Brownie Cookies

Rich, fudgy and ultra chocolatey, my brownie cookies are the perfect cross between a chewy chocolate cookie and a brownie. Packed with loads of intense chocolate flavor from double the chocolate chunks plus rich cocoa powder, this brownie cookie recipe yields thick, soft, ooey-gooey cookies, just the sweet and decadent treat fit for all chocolate lovers!

Brownie Cookies, the Best of Both Worlds

Friends, being the chocolate lover that I am, there are times when I can't decided between whipping up a batch of chocolate chunk cookies or brownies when the mood hits me to bake.

Oh, the sweet dilemma!

Both are sweet, chocolatey, decadent and fun to make, so which one shall it be?

With these delectable brownie cookies, I'll never again have to choose between these two favorite treats... and neither will you!

These brownie cookies are absolutely packed with chocolate, no scant little sprinkle here. I'm talking a full twenty ounces of semi-sweet chocolate chunks added in, a portion of those melted into the batter to create that ultimate chocolate flavor and fudgy texture, and even more simply folded in to create pockets of ooey-gooey melted chocolate in each bite—especially ooey-gooey while still warm!

This brownie cookies recipe is sure to be a hit with kids of all ages (you know who you are!) as well as all the choco-holics in your life.

They're prepared just like cookies, look just like cookies, yet have the chewy, fudgy texture we love in brownies.

What could be better?

My Recipe for Brownie Cookies

Here's the scoop on these brownie cookies...

They call for a relatively small amount of all-purpose flour (kinda like traditional brownies do), rich, flavorful cocoa powder (love Dutch-process cocoa here), butter, vanilla, a pinch of salt (brings out that chocolate flavor even more), plus whole eggs for that fudgy texture.

And the chocolate?

You could totally use your own favorite semi-sweet chocolate bar here and chop a few of 'em up into chunks, but I'm simply using good quality semi-sweet chocolate chunks, or even chocolate chips, if that's what I have on hand.

To create that decadent chocolate interior, I'm using a lot of chocolate, twenty ounces, because I'm not only melting it together with the butter to add into the batter, but I'm also folding in a hefty portion to create those pockets of chocolate that are melted throughout while the cookies remain warm, or when reheated.

And if the cookies are enjoyed at room temp, then the texture is nice and fudgy, with the chocolate chunks more pronounced.

Either way, warm or cooled, these brownie cookies are ridiculously delicious, and the best of both worlds!

Here's a sneak peek at my brownie cookies recipe: (or just jump to the full recipe...)

1. To get started, I whisk together my dry ingredients to have ready and on hand.
2. Then, I slowly melt together my butter and a portion of my chocolate chunks to have ready to add to the batter. (The microwave can be used here, or the double-boiler method where these ingredients are melted together in a bowl set over simmering water.)
3. Next, I whip/beat my sugar, whole eggs, plus vanilla together until thick and pale using my hand mixer. I then add in my melted butter/chocolate, and mix to combine.
4. The dry ingredients are added into the mix next, folded in until just combined, then I add in the rest of my chocolate chunks and fold those in to combine as well.
5. I chill my brownie cookie dough for about 15 to 20 minutes to make scooping easier, then use a 1 ½ tablespoon cookie scoop to portion out the cookies, then roll and bake until set yet soft and gooey.
6. I enjoy warm or room temp, with cold milk or hot coffee!

Recipe

Brownie Cookies

by Ingrid Beer

Print Recipe

These brownie cookies have a deliciously fudgy interior from double the chocolate, and bake up deliciously ooey-gooey fresh out of the oven!

Category: Dessert
Cuisine: American

Yield: 26 brownie cookies

Nutrition Info: 176 calories (per brownie cookie)

Prep Time: 35 minutes (includes chill time for dough)
Cook time: 12 minutes
Total time: 47 minutes

Ingredients:

• 1 cup all-purpose flour
• ¼ cup Dutch-process, unsweetened cocoa
• 1 teaspoon baking powder
• ½ teaspoon salt
• 6 tablespoons unsalted butter
• 8 ounces plus 12 ounces (20 ounces total) semi-sweet chocolate chunks, divided use
• ¾ cup light brown sugar
• ¼ cup cane (or granulated) sugar
• 2 whole large eggs
• 2 teaspoons pure vanilla extract

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Sift together the flour and the cocoa powder into a medium bowl, then add in the baking powder and the salt, and whisk to combine. Set these dry ingredients aside for a moment.
3. Next, melt together the butter and 8 ounces of the chocolate chunks, either in the microwave (stirring every 30 seconds until melted), or double-boiler method with the bowl set over simmering water. Set aside for a few moments to slightly cool.
4. Meanwhile, to a large bowl, add the two sugars, the eggs, plus the vanilla extract, and using a hand mixer (or even a whisk, if you prefer), beat these together for about 2 minutes, or until the mixture becomes a bit pale and thickened.
5. Add the melted chocolate/butter mixture to the egg mixture, and beat once more to blend well.
6. Then, add in the dry ingredients, and switching to a rubber spatula now, fold the dry ingredients into the wet until almost completely combined. Add in the remaining 12 ounces of chocolate chunks, and fold those in until the mixture is combined.
7. Chill the brownie cookie dough for 15 to 20 minutes to help with scooping, then preheat your oven to 350° and line two large baking sheets with parchment paper.
8. Once the dough has chilled, use a 1 ½ tablespoon cookie scoop to scoop out slightly generous portions (about 1 ½ ounce) of the cookie dough (you should have roughly 26 cookies total), placing them onto the prepared baking sheets. (I like to quickly roll each scooped out cookie portion into a ball shape between my palms for even baking, though this is not absolutely necessary.) Space the cookies a couple of inches apart to allow for some spreading during baking.
9. Place the brownie cookies into the oven to bake for 12 to 13 minutes (mine were perfect at about 12 ½ minutes), rotating the baking sheets halfway through for even baking.
10. Once baked, carefully transfer the brownie cookies onto a wire rack for cooling (they will be very delicate and gooey), and allow to slightly cool before enjoying. These are extra gooey while still warm out of the oven, and set to a slightly more fudgy, chewy and chocolatey center once cooled.

Tips & Tidbits for my Brownie Cookies recipe:

• Semi-sweet chocolate chunks for lots of chocolatey flavor: These brownie cookies are extra chocolatey from a really generous amount of chocolate in this recipe. I use semi-sweet chocolate chunks here, though you can use dark chocolate as well (but try to keep it no more than 64% for these cookies). An alternative is to chop up chocolate bars into small chunks, or use chocolate chips here for convenience, if you like.
• Good quality Dutch-process cocoa: When it comes to baking with cocoa, I love to use Dutch-process cocoa for deeper, darker and richer flavor. You can use any type of unsweetened cocoa here, but a brand such as Droste is my go-to, and the quality and flavor is terrific.
• Freshly-baked and warm for a gooey center, or room temp for a fudgier middle: When these come out of the oven and are enjoyed still warm, the center will be very ooey-gooey and like a molten cake, with lots of melted chocolate. If you prefer a fudgier, chewier, more “set” brownie cookie, allow the cookies to cool to room temp.
• How to store brownie cookies: These cookies do fantastic on a plate, simply covered with plastic wrap for a few days, or in a covered container. You can also freeze already baked cookies once cooled, then allow to thaw at room temp. Another option is to prep the dough and portion/roll into cookie balls, then freeze those in a large ziplock bag. Once ready to enjoy fresh and warm cookies, proceed with baking!

Craving more cozy chocolatey treats? Check out my recipe for Double Chocolate Chip Muffins, decadent Chocolate Truffles, nutty Chocolate Bark, creamy Chocolate Pudding, or even my recipe for Mexican Hot Chocolate Brownies!