Love the taste of a brownie, but feel like making cookies instead? This chocolate brownie cookie recipe gives you the best of both. It is a fudgy cookie with shiny tops and is loaded with chocolate flavor. A chewy cookie that is a chocolate lovers dream dessert.
About Chocolate Brownie Cookie Recipe
I think that there are two classic desserts for cookie lovers. There are chocolate chip cookies, and then there are brownies. But what do you do when you can’t decide which one to bake?
This chocolate brownie cookie recipe takes a brownie batter and puts it in a cookie form. You get the same dark chocolate flavor you expect from a good brownie, but in a thinner cookie. And it’s just as easy as reaching for a brownie mix, but you’ll be so much happier making these easy chocolate brownie cookies from scratch.
One of the things that I love about making brownies is that they are easy to make. I also love the process. This chocolate brownie cookie recipe is one that I can mix by hand. I skip the electric stand mixer and instead stick with a large bowl and spoon to mix it all together. Sometimes the old-school methods are truly the best.
Tips for Making Cookie Brownies
The first step for this chocolate brownie cookie recipe is melted butter. There are three options for this. You can use a small saucepan and melt the butter over medium-low heat. Another option is to place the butter in a heatproof bowl and microwave at 30-second increments. When I melt butter in the microwave, I actually like to use a Pyrex liquid measuring cup. That way it’s easy to pour-out the butter without making a mess.
A third option for melting butter and combing it with the chocolate is to use a double boiler. With this method you actually heat the butter and chocolate chips together. To make a double boiler, place 1 inch of water in a saucepan. Place a medium bowl on top of the saucepan. Add the unsalted butter and chocolate to the bowl and heat the water over medium heat. Stir butter and chocolate until melted. For best results, go low and slow and pull the bowl with the melted chocolate mixture off the heat as soon as the butter is melted.
The recipe calls for using semi-sweet chocolate chips, but you can use any type of chocolate you like and in any form. Just be sure that if you opt for a chocolate bar, you chop it into small pieces. Chopped chocolate will melt more quickly and evenly when you pour the melted butter over it. I like to use a whisk to stir the chocolate mixture, but a spoon works too. I switch to using a spoon, or spatula, when I mix in the dry ingredients.
One of the key steps to this recipe is that you need to chill the cookie batter before baking. This gives you brownie cookies that are soft and chewy in the center. You can chill the cookie dough in an airtight container and refrigerate for 24 hours. Or, simply put some plastic wrap over the mixing bowl and refrigerate for 30 minutes. A 30-minute chill time is the minimum, but I like that I can make the batter ahead of time and refrigerate it for a day or two before baking the cookies.
A number 24 cookie scoop, or a medium cookie scoop, is the perfect size for making cookie dough balls. If you don’t have a scoop, you can use a tablespoon to scoop out 2-3 tablespoons and then roll into a ball. Place balls on a cookie sheet lined with parchment paper. Be sure to leave at least 2″ between balls as the cookies will spread when baking. I like to bake 8 cookies at a time. Three in one row, two in the middle row, and three in the bottom row of the prepared baking sheet. This gives the cookies plenty of space to spread out.
Like everything I bake, I start checking for doneness a little early. The baking time for these cookies should be about 11-13 minutes, but I recommend checking the first batch after 10 minutes and then every minute thereafter. You want the brownie cookies to be set on the edges, but still soft in the center. For your second batch you’ll know exactly how much time the cookies will take.
After pulling the cookies out of the oven, let them cool on the baking sheets for a few minutes before transferring cookies to a wire rack. After they have cooled fully, you can store the cookies in an airtight container, or Ziploc bag. However, the magic of these brownie cookies is their fudgy texture. The best way to enjoy soft, fudgy brownie cookies is to eat them the same day you bake them.
Fudgy Brownie Cookies
Equipment
- Baking Sheet
- Parchment Paper
- 2 inch Scooper
Ingredients
- 8 ounces semisweet chocolate chips
- ½ cup butter melted
- 3 eggs
- 1 cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup semisweet chocolate chips
Instructions
- Add butter to a small saucepan and melt over medium-low heat.
- In a mixing bowl add the first cup of chocolate chips and pour the melted butter on top. Wait a minute before mixing them together until the chocolate chips are melted and smooth.
- Add in the granulated and brown sugars and mix again until combined.
- Add the eggs and vanilla. Mix until incorporated.
- Add the baking powder, flour, salt and cocoa powder. Fold in the dry ingredients until a thick dough has formed.
- Add the rest of the chocolate chips and fold into the dough. The dough should be similar to the consistency of a regular brownie batter.
- Cover the bowl in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
- Remove the chilled dough from the fridge and use a 2 inch scooper to scoop out balls of cookie dough. Place each ball on the baking sheet about 2 inches apart from each other.
- Bake in the oven for 11-13 minutes or until the tops of the brownie cookies are crinkly and the edges are firm.
- Let cool for at least 5 minutes and serve while warm!
Enjoying Chocolate Brownie Cookies
There’s nothing like a fresh batch of homemade brownies and this chocolate brownie cookie recipe is the perfect brownie bite. It may be thinner than a typical brownie, but don’t let that fool you. These delicious cookies are loaded with chocolate flavor, and a fudgy center. The best thing about these chewy brownie cookies is they have the crackly top you expect from brownies.
These fudgy chocolate cookies are perfect to break-up and sprinkle on top of your favorite ice cream. They may not be thick enough to use as the base for a brownie sundae, but that doesn’t mean that you can’t use this chocolate brownie cookie recipe for a great topping. These easy chocolate brownie cookies are the perfect cookie for any occasion.
More homemade cookie recipes:
Chocolate Chunk Pecan Brownies
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