You will need some basic ingredients, tools and a few minutes of mixing to make these chocolate brownie cookies.
These are the cookies I turn to when I want something simple, quick yet impressive. These are rich chocolate flavor, soft centers, and those classic brownie crinkles on top. One bite and you will know why they disappear so fast in my house.
So grab your mixing bowl, whisk, preheat the oven, and let’s make a fresh batch of chocolate brownie cookies now!
If you want to have brownies, try out my different types of brownies, as I have a huge brownie collection here.
Why will you love this chocolate brownie cookies recipe?
- Crackly top – These cookies have a perfect crackly top, just like brownies, but in a cookie form.
- Supremely fudgy – fudgy in the center and chewy around the edges.
- Extremely easy – super easy to make. straightforward recipe.
- No Chilling needed – combine the ingredients and bake directly. no need to chill the batter.
How do you make a chocolate brownie cookies recipe?
Let’s take an overview of how to make these chocolate brownie cookies.
| Sr. No. | Steps |
| 1. | Mix dry ingredients. |
| 2. | Combine and melt chocolate and butter. |
| 3. | Add the remaining wet ingredients. |
| 4. | Combine wet and dry. |
| 5. | Scoop out the cookies. |
| 6. | Bake and serve. |
Chocolate brownie cookies ingredients
All-purpose flour – This will hold all of the ingredients together.
Dutch-processed cocoa powder – This adds rich cocoa flavor to the cookies. I do not recommend replacing it with regular cocoa powder.
Baking powder – Just a little bit so that cookies get a little lift.
Dark chocolate – This is the heart of the recipe and makes our brownies extremely fudgy.
Unsalted butter – Use regular unsalted butter so that you can control the amount of salt. This adds richness to the brownie. Please don’t skip it or replace it with margarine.
Egg – Eggs act as a binder, which binds everything together and gives that chewy texture.
Brown sugar – This makes the cookies soft, moist, and also provides a slight caramel flavor.
Castor sugar – This is the secret behind the crackly top.
Salt – Just a pinch is needed, but it enhances the flavor. Skip if using salted butter.
Vanilla extract – Just a splash of vanilla is enough to get that nice, sweet aroma.
Semi-sweet chocolate chips – More the merrier. You will have chocolate in every bite as they turn into gooey, chocolatey pockets.
Any substitutes?
Dark chocolate – You can replace this with semi-sweet chocolate, but reduce the quantity of sugar; otherwise, it will become too sweet.
Tools needed
- Measuring spoons – to measure dry and wet ingredients
- Measuring cups – to measure dry and wet ingredients.
- Weighing scale – to precisely measure ingredients (recommended).
- Mixing bowl – to mix ingredients.
- Whisk – to combine ingredients.
- Rubber spatula – to gently fold the ingredients.
- Cookie scoop – to scoop out the cookies.
- Parchment paper – to line up the cookie sheet
- Cookie sheet – to bake the cookies.
Chocolate brownie cookies (step-by-step) recipe
- Line up the cookie sheet with parchment paper and preheat the oven to 350°F or 180°C
- In a bowl, add a sifter.
- Now, add all-purpose flour and cocoa powder. Sift all of the ingredients together.
- Combine chopped chocolate and butter in a microwave-safe bowl.
- Melt the butter in the microwave or over a double boiler until it is completely melted. Whisk them together until smooth.
- Add eggs, sugars, and salt to the butter-chocolate mixture.
- Start whisking until everything is well combined.
- Make sure everything is combined well.
- Add all of the dry ingredients, vanilla extract, and gently fold until mixed.
- Now, add chocolate chips.
- Gently fold for a couple of minutes.
- Use a cookie scoop and place batter on the cookie sheet 2 inch apart.
- Bake cookies for 12 to 14 minutes, rotating pans halfway through, until tops are shiny and crackly.
- Remove from the oven and place on a wooden board.
- Once you can touch the cookie sheet with your bare hands, check the crinkled top and texture.
- Serve the cookies once cooled down.
How to serve?
These cookies are so fudgy and delicious that they will disappear in minutes. Here are some of the ways to serve them.
- Fresh out of the oven – Serve the warm, fresh, just out of the oven brownie cookies. Enjoy with a cold glass of milk.
- Vanilla Ice cream – Just like the brownies, this tastes mouthwatering with a scoop of ice cream. Alternatively, add between two cookies and make a cookie sandwich. Yumm!
- Coffee – This is one of the favorite ways to enjoy the cookies. Trust me, they taste even richer when paired with a cup of coffee.
Watch me making it (video)
Storing and freezing instructions for the chocolate brownie cookies
Let me be honest with you. These cookies rarely last long. But, in case you want to make a double batch and store them for later use, here are my recommendations for storing and freezing them.
Storing instructions
First of all, allow the cookies to cool completely. For the first 4 to 5 days, store them in an air-tight container. Use a layer of parchment paper between the cookies so that they don’t stick.
Freezing instructions
Once they are cooled down, place them in a freezer-safe bag or container. They will stay good for up to 2 months.
Thawing instructions
To thaw the cookies, just leave them on the kitchen counter for 10–15 minutes or pop one cookie in the microwave for 8 to 10 seconds.
Variations
These cookies are highly customizable. You just need to add a few ingredients here and there, and you will have a new variation. Voila!
- Salted caramel – Add swirls of salted caramel on a warm cookie and some flaky sea salt on top.
- Espresso cookies – Add a teaspoon of instant espresso in a brownie batter. You will taste a little coffee and the enhanced taste of brownie cookies.
- Oreo cookies – Add a few crushed Oreos in the brownie batter or on top of the cookies just before baking.
Secret tips to make the chocolate brownie cookies recipe
- Measure flour – I would highly recommend weighing the flour with a weighing scale, as more flour will make the brownies cakey instead of fudgy.
- Do not overmix – After adding dry ingredients, mix the batter just until combined. Overmixing will form gluten that turns the cookies hard.
- Do not overbake – Take them out after 12 to 14 minutes. Overbaking will make them hard. The cookies should be soft when they are out of the oven. It will continue to bake with the residual heat of the sheet.
- Use good quality chocolate – The Heart of this recipe is the chocolate. Do not compromise on the quality of the chocolate. Use chocolate from the baking aisle.
FAQs
If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them.
Want to try some other cookies?
If you love this recipe, try out my other cookie recipes.
- No-sugar cookie recipe.
- Double chocolate cookie recipe.
- Eggless cookie dough.
- Pizza hut cookie recipe.
- Maggianos lemon cookie recipe.
I’d love to hear from you!!
I would love to hear from you! If you try these Chocolate Brownie Cookies, come back and tell me how they turned out.
Did you stick to the classic version, or did you try the above variations?
Do not forget to drop your opinion in the comments section below. Do not forget to tag me @dessertkatta if you post it on Instagram, or just use the hashtag #dessertkatta.
Recipe card
Chocolate Brownies Cookies
Description
They are soft, moist and fudgy in the center and chewy around the edges. And the best part? You can make them with easily available ingredients.
Ingredients
Recipe
- Line up the cookie sheet with parchment paper and preheat the oven to 350°F or 180°C
- In a bowl, add a sifter.
- Now, add all-purpose flour and cocoa powder. Sift all of the ingredients together.
- Combine chopped chocolate and butter in a microwave-safe bowl.
- Melt the butter in the microwave or over a double boiler until it is completely melted. Whisk them together until smooth.
- Add eggs, sugars, and salt to the butter-chocolate mixture.
- Start whisking until everything is well combined.
- Make sure everything is combined well.
- Add all of the dry ingredients, vanilla extract, and gently fold until mixed.
- Now, add chocolate chips.
- Gently fold for a couple of minutes.
- Use a cookie scoop and place batter on the cookie sheet 2 inch apart.
- Bake cookies for 12 to 14 minutes, rotating pans halfway through, until tops are shiny and crackly.
- Remove from the oven and place on a wooden board.
- Once you can touch the cookie sheet with your bare hands, check the crinkled top and texture.
- Serve the cookies once cooled down.
