Name: Brownie Cookies Recipe
Prep time: 10 min
Cook time: PT-485966H5M35S
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup semi-sweet chocolate chips

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Brownie cookies are the best of both worlds: the soft, fudgy texture of brownies combined with the convenience and ease of a cookie. They’re rich, decadent, and incredibly satisfying. Whether you’re in the mood for something indulgent or simply need a quick chocolate fix, these brownie cookies will hit the spot. I love how they have that perfect balance of chewy and gooey, and they’re always a hit at any gathering or even just as a treat to enjoy on my own.

Why You’ll Love This Recipe

I absolutely love this recipe because it combines all the things I adore about brownies and cookies into one delicious bite-sized treat. The outside is slightly crispy while the inside remains soft and chewy, with pockets of melted chocolate throughout. They’re easy to make, and the ingredients are simple, so I can whip up a batch any time I’m craving something sweet. The best part is that they bake up quickly, so I don’t have to wait long to indulge in these fudgy, chocolatey delights.

Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
Add the eggs and vanilla extract to the mixture, and beat until smooth.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Stir in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Use a spoon or cookie scoop to portion out dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are set and the centers are slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 18-20 cookies, depending on the size of the dough balls. The total prep time is about 10 minutes, and the bake time is 10-12 minutes. So, you’ll have fresh brownie cookies ready in about 25 minutes!

Variations

Add nuts: If I’m in the mood for a bit of crunch, I love adding chopped walnuts or pecans to the dough.
Use different chocolate: I can switch out the semi-sweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate for a different flavor profile.
Add a touch of espresso: To enhance the chocolate flavor, I sometimes add a teaspoon of instant espresso powder to the dry ingredients.
Make them gooey: For a more gooey cookie, I reduce the baking time by a minute or two, so the centers remain soft and fudgy.

Storage/Reheating

These brownie cookies store wonderfully! I keep them in an airtight container at room temperature for up to 4-5 days. If I want to keep them fresh for longer, I can refrigerate them for up to a week. To reheat, I simply pop them in the microwave for a few seconds to get that warm, fudgy texture back.

FAQs

Can I freeze brownie cookie dough?

Yes, I can freeze the dough! I scoop the dough into balls, place them on a baking sheet to freeze for an hour, then transfer them to an airtight container or freezer bag. When ready to bake, I just pop them straight into the oven, adding a minute or two to the bake time.

Can I use gluten-free flour for these cookies?

Absolutely! I’ve successfully used a 1:1 gluten-free all-purpose flour blend, and the cookies turn out just as delicious. Be sure to check if the flour blend contains xanthan gum, as it helps with the texture.

What if I don’t have cocoa powder?

If I don’t have cocoa powder, I can substitute it with melted chocolate. I’ll use about 3 ounces of melted semi-sweet chocolate to replace the cocoa powder and adjust the flour accordingly.

Why are my brownie cookies flat?

Flat cookies could be a result of too much melted butter or overmixing the dough. I make sure not to overmix, and I measure my ingredients carefully to avoid too much liquid in the dough.

Can I make these without chocolate chips?

If I don’t have chocolate chips on hand, I can use chopped chocolate or even just make them without any chocolate chips for a more cake-like cookie. They’ll still be delicious!

Conclusion

These brownie cookies are a perfect treat for any chocolate lover. With their rich, fudgy texture and easy-to-follow recipe, I find myself baking them often whenever I want something sweet and satisfying. Whether for a party, a quick snack, or a late-night indulgence, I know I’ll always love these simple yet decadent cookies.