Brownie Cookies – Chewy, Fudgy & Irresistible Chocolate Delight
These Brownie Cookies combine the best of both worlds—chewy, fudgy brownies and crispy-edged cookies! With a rich chocolate flavor, crackly tops, and gooey centers, they’re perfect for chocolate lovers. These cookies are easy to make and require just a handful of pantry ingredients.
Equipment
- ✔ Mixing bowls (one for dry ingredients, one for wet)
- ✔ Hand mixer or stand mixer
- ✔ Whisk & rubber spatula
- ✔ Baking sheet
- ✔ Parchment paper or silicone baking mat
- ✔ Cookie scoop (optional, for even portions)
- ✔ Wire cooling rack
Ingredients
- Dry Ingredients:
- 1 cup 125g all-purpose flour
- ¼ cup 25g unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup 1 stick unsalted butter
- 1 ½ cups 270g semi-sweet chocolate chips or chopped chocolate
- ¾ cup 150g granulated sugar
- ½ cup 100g brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional Mix-ins:
- ½ cup chocolate chips for extra gooeyness
- ½ cup chopped walnuts or pecans for a crunchy texture
- ½ teaspoon espresso powder enhances chocolate flavor
Instructions
- Step 1: Preheat the Oven & Prepare Baking Sheets
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
- Step 2: Melt the Chocolate & Butter
- In a heatproof bowl, melt butter and semi-sweet chocolate over a double boiler (or microwave in 20-second intervals, stirring in between).
- Stir until smooth and glossy. Let cool slightly.
- Step 3: Mix the Wet Ingredients
- In a large mixing bowl, beat eggs, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
- Add vanilla extract and melted chocolate mixture, then mix until combined.
- Step 4: Sift & Add Dry Ingredients
- In another bowl, sift together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in extra chocolate chips or nuts, if using.
- Step 5: Scoop & Bake the Cookies
- Use a cookie scoop or tablespoon to drop batter onto the lined baking sheet (about 2 inches apart).
- Bake for 10-12 minutes, until the cookies have crackly tops but soft centers.
- Step 6: Cool & Enjoy
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or store for later!
Notes
✔ For Extra Fudgy Cookies: Use high-quality chocolate and do not overbake—they should look slightly underdone when removed from the oven.
✔ Make-Ahead Tip: Chill the dough for 30 minutes for thicker cookies.
✔ Storage: Keep cookies in an airtight container at room temperature for 3-4 days.
✔ Freezing: Freeze cookie dough balls for up to 3 months; bake from frozen, adding 1-2 extra minutes.
✔ Make-Ahead Tip: Chill the dough for 30 minutes for thicker cookies.
✔ Storage: Keep cookies in an airtight container at room temperature for 3-4 days.
✔ Freezing: Freeze cookie dough balls for up to 3 months; bake from frozen, adding 1-2 extra minutes.