When you can’t decide between making brownies or cookies, these chocolate brownie cookies are the answer. These cookies are rich, chocolatey, with a shiny crackly brownie exterior. They will satisfy your chocolate cravings.
I have been baking a lot of cookies this month. One of the cookies I made recently were these chocolate brownie cookies, which are a wonderful cross between a brownie and a cookie.
This recipe is completely from scratch. I’ve seen recipes that use cake mixes, but I prefer a homemade version made with real chocolate instead. They’re just as easy to make.
The inside of the cookies is soft, rich, and chocolatey. Not quite a brownie and not quite a cookie – it’s a combination of both.
On the outside, they look a lot like brownies with shiny and crackled tops.
These are chocolate chip brownie cookies so you get a double-dose of chocolate in every bite.
I was inspired to make brownie cookies after my husband surprised me with cookies he made from a brownie mix. Unfortunately, they didn’t turn out right but I appreciated his effort! The best thing that came from those failed cookies was that they inspired me to make this much better version.
- Bittersweet chocolate
- Unsalted butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking powder
- Chocolate chips
How to Make Them
Melt the chocolate and butter together in a double boiler on the stove and then set it aside to cool.
Mix together the eggs, vanilla and sugar in a medium bowl. Set aside.
In a small bowl, sift together the flour and baking powder.
Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.
Scoop 1½ tablespoons of dough onto prepared baking sheets. I found it was easiest to sort of pour the dough onto the pans so that it made flat circles since the cookie dough is thin and runny.
Bake the cookies for 10-12 minutes at 350°F or until they are firm on the outside. Leave to cool completely on the baking sheets.
I like to store these cookies at room temperature in an airtight container. They will stay soft and fudgy for a few days. You can also keep them in the refrigerator for up to a week, but they will stiffen up a bit when they are chilled.
I love that I can satisfy a brownie and cookie craving with just one dessert. If you love chocolate cookies you should definitely give them a try.
More Chocolate Cookie Recipes
- Chocolate Nutella Lava Cookies
- Peanut Butter Stuffed Chocolate Cookies
- Flourless Chocolate Almond Butter Cookies
- 16 oz bittersweet chocolate chopped
- 4 tbsp unsalted butter softened to room temperature
- 4 large eggs
- 1 1/3 cups granulated white sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1 cup semisweet chocolate chips
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mat.
- Bring a small saucepan of water to a simmer on the stove. Place a glass mixing bowl (one large enough that it won't fall fit completely into the saucepan) over the saucepan. Add in chopped chocolate and butter. Stir until everything is melted and smooth. Remove chocolate from heat to let it cool slightly.
- In a separate large mixing bowl, whisk together eggs, vanilla and sugar in a medium bowl. Set aside. In a small bowl, whisk together the flour and baking powder.
- Add the melted chocolate mixture (make sure it is no longer so hot that it will cook the eggs) to the egg mixture and stir with a spatula until well combined. Fold in 1/3 of the flour. Repeat until all flour is completely incorporated.
- Stir in the chocolate chips.
- Scoop 1½ tablespoons of dough onto prepared baking sheets. (The dough will be liquid-like so be careful to pour the dough so that it will be spread into a flat circle. Bake for 10-12 minutes or until they are firm on the outside. Let the cookies cool completely on the baking sheets before removing.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.