Description
Chocolate Brownie Cookies are the ultimate hybrid dessert combining the chewy edges of a cookie with the fudgy, gooey center of a brownie. Rich dark chocolate, butter, and cocoa powder blend together to create an indulgent bite that melts in your mouth. Perfect for chocolate lovers, holidays, or anytime baking, these cookies come together quickly and can easily be adapted for vegan, gluten-free, or low-sugar diets. Each bite delivers deep cocoa flavor with bursts of melted chocolate, proving that gourmet-level treats can be made effortlessly at home.
Ingredients
Scale
Base:
- 4 oz dark chocolate (chopped or chips)
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- ¾ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Add-ins (Optional):
- 1 cup semi-sweet chocolate chips
- 1 teaspoon espresso powder (optional)
- ½ cup extra chocolate chunks (optional)
- 1 teaspoon flaky sea salt (optional, for garnish)
Instructions
- Melt chocolate and butter: In a microwave-safe bowl, melt dark chocolate and butter in 30-second intervals, stirring until smooth. Let cool for 5 minutes.
- Mix wet ingredients: In a separate bowl, whisk together eggs, granulated sugar, and brown sugar for about 2 minutes, until pale and slightly thick. Stir in vanilla extract and the cooled chocolate mixture until combined.
- Combine dry ingredients: In another bowl, whisk flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Add mix-ins: Stir in chocolate chips (and espresso powder or chunks, if using).
- Scoop and bake: Scoop about 2 tablespoons of dough per cookie onto a parchment-lined baking sheet, spaced 3 inches apart.
- Bake: Bake at 350°F (175°C) for 11–13 minutes, until edges are set but centers remain soft.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
- Use high-quality dark chocolate for the best flavor.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- Avoid overbaking to maintain fudgy centers.
- Replace butter with plant-based butter and eggs with flax eggs for a vegan version.
- Store at room temperature for 3 days, or freeze the dough for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert / Cookies / Baking
- Method: Mixing / Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~180
- Sugar: ~16 g
- Sodium: ~85 mg
- Fat: ~9 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~3 g
- Trans Fat: 0 g
- Carbohydrates: ~24 g
- Fiber: ~2 g
- Protein: ~2 g
- Cholesterol: ~30 mg