch of chocolate brownie cookies for a crowd – this recipe makes 22 cookies.
- Quick recipe: baking time is barely 8 minutes and prep work is just to properly combine all the ingredients.
- You can use these brownie cookies to make ice cream sandwiches in summertime or for gifting.
Ingredients Notes
This is an overview of the ingredients and process, for the list of measurements and step-by-step instructions, see the recipe card at the end.
- Semi-sweet chocolate bar of good quality, do not swap with semisweet chocolate chips. The chocolate flavor depends on this ingredient. You can also use high-quality baking chocolate.
- Unsalted butter. If you only have salted butter, adjust the added salt. The most important ingredient to add fudginess.
- Flour mixture: All-purpose flour + baking powder (for leavening) + salt. Gluten-free flour works too.
- Unsweetened cocoa powder. You can use Dutch-processed cocoa powder. Natural cocoa powder didn’t work as well in my baking tests.
- White granulated sugar. White sugar not only adds sweetness but also some crispiness to the edges
- Eggs, at room temperature
- Vanilla extract for light flavoring.
Kitchen Equipment
- Cookie sheet or large baking sheets lined with parchment paper or silicone baking mats
- Microwave-safe bowl
- Large bowl
- Stand mixer with paddle attachment (whisk attachment doesn’t work). Mixing by hand doesn’t yield the same crinkly top.
- Medium cookie scoop or piping bag
How To Make Brownie Cookies
To make delicious brownie cookies first melt chocolate and butter. Then mix the dry ingredients in a separate bowl, add eggs and sugar and beat, and lastly add vanilla. Finally, combine the two to make cookie batter, portion it, and bake.
1: Melt The Chocolate Chunks
- Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
- Combine the chopped chocolate with the butter in a microwave-safe bowl. Microwave the chocolate and butter mixture in 30-second increments to melt. Cubed butter will be faster to melt.
- You can also use a double-boiler if desired.
- Set aside to cool so that it is the right temperature when adding to the eggs later.
2: Make Brownie Cookie Dough (Batter)
- Sift the flour and cocoa powder, add baking powder and salt together in a large bowl. Set aside.
- Beat the eggs with granulated sugar in the bowl of a stand mixer using the paddle attachment until creamy (for about 5-7 minutes).
- Mix in the vanilla extract.
- Slowly stir in the cooled chocolate mixture. Be careful that it is not too hot to avoid scrambling the eggs.
- Add dry ingredients to the bowl and stir to combine.
- Proper mixing is the key to getting airy, soft cookies, so mix for a bit longer if you usually would.
3: Portion Cookies & Bake
- Scoop the dough using a cookie scoop and placing on the prepared baking sheet. Space the dough 1 ½ inches apart.
- Bake brownie cookies for 6-8 minutes or until you see cracks on top. They’ll be soft and fudgy inside. Add 2-4 more minutes to the cooking time for cakier cookies, but be careful not to overbake, they will be too hard.
- Cool completely on the baking sheet or wire rack before transferring them. They will firm as they cool.
- Serve warm with a glass of milk and maybe some ice cream.
Storage
Store leftover brownie cookies in an airtight container at room temperature for 3 days with a piece of white bread inside to keep them from drying out.
To make them last longer, store them in the fridge for 1 week.
Brownie cookies freeze well for 1 month. You can even freeze them unbaked. Prepare the dough, roll the balls, and freeze them for 3 months.
Substitutions & Variations
- Use brownie mix as a shortcut.
- For deeper chocolate flavor add espresso powder to the dry ingredients or use dark chocolate chips or bar.
- Sprinkle the tops with flaky sea salt before baking or right after pulling the cookies out of the oven.
- Add-ons: M&Ms, chopped nuts, butterscotch chips, coconut extract and flakes, oatmeal,
- Toppings: powdered sugar, chocolate glaze topping, or mini chocolate chips on top.
- Texture. Add a bit of baking soda for crispier edges, and some brown sugar for a chewier cookie.
Expert Tips To Make The Best Brownie Cookies Recipe
- Always have your flour spooned and leveled.
- Room temperature eggs are best for creamy, smoother batter and give an even texture to the cookies.
- Keep the temperature low when using the microwave to melt the chocolate. Hot melted chocolate can seize or burn. Let the chocolate cool slightly before adding to the egg mixture to avoid scrambling the eggs.
- Do not let the melted chocolate chill too much or it will ruin the batter consistency.
- You can chill cookie dough for 15-20 minutes to help it hold the shape and give chocolate and butter time to bind.
If you love this cookie recipe, you’re going to love these other cookie recipes too. Please click each link below to find the easy, printable recipe!
More Great Brownie Cookie Recipes
Chewy Patriotic Brownie Cookies
Chocolate Pretzel Brownie Cookies
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Brownie Cookies
Ingredients
- 8 oz semi-sweet chocolate bar chopped
- ⅓ cup butter – unsalted
- ¾ cup all-purpose flour + ⅛ cup – spooned and leveled
- ⅛ cup all-purpose flour
- 2 tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- 2 eggs at room temperature
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper. Set aside.
- Combine the chopped chocolate with the butter in a microwave-safe bowl. Microwave in 30-second increments to melt. You can also use a double-boiler if desired. Set aside to cool so that it is the right temperature when adding to the eggs later.
- Sift the flour, cocoa powder, baking powder, and salt together in a bowl. Set aside.
- Beat the eggs with granulated sugar in the bowl of a stand mixer using the paddle attachment until creamy.
- Mix in the vanilla extract.
- Slowly stir in the melted chocolate mixture. Be careful that it is not too hot to avoid scrambling the eggs.
- Add dry ingredients to the bowl and stir to combine.
- Scoop the dough using a cookie scoop and placing on the prepared baking sheet. Space the dough 1 ½ inches apart.
- Bake for 6-8 minutes or until you see cracks on top. They’ll be soft and fudgy inside. Add 2-4 more minutes to the cooking time for cakier cookies.
- Cool completely on the baking sheet before transferring them. They will firm as they cool.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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