When presented with a dessert menu, do you wish you could try a bite of each? Brownie Cookies are for you!
Rich and fudgy with a subtle chew, these easy brownie cookies combine my absolute favorite One Bowl Brownies and these dangerous Dark Chocolate Cookies into one sensational dessert that’s the best of both worlds.
- Like brownies, these cookies are decadent and chocolaty.
- Like cookies, they have a caramelized, buttery taste and edges you won’t be able to resist picking off and popping right into your mouth.
Basically, if a cookie and a brownie had a baby, and if that baby were the most chubby-cheeked adorable baby of all time, it would be a fudge brownie cookie.
This easy cookie dough doesn’t need to be refrigerated, meaning you can have a warm batch emerging from the oven about 25 minutes from now.
I don’t know about you, but when I want a brownie, a cookie, or chocolate in general, I want it (no, need it!) NOW.
5 Star Review
“I made these yesterday, and they were great! I loved that I could whip up a great dessert without having to go to the store. The texture of the cookie is amazing! They are remarkably brownie-esc.”
— Ann —
How to Make Chewy Brownie Cookies
Forget brownie cookies from a box (sorry, Ghirardelli).
They are a breeze to make from scratch and so worth it!
- Another reason to skip the mix is that you can make these fudgy brownie cookies any way you like.
- My favorite way to bake them is with a blend of toasted nuts for crunch and dark chocolate chips for good measure.
- Semisweet Chocolate. The perfect balance of deep chocolaty flavor and sweetness. It gives these cookies the rich chocolate flavor that makes brownies so addictive.
- Butter. For tender, flavorful cookies.
- All-Purpose Flour. All-purpose flour helps create the ideal cookie texture. You don’t need much for these fudgy cookies.
- Sugar. Rather than using a classic combo of white and brown sugar, I stuck to all white sugar. It adds sweetness to balance any bitterness from the chocolate and makes the cookies moist.
- Espresso Powder. It gives the cookies a more intense chocolate taste (I add it to almost every chocolate dessert, like Brownie Pie and Chocolate Peanut Butter Cookies).
- Vanilla. Elevates the chocolate flavor and adds warmth to the cookies.
- Walnuts. I love the nutty crunch that the walnuts add. They’re also rich in omega-3 fatty acids and antioxidants (I know it’s a cookie, but I’ll take it!).
- Dark Chocolate Chips. We’re taking the chocolatey goodness a step further by adding luscious dark chocolate chips.
- Melt the chocolate and butter together over the stove.
- Stir the flour, baking powder, and salt together in a separate bowl.
- Whisk the sugar, espresso powder, and vanilla into the chocolate.
- Add the eggs one at a time.
- Fold the chocolate mixture into the flour mixture.
- Add the walnuts and chocolate chips.
- Arrange cookie dough balls on two baking sheets.
- Bake brownie cookies for 11 minutes at 325 degrees F. Remove, let cool, then DIG IN!
- To Store. Store baked cookies at room temperature in an airtight storage container for up to 5 days. Separate cookie layers with a piece of wax paper.
- To Freeze. Freeze cookies in an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
Meal Prep Tip
Covered the cookie dough in plastic wrap, then chill it in the refrigerator in an airtight storage container for up to 3 days or frozen for up to 1 month. Prepare according to the instructions when ready to bake.
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Chocolate brownie cookies are proof that sometimes you really can have it all!
Frequently Asked Questions
Because chocolate chips don’t melt as smoothly (they contain stabilizers that help them keep their shape in the oven), I do not recommend this swap.
Cookies often spread and flatten because there isn’t enough flour in the dough. Make sure to measure your flour carefully. It’s also important to ensure your oven is at the correct temperature before you add the cookies. Do not scoop your cookie dough onto a baking sheet that is still warm, as this will also cause the dough to spread.
- 8 ounces semisweet chocolate chopped (1 1/3 cups)
- 3 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1 teaspoon espresso powder (instant coffee works too)
- 1 teaspoon pure vanilla extract
- 3 large eggs at room temperature
- 3/4 cup chopped toasted walnuts or pecans or hazelnuts
- 1/2 cup dark chocolate chips or white chocolate chips, peanut butter chips, or a mix
Place racks in the upper third and middle of the oven and preheat to 325 degrees F. Line two cookie sheets with parchment paper or a silpat mat. Set aside.
Bring 1 inch of water to a gentle simmer in the bottom of a double boiler (ensure that the water is just barely simmering). Place the semisweet chocolate and butter in the double boiler. Gradually heat and stir, just until the butter melts. Remove from simmering water and stir until chocolate melts completely. The chocolate may be thick—this is OK, but ensure the chocolate does not smell or taste burned. Set aside to cool.
In a large bowl, stir together the flour, baking powder, and salt. Set aside.
Once the chocolate has cooled slightly (it should be warm but not hot), whisk in the granulated sugar, espresso powder, and vanilla (if the chocolate is very thick, you may need to use a hand mixer).
Mix in the eggs one at a time, ensuring that you incorporate well after each.
Add the chocolate mixture all at once to the dry ingredients, then fold in with a wooden spoon, until the flour is nearly incorporated. The batter will be very thick.
Fold in the walnuts and dark chocolate chips.
Scoop cookies by tablespoons (take care to measure the dough to ensure proper baking) onto prepared baking sheets.
Bake for 11 minutes, switching the pans on the racks and rotating each 180 degrees halfway through (the cookies will look slightly underdone.) Let rest for 5 minutes on the baking sheet, then remove to a wire rack to let cool completely…or for as long as you can wait.
- TO MAKE COOKIE DOUGH AHEAD: Cookie dough can be covered in plastic wrap and refrigerated in an airtight storage container for up to 3 days or frozen for up to 1 month.
- TO STORE: Store baked cookies in an airtight container for up to 5 days. Separate cookie layers with a piece of wax paper.
- TO FREEZE: Freeze cookies in an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
Serving: 1(of 30)Calories: 137kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgPotassium: 91mgFiber: 1gSugar: 11gVitamin A: 63IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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