Is it a brownie? Is it a cookie? Whatever it is, you know these Brownie Cookies will be delicious.
A chewy, chocolatey brownie cookie retains all the best parts of a brownie without the need for a knife. Unlike a cut brownie that only leaves you two crisp edges at most (if you get a corner piece), these cookies have a nice crisp outside to make the soft chewy center even more enjoyable. Using semi-sweet chocolate, as well as cocoa powder, you’ll get a rich chocolate flavor. Using a little vanilla to really accentuate the chocolate bursts of flavor is vital to perfecting your brownie cookies.
My favorite part of this brownie cookie recipe is not the nostalgia of that first college apartment where I needed to find a way to cook my brownies on a baking sheet. It’s not even the instant memories of my childhood I get every time I bite into a brownie. My favorite part of this brownie cookie is how well it holds its shape and structure. You can pick it up and take a bite out without having to worry about it crumbling and falling apart. This recipe gives you a perfect sweet treat for any time of day or night.
Remember: Less is more
This recipe is so simple. It’s partially why I like it so much. So I don’t recommend adding anything to it. No additional chocolate, nuts, or candy pieces. Given the size of each brownie cookie, they don’t need to be overloaded with flavors. Doing so would only take away from its rich chocolate perfection.
Think of these brownie cookies like a blank T-shirt. You can wear it with any pants. It doesn’t need a design, it doesn’t need logos, it’s perfect just as it is, basic but always on the mark. These brownie cookies don’t have any crazy additions and aren’t trying to be flashy. Less is more, and that’s exactly what you’ll wish you had: more brownie cookies.
Ingredients
- 1/4 cup unsalted butter
- 4 ounces semi-sweet chocolate, roughly 1/2 cup
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 1/8 teaspoon baking soda
Instructions
Prep time – 10 minutes
Cooking time – 10 minutes
Yields – 24 servings
I do not think there is a handheld baked good that checks off all the boxes as well as a brownie. Whether they be fudgy, chewy, or cakey, a brownie is the perfect treat. Whether you’re at a barbecue or heating them as part of a microwave dinner, brownies are a standard in the dessert world. Sometimes they have chocolate chips to give them an extra punch of sweet chocolate, sometimes they have nuts to give you a savory crunch in each bite. I’ve even loved brownies with pieces of candy cane inside, which always reminds me of the holidays. No matter how you like your brownies, there’s a brownie for you. I remember when I moved into my first apartment as a college student, I wanted to bake brownies and realized I didn’t have a brownie pan; I only had a couple of baking sheets. That’s when I found this fantastic brownie cookie recipe. Problem solved!
Step 1. Start by preheating your oven to 350°F. Line two cookie sheets with parchment paper for easy cleanup.
Step 2. Melt the butter and chocolate together in a microwave-safe bowl, using 30-second intervals, stirring until smooth. Allow to cool slightly.
Step 3. Using a mixer, beat eggs, sugar, and vanilla on high for 3-5 minutes until light and fluffy for that perfect crinkle top.
Step 4. Gently fold in the cooled chocolate mixture into the egg mixture until just combined.
Step 5. Whisk together flour, salt, cocoa powder, and baking soda, then gradually mix into the wet ingredients until a batter forms.
Step 6. Drop the batter by spoonfuls onto the prepared sheets, spacing cookies 2 inches apart to allow for spreading.
Step 7. Bake for 10 minutes until cookies have crinkled tops and edges are set. Let cool on the pan for 10 minutes before transferring to a wire rack.
FAQs & Tips
Just like most baked goods, your brownie cookies should be stored in either a sealed container or wrapped tightly to reduce too much air getting to them and causing them to lose quality. You can store these Brownie Cookies for three to five days. They are shelf-stable so no need to refrigerate.
I know the thought process here is to have a gooey brownie cookie that almost strings apart. Don’t let that urge take over, you want to make sure you let your brownie cookies cool so that they set completely. If your cookies aren’t set properly, they will fall apart as you pick them up. You also never want to eat a baked good fresh from the oven before it sets because it is so hot inside you will inevitably burn your mouth.
I would not recommend switching out ingredients. Part of what makes this recipe so good is the flavor and texture. If you follow the steps of the recipe properly, measure out your ingredients, and pay attention to the details, you will not be disappointed with the results.
Serving Suggestions
The beauty of these brownie cookies is that they go with anything. I like to enjoy them with a scoop of my favorite ice cream or with a tall glass of milk. You can make a rich and delicious treat that warms your soul by eating them with a cup of coffee, hot chocolate, or tea. Make it a snack or dessert and you’ll be happy with these brownie cookies no matter what you serve them with.
Brownie Cookies
Ingredients
- 1/4 cup unsalted butter
- 4 ounces semi-sweet chocolate roughly 1/2 cup
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 1/8 teaspoon baking soda
Instructions
- Start by preheating your oven to 350°F. Line two cookie sheets with parchment paper for easy cleanup.
- Melt the butter and chocolate together in a microwave-safe bowl, using 30-second intervals, stirring until smooth. Allow to cool slightly.
- Using a mixer, beat eggs, sugar, and vanilla on high for 3-5 minutes until light and fluffy for that perfect crinkle top.
- Gently fold in the cooled chocolate mixture into the egg mixture until just combined.
- Whisk together flour, salt, cocoa powder, and baking soda, then gradually mix into the wet ingredients until a batter forms.
- Drop the batter by spoonfuls onto the prepared sheets, spacing cookies 2 inches apart to allow for spreading.
- Bake for 10 minutes until cookies have crinkled tops and edges are set. Let cool on the pan for 10 minutes before transferring to a wire rack.
