Brownie Cookie Recipe

This brownie cookie recipe captures the best parts of a brownie—crackly crust, fudgy middles, chewy edges, and intense chocolate flavor—all in one easy, homemade cookie. It’s one of the best cookie recipes around!

An Engaging Introduction

Get ready for a chocolate indulgence like no other! These Brownie Cookies are a dream come true for any chocolate lover. Imagine biting into a cookie that combines the rich, fudgy texture of a brownie with the satisfying crunch of a cookie. This recipe is straightforward and yields a treat that’s perfect for any occasion. If you loved my Flourless Fudge Cookies, you’re in for a delightful surprise with these thicker, richer chocolate gems.

Why You’ll Love This Recipe

• Intense Chocolate Flavor: With bittersweet chocolate chips and cocoa powder, these cookies pack a powerful chocolate punch.
• Perfect Texture: Enjoy the ideal mix of chewy edges and fudgy centers.
• Easy to Make: Simple steps and common ingredients make this recipe a breeze.
• Impressive Results: The shiny, crackly crust makes these cookies look as good as they taste.

Kitchen Equipment You’ll Need

• Heavy saucepan
• Stand mixer
• Baking sheets
• Parchment paper
• Cookie scoop (1.5 tablespoon size)

Ingredients

• 12 ounces bittersweet chocolate chips (60-70% cacao)
• 1/2 cup butter
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder (not Dutch-processed)
• 1 cup pecans, chopped (optional)
• 1/2 cup mini semisweet chocolate chips

Step-by-Step Instructions

1. Melt the bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined. Remove from heat and set aside.
2. In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed for 5 minutes until the batter is thick and creamy. This step is crucial, so be sure to mix for the full time.
3. Reduce the speed to low and mix in the melted chocolate until well-combined.
4. Stir in the flour and cocoa powder just until combined.
5. Add nuts, if using, and mini chocolate chips. Stir to combine. The batter should have the consistency of thick brownie batter.
6. Cover the batter and chill for 30 minutes.
7. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
9. Bake cookies for 8-10 minutes. They should look set at the edges but still a bit wet in the center. Don’t overbake, or they won’t be crackly and fudgy.
10. Allow the shiny, crackly crust to develop as the cookies cool on the baking sheet.

Tips for Success

• Don’t Rush the Mixing: The extended mixing time is essential for achieving the right texture.
• Chill the Dough: Chilling helps the cookies hold their shape and enhances the flavor.

Additional Tips or Variations

• Add a Twist: Consider adding a pinch of cinnamon or espresso powder to deepen the flavor.
• Nut-Free Option: Leave out the pecans if you prefer a nut-free version.

Nutritional Highlights (Per Serving)

Each serving contains approximately:

• Calories: 150
• Fat: 9g
• Carbohydrates: 18g
• Protein: 2g

Frequently Asked Questions (FAQ)

Can I use milk chocolate instead of bittersweet?

Yes, but the cookies will be sweeter, and you might lose some of the rich chocolate flavor.

How do I store these cookies?

Store in an airtight container at room temperature for up to a week.

Can I freeze the dough?

Absolutely! Freeze scooped dough balls on a baking sheet, then transfer to a freezer bag for up to three months. Bake directly from frozen, adding an extra minute or two to the baking time.

Conclusion

Ready to indulge in some chocolatey goodness? These Brownie Cookies are sure to satisfy all your cravings. Give this recipe a try, and let me know how it turns out. Don’t forget to share your creations and tag me on social media. Happy baking!