Chocolate Brownie Cookies are the perfect marriage of chewy brownies and crisp cookies, delivering the best of both worlds in every bite. With a rich, fudgy center and a slightly crackly top, these treats are a chocolate lover’s dream come true. The deep cocoa flavor is balanced by a hint of sweetness, making them irresistible yet not overly indulgent. Ready in just over 30 minutes, they’re ideal for satisfying sudden cravings or impressing guests with minimal effort.
These cookies boast a melt-in-your-mouth texture that’s soft, dense, and utterly decadent. The aroma of warm chocolate wafting from your oven is enough to make your kitchen feel like a cozy bakery. Whether enjoyed fresh out of the oven or paired with a glass of milk, they’re a simple yet luxurious treat that’s sure to become a favorite. Perfect for any occasion, they’re as easy to make as they are delightful to eat.
Ingredients for Chocolate Brownie Cookies
- 1/2 cup (4oz/120g) white sugar
- 1/2 cup (3oz/90g) brown sugar
- 6 tablespoons (3oz/90g) butter (unsalted, softened or melted)
- 2 large eggs (room temperature for best results)
- 1 teaspoon vanilla extract
- 1 cup (4oz/120g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup (3oz/90g) chocolate chips (plus extra for topping, optional)
Step-by-Step Instructions
- Combine sugars and butter: In a microwavable bowl (or a pot on the stove), mix the white sugar, brown sugar, and butter. Heat until the butter is fully melted. Remove from heat and beat with a hand mixer for 2-3 minutes until well combined. (This step is key for a crackly crust!)
- Add eggs and vanilla: Beat in the eggs and vanilla extract for another 2 minutes. The mixture should become smooth and slightly fluffy.
- Mix dry ingredients: In a separate bowl, stir together the cocoa powder and salt. Add this to the wet mixture and beat for 30 seconds until fully incorporated.
- Fold in chocolate chips: Gently fold in the chocolate chips. The batter will be soft, so refrigerate it for at least 30 minutes to firm up.
- Preheat oven: While the dough chills, preheat your oven to 350°F (180°C).
- Shape cookies: Scoop out 12 portions of dough onto a baking tray lined with parchment paper. Roll each portion into a ball and press slightly to flatten. Add extra chocolate chips on top if desired.
- Bake: Bake for 12-13 minutes. The cookies may look slightly undercooked but will be perfectly fudgy inside.
- Cool and enjoy: Let the cookies cool on the tray for a few minutes before transferring to a wire rack. Enjoy fresh or store in an airtight container for up to 2 days.
Perfect Pairings: Serving Suggestions
These Chocolate Brownie Cookies are a treat on their own, but they’re even better with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. For a cozy dessert, serve them alongside a glass of cold milk or a cup of freshly brewed coffee. They’re also great for gifting—wrap them in a cute box with a ribbon for a sweet surprise!
Storage Secrets: Keep Them Fresh
Store your cookies in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze the dough balls before baking. Simply place them on a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two to the cooking time. Freshly baked cookies anytime!
Time-Saving Tips for Busy Bakers
Short on time? Skip the hand mixer and use a stand mixer to combine the ingredients faster. You can also prepare the dough ahead of time and refrigerate it overnight—just let it sit at room temperature for 10 minutes before scooping. For quicker chilling, spread the dough on a plate and pop it in the freezer for 15 minutes.
Recipe Variations: Mix It Up
Feel free to customize these cookies! Swap the chocolate chips for white chocolate, peanut butter chips, or even chopped nuts. For a minty twist, add 1/4 teaspoon of peppermint extract. If you’re feeling adventurous, fold in crushed pretzels or a sprinkle of sea salt before baking for a sweet-and-salty combo.
Equipment Guidance: Tools for Success
Using a hand mixer or stand mixer is key for achieving the perfect texture—it helps create that crackly crust. A cookie scoop ensures evenly sized cookies, and parchment paper prevents sticking. If you don’t have a microwave, melt the butter and sugar in a small pot on the stove over low heat, stirring constantly.
Chocolate Brownie Cookies
Ingredients
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 6 tablespoons butter
- 2 large eggs *
- 1 teaspoon vanilla extract
- 1 cup cocoa powder, unsweetened
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Combine the sugars and butter in a microwavable bowl (or in a pot on the stove). Heat until the butter has melted. Remove from heat and beat well with a hand mixer for 2-3 minutes. (I tried doing this recipe without an electric mixer and my cookies came out really flat)
- Add in the eggs and vanilla extract and beat with hand mixer for 2 minutes (this, along with melting the butter and sugar, helps create a crackly crust on top of the cookies).
- Stir together the cocoa powder and salt and add them to the batter. Beat for another 30 seconds. Lastly fold in the chocolate chips. The batter will be soft but refrigerate it for a minimum of 30 minutes.
- Preheat the oven to 350°F (180oC). When the cookie dough is stiff scoop 12 cookies onto a baking tray lined with parchment. Round the dough in your hands and press to flatten down just a little. Toss a few more chocolate chips on top it you wish.
- Bake cookies for about 12-13 minutes. When baked they might look ‘uncooked’ but they are not, they are perfectly fudgy on the inside.
- Set aside to cool down and enjoy fresh. Store them in an airtight container for up to 2 days.
