Brownie Cookies – Simply Home Cooked

These Brownie Cookies are super moist and chewy with scrumptious chocolate flavor. Filled with gooey chocolate chips, these cookies are a chocolate lover’s dream.

If you love chocolate treats, then you should try these Double Chocolate Cookies (VIDEO) or this Chocolate Mousse Cake.

Recipe Details

It’s impossible not to love these Brownie Cookies. Anyone who loves chocolate is going to die for these cookies, which have tons of chocolatey flavor and gooey chocolate chips. These treats are great with other desserts, coffee, or to finish off a meal.

• TASTE: Sweet and chocolatey, this dessert is the perfect marriage of a cookie and brownie. The espresso powder gives a touch of bitterness to enhance the sweetness.
• TEXTURE: These Brownie Cookies are soft and chewy. There are gooey melted chocolate chips all throughout the insides.
• TIME: These will take 47 minutes to make.
• EASE: This is an easy recipe to duplicate and you’ll have no trouble making these simple and scrumptious cookies.

What You’ll Need

Ingredient Notes

• Semi-sweet baking chocolate- This gives these cookies their rich chocolate flavor reminiscent of brownies.
• Cocoa powder- For chocolatey flavor throughout the cookie.
• Espresso powder- This enhances the sweet chocolate flavor with its bitterness.
• Brown sugar- For rich sweetness in these cookies, as well as moisture.
• Chocolate chips- This adds to the chocolatey goodness with gooey sweetness in the middle of the Brownie Cookies.

Add-ins and Substitutions

• Make them gluten-free- Substitute the flour for gluten-free all-purpose flour to make these cookies gluten-free.
• Substitute the chocolate chips- Use white chocolate, dark chocolate, or milk chocolate chips in these cookies.
• Add mint flavor- Make them mint chocolate with the addition of mint extract to the cookie batter.
• Add nuts- Add chopped pecans, hazelnuts, cashew, or walnuts to these Brownie Cookies.

How to Make Brownie Cookies

• Melt the baking chocolate. Place the chopped semisweet baking chocolate in a microwave-safe bowl. Then melt it for about 10-15 seconds at a time, stirring in between. Once it’s well melted, set it aside to cool.
• Sift the dry ingredients. Now use a fine-mesh sieve to sift the flour, cocoa powder, espresso powder, baking powder, and salt into a bowl. Whisk together and set aside.

Pro Tip: Let the chocolate cool after melting or it will cook the eggs when they combine.

• Cream the butter and sugar. In a separate bowl, add the melted butter with the granulated sugar and brown sugar. Whisk to combine.
• Add the eggs, vanilla, and chocolate. Mix in the eggs and vanilla extract. Then add in the melted cooled chocolate and mix well.

• Add the dry ingredients and chocolate chips. Stir in the sifted dry ingredients along with the semisweet chocolate chips.
• Chill the dough. Cover and chill the dough in the fridge for 15 minutes only.
• Scoop and roll the dough. Use a medium-sized cookie scoop to scoop out mounds of the cookie dough into your hand. Then roll the cookies and place them onto a parchment paper-lined baking sheet. Lightly compress each cookie with the bottom of a flat surface like a cup.
• Bake. Bake at 350 degrees Fahrenheit for about 10 minutes.

Recipe Tips

• Spoon and level the flour- To get an accurate measurement, spoon the flour into the measuring cup and level it off with a knife. This avoids dry cookies.
• Use room temperature eggs- This is so they froth enough and incorporate air into the cookies, making them fluffy.
• Chill the dough- Doing this ensures that the cookies bake evenly and don’t burn at the edges.
• Allow them to cool- Before removing them from the sheet pan, let them rest for about 5 minutes to cool enough to be moved. They are very delicate when they leave the oven.

FAQs

Serving Suggestions

These Brownie Cookies are chewy, moist, and deliciously chocolatey. You can serve them with cakes, cookies, coffee, and other sweet treats.

• Cakes: Serve these with a slice of Chocolate Mousse Cake, Tiramisu Cake (VIDEO), Easy Oreo Cheesecake (VIDEO), or Chocolate Honey Cake (Spartak Cake).
• Cookies: Pair these Brownie Cookies with some White Chocolate Macadamia Nut Cookies, Chewy Nutella Cookies, Twix Cookies, or Cookies And Cream Cookies.
• Sweet treats: Serve these cookies with Chocolate Bark, Crème Brulée, Coffee Chocolate Mousse, or Chocolate Brandy Fig Bonbons.
• Coffees/Teas: Enjoy one of these chewy cookies with a Pumpkin Spice Latte, Caramel Frappuccino (Starbucks Copycat), Iced Caramel Macchiato, or Iced Matcha Latte.

Make This Recipe in Advance

Make ahead: You can prepare the dough and freeze it, or make the dough and leave it in the refrigerator for a couple of days. Just let it return to room temperature before baking.

Storing: Store these Brownie Cookies for up to a week in an airtight container at room temperature or in the fridge.

Freeze: Freeze these cookies in a freezer-safe container for up to 3 months.

More Delicious Chocolate Cookies!

Full Recipe Instructions

Brownie Cookies

These Brownie Cookies are moist and chewy with tons of chocolatey flavor. Made with cocoa powder and chocolate chips, they’re to die for.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 22 minutes minutes

Cook Time: 10 minutes minutes

Chill time: 15 minutes minutes

Total Time: 47 minutes minutes

Servings: 30 cookies

Calories: 117kcal

Instructions

• Place the chopped semisweet baking chocolate in a microwave-safe bowl.

• Melt for about 10-15 seconds at a time with stirring in between to avoid scorching. Once it’s well melted, set it aside to cool. You don’t want to it to be hot when adding it to the eggs or it might cook the eggs.

• Now use a fine-mesh sieve to sift the flour, cocoa powder, espresso powder, baking powder, and salt into a bowl.

• Use a whisk to mix the dry ingredients and set aside.

• In a separate bowl, add in the melted butter with the granulated sugar and brown sugar.

• Use a whisk to combine well.

• Mix in the eggs and vanilla extract.

• Then add in the melted cooled chocolate and mix well.

• Lastly, stir in the sifted dry ingredients along with the semisweet chocolate chips. Cover and chill the dough in the fridge for 15 minutes only. If you end up keeping the dough in the fridge longer than 15 minutes, allow it to come to room temperature for 30 minutes before baking.
• Use a medium-sized cookie scoop to scoop out mounds of the cookie dough into your hand.

• Roll the cookies and place them onto a parchment-lined baking sheet. Then lightly compress each cookie with the bottom of a flat surface like a cup.

• Bake at 350 degrees Fahrenheit for about 10 minutes.

Nutrition

Calories: 117kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 26mg | Potassium: 94mg | Fiber: 1g | Sugar: 11g | Vitamin A: 68IU | Calcium: 19mg | Iron: 1mg

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!