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This fudgy chocolate brownie cookies recipe is all of the good parts of a brownie – shiny, crackly, fudgy middles, and chewy edges will satisfy any chocolate lover’s sweet tooth!
These chocolate cookies have the perfect chocolate consistency. This recipe is definitely better than the boxed brownie mix cookies!
I’m sure this will be the favorite cookie recipe at your home, too, especially for those who love chocolates!
These are easy-to-make dessert recipes with pantry staples that you can have in under 30 minutes with little preparation.
Why This Recipe Is A “Must-Try”
- Reminiscent of light and fluffy brownies, but in cookie form
- Loaded with melty chocolate chips in every bite
- Made in 30 minutes with pantry staples
- Easy cookie recipe with a no-chill cookie dough
- Perfect for Christmas, gifting, and holiday parties!
- Best enjoyed fresh out of the oven or paired with ice cream (thank me later!)
Brownie Cookie Recipe Ingredients
Here’s what you’ll need to make these rich, fudgy, salted brownie cookies!
- All-purpose flour: I have only tried this recipe with all-purpose flour, I didn’t try it with any other kind of flour.
- Baking powder and salt
- Eggs: you’ll need two large eggs and one large egg yolk, preferably at room temperature.
- Sugar: granulated sugar
- Vegetable oil: Just 1 to 2 tablespoons is required.
- Vanilla extract
- Butter: Unsalted
- Chocolate chips: Semi-sweet is best for this recipe and any brad you prefer. You’ll need 1 cup, and keep some extra if you want to top the cookies.
- Cocoa powder: Unsweetened
- Salt flakes: I used fine sea salt in the cookie batter, but also highly recommend sprinkling some flaky sea salt on top.
How to Make Brownie Cookies
- Set oven and prepare the baking sheet: Line the baking sheet with parchment paper. Preheat the oven to 350 degrees.
- Whisk the dry ingredients: In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and a pinch of sea salt until nicely combined.
- Prep the chocolate: take a heat-proof mixing bowl, place chocolate and butter, and set over a saucepan with 1-inch of barely simmering water set over low heat (aka a double boiler). The bowl should not be touching the water.
Let the mixture heat, stirring continuously with a spatula and scraping along with a bowl, until the chocolate and butter are just melted. Remove the bowl from the heat and let it cool until just warm or for at least 6 to 8 minutes.
- Prep the egg and sugar mixture: Now, using a stand mixture or a hand mixer, beat the eggs and sugar together on low speed until combined, then slowly increase the speed to high and whip for 4 minutes until pale, fluffy, and slightly thicken.
- Blend the mixture together: Pour the vanilla and slightly cooled chocolate mixture into the egg and sugar mixture, and fold it with a rubber spatula until just combined. (Do not over mix!!)
- Add in the dry mixture (flour mix), then blend at low speed until just combined. Scrape the bowl with a silicone spatula and fold from the bottom to ensure the ingredients are evenly combined.
How to Bake Chocolate Brownie Cookies
- Scoop out the dough onto the baking sheet: using a large cookie scoop or a spoon, drop the batter slightly ball-sized onto the prepared baking sheet (spaced at least 2 to 2.5 inches apart).
- Bake the Chocolate brownie cookies: Bake in the preheated oven for about 10 to 12 minutes or until the top of the cookies is crinkly and slightly domed. Then transfer to a wire rack to cool for about 10 to 12 minutes.
- Serve the chocolate brownie cookies while they’re still warm, and enjoy!
How to store the brownie cookies:
- Store the cooled brownie cookies in a well-sealed airtight container.
- They will keep good at room temperature for up to 4 days.
- Store in the fridge for up to 1 week
- You can also freeze them for up to 3 months.
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