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These Chocolate Brownie Cookies take the moist, chewy decadence of a chocolate brownie and transform it into a delicious, super fudgy, chocolate chunk filled cookie!
If you are a glutton for chocolate such as myself, these Chocolate Brownie Cookies are for you! Loaded with cocoa and rich chocolate chunks, you’ll find yourself sneaking down to the kitchen in the middle of the night – they’re that irresistible.
It took me and a couple friends 5 different attempts before we got the recipe just right, so I really really hope you enjoy these cookies because they are totally EPIC! They’re not your average day chocolate cookie, no, they are incredibly decadent and so perfect for when you’re having a chocolate craving.
Chocolate Brownie Cookies Highlights
SOFT AND DECADENTLY FUDGY. Brownies and cookies all in one. Soft, fudgy, and loaded with chocolate. What’s not to love?
VERY EASY TO MAKE. You don’t even need a mixer to make these cookies, all you need is a bowl, a whisk and a spatula. One bowl needed, no saucepans or pots, no chilling dough! Super simple.
PANTRY STAPLE INGREDIENTS. You probably already have all these ingredients in your pantry already, so what’s stopping you?
GREAT FOR MAKE AHEAD. Go ahead and make a double batch because these cookies will last a few days, plus they freeze really well too.
Ingredients You’ll Need
- Cocoa Powder – You’ll want to use a good quality unsweetened cocoa powder.
- Sugar – You’ll need just plain granulated sugar for these cookies.
- Butter – I always opt for unsalted butter to control the sodium amount in my cookies. If you only have salted butter, that’s fine, just reduce the salt amount used.
- Eggs – Whenever I’m baking I use large eggs. These are going to act as a binder to all of the ingredients.
- Flour – I used trusty all-purpose flour!
- Salt – Salt is important when it comes to baking, don’t skip it!
- Chocolate Chips – or chocolate chunks. Use your preference!
- Baking Powder – This is going to act as our leavener and it’s important to give our cookies a bit of a lift.
- Vanilla Extract – Without vanilla, our brownie cookies may taste a little flat.
- Flaky Sea Salt – I prefer to add some flaky sea salt to my cookies, so this step is optional. If you like the combination of sweet and salty then you’ll want to add this.
How To Make Chocolate Brownie Cookies
These cookies are incredibly easy to make, you basically do it all in a bowl. However, if you feel you would rather use a mixer go ahead, either a stand mixer or a hand mixer will work.
Prep work. Start by first preheating the oven to 350°F and line a cookie sheet with parchment paper.
Prepare wet ingredients. You’ll first want to add the chocolate chips and butter to a microwaveable-safe bowl and microwave in 30 seconds increments until the chocolate and butter has melted and is completely smooth. Add the white sugar and whisk it in, then mix in the eggs and vanilla extract.
Add dry ingredients. Add the cocoa powder, flour, baking powder and salt to the bowl and mix it all in together until well incorporated. Do not over mix. Finally, you’ll want to incorporate the chocolate chips or chunks into the cookie dough.
Form cookies. I prefer to use a cookie scoop to scoop out about 2 tablespoons of cookie dough and place onto the prepared baking sheet.
Bake the cookies. You’ll want to bake these for about 10-12 minutes until they set, but are still soft. They will stiffen up as they cool. Let them cool on the baking sheet for about 10 minutes before transferring them to a cooling rack to finish cooling.
Did You Know?
I know that chocolate can have a bad rep for being unhealthy, but did you know it actually possesses a ton of benefits? For example:
- Chocolate is a powerful source of antioxidants!
- It can improve blood flow and lower blood pressure!
- Can reduce the risk of heart disease.
- And believe it or not, it can protect your skin from the sun!
So there you have it, next time anyone tells you that chocolate is “not good for you” you can tel them they’re wrong!
What Else Can I Add To My Cookies?
Feel free to incorporate some of your favorite mix-ins into this recipe! Try different variations of chocolate chips, chunks, nuts, dried fruit, M&M’s, toffee bits etc. There are so many options, the possibilities are endless!
How To Serve These Cookies
For all this decadent chocolate, you’re going to want a big glass of milk to go with it! These cookies taste amazing at room temperature, cold, or even zapped in the microwave for 30 seconds to melt those chocolate chunks. Regardless of how you enjoy them, I promise they won’t last very long!
Can I Make These In Advance?
Yes! You can definitely make a big batch of these and freeze them for later. See “Storing” section for full instructions!
Expert Tips
- These cookies are amazing at room temperature, cold, or even zapped in the microwave for 30 seconds to melt those chocolate chunks.
- If you want to go all out – think of this like a delicious brownie, but in cookie form and try a Brownie cookie sundae! Top your chocolate brownie cookie with a scoop of ice cream, some whipped cream and chocolate sauce, maybe even a little cherry on top! Now that’s what I call decadence.
Storing
Your cookies will last about 7 days either stored at room temperature or in the fridge. Make sure to store them in a sealable freezer bag or an airtight container to avoid them from drying out!
Freezing
If you make a big batch of these and and want to freeze them, make sure they’re fully cooled down to room temperature before popping them in the freezer. Place them in a large freezer bag or airtight container, and they’ll last 4-6 months frozen.
As long as you let them fully cool before freezing them, you won’t have to worry about them freezing together in a block. Feel free to stack them up if you have lots to freeze!
More Delicious Recipes To Try
Chocolate Brownie Cookies
Ingredients
- 1 cup dark chocolate chips or pieces
- ½ cup butter unsalted
- 1 cup sugar granulated
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup cocoa powder unsweetened
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips or chocolate chunks
- flaky sea salt optional
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Add the 1 cup of chocolate and butter to a large microwavable bowl and heat in the microwave until melted and smooth, stirring every 30 seconds.
- Whisk or stir in the sugar until well combined. Add the eggs, vanilla and stir until smooth. Add flour, cocoa powder, baking powder, salt to the bowl and stir until a smooth brownie-like batter forms.
- Use a spatula to fold the chocolate chips/chunks into the dough.
- Use a cookie scoop or spoon to scoop out 2 tbsp of the batter onto the prepared baking sheet. Repeat with the remaining dough, leaving space between the cookies to allow them to spread. You may need 2 cookie sheets.
- Transfer the baking sheet to the oven and bake for about 12 minutes until set, but still soft. Remove the baking sheet from the oven and sprinkle with sea salt, if preferred. They will stiffen up as they cool. Let them cool on the pan for 10-15 minutes before transferring them to a wire rack.
Tips & Notes:
- These cookies are amazing at room temperature, cold, or even zapped in the microwave for 30 seconds to melt those chocolate chunks.
- If you want to go all out – think of this like a delicious brownie, but in cookie form and try a Brownie cookie sundae! Top your chocolate brownie cookie with a scoop of ice cream, some whipped cream and chocolate sauce, maybe even a little cherry on top!
- Your cookies will last about 7 days either stored at room temperature or in the fridge. Make sure to store them in a sealable freezer bag or an airtight container to avoid them from drying out!
- If you make a big batch of these and and want to freeze them, make sure they’re fully cooled down to room temperature before popping them in the freezer. Place them in a large freezer bag or airtight container, and they’ll last 4-6 months frozen.
