Brownie Cookies

4.50 from 8 votes

Brownie Cookies take the best parts of a brownie and bake them into an even better-tasting cookie! A delicious 2-for-one dessert with a crackly crust, fudgy middle, and chewy edge in every serving.

Prep Time20

Cook Time9

Chill Time20

Total Time49

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 143kcal

Author: Jennifer Fishkind

Ingredients

6 tablespoons salted butter If you use unsalted butter, add an extra 1/8 teaspoon salt
8 ounce dark chocolate chopped
¾ cup all-purpose flour (112 g)
½ cup cocoa powder (40 g)
1 teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
½ cup brown sugar (110 g)
¼ cup plus 2 tablespoons granulated sugar (75g)
2 large eggs
2 teaspoons vanilla extract
⅓ cup mini chocolate chips

Instructions

In a small saucepan melt the butter and chocolate chips together over medium low heat, stirring frequently. Only heat until just melted. Remove from heat and set aside.
6 tablespoons salted butter, 8 ounce dark chocolate
In a mixing bowl combine the flour, cocoa powder, baking powder, baking soda, and salt together.
¾ cup all-purpose flour (112 g), ½ cup cocoa powder (40 g), 1 teaspoon baking powder, ⅛ teaspoon baking soda, ⅛ teaspoon salt
In the bowl of a stand mixer fitted with a whisk attachment mix together the brown sugar, granulated sugar, and the eggs for 5-7 minutes. Do not under mix. The well-beaten eggs will help the top of the cookie have the crinkles. Add the vanilla and mix again until combined.
½ cup brown sugar (110 g), ¼ cup plus 2 tablespoons granulated sugar (75g), 2 large eggs, 2 teaspoons vanilla extract
Add the butter and chocolate mixture and mix until combined.
Add the flour mixture and the chocolate chips and mix with a wooden spoon or rubber spatula until just combined.
⅓ cup mini chocolate chips
Cover the bowl with plastic wrap and refrigerate for 20 minutes.
While cookies are chilling, preheat the oven to 350 and line 2 baking sheets with parchment paper.
Scoop the dough into 1.5 tablespoon sized balls, 3 inches apart. Bake for about 9-10 minutes until the tops are crackly and shiny. Over-cooking will result in dry and hard cookies when they’re cooled.
Remove from the oven and let sit on a tray for 5 minutes before removing to a wire cooling rack to finish cooling.

Notes

Storage:

On The Counter: Store cooled brownie cookies in an airtight container at room temperature for up to 3 days.
In The Refrigerator: If you'd like them to stay fresh a bit longer, you can store them in the fridge for about a week. However, this might cause the cookies to become a bit firmer.
In The Freezer: These cookies freeze well. You can freeze in an airtight container or freezer bag for up to 2 months. When you're ready to enjoy them, simply remove them from the freezer and let them thaw at room temperature for 10-15 minutes. If you prefer them warm, you can pop them in the microwave for 10-15 seconds or in a preheated oven at 300°F (about 5-7 minutes) until warmed through.

Tips:

Prepare The Pan: Line your baking sheet with parchment paper or a silicone baking mat. This prevents sticking, makes cleanup easier, and ensures even baking.

Don't Overmix the Dough: Overmixing the batter after adding the dry ingredients can lead to tough cookies. Mix just until everything is incorporated. A few streaks of flour are fine—overmixing will make the cookies dense and not as fudgy.

Don't Undermix The Dough: The well-beaten eggs will help the top of the cookie have the crinkles.

Don't Skip The Chilling Step: Chill the dough for 15-20 minutes max. This helps the cookies keep their shape while baking and results in a thicker, chewier texture. Plus, it prevents the cookies from spreading too much. If you refrigerate for much longer than 15 minutes, you will need to let your dough sit at room temperature for 15 minutes before scooping. Over-refrigerating will make them too thick and not spread enough while baking.

Don’t Overbake: Over-cooking will result in dry and hard cookies when they’re cooled. Brownie cookies should look slightly underdone in the center when you pull them from the oven. They’ll continue cooking on the baking sheet, and the inside will stay gooey and fudgy if you don’t overbake.

Make Sure To Measure: Spoon the flour into your measuring cup, then level it off with a knife. Too much flour can lead to dry, crumbly cookies, not that perfect chewy texture.

Use Uniform Scoops: Use a cookie scoop for even portions so all cookies bake evenly and have that perfect shape. This helps avoid some cookies being overdone while others are undercooked.

Don’t Skip the Salt: A pinch of salt balances the sweetness of the sugar and enhances the chocolate flavor. It might seem like a small detail, but it makes a big difference!

Bake in Batches: Leave enough space between each cookie (about 2-3 inches apart). This gives them room to spread without touching or merging into one big cookie.

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