If you’ve ever wanted the glorious, fudgy decadence of a brownie in a perfectly portioned cookie, you are going to fall absolutely head over heels for these Chocolate Brownie Cookies. Each bite packs the deep, indulgent chocolatey flavor of your favorite brownies, with a soft, gooey center and those coveted crackly tops. This treat is a dream come true for chocolate lovers, easy enough for a weeknight craving but irresistible enough to wow at any gathering. Trust me, these are the kind of cookies that disappear as soon as they hit the plate!
Ingredients You’ll Need
One of the best things about these Chocolate Brownie Cookies is that the ingredients are simple, pantry-friendly, and every single one plays a starring role in the final result. Each component has a purpose—whether it’s for creating that rich depth of flavor, the soft chew, or the shiny, crackly finish.
- Semisweet chocolate chips (1 cup): These are your main chocolate base, giving that classic sweetness and melting into fudgy gloriousness.
- Unsweetened chocolate, chopped (2 ounces): Adds a deep, bittersweet foundation to intensify the cookie’s chocolate flavor.
- Unsalted butter (2 tablespoons): Just a touch of butter keeps things moist and rich without overpowering.
- Granulated sugar (⅔ cup): Creates sweetness and helps form those shiny, crinkly tops.
- Large eggs (2): Bind everything together while contributing to that irresistible chewy center.
- Vanilla extract (1 teaspoon): Lends a warm, aromatic note that balances the chocolate intensity.
- All-purpose flour (¼ cup): Just enough structure for a cookie that’s thick but still soft and fudgy.
- Unsweetened cocoa powder (2 tablespoons): Boosts the chocolate punch and captures that brownie vibe.
- Baking powder (¼ teaspoon): Gives the cookies a little lift so they’re not too dense.
- Salt (¼ teaspoon): Sharpens all the flavors and keeps the sweetness in check.
- Mini chocolate chips or chunks, optional (½ cup): For extra puddles of melty chocolate in every bite—absolutely dreamy if you want to go all out!
How to Make Chocolate Brownie Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this effortlessly keeps cookies from sticking and makes cleanup a total breeze. Getting everything ready at the start means you can focus on the fun part: the chocolatey magic!
Step 2: Melt the Chocolate, Butter & Chips
In a microwave-safe bowl, combine the semisweet chocolate chips, unsweetened chocolate, and butter. Microwave them in 20-second bursts, stirring between each, until everything is silky smooth. Don’t rush this step—gentle melting creates that dreamy texture Chocolate Brownie Cookies are known for. Let the melted chocolate cool slightly before you go any further.
Step 3: Whisk the Wet Ingredients
In a medium bowl, whisk together the sugar, eggs, and vanilla extract until the mixture becomes lighter in color and frothy, about 1 to 2 minutes. This step helps to incorporate air, leading to those classic crackly tops. Once your chocolate mixture is just warm (not hot!), slowly mix it into the wet ingredients. Go slow to keep everything smooth and avoid scrambled eggs!
Step 4: Mix the Dry Ingredients
In a separate small bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. This ensures all the leavening and flavor boosters get evenly distributed, so every single Chocolate Brownie Cookie bakes up perfectly.
Step 5: Combine Wet and Dry, Then Rest the Batter
Add your dry mixture to the wet mixture and stir until just combined—don’t overmix, or you’ll lose that soft, brownie-like texture. Fold in mini chocolate chips or chunks if you love melty chocolate pools (who doesn’t?). Let the batter rest for 10 minutes so it thickens; this gives your cookies a beautifully thick, fudgy center.
Step 6: Scoop and Bake!
Using a tablespoon or small cookie scoop, portion out the batter onto your prepared baking sheet, leaving about 2 inches between cookies. Bake for 9 to 11 minutes, just until the edges are set but the centers are still soft and shiny. Resist the urge to over-bake—these are meant to be extra fudgy in the middle.
Step 7: Cool and Enjoy
Let your cookies cool on the baking sheet for 5 minutes (they’ll firm up as they rest), then transfer them to a wire rack to cool completely. The result? Absolute perfection—crackly on the outside, tender and fudge-packed inside. Your kitchen will smell like a chocolate lover’s paradise!
How to Serve Chocolate Brownie Cookies
Garnishes
For a next-level batch of Chocolate Brownie Cookies, a light sprinkle of flaky sea salt before baking is absolute magic. It draws out the chocolate notes and adds just the right pop. You can also dust cooled cookies with a touch of powdered sugar for a classic look, or drizzle them with melted chocolate for a more decadent presentation.
Side Dishes
Since these cookies are show-stoppers on their own, keep sides simple and complementary. They pair exceptionally well with a tall glass of cold milk, a scoop of vanilla ice cream, or a cup of hot espresso. For a special dessert platter, add a bowl of fresh berries or a pile of whipped cream so everyone can build their own little cookie sundaes.
Creative Ways to Present
If you want to turn these Chocolate Brownie Cookies into edible gifts, stack them and tie them with ribbon for an adorable homemade treat. For parties, arrange them on a tiered dessert stand or use them as the base for ice cream sandwiches. They also make a fantastic accompaniment on holiday cookie trays or as a decadent touch to a brunch spread.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Chocolate Brownie Cookies in an airtight container at room temperature. They’ll stay soft and fudgy for up to four days, making them perfect for prepping ahead or sneaking a sweet treat throughout the week.
Freezing
To freeze, layer cooled cookies between sheets of parchment in a freezer-safe container or zip-top bag. They’ll keep beautifully for up to three months—just thaw at room temperature when you’re ready to indulge. Alternatively, freeze scoops of unbaked dough, then bake straight from the freezer, adding a minute or two to the bake time for instant fresh cookies.
Reheating
If you love warm, gooey Chocolate Brownie Cookies (and who doesn’t?), pop one in the microwave for about 8 seconds. It’ll taste fresh-from-the-oven, with that center turning extra molten and delightful all over again.
FAQs
Can I use milk chocolate instead of semisweet chips?
While you can swap in milk chocolate chips, keep in mind it will make the cookies sweeter and less rich. For that maximal fudgy and deep chocolate flavor, semisweet or bittersweet chocolate is best.
What makes these cookies crackly on top like brownies?
It’s that magical combination of whisking the eggs and sugar well, then folding in melted chocolate. The result is the iconic brownie crust baked right onto your Chocolate Brownie Cookies—utterly crave-worthy!
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even a swirl of peanut butter can be added for extra flavor and texture. Just don’t overload the dough, or the cookies may not bake evenly.
Why does the batter need to rest before baking?
Resting lets the flour and cocoa hydrate and the batter thicken, which makes the cookies puffier and fudgier in the center. It’s a handy trick for bakery-style results at home.
How do I know when they’re done baking?
Look for set edges and soft, shiny centers. These cookies should come out slightly underbaked for that gooey texture. They’ll finish setting as they cool on the baking sheet.
Final Thoughts
Once you’ve had a batch of these Chocolate Brownie Cookies, it’s hard not to make them your go-to chocolate fix. They’re everything a cookie lover and a brownie devotee could ever want: rich, gooey, crackly, and completely easy to make. Treat yourself—and everyone you love—to a tray of these irresistible cookies. Happy baking!
Print
Chocolate Brownie Cookies Recipe
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the best of both worlds with these Chocolate Brownie Cookies that have a crackly top and a fudgy center, combining the goodness of brownies and cookies into one delightful treat.
Ingredients
For the Cookies:
- 1 cup semisweet chocolate chips
- 2 ounces unsweetened chocolate, chopped
- 2 tablespoons unsalted butter
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup mini chocolate chips or chunks (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the chocolates: In a microwave-safe bowl, melt the semisweet chocolate chips, unsweetened chocolate, and butter until smooth. Let cool slightly.
- Prepare the batter: Whisk together sugar, eggs, and vanilla extract until frothy. Mix in the cooled chocolate mixture. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Combine wet and dry ingredients; fold in mini chocolate chips if desired.
- Bake: Scoop tablespoon-sized portions onto the baking sheet and bake for 9–11 minutes. Cool on the sheet before transferring to a wire rack.
Notes
- For a richer flavor, sprinkle sea salt on top before baking or add chopped walnuts for texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
