These Brownie Cookies combine all the amazing parts of a brownie; the shiny, crackly crust, chewy edges, rich fudgy centers, and great chocolate flavor… with the fun of a great homemade cookie. The best of both worlds!
This is one of my Cookie recipes I know you’ll want to keep on hand!
When looking at a pan of brownies, and getting ready to dig in… are you an edges person? Or a center piece person?
I have to tell you, I flip flop between the two. Sometimes I just crave that ultra fudgy center, and other times I need those chewy edges.
With these brownie cookies, you don’t have to choose! You get both, in every cookie.
They’re great to pack in a lunch, have for dessert, use in some ice cream sandwiches, etc.
How to make brownie cookies?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Melt chocolate. By pouring the hot melted butter over the chips, the residual heat gently melts the chocolate, which means you won’t end up with seized or grainy chocolate.
- Combine dry ingredients. Do this in a separate bowl so you can whisk to eliminate any lumps.
- Beat eggs and sugar. Beat for several minutes, until mixture is pale orange/tan in color.
- Add melted chocolate. Beat until combined.
- Add dry ingredients. Beat until JUST combined.
- Chill. For at least 30 minutes, but you can chill longer if you’d like.
- Scoop. Scoop roughly 1″ balls of cookie dough onto baking sheet.
- Bake. Bake until edges are set.
- Cool. Cool for several minutes on the baking sheet, then on a wire cooling rack.
Using a cookie scoop is the best way to make uniform looking cookies. I like to use this scoop. Once you scoop some dough, just a quick roll in between your palms should give you a great looking cookie.
Variations of this recipe
- Chocolate – I used dark chocolate in this recipe, but if you prefer milk or semi-sweet, feel free to substitute the type of chocolate. You can also stir some mini chocolate chips into the dough.
- Caramel – stir some caramel bits into the cookie dough before scooping it onto the baking sheet. You can also give the baked cookies a drizzle of caramel sauce!
- Sea salt – when the cookies come out of the oven, give them a sprinkle with some flaky sea salt. The salt brings out the rich chocolate flavor.
- Browned butter – instead of the regular melted butter, try browning it first! It adds a subtle nutty flavor. This is a great resource on how to brown butter.
- Thicker cookies – if you love a thicker cookie, chill the dough for longer, about 2 hours, or up to 3 days.
Tips for Cookie Success
- Mixer – if you don’t have a stand mixer, or would rather not clean it afterwards, you can use a hand-mixer. I do recommend using a mixer of some kind to make sure the ingredients are properly mixed. You can use a sturdy whisk and your good ol’ arm muscles to mix the ingredients if that’s all you have available.
- Cookie scoop – I find using a cookie scoop (or old fashioned ice cream scoop) makes scooping the dough a breeze. This is the one I use.
- Room temperature ingredients – normally, for the best results when baking cookies, your cold ingredients (like the butter and eggs) should be at room temperature so it can easily be whipped and creamed. However, in this recipe, the butter is melted, which is what contributes to that crackly crust on the cookies.
- Use real butter – this isn’t the time to use shortening or margarine. Those perform differently in baking recipes, and this recipe was only tested using real butter.
- Use fresh ingredients – did you know using older baking soda/baking powder can affect the way your cookies bake? Over time, leavening agents, (which is what baking soda and powder are) lose their efficacy, and won’t give your cookies that classic texture.
If you’re unsure if your baking soda or powder are still good, drop a pinch in some hot water. If it fizzes, it’s still good! If not, then you’re in need of some new ingredients.
Making brownie cookies ahead of time
These cookies are so easy, but you can even make them easier by mixing up the dough ahead of time!
The dough needs to be chilled for at least 30 minutes, but can be refrigerated for up to 3 days.
That way when the baking mood strikes, all you have to do it pull out the pre-made dough and bake!
The dough can also be frozen into individual balls.
Bake from frozen, as directed, adding an additional minute or two to the cook time.
Leftover cookies will keep at room temperature (in an airtight container) for about a week.
You can also freeze baked cookies for up to 3 months.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 3/4 cup dark chocolate chips
- 6 Tbsp unsalted butter
- 2 large eggs
- 2/3 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp kosher salt
- Add dark chocolate chips to a small mixing bowl. Melt the butter (either in the microwave or on the stovetop), and pour it over the chocolate chips. Let stand for several minutes.
- In another small mixing bowl, add flour, cocoa powder, baking powder, and salt. Whisk to combine. Set aside.
- After 3-5 minutes, stir the chocolate and butter until combined and smooth. Set aside. (If there are still chocolate chips that didn't melt, heat the mixture in the microwave in 15 second intervals, stirring after each, until no chips are left.)
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl) add eggs, brown sugar and granulated sugar. Beat on medium low speed for about 2-3 minutes, or until mixture is thickened and turns a pale orangey tan color.
- Add the melted chocolate and beat again until combined.
- Add flour mixture you set aside earlier and beat until just combined.
- Cover the mixing bowl tightly and refrigerate for at least 30 minutes.
- While dough is chilling, preheat oven to 350°F and line a baking sheet with parchment paper. Set baking sheet aside.
- Use a cookie scoop to form cookie dough balls approximately 1 inch in diameter. Place balls on prepared baking sheet, leaving about 2 inches of space between each ball. (If dough is too difficult to handle, it may need a little longer in the refrigerator.)
- Bake for 8-10 minutes, until edges are set. Remove baking sheet from the oven and leave the cookies on the sheet for 5 minutes before removing from the pan and onto a wire rack to finish cooling.
- Repeat steps 9 and 10 until all dough as been used.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Any nutritional information shared is an estimate, and is automatically calculated through a program. If calorie count is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
The Chunky Chef is not a nutritionist and doesn’t provide full nutritional information for recipes as there is a potential for error and we wouldn’t want to potentially and/or unknowingly pass along incorrect information.