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Brownie Cookies 

Brownie Cookies

These Brownie Cookies are the perfect blend of fudgy brownies and chewy cookies — rich, chocolatey, and irresistibly soft in the center with crackly tops. Quick to make, easy to bake, and guaranteed to satisfy every chocolate craving.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 18 cookies
Course: Brownies, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter cubed
  • 1 cup semi-sweet chocolate chips or chunks
  • ¾ cup granulated sugar
  • ¼ cup brown sugar packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅔ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder Dutch-process recommended
  • ¼ tsp baking powder
  • ¼ tsp salt
  • Optional: ½ cup chocolate chunks white chocolate chips, or nuts

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Melt butter and chocolate: In a microwave-safe bowl, melt butter and chocolate chips together in 20-second intervals, stirring until smooth. Let cool slightly.
  3. Whisk sugars and eggs: In a separate bowl, whisk together granulated sugar, brown sugar, and eggs for about 1 minute until pale and slightly thickened.
  4. Combine: Add the melted chocolate mixture and vanilla extract to the sugar mixture. Stir until glossy.
  5. Add dry ingredients: Sift in flour, cocoa powder, baking powder, and salt. Fold gently until just combined.
  6. Chill dough: Refrigerate the batter for 30 minutes to allow it to firm up slightly.
  7. Scoop and bake: Use a cookie scoop to drop tablespoon-sized portions onto the baking sheet, spacing about 2 inches apart.
  8. Bake for 9–11 minutes or until edges are set and tops are shiny and crackled. Centers should still look soft.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Don’t overbake — the cookies will continue to set as they cool, keeping them fudgy.
  • For extra shine, beat the eggs and sugar well before adding chocolate.
  • Add espresso powder for a mocha twist or mint extract for a holiday version.
  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze unbaked dough balls for up to 2 months and bake straight from frozen.
  • Reheat baked cookies in the microwave for 10 seconds for a warm, gooey treat.