Easy Brownie Cookies Recipe

Instructions

1. Melt the Chocolate and Butter – Start by chopping your bittersweet chocolate into uniform pieces (if using a bar rather than chips – bars typically have better quality chocolate). Place the chopped chocolate and butter pieces in a microwave-safe bowl. Microwave in 20-second intervals at 60% power, stirring between each interval until the mixture is silky smooth and completely melted. Set aside to cool slightly while you prepare the other ingredients.

2. Cream the Sugars and Eggs – In a large mixing bowl, combine the granulated sugar and brown sugar. If your brown sugar has any lumps, crumble them with your fingers to ensure smooth mixing. Add the room-temperature eggs and vanilla extract to the sugars. This next step is crucial for achieving that beautiful crackly top: beat the mixture with an electric mixer on medium to medium-high speed for several minutes until the mixture becomes glossy and the sugars are well dissolved. This process incorporates air and dissolves the sugar granules, which creates that signature brownie-like appearance.

3. Combine Chocolate and Egg Mixtures – Once your egg and sugar mixture is beautifully glossy, add the cooled chocolate and butter mixture. Mix until everything is perfectly combined – it should look like a gorgeous Swiss meringue buttercream at this point. Scrape down the sides of the bowl to ensure even mixing.

4. Prepare the Dry Ingredients – If you have a kitchen scale, zero it out and measure your dry ingredients for best results. Sift together the flour, cocoa powder, salt, and baking powder. Using a sifter is optional but highly recommended, especially for the cocoa powder, which can have stubborn lumps that won’t break down during mixing. I developed this recipe using natural cocoa powder, which is slightly more acidic and may give the cookies a tiny bit more lift, but Dutch-process will work too.

5. Fold in Dry Ingredients – Using a spatula, gently fold the sifted dry ingredients into the chocolate mixture until almost combined. You should still see some streaks of flour and cocoa powder – don’t overmix at this stage. Add the chocolate chips and fold them in, which will help incorporate those last streaks of flour naturally.

6. Chill the Dough – Cover the bowl and refrigerate the dough for at least 30 minutes. This chilling step is absolutely essential – it prevents the cookies from spreading too much during baking and maintains that fudgy texture we’re after. You can make the dough ahead and chill it longer if needed.

7. Bake the Cookies – Preheat your oven to 350°F (175°C) during the last few minutes of chilling time. Using a 1.5 to 2 tablespoon cookie scoop, portion the dough onto lined baking sheets, leaving about 3 inches between each cookie to allow for spreading. Bake for 10-12 minutes, until the edges are set and the tops are beautifully crackled and glossy. The centers should still look slightly soft.

8. Cool and Enjoy – Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. These are absolutely divine when slightly warm, with that perfect contrast between the crisp exterior and gooey, fudgy interior. 

Pro Tips for Perfect Brownie Cookies

 

• Use room temperature eggs for better incorporation and texture
• Don’t skip the chilling step – it’s what keeps these cookies thick and fudgy instead of flat and crispy
• Beat the eggs and sugar thoroughly – this is the secret to that gorgeous crackly top
• Use a kitchen scale if you have one for the most accurate measurements
• Freeze for later – scoop the dough onto baking sheets, freeze until solid, then transfer to freezer bags. Bake directly from frozen or let come to room temperature first

Nutrition Information (Per Cookie)