Chocolate Brownie Cookies

A Decadent Fusion of Brownies and Cookies

Chocolate Brownie Cookies are a delightful hybrid, offering the chewy, fudgy goodness of brownies with the convenient, handheld appeal of cookies. If you love the rich, deep flavor of chocolate and the perfect balance between crispy edges and a soft, gooey center, these cookies will become a staple in your baking repertoire.

Whether you’re preparing a treat for a special occasion or simply craving something indulgent, these cookies are quick to make and guaranteed to satisfy any chocolate lover.

Why You’ll Love This Recipe

• Intensely Chocolatey – Uses real chocolate and cocoa powder for deep, rich flavor.
• Perfect Texture – Crisp edges with a soft, fudgy center.
• Easy to Make – No complicated steps, ready in under 30 minutes.
• Great for Any Occasion – Ideal for parties, holidays, or a simple sweet treat.

Ingredients

• 8 oz (225g) semi-sweet or dark chocolate, chopped
• ¼ cup (56g) unsalted butter
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (60g) all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• ½ cup (85g) chocolate chips or chunks (optional)

Instructions

Step 1: Melt the Chocolate

In a heatproof bowl, combine the chopped chocolate and butter. Melt them together using a double boiler or microwave in 20-second intervals, stirring each time, until smooth. Let it cool slightly.

Step 2: Prepare the Batter

In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture becomes light and fluffy. This helps create that signature crinkly top.

Step 3: Combine Ingredients

Slowly pour in the melted chocolate while whisking continuously. Then, sift in the flour, baking powder, salt, and cocoa powder. Fold the dry ingredients gently into the wet mixture until just combined. Do not overmix.

Step 4: Add Chocolate Chips (Optional)

If using, fold in the chocolate chips or chunks for an extra chocolate boost.

Step 5: Shape the Cookies

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, leaving space between each.

Step 6: Bake

Bake for 8–10 minutes, or until the edges are set but the centers remain soft. The cookies will continue to firm up as they cool.

Step 7: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

Variations

• Nutty Twist – Add chopped walnuts, pecans, or hazelnuts for extra crunch.
• Spicy Kick – A pinch of cayenne or cinnamon enhances the chocolate flavor.
• Salted Caramel – Drizzle with caramel sauce and sprinkle with sea salt.
• Espresso Boost – Add 1 teaspoon of espresso powder to deepen the chocolate taste.
• Gluten-Free Option – Substitute all-purpose flour with almond flour or a gluten-free blend.

Servings & Timing

• Servings: Makes about 18 cookies
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Storage & Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Keep for up to 1 week in a sealed container.
• Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
• Reheating: Microwave for 10 seconds to restore their gooey texture.

Frequently Asked Questions

How do I get the perfect crinkly top?

Whisking the eggs and sugar until light and fluffy before adding the chocolate creates the signature crinkly top.

Can I use milk chocolate instead of dark chocolate?

Yes, but the cookies may be sweeter and less rich in chocolate flavor.

Why are my cookies too cakey?

Too much flour or overmixing can lead to a cakier texture. Measure carefully and fold gently.

Can I make the dough ahead of time?

Yes! Store the dough in the fridge for up to 24 hours before baking.

How do I make these cookies dairy-free?

Use dairy-free chocolate and substitute butter with coconut oil or a plant-based alternative.

Can I double the recipe?

Absolutely! Just ensure even mixing, and bake in batches if needed.

Why did my cookies spread too much?

If the dough is too warm, chill it for 15–30 minutes before baking to prevent excessive spreading.

What’s the best cocoa powder to use?

Unsweetened cocoa powder (either natural or Dutch-processed) works best for a rich taste.

Can I add peanut butter?

Yes! Swirl in 2 tablespoons of peanut butter for a chocolate-peanut butter combo.

Are these cookies good for gifting?

Definitely! Package them in a decorative tin or box for a delicious homemade gift.

Conclusion

Chocolate Brownie Cookies are the ultimate indulgence, combining the best features of brownies and cookies in one bite-sized treat. Easy to make and endlessly customizable, they’re perfect for satisfying your chocolate cravings any time. Try different variations to make them your own, and enjoy these decadent cookies fresh or stored for later!

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