Posted Dec 16, 2020, Updated Mar 16, 2024 Brownies are my favorite dessert, so naturally I transformed my favorite sweet treat into a cookie with this brownie cookies recipe! They have fudgy centers with shiny crackly tops. They legitimately taste exactly like the best fudgy brownies but in cookie form – making them easy to share with a crowd. These chocolate brownie cookies are the perfect cookie recipe for serious chocolate lovers. They’re one of my most requested cookies (right after our famous chocolate chip cookies).
Brownie Cookies: Ingredients & substituions
Semisweet chocolate. You can use chocolate chunks, chopped chocolate, or chocolate chips of variety of chocolate (milk to dark). Salted Butter. Unsalted butter or vegan butter can be used in these brownie cookies. Granulated Sugar. white sugar or organic cane sugar are both good choices. All-purpose flour. to make these brownie cookies gluten-free, use an all purpose gluten free flour blend. Cocoa powder. you can use a special dark cocoa powder for an even deeper chocolate flavor. Fine Sea Salt. If you use regular table salt (iodized) decrease the amount by half.
How to Make Brownie Cookies
This brownie cookie recipe is easy to make! We’ll walk through the steps together to ensure your success, and don’t forget to watch the video. Begin by combining flour, sea salt, baking powder, and cocoa powder in a small bowl, then set aside. Next, melt 2 cups chocolate chips and butter, stir until smooth. Then, set the mixture aside to cool slightly. You can do this in the microwave, or on the stovetop over low heat or a double boiler. Then, in the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), beat the eggs and sugar on high speed until thick and pale, about 2 minutes. Do not skip this step – beating is key to achieving the shiny, brownie-like tops! Then, add the vanilla and the chocolate mixture and beat on medium speed until combined. Once the mixture is smooth, add the dry ingredients to the wet mixture and beat until combined. Next, stir in the chocolate chips until they are evenly distributed throughout the batter.
Chill the Dough
Transfer the dough to an airtight container and chill in the refrigerator for 6 hours, or overnight (I always chill overnight).
Portion, Bake & Cool
After the dough is chilled, preheat the oven to 350 degrees F and line three baking sheets with parchment paper or a silicone baking mat Use a 1 ½ Tablespoon cookie scoop to measure and roll cookie dough into balls. (Note: your hands will get messy during this step). Then, place the balls on prepared baking sheets 2” apart. Bake the brownie cookies for 9-11 minutes until they look set and shiny. Allow the brownie cookies cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely.
Store
Store chocolate brownie cookies in an airtight container at room temperature for up to 5 days.
Freeze
Freeze the dough. Roll the brownie cookie dough into balls and freeze them in a single layer in an airtight container for up to 2 months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions. Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.
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