These Chocolate Brownie Cookies are everything you love about brownies baked into a handheld treat. With shiny crackled tops, chewy centers, and deep chocolate flavor, they strike the perfect balance between fudgy and crispy.
Unlike regular chocolate chip cookies, these are made with melted chocolate and cocoa powder, giving them a rich, brownie-like base. The secret to that signature crinkle top? Beating the eggs and sugar until glossy before folding in the chocolate mixture. The result is a bakery-worthy cookie with a slightly crisp edge and a soft, gooey middle.
Perfect for Christmas cookie trays, after-school snacks, or any chocolate craving, these cookies will be gone faster than you can bake them. If you’ve ever wanted the best of both worlds — brownies and cookies in one — this is your go-to recipe.
Variations
- Mint Brownie Cookies: Add ½ tsp peppermint extract.
- Salted Brownie Cookies: Sprinkle with flaky sea salt before baking.
- Mocha Brownie Cookies: Stir in 1 tsp instant espresso powder.
Substitutions
- Semi-sweet chocolate: Use dark chocolate for richer flavor.
- Butter: Can swap with coconut oil for a dairy-free option.
- Flour: Use gluten-free all-purpose blend if needed.
Why You’ll Love This Recipe
It’s the ultimate cross between fudgy brownies and chewy cookies — bakery-quality at home, with simple ingredients.
FAQs
Q: Why didn’t my cookies get crackly tops?
A: Make sure to whip eggs and sugar long enough before adding chocolate.
Q: Can I freeze them?
A: Yes — freeze baked cookies or portioned dough up to 2 months.
Q: Can I double the recipe?
A: Absolutely, just bake in batches.
Chocolate Brownie Cookies
Ingredients
Method
- In a heatproof bowl, melt chopped chocolate with butter until smooth. Cool slightly.
- In a separate bowl, whisk eggs, granulated sugar, brown sugar, and vanilla until pale and thick (about 2–3 minutes).
- Stir the cooled chocolate mixture into the egg mixture.
- In another bowl, whisk flour, cocoa, baking powder, and salt. Fold gently into the wet mixture. Add extra chocolate chips if using.
- Refrigerate dough for 30 minutes for easier scooping.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 2-tbsp mounds of dough spaced apart.
- Bake 10–12 minutes, until tops are crackly but centers still soft.
- Let rest on pan 5 minutes, then move to wire rack. Enjoy warm or cooled.
Notes
Recipe Notes
- Crackly tops come from beating eggs and sugar until glossy. Don’t skip this step.
- Cookies firm up as they cool, so avoid overbaking.
- Store airtight at room temp up to 5 days.
