Brownie Cookie Recipe
This brownie cookie recipe really does give you the best of both worlds—cookies with the heart of a brownie. They’re rich, chewy, chocolatey, and so simple to make. Plus, they’re endlessly customizable, whether you’re adding nuts, caramel, or keeping them classic.
Ingredients
- Dry Ingredients:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- Wet Ingredients:
- 8 oz semisweet chocolate chopped (or chocolate chips)
- 2 tablespoons unsalted butter
- 2/3 cup brown sugar packed
- 1/3 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder optional, enhances chocolate flavor
- Mix-Ins:
- 1/2 cup chocolate chips semisweet or dark
Instructions
- Melt chocolate & butter: In a microwave safe bowl, melt chopped chocolate with butter in 30-second bursts, stirring until smooth. Let cool slightly.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, and sea salt.
- Beat eggs & sugars: In another bowl, use a hand mixer to beat brown sugar, granulated sugar, and eggs on medium speed until thick and pale (about 3 minutes). Add vanilla and espresso powder.
- Combine chocolate mixture: Slowly pour the melted chocolate into the egg mixture, mixing until combined.
- Add dry ingredients: Fold the flour mixture into the wet mixture until just combined. Stir in chocolate chips.
- Chill the dough: Cover with plastic wrap and refrigerate for at least 30 minutes (or overnight for deeper flavor).
- Preheat oven: Set oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Scoop & bake: Drop tablespoon-sized mounds of dough onto the sheet, spacing 2 inches apart. Bake 10–12 minutes until edges are set but centers are soft.
- Cool: Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Don’t skip chilling: Chilling time prevents cookies from spreading too thin.
- Use room temperature eggs: Helps the batter whip up properly.
- Don’t overbake: They should look slightly underdone in the center when you pull them out.
- Weigh ingredients: Cocoa powder and flour can pack differently—using a scale ensures accuracy.
- Mix gently: Overmixing will make the cookies tough instead of tender.