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
- baking powder
- 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
Easy Brownie Cookies Recipe
- 1" cookie scoop
- parchment paper
- 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.
- 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.