Chocolate Brownie Cookies

These Chocolate Brownie Cookies combine the best of both worlds. If you like a crispy cookie that’s soft and fudgy in the middle, then you’re going to love this recipe.

Chocolate Brownie Cookies

I went back to basics with this cookie recipe. Sure, I could have made this with a boxed brownie mix and then modified the recipe to make cookies, like I do with cake mix. Instead, this homemade cookie has everything that chocolate lovers love — baking chocolate and cocoa powder.

Plus, these cookies may not be the prettiest. In fact, you may be worried that you ended up with flat cookies and did something wrong. Nope. That’s how they are supposed to look, with a crackled top that is reminiscent of a legit brownie.

I made these as part of this year’s Christmas cookie exchange. So if you want to add a very chocolate cookie to your exchange, this is the recipe for you.

Ingredients Overview

Step-by-Step Instructions

Preheat the oven to 350 F. Cover a large baking sheet with parchment paper. Melt the chopped chocolate with butter.

You can do this in the microwave, using 60-second rounds until it’s fully melted. Otherwise, use the double booiler method that we describe in this article about how to melt chocolate. In other words, place chocolate and butter in a heat-safe bowl over boiling water and stir occasionally until fully melted.

Mix the dry ingredients — flour, cocoa powder, baking powder and salt — in a bowl and set them aside.

Next, beat the eggs with granulated sugar until creamed.

Add vanilla extract and mix. Incorporate the melted chocolate mixture. Be careful that it is not too hot to avoid “cooking” the eggs. Whisk as you incorporate melted chocolate into the egg mixture.

Add dry ingredients to the bowl and stir to combine.

Use a tablespoon-size measuring spoon or a large melon baller to scoop out the cookies onto the baking sheet. Leave enough space in between as they will expand while baking. I would recommend about 1 1/2 inches at least. Repeat this process until you run out of dough.

Bake the cookies for 6-8 minutes or until you see cracks on top. They’ll be soft and fudgy inside. If you like your cookies to cakier, extend the cooking time by 2-4 more minutes.

Allow the cookies to cool completely on the baking sheet before moving them. They’ll firm up as they cool, preventing them from breaking 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.

Out of vanilla extract? Consider these vanilla substitutes.