Brownie Cookies
Satisfy your chocolate craving with these fudge brownie cookies! They’re so soft & chewy, and the recipe is super quick & easy to make!
Brownie cookies!
I have to say, I’ve really been enjoying all the light, summery dessert recipes we’ve shared over the last few weeks. Fruity, light, and refreshing treats like strawberry shortcake, key lime pie and blueberry muffins are always a great way to celebrate the warm, sunny weather.
But at a certain point, I need me some chocolate!
These brownie cookies are the best way to get your chocolate fix! They’re so fudgy and soft, and the chocolate flavor is off the charts!
WHAT ARE BROWNIE COOKIES?
I tinkered with my favorite brownie recipe to create a cookie version. And now I can’t tell which I like better, the original bars or these chocolate brownie cookies!
They’re easy to make, from scratch! No box mix necessary. You only need a handful of simple ingredients. I bet you probably have them all in your cupboard already!
This cookie recipe bakes up soft and a little chewy around the edges, just like a fudge brownie. They’re so comforting and chocolate-y. Get a glass of milk ready, and indulge your chocolate craving.
HOW TO MAKE BROWNIE COOKIES
It’s basically just a dump and stir kinda recipe, although it is best to add the ingredients in a certain order.
Sugar, cocoa powder, and melted butter first, then the eggs and vanilla, then the flour, leavening, and salt, and finally, the chocolate chips.
Chocolate chips are totally optional, but I really love how extra chocolate-y they make these brownie cookies.
If you’d rather leave them out, that’s totally fine! Or you could sub in walnuts instead. That would really enhance the whole brownie experience.
Scoop the dough with a 1.5 tablespoon scoop. If you scoop the brownie cookies larger or smaller, it will affect the yield as well as the bake time. They may also spread too much or not enough.
Bake them at 375 degrees F for 10 to 12 minutes, for soft, gooey centers and edges that are just a little bit chewy. If you prefer a less soft, chewier cookie, then a slightly longer bake time is best. If you want them crispy, bake even longer.
HOW LONG WILL THESE BROWNIE COOKIES STAY SOFT
These cookies will be meltingly soft when they’re fresh from the oven. As they sit out at room temperature they will firm up a little more.
If you store them in an air-tight container, they should stay soft for several days.
There is nothing better, in my opinion, than a warm chocolate chip cookie. So, after these brownie cookies have baked and cooled, I like to re-warm them in the microwave to get those chips nice and melty again. Every microwave is different, but for me, 2 cookies take about 10 to 15 seconds to just gently warm.
Warm brownie cookies! The absolute best.
HOW SHOULD THESE BROWNIE COOKIES BE STORED?
To keep these brownie cookies soft and fresh, it’s best to seal them in an airtight container. The less air around them, the longer they will keep.
They’re fine at room temperature for several days, or you can pop them into the fridge for a week or so.
Any longer than that, and the freezer is probably the best option for you. Just wrap them really well so they don’t pick up any funny freezer odors, and store them for a month or two. Thaw them at room temperature and you’re good to go.
So, next time that chocolate craving hits, mix up a batch of these easy chocolate chip fudge brownie cookies! You’ll be so glad you did!
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Brownie Cookies
Ingredients
- 1 1/3 cup (266.67 g) granulated sugar
- 1 cup (86 g) unsweetened cocoa powder
- 10 tablespoons (147.87 g) butter, melted
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 1/2 teaspoons (1.5 teaspoons) baking powder
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 12 ounces (340.2 g) semisweet chocolate chips, (1 bag)
Instructions
- Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
- Place the sugar, cocoa, and melted butter in the bowl of an electric mixer, and mix on low speed until combined.
- Add the egg, egg yolk, and vanilla, and mix until combined.
- Add the flour, baking powder, and salt, and mix until combined (do not overmix, or the cookies may not spread properly and/or could be tough).
- Fold in the chocolate chips, and scoop balls of dough with a 1.5-tablespoon scoop onto the prepared baking sheets, allowing about 2 inches in between for spreading.
- Bake for 10 to 12 minutes, or until the cookies are set around the edges but still soft in the middle.
I found these baked better at 350 for 10-15. When I tried the first batch at 375 they did not spread out, but after the temp adjustment they turned out great! Will definitely make again.
I want my chocolate fix NOW!
Hehe DO IT!
Could these be made as bar cookies by baking in 9×13” pan?
I haven’t tried so I can’t say for sure, but if you’re looking for bars you may just want to use my regular brownie recipe. It’s here: https://bakingamoment.com/simply-perfect-brownies-from-scratch/.
Cookies have great taste but I had same problem as another baker in that mine stayed in a mound and did not spread at all. I scooped immediately after mixing and reduced oven temp to 350. Would really like to try again. Can you trouble shoot for me. Thank you so much.
Hi there! So sorry to hear you had trouble. I would suggest following this guide: How to Measure Ingredients for Baking as a starting point. If you’re still having trouble after measuring everything correctly, just a pinch more baking powder should help. Good luck!
I want to bake these a few days in advance of when I give them out as part of cookie gifts. In order to keep them more fresh, if I bake these and refrigerate them after they are cooled would I just stack them on top of each other or do I need to put paper between them? Wondering if they will stick to the other cookies when taking them out.
If the chocolate chips are still soft, they could stick. Paper definitely wouldn’t hurt! Good luck!
I have never left a comment in any food blog before, although I obsessively comb through them for great recipes. I just had to comment on your site as a whole though. I have now made quite a few of your recipes and I must say…hands down…every recipe is an over the top hit with my family! They are not easy to please either. My two teenage sons and husband are PICKY about their treats. Lol. You put so much effort into the intros before the recipes…giving tips and such. Thank you…this is another great recipe and a hit with my guys!
Aw, so happy you and your guys like the recipes! Thank you so much for the positive feedback. It’s so encouraging and it really means a lot to me. Hugs to you!
hi Allie,
which recipe i can use to bake chocolate stuffed cookie/ peanut butter stuffed cookie? can i use soft and chewy cookies, or brownie cookie?
thanks.
You can use whichever you prefer Sun! Good luck and enjoy.
Hello, these look delicious! I’d like to give it a try but I am temporarily without a hand mixer. Do you think I could have any success mixing with old fashioned elbow grease? If so, would you recommend the butter at room temperature instead of melted? Thank you in advance
Hey Leslie! You can definitely mix these cookies by hand. Totally do-able, and your arm will get a nice workout to boot! I would definitely recommend melted butter rather than room temperature. It will make it easier to mix, and you won’t get that fudgy brownie texture without melted butter. Good luck and I hope you enjoy!
Hi! SO I’m a huge fan of yours and have used many of your recipies. I tried to make these this morning and they didn’t not come out. I made sure not to over mix but they still did not spread out at all. They stayed in the scoop form. Any insight ?! Thank you!
Hey Briana! How long after you made the dough did you bake them? I have noticed that if I wait around too long, sometimes the dough stiffens up and the cookies don’t spread as well. Here are three things you can do if that happens: 1) scoop the cookies a little larger, 2) set the oven temp 25 degrees lower, 3) adjust the bake time accordingly. Hope that is helpful!
CHOCOLATEY YUMMINESS AT ITS BEST! ahhh yessss
Hi Allie, thank you for always sharing wonderful recipes, these cookies look great! Also, I wanted to tell you that I have used the pink Kitchenaide stand mixer that I won from your IG giveaway, so many times! I love it!
Thank you again so much!!
Oh wow! I remember you! That was years ago. I’m so happy you’ve been getting good use out of it. Thanks so much for saying hi!
How long will these last if I seal them and give them as gifts?
A few days before they start to become stale. Thanks for reading!
How much chocolate chips did you use, not all 12 oz.
Hey Chuck! I actually did use all 12 ounces. I like my cookies very chocolate-y!
Oh wow, this is one of those recipes I have to make specifically to bring somewhere, because I would need them to not be in my house for long or I’d eat them! Yum!
So much chocolate goodness here. Love these cookies!
These brownie cookies look so amazing! They’re a perfect fix for a chocolate craving!
The perfect amount of chocolate!