If you are craving the perfect combination of fudgy brownies and chewy cookies, this Brownie Cookies Recipe is going to be your new best friend in the kitchen. Imagine biting into a cookie that boasts a rich chocolate flavor with the gooey, dense texture of a brownie, plus a little crisp around the edges to balance it all out. These brownie cookies are irresistibly indulgent yet surprisingly simple to make, delivering that decadent chocolate fix with every single bite. Whether you’re baking for a crowd or treating just yourself, this recipe brings warmth, comfort, and pure chocolate joy all in one delightful cookie.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in building that luscious, fudgy texture and deep chocolate flavor. From the quality of the chocolate to the hint of espresso that enhances the cocoa, here’s what you’ll gather before you start baking.
- Semi-sweet chocolate (2 bars, 4 ounces each): This is the star that gives the cookies their melting, fudgy core with a perfect bittersweet balance.
- All-purpose flour (3/4 cup): Carefully spooned and leveled to ensure just the right density without overpowering the chocolate richness.
- Natural unsweetened or Dutch-process cocoa powder (1/4 cup): Adds depth and intensity to the chocolate flavor.
- Espresso powder (1 teaspoon): A little secret ingredient that wakes up the chocolate for a richer taste.
- Baking powder (1 teaspoon): Helps give a light lift so the cookies are tender, not flat.
- Salt (1/4 teaspoon): Balances sweetness and enhances the chocolate notes.
- Unsalted butter (5 tablespoons, softened): Creates a creamy texture and tender crumb.
- Light brown sugar (3/4 cup, packed): Brings moisture and a subtle caramel undertone.
- Granulated sugar (1/4 cup): Adds just enough crunch and sweetness.
- Large eggs (2, at room temperature): Provide structure and help bind all the luscious ingredients together.
- Pure vanilla extract (1 teaspoon): Rounds out the flavor with warm, sweet notes.
- Semi-sweet chocolate chips (3/4 cup, optional): For pockets of melty chocolate surprises inside every cookie bite.
How to Make Brownie Cookies Recipe
Step 1: Melt the chocolate
Begin by gently melting those rich semi-sweet chocolate bars. You can use a double boiler or the microwave—just heat in short 20-second bursts, stirring every time so it melts evenly without burning. Once smooth, set it aside to cool a bit so it won’t cook the eggs or melt the butter when mixed later on.
Step 2: Mix the dry ingredients
Whisk together the all-purpose flour, cocoa powder, espresso powder, baking powder, and salt. This dry blend is what gives these brownie cookies their perfect cakey yet fudgy texture, so mixing it well makes sure every bite is balanced.
Step 3: Cream butter and sugars
Using a stand or hand mixer fitted with a paddle attachment, beat the softened butter with brown sugar and granulated sugar on medium-high speed until light and creamy—around three minutes. This step is crucial because it traps air, making the cookies tender and slighty airy despite their brownie-like richness. Then, add the eggs and vanilla, beating until the mixture is smooth and fluffy, scraping down the bowl edges for an even mix.
Step 4: Add melted chocolate
Pour the cooled melted chocolate into the batter and mix on medium-high speed for two full minutes. This step blends the chocolate evenly throughout the dough, ensuring every cookie boasts that luscious fudgy quality we’re after.
Step 5: Combine dry and wet ingredients
Slowly add in the dry ingredient mix on low speed, just until everything is combined so you don’t overwork the dough. Then fold in the chocolate chips if you’re using them—these add delightful bursts of gooey chocolate with every bite.
Step 6: Preheat oven and prep baking sheets
Set your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
Step 7: Chill the dough
Cover and refrigerate the dough for about 20 minutes while the oven preheats. This short chill time firms up the chocolate and butter just enough to keep your cookies from spreading too much but isn’t so long that you lose the chewy texture.
Step 8: Shape and bake the cookies
Once chilled, scoop or roll the dough into 1.5 tablespoon-sized balls. Using a medium cookie scoop makes this step a breeze! Space them about 3 inches apart on your prepared sheets and bake for 12 to 13 minutes. You want the edges to look set while the centers stay soft—they’ll finish setting as they cool.
Step 9: Cool and enjoy
After baking, let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This resting time is important because it helps the cookies firm up without becoming hard, preserving that fantastic brownie-like chewiness.
How to Serve Brownie Cookies Recipe
Garnishes
For an extra touch of indulgence, sprinkle coarse sea salt on top just after baking. The salty crunch beautifully complements the deep chocolate richness. You might also dust lightly with powdered sugar to add a lovely visual and delicate sweetness contrast.
Side Dishes
Pair your brownie cookies with a scoop of vanilla bean ice cream or a drizzle of salted caramel sauce. A steaming cup of coffee or espresso perfectly complements the espresso powder in the recipe, elevating each bite into a delicious little moment of bliss.
Creative Ways to Present
For parties, stack these brownie cookies on a pretty platter with some fresh berries or nuts scattered around. You can also sandwich a dollop of marshmallow fluff or cream cheese frosting between two cookies for a fun twist that feels like a decadent treat any time of day.
Make Ahead and Storage
Storing Leftovers
Keep any leftover brownie cookies in an airtight container at room temperature, where they’ll stay fresh and chewy for up to one week. If you find they’ve softened a bit too much, just pop them in the oven for a couple of minutes to bring back a bit of crispness.
Freezing
These cookies freeze beautifully! After baking and cooling completely, arrange the cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, and they’ll keep for up to three months. Thaw at room temperature before enjoying.
Reheating
To revive that fresh-baked feel, warm frozen or stored brownie cookies in a 300°F oven for about 5 minutes. This gently heats through the chocolate and brings back that irresistible gooey texture, making them taste like they just came out of the oven.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate?
You can substitute milk chocolate, but the cookies will be sweeter and less intense in chocolate flavor. Semi-sweet works best to balance richness and sweetness perfectly.
Is it necessary to use espresso powder?
Espresso powder enhances the chocolate flavor but doesn’t make the cookies taste like coffee. If you don’t have it, you can omit it, though your cookies may have a slightly less complex chocolate depth.
Can I make these gluten-free?
Yes! Use a 1-to-1 gluten-free flour blend in place of all-purpose flour. Make sure the blend contains xanthan gum for structure. The texture will be very close to the original.
Why do the cookies need chilling for 20 minutes?
The brief chill firms up the dough fats, preventing cookies from spreading too much and helping them bake up with that perfect chewy center and slightly crisp edge that make the Brownie Cookies Recipe so delightful.
How do I know when the cookies are done?
The edges should look set and slightly firm while the centers remain soft and slightly underbaked. They firm up as they cool, so it’s important not to overbake.
Final Thoughts
There’s something truly special about sinking your teeth into a chewy, fudgy brownie cookie fresh from the oven. This Brownie Cookies Recipe brings all the best qualities of brownies and cookies together in one perfect bite, with simple ingredients and straightforward steps. I encourage you to give this recipe a try—you’ll quickly see why it’s such a beloved treat to share and savor over and over again.
Print
Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich and fudgy Brownie Cookies that combine the dense, chocolatey goodness of brownies with the softness and chewiness of cookies. Made with semi-sweet chocolate, cocoa powder, espresso powder for depth, and both brown and granulated sugars for a perfect balance of sweetness and texture. These cookies bake quickly and come out with tender centers and just-set edges, making them an irresistible treat for all chocolate lovers.
Ingredients
Chocolate Base
- 2 four ounce bars (226g) semi-sweet chocolate, coarsely chopped
Dry Ingredients
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 5 Tablespoons (71g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Optional
- 3/4 cup (135g) semi-sweet chocolate chips
Instructions
- Melt the Chocolate: Melt the semi-sweet chocolate using a double boiler or microwave in 20 second increments, stirring after each until smooth and fully melted. Set it aside to cool slightly to avoid cooking the eggs or melting the butter in the next steps.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter with light brown sugar and granulated sugar on medium-high speed for about 3 minutes until creamy and smooth.
- Add Eggs and Vanilla: Add the eggs and pure vanilla extract to the butter-sugar mixture and beat on high speed for 2 minutes. Scrape down the sides and bottom of the bowl, then continue beating on high for 1 more minute to incorporate fully.
- Incorporate Melted Chocolate: Pour the slightly cooled melted chocolate into the batter and mix on medium-high speed for 2 minutes until fully combined and smooth.
- Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and beat on low speed until just combined, avoiding overmixing.
- Mix in Chocolate Chips: Fold or beat in the optional semi-sweet chocolate chips evenly into the dough.
- Preheat Oven and Prep Baking Sheets: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats to prepare for baking.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 20 minutes while the oven preheats. This quick chill solidifies the fats for better cookie spread. If chilling longer than 20 minutes, let the dough sit at room temperature for 15 minutes before baking.
- Form Cookies and Bake: Roll or scoop dough into 1.5 tablespoon-sized balls (medium cookie scoop recommended). Place them 3 inches apart on prepared baking sheets. Bake for 12–13 minutes or until edges appear set but centers remain soft.
- Cool the Cookies: Remove from oven and let cookies cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely.
- Storage: Store the cooled cookies covered at room temperature for up to one week for optimal freshness.
Notes
- Using espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
- Be careful not to overbake; cookies should be soft in the center when removed from oven as they firm up while cooling.
- Chilling the dough for just 20 minutes strikes the perfect balance between spread and thickness.
- If you prefer thicker cookies, chill dough longer but let it soften at room temperature before baking.
- Using real unsweetened or dutch-process cocoa powder affects texture and flavor depth; choose based on your preference.
- The combination of brown and granulated sugars ensures chewiness with slight crisp edges.
- Cookie dough can be scooped and frozen for later baking; add an extra minute or two to bake time if baking from frozen.
