These Brownie Cookies are just like a chewy, fudgy, chocolate brownie but in cookie form! They're incredibly easy to make and delicious too!
Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 30 minutes
Servings 30 cookies
- 1 cup (125 grams) all-purpose flour spooned & leveled
- 1/4 cup (22 grams) natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons (85 grams) unsalted butter softened
- 3/4 cup (150 grams) brown sugar packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 8 ounces semi-sweet chocolate melted and slightly cooled
In a large mixing bowl, sift together the flour, unsweetened cocoa powder, baking powder, and salt, then whisk until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar together for 1-2 minutes or until well combined. Mix in the eggs and vanilla extract, stopping to scrape down the sides of the bowl as needed.
Add the melted chocolate and continue mixing until fully combined. Mix in the dry ingredients on low speed until just combined. Cover tightly and transfer to the refrigerator to chill for at least one hour.
About 15-20 minutes before you plan to bake the cookies, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper.
Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll into balls, and place on the prepared baking sheets making sure to leave a little room between each one.
Bake in separate batches at 350°F for 9-11 minutes or until the tops of the cookies are set and start to crack. Remove from the oven and cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Semi-sweet chocolate: I suggest using bars of chocolate for this recipe and not chocolate chips, Baker's or Ghirardelli are great options! To melt the chocolate, chop it into small pieces, place it in a microwave-safe bowl, and microwave in 20-30 second increments, stirring well after each increment until completely melted and smooth.
To add chocolate chips or chopped walnuts: Use 3/4 cup of chocolate chips or 1/2 cup chopped walnuts. If you want to use both, use 1/2 cup of each.
Cookie dough may be covered tightly and stored in the refrigerator for up to 3 days. If the cookie dough is too firm to scoop, let it sit at room temperature for 10-15 minutes.
Store cookies in an airtight container at room temperature for up to one week.
Freezing instructions: Scoop balls of the cookie dough onto a baking sheet lined with parchment paper. Freeze for several hours or until the cookie dough is completely frozen, then store in a freezer bag or container. When you're ready to bake the cookies thaw the dough overnight in the refrigerator or bake from frozen for an additional 1-2 minutes.
Baked cookies will freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature on the counter.