Brownie Cookies

If you love chewy, chocolatey brownies, you’re going to love my Brownie Cookies recipe! Combining the rich chocolate flavor of brownies with the convenient cookie form, these fudgy brownie cookies are a perfect treat.  All of my fellow chocolate lovers are going to want to make two batches of these cookies, trust me! If you’re a fan of homemade cookie recipes (you know, the kind that are made from scratch!) then this will be the perfect cookie for you.

Why This Recipe Works

This Brownie Cookies recipe is easy and reliable. It uses common ingredients like flour, cocoa powder, and chocolate chips, and you don’t need any special tools to make it. The cookies turn out great every time, with a nice mix of crispy and soft textures. You can change the recipe a little if you want, like using different kinds of chocolate. Sometimes, simple is best!

How to Make Brownie Cookies

This brownie cookie recipe is super easy to make. It contains simple, inexpensive ingredients, many of which you probably already have in your pantry. 

Ingredients

Here’s what you’ll need:

• ½ cup unsalted butter
• ½ cup chocolate chips (milk or dark chocolate chips)
• 1 cup granulated sugar (white sugar)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsweetened cocoa powder
• 1 cup all-purpose flour

Step-by-Step Instructions

1. Preheat and Prepare: Start by preheating your oven to 350 degrees. Line two baking sheets with parchment paper to ensure that your cookies don’t stick and are easy to remove.
2. Mix Dry Ingredients: In a large bowl, whisk together your dry ingredients: all-purpose flour, cocoa powder, salt, and baking soda. Set this mixture aside for later.
3. Melt Butter and Chocolate: In a heatproof bowl, combine the butter and chocolate chips. Melt them in the microwave in 30 to 60 second increments, stirring occasionally until smooth.
4. Combine Wet Ingredients: To the melted chocolate and butter mixture, add the granulated sugar, eggs, and vanilla extract. Stir until these ingredients are well blended.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just enough to combine them. Be careful not to overmix to maintain the fudgy texture.
6. Scoop and Bake: Using a small cookie scoop or a spoon, scoop rounded tablespoons of the cookie batter onto the prepared baking sheets, spacing them about 2 inches apart. This spacing allows enough air for them to bake evenly.
7. Baking Time: Place the baking sheets in the preheated oven and bake the cookies for about 12 minutes. You’ll know they’re done when the edges are set but the center is still a bit soft.
8. Cooling: After baking, let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. This helps in achieving the perfect balance of chewy edges and a fudgy center.

Substitutions and Variations

• Chocolate Options: Feel free to experiment with different types of chocolate. White chocolate, milk chocolate, or dark chocolate chips can all be used. You can also use a chopped chocolate bar or chocolate chunks for a different texture.
• Add-Ins: Consider adding chopped nuts, a sprinkle of flaky sea salt, or even a bit of espresso powder to enhance the chocolate flavor.
• Flour Variations: If you’re avoiding gluten, try using a gluten-free all-purpose flour blend in place of regular flour.

Best Tips

1. Room Temperature Ingredients: Make sure your eggs are at room temperature for the best results.
2. Don’t Overmix: Mix the ingredients just until combined to keep the texture perfect.
3. Chill Time: While it is not crucial in this recipe, if you have time, chilling the dough for about 30 minutes before baking can help the cookies maintain their shape and enhance the flavor.
4. Correct Measurement: Be precise with your measurements, especially for the flour. Too much flour can make the cookies dry. The best way is to “spoon and level” your flour. Instructions for this process are following. 

How to Measure Flour Properly

The “spoon and level” method is a simple yet important technique used for measuring flour accurately in baking. Here’s how to do it:

1. Fluff the Flour: Before measuring, use a spoon to fluff up the flour within the container. Flour often settles in its bag or container, becoming compacted. By fluffing it up, you ensure a more accurate measurement.
2. Spoon the Flour: With a spoon, gently scoop the flour from its container and lightly sprinkle it into the measuring cup. Do not scoop the flour directly with the measuring cup, as this can pack the flour down into the cup, resulting in more flour than needed for the recipe.
3. Avoid Shaking or Tapping: As you fill the measuring cup, avoid shaking or tapping the cup to settle the flour. Doing so can cause the flour to compact, and again, you might end up with more flour than your recipe calls for.
4. Level the Top: Once the measuring cup is filled, use the flat edge of a knife or another straight-edged utensil to level off the top. Gently sweep the excess flour back into the flour container or another receptacle. The surface of the flour should be flat and even with the top of the measuring cup.
5. Proceed with Your Recipe: Now that you’ve measured the flour correctly, you can add it to your recipe.

This technique is especially crucial in baking, where precise measurements can make a big difference in the outcome of your baked goods. Using too much flour can result in dry, dense cakes, cookies, or bread, whereas too little flour may make your baked items too moist or unable to hold their shape.

How to Store Brownie Cookies

Store any leftover brownie cookies in an airtight container to keep them fresh. They can be kept at room temperature for several days or frozen for longer storage.

Frequently Asked Questions

1. Can I make brownie cookies without a mixer?Yes, you can easily make this recipe without a stand mixer or hand mixer. Just use a large bowl and a sturdy spoon or spatula.
2. How do I know when the cookies are done?The cookies are done when the edges are set but the center is still slightly soft. Be careful not to overbake them if you want a fudgy center.
3. Can I use brownie mix instead of making the batter from scratch?While using brownie mix is an option, this original recipe is designed to create a specific texture and flavor that might not be replicated with a pre-made mix. While I love brownie and cake mix cookies as much as the next person, this is a great recipe that you can make totally from scratch. Happy baking!
4. Can I make your brownie cookies in advance?Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days before baking.

More Old-Fashioned Desserts

• Peanut Butter Fudge
• Buckeye Candy
• Original Fantasy Fudge
• Lunch Lady Brownies
• Corn Flake Cookies
• Easy Fudge Recipe