Brownie Cookies

Get your brownie fix in handheld form with these rich Brownie Cookies! You’ll want a big glass of cold milk to go alongside these fudgy, crackly-topped cookies.

Dark Chocolate Fudge Brownie Cookies

Brownie. Cookies. Why don’t we just end the post there?

Really, what else needs to be said?

It’s a brownie, in cookie form.

Chocolate, fudgy, gooey goodness in round shape. The kind of shape that can be held in the palm of the hand and taken on the road. Brownies to go. Oh, yeah.

These cookies feature layers of chocolate flavor and taste eerily similar to our Easy Homemade Brownies. When the Mr. had his first bite, he said, “that’s really good, but it doesn’t taste like a cookie”.

Precisely. Don’t make these if you’re craving a chocolate sugar cookie. Make these if you’re craving rich and chewy chocolate brownies.

Why You’ll Love These

• You can make just a few at a time, so you always get that fresh-from-the-oven melty chocolate fudge brownie experience.
• They freeze well. These cookies bake well from frozen, so you’re never more than 15 minutes away from chocolate brownie heaven.
• They have the perfect texture. These aren’t cakey or overly puffed. These are dense, dark chocolate cookies with crackly tops and a melt-in-your-mouth fudgy chew.

Key Ingredients

• Semi sweet chocolate and Dutch process cocoa– This is the one two punch of chocolate flavor. I prefer to use bar chocolate for easy melting, but semi-sweet chocolate chips work as well. I recommend Dutch process cocoa for its rich mellow flavor.
• Pantry staples, including flour, baking powder, and salt.
• Espresso powder– This is optional, but if you’ve got it on hand, espresso powder is an excellent compliment to chocolate desserts.
• Butter- I recommend using unsalted butter for baking. If you’re using salted butter, reduce the salt by ¼ teaspoon.
• Sugars– A combination of brown and granulated sugar provides just enough sweetness and a rich, fudgy texture.
• Eggs– This cookie is rich with four large eggs.
• Vanilla extract– A generous portion of vanilla extract rounds out the chocolate flavor.
• Sea salt- I believe almost all dark chocolate desserts are improved by a sprinkling of Maldon sea salt flakes (Proof: Dark Chocolate Sea Salt Truffles), but you can absolutely omit them if you prefer.

How to Make Brownie Cookies

Step 1: Melt the chocolate. In a double boiler, melt the chocolate until smooth. Set aside.

Step 2: Whisk dry ingredients: flour, cooca, baking powder, espresso powder, and salt.

Step 3: Beat butter and sugar together, about 1 minute.

Step 4: Add eggs, one at a time, followed by vanilla and then the melted chocolate.

Step 5: Add the flour mixture and stir until just combined. Cover and rest at room temp for 30 minutes.

Step 6: Scoop and bake. Scoop 2 Tablespoon sized balls of dough onto a cookie sheet and bake for 10-12 minutes, or until edges are set but centers are still soft and look a bit gooey.

Tips for Making Brownie Cookies

• Know your chocolate. The FDA defines anything with a 35% or greater volume of chocolate liquor as dark chocolate, but many brands further divide this category between semi-sweet and bittersweet chocolate, with dark chocolate being above 60%. For this and other recipes calling for semi-sweet chocolate, I recommend looking for a chocolate bar between 50% and 60%.
• Make your own double boiler- If you don’t have a double boiler, nestle a heat safe bowl over a small pot of gently simmering water. The bowl should be big enough that it sits on the rim without actually touching the water.
• Add chocolate chips. You can add mini or regular chocolate chips to this recipe for extra melty bites.
• Underbake. It’s easy to over bake these cookies since you can’t really tell if they’re getting golden around the edges. If the cookies are set on the outside, take them out. Even if they still look a little gooey in the middle. I always err on the side of under baking. You can let them set up on the pans when they come out of the oven.
• These are incredible straight from the oven with a cold glass of milk, so I like to make a half dozen at a time and store the rest of the cookie dough in the fridge or freezer.

FAQs

More Recipes for Brownie Lovers

• Our favorite brownie recipe gets an espresso soak and creamy mascarpone frosting in these Tiramisu Brownies.
• If you’re looking for a gluten free brownie cookie, you’ve got to try these Almond Joy Cookies.
• Use a brownie mix or homemade brownies to make peanut butter Buckeye Brownies.
• Our ultimate Chocolate Bundt Cake is for people who love rich, dark chocolate flavor!

Brownie Cookies

An ultra rich and fudgy Brownie Cookie with the perfect crackly top!

4.5 from 2 votes

Print Pin

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Resting time: 30 minutes mins

Total Time: 1 hour hr

Servings: 30

Calories: 264kcal

Ingredients

 

1x2x3x

• 16 ounces semi-sweet chocolate (chopped)
• 2 cups all purpose flour
• ½ cup Dutch Processed cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon salt
• 10 Tablespoons unsalted butter (softened)
• 1 ½ cups packed light brown sugar
• ½ cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup mini semi-sweet chocolate chips (optional)
• Sea salt flakes (optional)

Instructions

• Melt the chocolate in a double boiler, or a heat proof bowl set over a pot of simmering water. Stir occasionally, until smooth. Set aside.
• Meanwhile, whisk together the flour, cocoa, baking powder, and salt in a bowl. Set aside.
• In the bowl of an electric mixer, beat together the butter and sugars until combined, about 1 minute. The sugar will still look granular.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. With the mixer on low speed, add the melted chocolate in a steady stream. Scrape down the bowl.
• Add the flour mixture and mix on low speed until just combined. Stir in the chocolate chips, if using. Allow the dough to rest, covered with saran wrap, at room temperature for 30 minutes. The dough will be like the consistency of play doh.
• Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
• Use a jumbo (2 Tablespoon) sized cookie scoop to scoop balls of dough onto the prepared pans, spacing them about 2 inches apart.
• Bake for 10-12 minutes, or until cookies are set on the edges, but still quite soft looking in the middle. Remove the cookies from the oven, sprinkle with sea salt (if using) and allow to set up on the pan for 5-10 minutes before transferring to a cooling rack to cool completely.

Notes

• Just like a pan of brownies, don’t over bake these! Take them out when the middle still looks gooey.
• Look for semi-sweet chocolate between 50 and 60%.
• These cookies keep well at room temperature for about 4 days.
• You can make the dough up to 48 hours in advance and store in the fridge. Let sit at room temperature for 30 minutes before baking.
• Flash freeze brownie dough balls on a sheet pan, then transfer to a bag and freeze for up to 6 months. Bake from frozen, adding 1-2 minutes to the bake time.
• If using a smaller cookie scoop, reduce the baking time to 8-9 minutes.

Equipment

Nordic Ware Aluminum Baking Sheet (2 Pack), Silver

Cookie Scoop Set

Silpat Silicone Baking Mat, Half Sheet

Stainless Steel Cooling Racks, Half Sheet

Maldon Sea Salt Flakes

Course Cookies

Cuisine American

Keyword brownie cookies

Nutrition

Calories: 264kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 82mg | Potassium: 186mg | Fiber: 3g | Sugar: 23g | Vitamin A: 160IU | Calcium: 47mg | Iron: 2mg

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Recipe adapted from Pure and Yummy