Can’t decide between a rich, fudgy brownie or a chewy chocolate chip cookie? With these Brownie Cookies, you don’t have to. These treats are a perfect hybrid, combining the crinkly top and gooey center of a brownie with the portable, dunkable charm of a cookie.
They’re deeply chocolatey, chewy on the inside with crisp edges, and bursting with melty chocolate chips. Ideal for chocolate lovers, cookie monsters, and anyone who needs a fast, indulgent treat.
Why You’ll Love These Cookies
- Rich and fudgy like a brownie, chewy like a cookie
- No chill time required — ready in under 30 minutes
- Simple pantry ingredients
- Crinkly tops and intense chocolate flavor
- Freezer-friendly and crowd-pleasing
Ingredients (U.S. Standard Measurements – Makes about 20 cookies)
- ½ cup (1 stick) unsalted butter
- 1 ¼ cups semisweet chocolate chips (divided)
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Melt Butter & Chocolate
In a heatproof bowl, melt butter and 1 cup of chocolate chips together (microwave in 30-second intervals or use a double boiler). Stir until smooth and glossy. Let cool slightly.
Step 3: Make the Batter
In a large bowl, whisk together sugars and eggs until pale and fluffy (about 2 minutes). Add vanilla and melted chocolate mixture, stirring to combine.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Add dry ingredients to wet, mixing until just combined. Fold in remaining ¼ cup of chocolate chips.
The batter will be thick and glossy — similar to brownie batter.
Step 4: Scoop & Bake
Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 9–11 minutes, or until the tops are shiny and crackled, and the edges are just set. The centers will look slightly underbaked — that’s perfect!
Cool on the pan for 5 minutes before transferring to a wire rack.
Tips & Tricks
- Don’t overbake! These cookies should be soft and gooey in the middle.
- Add a pinch of espresso powder to intensify the chocolate flavor.
- Swap in dark chocolate chunks, peanut butter chips, or white chocolate for variety.
- Want a salted version? Sprinkle with flaky sea salt just before baking.
- Store in an airtight container for up to 4 days — or freeze for up to 2 months.
Nutrition Facts (Estimated per cookie – serves 20)
- Calories: 160
- Fat: 9g
- Carbs: 20g
- Sugar: 14g
- Protein: 2g
- Fiber: 1g
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