My brownie cookies have the rich chocolate flavor and fudgy texture of our favorite brownie ~ they’re the perfect chocolate cookie!
easy brownie cookies
My brownie cookies are moist, tender, and extra chocolatey. They’re a dream cookie for chocolate lovers because nothing distracts from the star ingredient!
It’s an easy drop cookie recipe ~ they puff up in the oven, then sink back down as they cool into the moistest, fudgiest cookie you’ll ever sink your teeth into. They’ll satisfy even the most die-hard chocoholics.
grocery list for brownie cookies
These simple cookies are pantry friendly for sure. They’re almost flourless, too ~ 1/4 cup is just enough to hold them together.
- semi sweet or bittersweet chocolate
- butter
- sugar
- eggs
- flour
- baking powder
- vanilla
- chocolate chips
brownie cookie tips and faqs
Semi sweet is the ideal chocolate because it’s not too sweet, and not too bitter, with a nice assertive chocolate flavor. This recipe uses melted chocolate and chocolate chips for a one-two chocolate punch. You can play around with mix and matching if you like ~ use semi sweet and milk chocolate, or semi sweet and bittersweet. You can even use white chocolate chips if you like.
Yes! Chopped pecans or walnuts would be great. Chop them fairly fine, and use 1/2 cup.
Use a good quality gf baking mix in place of the flour.
These cookies are moist and will last up to 5 days in an airtight container at room temperature.
Yes, just be sure to let them cool completely before popping into a heavy duty freezer bag. Force out any excess air before freezing and use within a month for best quality.
Yes, fill them with any frosting you like. Peanut butter or Nutella would work, too. Check out my peppermint sandwich cookies.
more chocolate desserts
- Ina Garten’s Brownie Pudding
- Flourless Belgian Chocolate Cake
- Thin and Crispy Chocolate Chip Cookies
- Moist Zucchini Brownies
- Double Chocolate Muffins
- Double Dark Chocolate Chip Shortbread Cookies
- Dark Chocolate Truffle Tart
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Easy Brownie Cookies Recipe
Equipment
- 1" cookie scoop
- parchment paper
Ingredients
- 2 Tbsp unsalted butter
- 7 ounces semi sweet or bittersweet chocolate, cut in small pieces. You can also use good quality chocolate chips.
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup all purpose flour
- 1/4 tsp baking powder
- 3/4 cup chocolate chips. You can use semi sweet, bittersweet, or mini chips.
Instructions
- Preheat the oven to 375F. Line baking sheets with parchment paper.
- Put the butter and chocolate in a microwave safe bowl and heat on high for one minute. Remove and stir to melt the chocolate. Heat a little bit more if needed. When the mixture is smooth, set aside to cool.
- Beat the eggs and sugar in a stand mixer or with electric beaters until pale and thick. This will take several minutes.
- Add the slightly cooled chocolate to the eggs and sugar, and gently mix together. Blend in the vanilla.
- Whisk together the flour and baking powder and fold into the wet ingredients. Mix just until combined.
- Fold in the chocolate chips.
- Let the dough sit at room temperature for about 15 minutes covered with a clean towel. It will thicken up as it sits.
- Scoop out the dough with a rounded 1 inch scoop and put on a lined baking sheet. Keep the cookies 2 inches apart. If your scoops look wonky, wet your finger and smooth them out a little. Note: the batter will be quite tacky.
- Bake for about 7-8 minutes, or until dry on top and starting to crackle. They will be puffed at first but will flatten as they cool. Let cool for a minute or two on the baking sheet before transferring to a rack. Note: Don't over bake these little cookies, you want them to be rich and fudgy. I found 7 minutes to work every time.
Nutrition
I made these for my neighbors cookie boxes for the first time this year. My husband said they were too good for the neighbors….he ate them all!
Thanks Donna, I have a weakness for these too 😉
This recipe only made 18 small cookies, not 30. Kind of annoyed because now I have to find the time to make them again and dishes are dirty. They didn’t look even close to being done so I put them in for a little bit longer and they still came out very undercooked and mushy. I’m going to freeze for the holidays, hopefully they are okay.
It sounds like you made them much bigger than mine if you only got 18, that would account for the longer baking time, too. The small size is important for this cookie so that it bakes up with the right texture.
These are literally my dream cookie.
I love most of your recipes. I wish you would not include pictures in the printable recipe. I don’t want so many pages to print or save for future use. I can check your recipe if I want pictured directions.
You can choose whether to print with photos, Karen, just check the top of the print page, and check the box you prefer.
Can I refrigerate the dough overnight before baking?
I haven’t tried that, but it should be fine.
At the bottom of your post you have a link to orange and cardamom muffins. I purchased this spice as I’m wanting to make crispy garlic chili oil. I thought I’d never use this spice for anything else but you have a lot of reciepes that call for it. Jack Pot! Thank You Sue.
Sue, our microwave is not working right now. Is there another way you would recommend to melt the butter and chocolate?
Yes, just do it in a saucepan over low-ish heat. It helps to melt the butter first, then add the chocolate to help prevent scorching.
Thank you, Sue, for the directions on using the stove top for melting the butter first and then adding the chocolate. My mouth is watering just thinking about making these
Hi Sue!
I have an odd flaw—I don’t like chocolate on chocolate. (I know, right? I’m probably on some federal watch list.) Could I leave the chocolate chips out (I’d use nuts, but probably not as many) or are they needed for structure? This recipe looks really great (except for, you know….).