These brownie cookies are a delightful hybrid between rich, fudgy brownies and soft, chewy cookies. With a signature crackly top and melt-in-your-mouth texture, they combine the best of both worlds, delivering a perfectly indulgent chocolate treat in every bite.

Why You’ll Love This Recipe:

Fudgy and chewy: These cookies capture the gooey richness of brownies.
Quick to make: With minimal prep and bake time, you’ll have delicious cookies in less than an hour.
Perfect for chocolate lovers: Double the chocolate with melted chocolate and extra chocolate chips.
Freezer-friendly: Make a batch ahead and freeze the dough for fresh cookies anytime.

Ingredients You’ll Need:

1 cup semisweet chocolate chips
2 tablespoons unsalted butter
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup all-purpose flour
¼ cup cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ cup additional chocolate chips (optional, for extra chocolate chunks)

How to Make Brownie Cookies:

Step-by-Step Instructions:

Melt the Chocolate:
In a microwave-safe bowl, combine 1 cup of semisweet chocolate chips and 2 tablespoons of unsalted butter. Heat in 30-second increments, stirring between each session, until the chocolate and butter have melted together smoothly. Set the mixture aside to cool slightly.
Prepare the Wet Ingredients:
In a large mixing bowl, whisk together ½ cup granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined. Gradually stir in the slightly cooled melted chocolate mixture, blending everything together.
Add the Dry Ingredients:
Sift ⅓ cup of all-purpose flour, ¼ cup of cocoa powder, ¼ teaspoon of baking powder, and ¼ teaspoon of salt into the wet mixture. Gently stir the ingredients until just combined, ensuring not to overmix.
Incorporate Extra Chocolate (Optional):
For an extra burst of chocolate goodness, fold in an additional ½ cup of chocolate chips to the dough. This step is optional but highly recommended for chocolate lovers.
Chill the Dough:
Place the cookie dough in the refrigerator for 30 minutes. Chilling helps firm up the dough, making it easier to handle and ensuring the cookies don’t spread too much during baking.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop dough balls onto the prepared sheet, leaving about 2 inches between each. Bake for 10-12 minutes, or until the edges are set and the tops are crackly. Be careful not to overbake—these cookies should still be soft in the center.
Cool the Cookies:
Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to finish cooling.

Helpful Tips:

Don’t overbake: These cookies continue to firm up as they cool, so take them out of the oven when the edges are set, even if the centers look slightly underdone.
Use room-temperature eggs: Room-temperature eggs blend more easily into the batter, giving the cookies a smoother texture.
Add a twist: Sprinkle a bit of sea salt on top of the cookies before baking for an extra layer of flavor.
Chilling is key: Don’t skip the chilling step, as it prevents the cookies from spreading too much while baking.

Details:

Prep Time: 15 minutes (plus 30 minutes chilling)
Cook Time: 10-12 minutes
Total Time: 55 minutes
Yield: Approximately 12-15 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes:

You can use dark chocolate chips if you prefer a richer flavor.
For variety, try adding nuts like chopped walnuts or pecans to the batter for some crunch.
These cookies are perfect for gifting during the holiday season or for any special occasion.

Frequently Asked Questions:

Can I freeze the cookie dough?
Yes! After chilling the dough, portion it into individual balls and place them on a parchment-lined tray to freeze. Once frozen, transfer the cookie dough balls to an airtight container or freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

How long will these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies will stay fresh for up to 4 days. For longer storage, freeze baked cookies for up to 2 months.

Can I use a different type of chocolate?
Absolutely! While semisweet chocolate works well for these cookies, you can substitute dark chocolate or milk chocolate, depending on your taste preference.

Storage Instructions:

Room Temperature: Store the baked cookies in an airtight container for up to 4 days.
Freezing: You can freeze both the cookie dough and baked cookies. For the dough, freeze individual balls, then bake as needed. For baked cookies, store them in an airtight container and thaw at room temperature when ready to eat.

Related Recipes:

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Conclusion:

These brownie cookies are a must-try for anyone who loves rich, chocolatey desserts. With their fudgy centers and crisp crackly tops, they’re a delicious blend of brownies and cookies. Perfect for a sweet snack or to share with friends and family, these cookies will quickly become a favorite in your baking repertoire.

Brownie Cookies

Author: Martha

Print Recipe

Description

Ingredients

Scale

1 cup semisweet chocolate chips
2 tablespoons unsalted butter
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup all-purpose flour
¼ cup cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ cup additional chocolate chips (optional, for extra chocolate chunks)

Instructions

In a microwave-safe bowl, combine 1 cup of semisweet chocolate chips and 2 tablespoons of unsalted butter. Heat in 30-second increments, stirring between each session, until the chocolate and butter have melted together smoothly. Set the mixture aside to cool slightly.
Prepare the Wet Ingredients:
In a large mixing bowl, whisk together ½ cup granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined. Gradually stir in the slightly cooled melted chocolate mixture, blending everything together.
Add the Dry Ingredients:
Sift ⅓ cup of all-purpose flour, ¼ cup of cocoa powder, ¼ teaspoon of baking powder, and ¼ teaspoon of salt into the wet mixture. Gently stir the ingredients until just combined, ensuring not to overmix.
Incorporate Extra Chocolate (Optional):
For an extra burst of chocolate goodness, fold in an additional ½ cup of chocolate chips to the dough. This step is optional but highly recommended for chocolate lovers.
Chill the Dough:
Place the cookie dough in the refrigerator for 30 minutes. Chilling helps firm up the dough, making it easier to handle and ensuring the cookies don’t spread too much during baking.
Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop dough balls onto the prepared sheet, leaving about 2 inches between each. Bake for 10-12 minutes, or until the edges are set and the tops are crackly. Be careful not to overbake—these cookies should still be soft in the center.
Cool the Cookies:
Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to finish cooling.

Notes

You can use dark chocolate chips if you prefer a richer flavor.
For variety, try adding nuts like chopped walnuts or pecans to the batter for some crunch.
These cookies are perfect for gifting during the holiday season or for any special occasion.