Brownie Cookies are chocolaty, soft, fudgy on the inside, and chewy around the edges. It has all the good parts of a brownie, wrapped up into a delicious homemade cookie. This is one of those cookie recipes that everyone will enjoy!
Brownie Cookies are super easy to make, are a serious crowd pleaser, and the perfect chocolate dessert for any occasion. This brownie cookie recipe has the same fudgy texture of a brownie, but in a perfect cookie form. These chocolate cookies seriously taste just like your favorite pan of brownies. If your a chocolate lover like me, you have to make these brownie cookies. Some of our other favorite cookie recipes are our Pumpkin Snickerdoodle, Red Velvet, Chocolate Chip, and Cowboy Cookies.
Ingredients for brownie cookies
- Chocolate Chips: This recipe calls for semi-sweet chocolate chips.
- Unsalted Butter: I always use unsalted butter when I bake. It allows me to control the salt content in recipes.
- Eggs: Eggs act as a binder and holds the shape when baking cookies. It also gives the cookies moisture.
- Sugar: This recipe uses a combinations of white granulated sugar, and brown sugar.
- Vanilla: I love to use pure vanilla when baking, but vanilla extract works well.
- Baking Powder: Will give these brownie cookies a cakey texture.
- Salt: By using salt, it will bring out the sweet flavor of the chocolate.
- Flour: All purpose flour is used in this recipe.
- Cocoa Powder: I use unsweetened cocoa powder in these brownie cookies. I don’t recommend using Dutch processed cocoa powder.
How to make soft brownie cookies
- Place 12 oz. chocolate chips in a microwave safe bowl and microwave for 2 minutes, or until smooth, stirring every 30 seconds.
- Stir in melted butter mix until fully combined and creamy. Set melted chocolate aside.
- In a medium size mixing bowl add eggs, granulated sugar, brown sugar, vanilla, baking powder, and salt. Beat on high with a hand mixer or a stand mixer for 5 minutes until the batter becomes thick and creamy. *Do not skip mixing the batter for 5 minutes. Your cookies will turn out thin and they won’t have that beautiful shiny exterior*
- Reduce mixer speed to low, pour melted chocolate mixture into the batter and beat until combined.
- Add cocoa powder and all-purpose flour, stir until just combined.
- Stir in 1/2 cup semi-sweet chocolate chips and chopped pecans (optional).
- Cover and chill dough in the refrigerator for at least an hour.
- Once dough has had enough time to chill, preheat oven to 350 F and line a baking sheet with parchment paper.
- Scoop about 1.5 Tbsp. of dough and roll into balls.
- Place cookie dough balls on prepared cookie sheet and bake for 10-11 minutes, or (oven temps can vary, so you may need to add extra time) until the middle looks soft and a little underdone, and the edges are set.
- Remove from the oven and allow to cool before serving. Enjoy!
Tips for making the best brownie cookies
- Chilling the dough in the fridge is a must! When you chill the dough it prevents the cookies from spreading and becoming flat. The longer you can chill cookie dough, the better.
- I always use parchment paper when I bake cookies. This also prevents the cookies from spreading while baking.
- Spending the extra time mixing the batter is very important. Take the 5 minutes to mix the egg and sugar mixture until it becomes thick and creamy. Doing this will result in the perfect texture cookie.
- I do not recommend using Dutch processed cocoa powder. Unsweetened cocoa powder is the best for this brownie cookie.
Brownie Cookies
Brownie Cookies are chocolaty, soft, gooey on the inside, and chewy around the edges. It has all the good parts of a brownie, wrapped up into a delicious homemade cookie. This is one of those cookie recipes that everyone will enjoy!
Ingredients
- 12 oz. semi-sweet chocolate chips
- 1/2 cup unsalted butter, melted
- 3 eggs
- 3/4 cup white granulated sugar
- 1/2 cup brown sugar
- 1 Tbsp. vanilla
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips, to mix in dough
- 3/4 cup chopped pecans (optional)
Instructions
- Place 12 oz. chocolate chips in a microwave safe bowl and microwave for 2 minutes, or until smooth, stirring every 30 seconds.
- Stir in melted butter mix until fully combined and creamy. Set melted chocolate aside.
- In a medium size mixing bowl add eggs, granulated sugar, brown sugar, vanilla, baking powder, and salt. Beat on high with a hand mixer or a stand mixer for 5 minutes until the batter becomes thick and creamy. *Do not skip mixing the batter for 5 minutes. Your cookies will turn out thin and they won’t have that beautiful shiny exterior*
- Reduce mixer speed to low, pour melted chocolate mixture into the batter and beat until combined.
- Add cocoa powder and all-purpose flour, stir until just combined.
- Stir in 1/2 cup semi-sweet chocolate chips and chopped pecans (optional).
- Cover and chill dough in the refrigerator for at least an hour.
- Once dough has had enough time to chill, preheat oven to 350 F and line a baking sheet with parchment paper.
- Scoop about 1.5 Tbsp. of dough and roll into balls.
- Place cookie dough balls on prepared cookie sheet and bake for 10-11 minutes, or (oven temps can vary, so you may need to add extra time) until the middle looks soft and a little underdone, and the edges are set.
- Remove from the oven and allow to cool. Enjoy!
Notes
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
Nutrition
Serving: 1cookieCalories: 140kcalCarbohydrates: 18.1gProtein: 1.7gFat: 7.9gCholesterol: 26.5mgSodium: 17.1mgPotassium: 12.4mgFiber: 0.4gSugar: 14gVitamin A: 2.1IUCalcium: 2mgIron: 6.2mg
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How much cocoa powder is used in the recipe?
Hi Deb, it calls for 1/4 cup unsweetened cocoa powder!