If you have a sweet tooth and a love for all things chocolate, this Chocolate Brownie Cookies Recipe is going to be your new best friend in the kitchen. Imagine biting into a cookie that perfectly balances the fudgy, rich texture of a brownie with the delightful chewiness of a classic cookie—it’s like your two favorite desserts got together to create magic. These cookies boast a deep chocolate flavor intensified by melted chocolate and cocoa powder, while the semi-sweet chocolate chips add bursts of melty sweetness. And that little sprinkle of flaky sea salt on top? It’s the ultimate flavor pop. Whether you’re baking for a party, a cozy night in, or just because, this recipe will become a treasured go-to.
Ingredients You’ll Need
Each ingredient in this Chocolate Brownie Cookies Recipe is simple yet crucial, working together to deliver a cookie that’s moist, fudgy, and full of chocolate goodness. From the chopped semi-sweet chocolate that melts into a luscious base to the pinch of flaky sea salt that elevates every bite, you’ll find each component adds its own special touch.
- Semi-sweet chocolate (8 ounces chopped): Melts smoothly for that rich, deep chocolate base.
- Unsalted butter (2 tablespoons): Adds creaminess and helps the cookies stay tender.
- Granulated sugar (2/3 cup): Sweetens the cookies while contributing to their structure.
- Large eggs (2): Bind ingredients and add moisture for a fudgy texture.
- Vanilla extract (1 teaspoon): Enhances the chocolate’s flavor with a warm note.
- All-purpose flour (1/4 cup): Provides just enough structure without making the cookies cakey.
- Unsweetened cocoa powder (2 tablespoons): Boosts the chocolate flavor and gives a beautiful dark color.
- Baking powder (1/2 teaspoon): Helps the cookies rise slightly for a tender crumb.
- Salt (1/4 teaspoon): Balances sweetness and intensifies chocolate taste.
- Semi-sweet chocolate chips (1/2 cup): Offers pockets of gooey chocolate in every bite.
- Flaky sea salt (optional): Adds a finishing touch that brightens the chocolate flavor spectacularly.
How to Make Chocolate Brownie Cookies Recipe
Step 1: Prep and Melt
Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper—this makes cleanup so much easier, trust me. Then, melt the chopped semi-sweet chocolate and butter together in a microwave-safe bowl. Do this in 30-second intervals, stirring after each, until the mixture is velvety smooth. This molten chocolate base is what makes these cookies ridiculously fudgy.
Step 2: Whisk the Wet Ingredients
In a separate bowl, whisk the granulated sugar, eggs, and vanilla extract until everything becomes thick, pale, and slightly frothy. This step aerates the mixture just enough to give your cookies lift while keeping them dense and chewy.
Step 3: Combine Chocolate with Egg Mixture
Slowly pour your melted chocolate mixture into the whisked eggs and sugar. Stir gently but thoroughly until everything is beautifully combined. The batter will be rich and glossy, setting the stage for your luscious cookies.
Step 4: Sift and Fold Dry Ingredients
Sift together the flour, cocoa powder, baking powder, and salt to remove lumps and distribute everything evenly. Gently fold these dry ingredients into your wet chocolate mixture using a spatula. Be delicate here; overmixing can lead to denser cookies, and we want just the perfect texture.
Step 5: Add Chocolate Chips and Rest
Fold in the semi-sweet chocolate chips with care so they don’t melt completely into the batter. Letting the batter rest for about 10 minutes thickens it up, making it easier to scoop and helping the cookies maintain their shape during baking.
Step 6: Scoop and Bake
Using a tablespoon or cookie scoop, place heaping spoonfuls of dough onto the lined baking sheets. Leave about 2 inches of space between each. If you love a little salty-sweet combo, sprinkle each cookie lightly with flaky sea salt now. Bake for 10 to 12 minutes, watching closely for shiny, crackled tops—this is your cue the cookies are done but still soft and fudgy inside.
Step 7: Cool and Enjoy
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes to finish setting. Then, transfer them to a wire rack to cool completely—if you can resist! These cookies are perfect when slightly warm, so fresh from the oven is a treat.
How to Serve Chocolate Brownie Cookies Recipe
Garnishes
Sprinkling flaky sea salt on these cookies right before baking brings out the chocolate’s depth and adds a sophisticated balance of salty and sweet. For a decadent experience, pair the cookies with a dusting of powdered sugar or a drizzle of melted white chocolate to contrast the dark chocolate intensity.
Side Dishes
Nothing quite pairs with chocolate brownie cookies like a tall glass of cold milk or a scoop of creamy vanilla ice cream. If you want an adult twist, serving them alongside a rich espresso or a glass of red wine can also make for an amazing flavor combo that will impress your guests.
Creative Ways to Present
Try sandwiching two cookies with a layer of homemade chocolate ganache or peanut butter for a delightful twist. You can also crumble some over a bowl of mixed berries and whipped cream for a chocolaty fruit parfait. For gatherings, arrange the cookies on a rustic wooden board alongside nuts and fresh fruits for an inviting dessert platter your friends won’t forget.
Make Ahead and Storage
Storing Leftovers
Store your leftover Chocolate Brownie Cookies Recipe in an airtight container at room temperature. They’ll stay tender and fresh for up to 4 days, making them an ideal treat to have on hand for cravings or unexpected guests. Make sure the container is well sealed to maintain their fudgy texture.
Freezing
If you want to keep these cookies around longer, freezing is a great option. Place baked cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They keep well for up to 3 months and thaw perfectly when left at room temperature for about 30 minutes.
Reheating
To enjoy these cookies warm and soft after storage, pop them in the microwave for 10-15 seconds or heat them in a low oven (around 300°F) for a few minutes. Reheating revives that signature gooey chocolate center and makes them taste like they just came out of the oven.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate?
Absolutely! Milk chocolate will make the cookies sweeter and a bit creamier. It’s a delicious variation, but keep in mind the overall sweetness will increase, so you might want to slightly reduce the sugar for balance.
Why do the cookies need to rest before baking?
Resting the batter allows it to thicken, which helps the cookies hold their shape better while baking. It also enhances the flavors as the ingredients meld together, resulting in a richer taste and fudgier texture.
Can I substitute cocoa powder with unsweetened baking chocolate?
You can, but it requires adjustments since baking chocolate is much more concentrated and has fat content. The amount would be different, and you’d need to reduce the butter accordingly. For simplicity and best results, stick to the cocoa powder as listed.
How do I make the cookies more fudgy?
For extra fudgy cookies, bake them on the shorter side—around 10 minutes—and let them finish setting on the baking sheet after removing from the oven. Underbaking slightly keeps the centers soft and decadent.
Are these cookies suitable for vegetarians?
Yes, this recipe is vegetarian-friendly since it includes no animal-derived ingredients other than eggs and dairy butter, which most vegetarians consume. For a vegan version, you’d need suitable substitutions for butter and eggs.
Final Thoughts
This Chocolate Brownie Cookies Recipe is such a joy to bake and even more fun to share. Whether you’re a brownie lover or a cookie fan, these fudgy, chocolate-packed treats are guaranteed to brighten your day and satisfy your cravings. So grab your mixing bowl and chocolate stash, because once you try these cookies, they’ll become an irresistible staple in your dessert repertoire. Happy baking!
Print
Chocolate Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Brownie Cookies combine the rich, fudgy texture of brownies with the satisfying chewiness of cookies. Made with melted semi-sweet chocolate, cocoa powder, and chocolate chips, they offer a decadent chocolate experience with easy preparation and baking. The flaky sea salt topping adds a perfect contrast to the sweetness, making these cookies irresistible and perfect for any chocolate lover.
Ingredients
Chocolate Mixture
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
Wet Ingredients
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins and Topping
- 1/2 cup semi-sweet chocolate chips
- Flaky sea salt for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the chopped semi-sweet chocolate and unsalted butter together in 30-second intervals, stirring each time until smooth and fully combined.
- Whisk Sugar, Eggs, and Vanilla: In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture is thick, pale, and fluffy, which helps to incorporate air for lightness.
- Combine Wet Mixtures: Slowly whisk the melted chocolate and butter mixture into the egg mixture until fully combined, ensuring a smooth, glossy batter.
- Sift and Fold Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet mixture with a spatula to avoid overmixing.
- Add Chocolate Chips: Stir in the semi-sweet chocolate chips evenly throughout the batter to add pockets of melty chocolate.
- Rest the Batter: Let the batter rest for 10 minutes to thicken, which will help the cookies hold their shape while baking.
- Portion the Dough: Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Optional Topping: Lightly sprinkle the cookie dough with flaky sea salt to enhance the chocolate flavor and provide a pleasant salty contrast.
- Bake the Cookies: Bake for 10 to 12 minutes until the tops are shiny and crackled, but the centers remain soft and fudgy for that perfect brownie-cookie texture.
- Cool Before Serving: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set without losing softness.
Notes
- For extra fudgy cookies, slightly underbake them and let them finish setting on the baking sheet.
- These cookies offer a perfect balance between brownies and cookies, ideal for chocolate lovers seeking a chewy and soft treat.
- Store the cookies in an airtight container for up to 4 days to maintain freshness.
