Brownie Cookies

Brownie cookies always take me back to one rainy weekend when I craved something fudgy linking rich linking and warm but didn’t want to wait for a whole pan of brownies to bake linking so I decided to experiment linking mixing my favorite cookie method with my beloved brownie batter linking and the results were better than I imagined linking perfectly chewy edges and gooey centers linking all in one quick treat.

Ever since that day linking I’ve made these brownie cookies for everything from cozy movie nights linking to gifting in pretty boxes for friends linking and they always disappear in minutes linking the shiny crackly tops linking melty chocolate chunks linking and that deep cocoa flavor make them totally irresistible linking and I promise you’ll fall for them too!

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Dark chocolate – The heart of the cookie, gives that intense fudgy flavor.
• Butter – Creates richness and helps achieve a tender, moist texture.
• Sugar – Sweetens and helps create that shiny, crackly top.
• Eggs – Bind everything together and add a soft, brownie-like chew.
• Vanilla extract – Enhances the overall chocolate taste.
• All-purpose flour – Gives structure to the cookies without making them cakey.
• Cocoa powder – Adds extra depth to the chocolate flavor.
• Baking powder – Helps the cookies puff up slightly.
• Salt – Balances and deepens all the flavors.
• Chocolate chunks – For melty pools of chocolate in every bite.

Tools You’ll Need

• Mixing bowls – To prepare the melted chocolate mixture and dry ingredients separately.
• Whisk – To beat the eggs and sugar until light and glossy.
• Rubber spatula – Perfect for folding everything together gently.
• Baking sheets – To hold your cookies as they bake into fudgy goodness.
• Parchment paper – Prevents sticking and helps with even baking.
• Cookie scoop – For shaping even, round cookies.

Instructions

Step 1: Melt chocolate and butter

I start by melting the dark chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring until smooth and glossy.

Step 2: Beat eggs and sugar

In a separate bowl, I whisk the eggs, sugar, and vanilla extract until the mixture becomes pale and thick. This step is key to getting those shiny tops!

Step 3: Combine chocolate mixture

I pour the slightly cooled chocolate mixture into the egg mixture and gently fold it together until fully combined.

Step 4: Add dry ingredients

In another bowl, I whisk flour, cocoa powder, baking powder, and salt. Then, I fold these dry ingredients into the chocolate batter until just combined.

Step 5: Fold in chocolate chunks

I add the chocolate chunks and give it a few gentle stirs so they’re evenly distributed.

Step 6: Scoop and rest

I scoop the batter onto a parchment-lined baking sheet, leaving space between each cookie. I let the trays rest for about 10 minutes to help the cookies hold their shape better when baking.

Step 7: Bake

I bake at 350°F (175°C) for 10–12 minutes, just until the edges are set and the centers are still slightly soft.

Step 8: Cool

I let the cookies cool on the tray for a few minutes before transferring them to a wire rack to finish cooling (if I can resist eating them right away!).

Tips

If you want an even fudgier center, I sometimes underbake them by a minute or two. I also love adding a sprinkle of flaky sea salt on top right after baking for that perfect sweet-salty touch. And if you want extra texture, try mixing in chopped nuts or white chocolate chunks.

Ways to Serve

These brownie cookies are amazing warm with a glass of cold milk or a scoop of vanilla ice cream. I also love stacking them in a jar as a gift or packing them for road trips and picnics — they’re always a hit wherever you take them!

Frequently Asked Questions

Can I freeze brownie cookies?

Yes! You can freeze the dough balls or baked cookies. Just thaw and warm slightly before serving.

Why did my brownie cookies not get shiny tops?

Make sure to whisk the eggs and sugar until thick and pale this step is essential for that signature crackly finish.

Can I make brownie cookies without cocoa powder?

I recommend keeping it for the best flavor, but you can slightly increase the dark chocolate if needed.

See You in the Kitchen

I hope you give these brownie cookies a try! They’re one of my all time favorite treats, and I’d be thrilled to hear what you think. Share your cookie photos or let me know if you made any fun twists!

Happy Cooking!

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