Chocolate Brownie Cookies Recipe

Introduction

Chocolate brownie cookies combine the fudgy richness of brownies with the convenience of a handheld cookie. These treats are delightfully chewy with crackly tops, perfect for satisfying any chocolate craving.

Ingredients

• 1/2 cup (60g) all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 cups (340g) semi-sweet chocolate chips
• 1/4 cup (56g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped nuts (walnuts or pecans)
• Optional: 1/2 cup white chocolate chips or dark chocolate chunks

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a microwave-safe bowl, melt the semi-sweet chocolate chips and unsalted butter together in 20-second intervals, stirring between each until smooth. Allow to cool slightly.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.
4. Step 4: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until light and creamy, about 2 minutes. Stir in the vanilla extract and the melted chocolate mixture until combined.
5. Step 5: Gently fold the dry ingredients into the wet mixture until just combined—avoid overmixing for a tender cookie.
6. Step 6: If using, fold in nuts or additional chocolate chunks to add texture and flavor.
7. Step 7: Drop spoonfuls of batter onto the prepared sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the tops are crackly and edges are set but centers remain slightly soft.

Tips & Variations

• For extra fudginess, slightly underbake the cookies and let them cool completely on the baking sheet.
• Substitute some semi-sweet chips with dark or white chocolate for different flavor profiles.
• Chopped nuts add a pleasant crunch but can be omitted for a nut-free version.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature and warm slightly if desired for a freshly baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cocoa powder instead of chocolate chips?

This recipe relies on melted chocolate chips for richness and texture, so substituting with cocoa powder would alter the batter significantly. For a cocoa powder version, consider a dedicated brownie cookie recipe that balances wet and dry ingredients accordingly.

Why are my brownie cookies getting too dry?

Overbaking can cause dryness. Bake just until the edges are set and the center looks slightly soft, then allow them to cool on the baking sheet to finish cooking gently. Avoid overmixing the dough as well, which can dry out the cookies.

Chocolate Brownie Cookies Recipe

Print Recipe

★★★★★

4.4 from 86 reviews

These Chocolate Brownie Cookies combine the fudgy texture of classic brownies with the convenience and crisp edges of cookies. Featuring melted semi-sweet chocolate and buttery batter, with optional nuts or extra chocolate chunks, these cookies offer a rich, indulgent treat perfect for any chocolate lover.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 18–20 cookies 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1/2 cup (60g) all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 2 cups (340g) semi-sweet chocolate chips
• 1/4 cup (56g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) brown sugar
• 2 large eggs
• 1 tsp vanilla extract

Optional Add-ins

• 1/2 cup chopped nuts (walnuts or pecans)
• 1/2 cup white chocolate chips or dark chocolate chunks

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
2. Melt the Chocolate and Butter: In a microwave-safe bowl, melt the semi-sweet chocolate chips and unsalted butter together in 20-second bursts, stirring between each until smooth. Allow the mixture to cool slightly to prevent cooking the eggs in the batter.
3. Mix the Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a separate bowl to evenly distribute the leavening and seasoning.
4. Combine Wet Ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until the mixture is light and creamy, about 2 minutes. Add the vanilla extract and the cooled chocolate-butter mixture, stirring until fully combined.
5. Incorporate Dry Ingredients: Slowly fold the dry ingredients into the wet chocolate mixture with a spatula, mixing gently until just combined to maintain a tender texture without overworking the batter.
6. Add Chocolate Chunks or Nuts (Optional): If desired, fold in chopped nuts or extra chocolate chunks to add flavor and texture variations.
7. Scoop and Bake: Using a cookie scoop or a tablespoon, drop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the tops are crackly and the edges are set while the centers remain slightly soft, providing that signature chewy, fudgy brownie texture.

Notes

• Ensure the melted chocolate mixture cools slightly before combining with eggs to prevent scrambling.
• Do not overmix the batter once the dry ingredients are added to keep the cookies tender and fudgy.
• For crispier edges, bake on the lower rack of the oven.
• Store cookies in an airtight container at room temperature for up to 5 days.
• To freeze, shape dough into balls and freeze on a tray before transferring to a freezer bag; bake directly from frozen with an extra minute or two of baking time.

Keywords: chocolate brownie cookies, fudgy cookies, semi-sweet chocolate, chocolate chip cookies, easy bake cookies, nut add-ins