Chocolate Brownie Cookies Recipe
Where fudgy brownies meet chewy cookies—these chocolate brownie cookies are a rich, melt-in-your-mouth treat crafted for true chocolate lovers.
Equipment
- Mixing bowls (1 large, 1 medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Silicone spatula
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Oven
Ingredients
- 1/2 cup 113g unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup dark chocolate chips or chunks for extra texture
Instructions
- Gently melt dark chocolate and butter over a double boiler, stirring until the mixture turns luxuriously smooth and glossy.
- Whisk the sugars and eggs until the mixture becomes smooth, airy, and noticeably thick.
- Fold in the chocolate mixture and vanilla.
- Delicately sift flour, cocoa, baking powder, and salt into the mix to create a silky batter with flawless texture in every bite.
- Fold the ingredients together gently until just blended, then stir in the chocolate chips for bursts of rich, melty goodness in every bite.
- Refrigerate the dough for 30 minutes—this key step helps develop flavor and ensures perfectly shaped, chewy cookies every time.
- Scoop dough onto a parchment-lined baking sheet.
- Bake at 175°C (350°F) for 10-12 minutes. Let cool slightly before removing.
Notes
These cookies go beyond dessert—they're a delicious fusion of brownie richness and cookie comfort, delivering the ultimate chewy-chocolate experience in every bite. Refrigerating the dough allows the chocolate flavors to mature and gives the cookies that ideal balance of softness and structure. Bakery-style cookies every time. If you're craving a more luxurious twist, sprinkle a pinch of flaky sea salt on top right before baking—this brings out the depth of the chocolate like nothing else. And remember: slightly underbaking is your secret weapon for that irresistible gooey center. Let them cool just enough to handle, then enjoy warm for the full brownie-cookie experience.