Brownie Cookie Recipe
This Brownie Cookie Recipe is rich, fudgy, and full of chocolate flavor. With crisp edges and gooey centers, these easy-to-make cookies are the perfect blend of brownie and cookie in one bite.
Servings 22 Cookies
Ingredients
- 8 oz Semi-Sweet Chocolate Bar chopped
- ⅓ cup Unsalted Butter
- ¾+⅛ cup All-Purpose Flour spooned and leveled
- 2 tbsp Cocoa Powder
- ½ tsp Baking Powder
- ¼ tsp Salt
- 1 cup Granulated Sugar
- 2 Eggs at room temperature
- 1 tsp Vanilla Extract
Instructions
- Set your oven to 350°F and line a large baking sheet with parchment paper to keep cleanup simple.
- Combine chopped chocolate and butter in a microwave-safe bowl. Heat in 30 to 60-second intervals, stirring between each, until smooth and fully melted. Alternatively, use a double boile — place the bowl over a pot of simmering water and stir occasionally until melted. Set aside to cool slightly.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this aside for later.
- In a large mixing bowl, beat the eggs and granulated sugar until pale and creamy. Stir in the vanilla extract. Slowly pour in the melted chocolate mixture, making sure it’s not too hot to avoid scrambling the eggs. Whisk as you go until everything is well blended.
- Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be thick and glossy.
- Using a tablespoon or cookie scoop, portion out the dough onto your prepared baking sheet. Leave about 1½ inches between each cookie to give them room to spread.
- Bake for 6–8 minutes, or until the tops are cracked and the edges are just set. If you prefer a more cakey cookie, leave them in for an extra 2–3 minutes.
- Let the cookies cool on the baking sheet. They’ll firm up as they sit, so don’t move them too soon or they may fall apart.
Notes
- Make sure the eggs are at room temperature for better emulsification, which helps create a smoother batter and even texture in the cookies.
- When melting the chocolate and butter, keep the temperature low or use short intervals in the microwave to prevent the chocolate from seizing or burning. Let it cool slightly before adding to the egg mixture to avoid scrambling the eggs.
- Brownie cookies are easy to overbake, which can make them too hard. For fudgy cookies, remove them from the oven when you see cracks on top and the center looks set but soft.