Chocolate brownie cookies are fudgy, soft cookies with a rich chocolate flavor and a crackly top.
You might be asking what are chocolate brownie cookies? Are they worth it? Is there even a difference between a brownie and a chocolate brownie cookie? I’ll tell you one thing – whenever I make these cookies, they are gone so quickly! So yes, they are totally worth it!
What exactly are chocolate brownie cookies?
Chocolate brownie cookies have the best parts of a brownie. The cookies have a crackly top with soft, fudgy centers and a deep chocolate flavor. So if you’re a chocolate and brownie lover, you’ll be making these on repeat!
Ingredients needed to make chocolate brownie cookies
- Chocolate – You can use chocolate chips or chocolate baking bars for this recipe. I prefer using semi sweet chocolate. If you want a deeper chocolate cookie flavor you can use bitter sweet chocolate. For a sweeter cookie you can use milk chocolate. Or a mix of both!
- Butter – Unsalted butter. You will add a pinch of salt to the cookie.
- Eggs – You will need two large eggs for this recipe.
- Sugar – You will be using brown sugar and granulated sugar. Brown sugar makes the cookie chewy and granulated sugar adds a bit of a crunch to the outside of the cookie.
- Flour – I use all purpose flour.
- Cocoa powder – Any unsweetened cocoa powder will work.
- Baking powder
- Espresso instant coffee – optional, but definitely recommend adding this. Coffee deepens the chocolate flavor making them even more chocolaty. If you don’t have espresso coffee you can add instant coffee just add a bit more.
Making the chocolate brownie cookies
- Melt the chocolate and butter. In a microwave safe bowl melt chocolate and butter. Stir every 30 seconds or until chocolate is smooth. Then set aside.
- Sift dry ingredients. In a medium size bowl, stir flour, cocoa powder, baking powder, instant coffee and a pinch of salt. Then set aside.
- Beat eggs, sugars, and vanilla extract. Beat until the mixture is thick. This usually takes about 3 minutes.
- Combine ingredients. First, add the melted chocolate/butter mixture to the egg mixture and mix on medium/low speed until combined. Then add the flour mixture and mix on low speed until combined. Lastly, fold in chocolate chips.
- Preheat oven and the chill dough. While the oven is preheating chill the dough and line a large baking sheet with parchment paper. Chilling the dough while the oven is preheating helps the cookie dough firm up, and not be as sticky. No need to chill the dough for 2+ hours! 10 minutes should do perfectly. Once the oven is preheated, roll cookie dough into balls and place on prepared baking sheet. I scooped out around 1 tablespoon for each cookie dough ball. The cookie dough may be a little sticky, which is ok.
- Bake! Bake the cookies until they have a crackly top.
- Cool and ENJOY! Cool the cookies for 5 minutes on baking sheet then transfer cookies to cooling rack to cool completely.
Tips for success
- Beat the eggs and sugar until the mixture is thick. Approximately 3-4 minutes.
- I would recommend chilling the dough while the oven is pre heating. 10 minutes should do perfectly. Chilling the dough helps the dough become firm. It also helps the dough be less sticky. These cookies do not spread much so chilling it for a long period of time is not needed.
- Instant espresso coffee is optional, but I definitely recommend adding it to the cookie dough. Coffee enhances the chocolate flavor making the cookies more rich and chocolaty.
- You know the cookies are done when the start developing a crackly top! Mine took about 9 minutes.
Other cookie recipes you may like
- Chocolate Coated Peanut Butter Cookies
- Triple Chocolate Chip Cookies
- White and Dark Chocolate Chip Cookies
If you made this recipe, I would love to hear from you! Your comments and ratings will help me and others readers as well. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram.Print
Chocolate Brownie Cookies
Chocolate brownie cookie is everything you love about a brownie but all in a cookie! Fudgy cookies with a rich chocolate flavor and a crackly top.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 22 1x
- Category: Dessert
- ¼ cup unsalted butter
- 7 oz. semi sweet chocolate
- ⅔ cup + 2 tablespoon. all purpose flour
- ¼ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon espresso coffee powder
- Pinch of salt
- 2 large eggs
- ⅔ cup brown sugar, lightly packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- In a microwave safe bowl melt chocolate and butter. Stir every 30 seconds or until chocolate is smooth. Then set aside.
- In a medium size bowl, sift flour, cocoa powder, baking powder, instant coffee and a pinch of salt. Then set aside.
- In a mixer bowl, beat eggs, granulated sugar, brown sugar and vanilla extract. Beat until the mixture is thick. This usually takes about 3 minutes.
- Add the melted chocolate/butter mixture to the egg mixture and mix on medium/low speed until combined.
- Then add the flour mixture and mix on low speed until combined. Fold in chocolate chips.
- Pre heat oven to 350 F. While the oven is preheating chill the dough and line a large baking sheet with parchment paper. Chilling the dough while the oven is preheating helps the cookie dough firm up, and not be as sticky.
- Once the oven is preheated, scoop out about 1 tablespoon of cookie dough and roll into a ball. The cookie dough may be a little sticky, which is ok.
- Bake the cookies for 10 minutes or until they start getting crackly top. Cool the cookies for 5 minutes on baking sheet then transfer cookies to cooling rack to cool completely.
Keywords: chocolate cookies, chocolate brownie cookies, soft cookies, brownie cookies