Last Saturday afternoon, Lina asked if we could make "something chocolate but not just regular cookies or brownies" since he wanted to bring treats to basketball practice but needed something portable that wouldn't crumble everywhere. I'd been seeing chocolate brownie cookies everywhere – those fudgy cookies with crackly tops combining brownie texture with cookie convenience. Forty minutes later, we had a tray of rich chocolate cookies with crispy edges and gooey centers that his teammates demolished, with two coaches asking for the recipe.
Why You'll Love This Chocolate Brownie Cookies
This Chocolate Brownie Cookies recipe has rescued countless occasions when I needed impressive chocolate desserts without the commitment of making an entire pan of brownies that sits around tempting us for days until we've eaten far more than reasonable simply because it's there and cutting "just one more small piece" adds up to consuming half a pan over three days. The gooey chocolate cookies format provides portion control that brownies fundamentally lack – each cookie is a complete serving you can enjoy without the slippery slope of returning to a pan of brownies repeatedly until they're gone.
What really wins me over is how these rich chocolate cookie recipe treats deliver that distinctive melt-in-your-mouth chocolate cookies texture combining crispy edges with fudgy centers and those gorgeous crinkly top Chocolate Brownie Cookies surfaces that look professional and bakery-worthy despite simple preparation. The intense chocolate flavor from both cocoa powder cookies base and melted chocolate cookie dough creates double-chocolate punch that satisfies serious chocolate cravings rather than just providing sweet cookies that happen to be brown.
Jump to:
- Why You'll Love This Chocolate Brownie Cookies
- Ingredients You'll Need For Chocolate Brownie Cookies
- How To Make Chocolate Brownie Cookies Step By Step
- Smart Swaps for Your Chocolate Brownie Cookies
- Chocolate Brownie Cookies Variations
- Equipment For Chocolate Brownie Cookies
- Storing Your Chocolate Brownie Cookies
- Top Tip
- The Secret Recipe My Best Friend Refused to Share
- FAQ
- Fudgy, Crackly, Perfect!
- Related
- Pairing
- Chocolate Brownie Cookies
Ingredients You'll Need For Chocolate Brownie Cookies
See Recipe Card Below This Post For Ingredient Quantities
For the Cookies:
- Butter
- Dark chocolate, chopped
- Granulated sugar
- Packed brown sugar
- Large eggs
- Vanilla extract
- Unsweetened cocoa powder
- All-purpose flour
- Baking powder
- Salt
- Chocolate chips
Optional Add-ins:
- White chocolate chips for contrast
- Espresso powder
- Flaky sea salt for topping
- Chopped nuts
How To Make Chocolate Brownie Cookies Step By Step
Melt Chocolate and Butter:
In a medium microwave-safe bowl, combine chopped dark chocolate and butter cut into pieces. Microwave in 30-second intervals, stirring between each, until completely melted and smooth – this should take 1-2 minutes total. Alternatively, melt over a double boiler if you prefer stovetop method. Let cool for 5 minutes while you prepare other ingredients – you don't want it so hot that it cooks the eggs when mixed, but it should still be liquid and pourable. This melted chocolate base creates the fudgy texture that differentiates brownie cookies from regular chocolate cookies made with only cocoa powder.
Mix Wet Ingredients:
Add granulated sugar and brown sugar to the chocolate-butter mixture, whisking until smooth and glossy – the mixture should look shiny and thick. Add eggs one at a time, whisking vigorously after each addition until fully incorporated and the batter becomes even glossier and slightly lighter in color from the egg proteins emulsifying with the fat. Stir in vanilla extract. This glossy, smooth texture is key to developing those beautiful crackled tops during baking as the surface sets before the interior finishes expanding.
Add Dry Ingredients:
In a small bowl, whisk together cocoa powder, flour, baking powder, and salt until evenly combined with no lumps. Add this dry mixture to the chocolate-egg mixture, stirring gently with a spatula just until no dry streaks remain – don't overmix or you'll develop gluten that makes cookies tough rather than tender. The batter will be very thick, almost like brownie batter but slightly looser. Fold in chocolate chips if using, distributing them throughout the dough for extra chocolate pockets in every bite.
Portion and Bake:
Preheat oven to 350°F and line baking sheets with parchment paper. Using a cookie scoop or spoon, drop heaping tablespoons of dough onto prepared sheets, spacing them about 2 inches apart – they'll spread during baking so don't crowd them. The dough will be soft and sticky, which is correct. Bake for 10-12 minutes until the tops look dry and crackled but the centers still appear slightly underdone and soft when gently pressed. Don't overbake or they'll be cakey rather than fudgy – they should look barely set when you remove them from the oven.
Cool on Pan:
Let cookies cool on the baking sheet for 5-10 minutes – they'll continue cooking slightly from residual heat and firm up enough to transfer without falling apart. Then move to a wire rack to cool completely, or eat some warm with melted chocolate chip pockets and gooey centers that make these irresistible fresh from the oven. The texture transforms as they cool, developing those signature crispy edges while centers stay fudgy and brownie-like.
Smart Swaps for Your Chocolate Brownie Cookies
Chocolate Options:
- Semi-sweet chocolate → Dark chocolate (sweeter, less intense)
- Milk chocolate → Dark (much sweeter, kid-friendly)
- White chocolate chips → Dark chips (contrast, less chocolatey)
- Mix of chocolates → Single type (complex)
Flour Alternatives:
- Almond flour → All-purpose (flourless brownie cookies, gluten-free)
- Oat flour → All-purpose (different texture, GF)
- 1-to-1 GF blend → Regular flour (celiac-safe)
Sugar Variations:
- Reduce by 2 tablespoons → Standard (less sweet)
- All granulated → Mix (less molasses flavor)
- Coconut sugar → White/brown (caramel notes)
Chocolate Brownie Cookies Variations
Espresso Brownie:
- Add 1 teaspoon espresso powder
- Espresso powder chocolate cookies depth
- Not coffee-flavored
- Intensifies chocolate
Sea Salt Chocolate:
- Flaky salt on top before baking
- Sea salt chocolate cookies elegant
- Sweet-salty perfection
- Adult sophistication
Mint Chocolate:
- ½ teaspoon peppermint extract
- Andes mints chopped in
- Holiday favorite
- Refreshing twist
Peanut Butter Swirl:
- Swirl PB into dough
- Chocolate-PB combo
- Classic pairing
- Extra richness
Equipment For Chocolate Brownie Cookies
- Microwave-safe bowl (or double boiler)
- Whisk and spatula
- Baking sheets
- Parchment paper or silicone mats
- Cookie scoop (2 tablespoon size)
Storing Your Chocolate Brownie Cookies
Room Temperature (3-4 days):
- Store in airtight container
- Separate layers with parchment
- Stay soft and fudgy
- Best texture maintained
Refrigerator (1 week):
- Airtight container essential
- Bring to room temp before serving
- Or microwave 10 seconds
- Fudgy texture preserved
Freezer (3 months):
- Perfect make-ahead
- Freeze in single layer, then bag
- Thaw at room temperature
- Or bake from frozen (add 2 minutes)
Top Tip
- Don't overbake or they'll be cakey rather than fudgy – remove when centers still look slightly underdone and soft. Let them cool on the baking sheet for 5-10 minutes before moving or they'll fall apart since they're very tender when hot. Use quality chocolate for melting rather than chips which have stabilizers that affect texture and prevent proper glossy crackled tops. Underbake slightly for fudgier texture – they'll continue cooking from residual heat and firm up as they cool while maintaining that gooey center.
The Secret Recipe My Best Friend Refused to Share
My best friend has been making Chocolate Brownie Cookies for every gathering and celebration for nearly twelve years, and over that time her cookies developed almost mythical status in our friend group where anyone who'd tasted them would rave about how they were dramatically better than any chocolate cookie they'd made at home despite following what seemed like standard Chocolate Brownie Cookies recipes.
For over eight years, multiple friends tried replicating her cookies using various online recipes or even her own verbal instructions, producing perfectly acceptable chocolate cookies that were good but somehow never achieved that same incredible fudgy center with perfectly crispy edges and those stunning deeply crackled glossy tops that made her version so memorable. We spent years adjusting chocolate ratios, trying different sugars and cocoa powders, testing various temperatures and times, convinced there were crucial details she wasn't sharing when she'd graciously give us "her recipe."
FAQ
What's the difference between brownies and brownie cookies?
Brownies are dense, fudgy chocolate bars baked in a pan and cut into squares after cooking. Chocolate Brownie Cookies have similar fudgy, rich chocolate texture but are individually portioned as cookies, baked on sheets, and have crispy edges surrounding gooey centers. The cookies also develop crackled tops and are more portable than brownies. Both use similar ingredients (chocolate, butter, eggs, sugar) but different ratios and baking methods create distinct final products.
Can you turn brownie mix into cookies?
Yes! Add ¼ cup flour and 1 egg to a standard Chocolate Brownie Cookies mix box to thicken the batter into cookie dough consistency. Drop spoonfuls onto baking sheets and bake at 350°F for 10-12 minutes. The flour and extra egg provide structure for cookies to hold their shape. However, homemade Chocolate Brownie Cookies from scratch taste significantly better with more intense chocolate flavor and better fudgy texture than box mix versions.
What is a brownie and cookie mixed together called?
A brownie and cookie mixed together is called a "Chocolate Brownie Cookies" or sometimes a "brookie" (though brookies more commonly refer to brownies with cookie dough layers baked together in a pan). Brownie cookies are individual cookies with fudgy brownie texture, crispy edges, and characteristic crackled tops. They combine brownie richness and chewiness with cookie convenience and portability in handheld format.
Can I add cookie dough to my brownie mix?
Yes, you can create "brookies" by layering cookie dough and brownie batter in a pan before baking. Press cookie dough into the bottom of the pan, pour brownie batter on top, and bake according to brownie instructions (maybe 5-10 minutes longer to ensure both layers cook through). The result is a layered dessert with cookie bottom and brownie top. However, this is different from brownie cookies which are individual cookies, not layered pan desserts.
Fudgy, Crackly, Perfect!
Now you have every secret you need to create these unforgettable chocolate brownie cookies proof that innovation and tradition can harmonize into something truly extraordinary. With the semi-sweet chocolate variation for depth and the espresso-boost technique to intensify richness, this recipe shows how hybrid desserts can outshine their individual components. These cookies deliver everything people love about brownies fudgy centers, shiny crackled tops, deep cocoa flavor wrapped in the convenience and charm of a handheld cookie
If you're craving more chocolate goodness, our Easy Homemade Pecan Tassies Recipe offer even more melty richness. Prefer something with the same iconic crackled surface? Our Healthy Tiramisu Cookies Recipe In 30 Minutes deliver that classic look and powdered-sugar charm. And for brownie purists, our Healthy Apple Pie Recipe In 30 Minutes a satisfyingly indulgent option you can never go wrong with.
Made these chocolate brownie cookies? We’d love to see your creations! we can admire those shiny crackled tops and fudgy centers.
Rate this recipe! Your ratings help other bakers discover these game-changing cookies that unite the very best parts of brownies and cookies into one irresistible dessert.
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Pairing
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Chocolate Brownie Cookies
Ingredients
Equipment
Method
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, combine the cocoa powder, sugar, melted butter, and oil until glossy and smooth.
- Stir in the egg and vanilla extract until the mixture looks thick and fully blended.
- Sprinkle in the flour, baking powder, and salt, gently stirring the dry ingredients first before folding everything together just until a soft dough forms.
- Carefully fold the chocolate chips through the dough so they are evenly distributed.
- Portion 1–2 tablespoons of dough onto the prepared baking sheets, spacing them apart, then gently flatten to your preferred thickness.
- Bake until the edges look set but the centers remain soft, about 10–12 minutes.
- Let the cookies rest on the baking sheets for 10 minutes before moving them to a wire rack to cool completely.
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