Nothing beats the rich, fudgy goodness of a Brownie Cookie Recipe that melts in your mouth while still having just the right amount of chew. This treat is truly a best-of-both-worlds dessert that brings the comfort of brownies and the fun of cookies right to your kitchen.
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Why You'll Love This Recipe
I still remember the first time I whipped up this Brownie Cookie Recipe—soft on the inside, slightly crisp on the edges, and exploding with deep cocoa flavor. It’s the kind of cookie that invites you to sneak a second or third one, without feeling guilty because it’s so utterly delicious.
- Perfect Texture: These cookies strike the balance between fudgy brownie and classic cookie, making them irresistibly chewy yet slightly crisp.
- Simple Ingredients: With pantry staples like cocoa powder and brown sugar, you probably have everything on hand.
- Customizable: Mix in your favorite chips or nuts for extra flavor surprises.
- Quick & Easy: Ready in under 20 minutes, ideal for last-minute cravings or spontaneous baking sessions.
Ingredients & Why They Work
This Brownie Cookie Recipe is a fantastic example of simple ingredients coming together to create something spectacular. The cocoa powder gives it that intense chocolate depth, while the butter and oils keep it soft and moist. Brown sugar adds chewiness and a subtle caramel note, rounding out the flavor beautifully.
- Unsweetened Natural Cocoa Powder: For that pure chocolate taste without any extra sugar or sweeteners.
- Granulated Sugar: Helps balance the bitterness of cocoa and enhances crisp edges.
- Light Brown Sugar: Adds moisture and chew, plus a slight molasses flavor that complements chocolate perfectly.
- Unsalted Butter: Provides richness; melting it first ensures a tender crumb.
- Vegetable Oil: Keeps the cookies extra soft and moist—an easy trick for brownie-esque texture.
- Egg: Binds everything together and lends structure.
- Vanilla Extract: Adds warmth and depth to the chocolate flavor.
- All-Purpose Flour: Keeps the cookie shape without weighing down the fudgy texture.
- Baking Powder: Offers a little lift so cookies aren’t too dense.
- Salt: Enhances and balances the sweetness and chocolate notes.
- Semi-Sweet Chocolate Chips: For pockets of melty chocolate goodness in every bite.
Make It Your Way
This recipe is delightfully flexible. Personally, I love experimenting with different mix-ins to change up the flavor profile. You can make it truly your own by adding your favorite chip variety or even a handful of nuts.
- Variation: I once swapped chocolate chips for butterscotch chips, and honestly, it was like a cozy new twist you had to try. The sweet, buttery flavor paired surprisingly well with the richness of the cocoa.
- Dietary Modifications: For dairy-free, try substituting with coconut oil instead of butter, and vegan chocolate chips to keep it plant-based.
- Seasonal Changes: Add cinnamon or peppermint chips around holidays for festive vibes.
Step-by-Step: How I Make Brownie Cookie Recipe
Step 1: Prep and Mix the Chocolate Base
Start by preheating your oven to 350°F and lining two baking sheets with either parchment paper or a silicone baking mat—silicone mats work wonders because they prevent spreading and give you that perfect texture. In your stand mixer, combine the cocoa powder, granulated sugar, brown sugar, melted butter, and vegetable oil. Beat these together thoroughly until smooth and glossy. Don’t forget to scrape down the sides of the bowl to incorporate all those flavorful bits lurking around the edges!
Step 2: Add Eggs and Flavor
Next, beat in the egg and vanilla extract. Both at room temperature helps with even mixing and prevents your batter from curdling. Keep the mixer running until everything is combined, then give the bowl another scrape down.
Step 3: Fold in Dry Ingredients and Chocolate Chips
In a separate bowl, whisk the flour, baking powder, and salt. Slowly add this to your wet ingredients and mix until just combined—you want to avoid overmixing to keep the cookies tender. Finally, fold in the semi-sweet chocolate chips gently by hand so they’re evenly distributed but not mashed.
Step 4: Scoop and Bake
Scoop about 2 tablespoons of dough per cookie and space them roughly 2 inches apart on your baking sheets. Pop them in the oven and watch closely—these bake for about 11-12 minutes. You want just a slight underbake for that signature fudgy brownie texture, as these cookies continue to set on the baking sheet when you pull them out. Let them cool there for 5-8 minutes before transferring to a wire rack.
Top Tip
Through trial and error, I’ve found a few tricks that take this Brownie Cookie Recipe from good to unforgettable:
- Scrape Often: Always scrape the sides of your mixing bowl to make sure all ingredients blend evenly—especially with cocoa powder involved.
- Watch Your Bake Time: Slightly underbaking is key. Overbaking dries them out and you lose that fudgy magic.
- Use Silicone Mats: They keep cookies from spreading too much and contribute to a perfect chewy edge.
- Room Temperature Eggs: They help the batter combine smoothly without causing separation.
How to Serve Brownie Cookie Recipe
Garnishes
I often dust these cookies lightly with powdered sugar just before serving for an elegant, subtle sweetness. A small scoop of vanilla ice cream or a drizzle of caramel sauce also elevates them for dessert night.
Side Dishes
Brownie cookies pair incredibly well with a cold glass of milk or a rich cup of coffee. For a grown-up touch, try serving alongside a creamy espresso or a smooth hot chocolate.
Creative Ways to Present
For special occasions, I like to arrange these cookies on a tiered dessert stand or sandwich two together with a layer of peanut butter or cream cheese frosting. They also make cute bite-sized brownie cookie sandwiches if you scoop smaller dough balls and add a fun filling.
Make Ahead and Storage
Storing Leftovers
I keep leftover brownie cookies in an airtight container at room temperature, and they stay deliciously moist for up to 4 days. Keeping them away from direct sunlight and heat helps maintain their tender texture.
Freezing
Freezing is a game changer! I usually freeze the cookie dough rolled into balls on a cookie sheet first, then transfer them to a Ziplock bag. That way, whenever you want a fresh batch, just bake them straight from the freezer—add an extra minute or two to the bake time and you’re golden. Cookies themselves freeze well too, for up to 3 months.
Reheating
To bring back that fresh-baked feel, reheat cookies for about 10 seconds in the microwave or pop them in the oven at 300°F for 5 minutes. This warms the chocolate chips and softens the cookie without drying it out.
Frequently Asked Questions:
Butter gives these cookies their rich, creamy flavor and tender texture. While you can substitute some or all butter with vegetable oil, it may change the texture slightly, often resulting in a less rich and potentially greasier cookie. Margarine can work in a pinch but try to use a good quality one for best results.
If your brownie cookies are spreading too much and turning out flat, it might be because the dough is too warm or the baking sheets aren’t prepared properly. Chilling the dough for 15-20 minutes before baking can help. Also, using a silicone mat or parchment paper prevents excessive spreading and helps maintain shape.
Yes! Using dark or Dutch-processed cocoa powder is fine, but it will slightly affect the flavor and color. Dutch-processed cocoa is less acidic and smoother, which can make the cookies taste richer but less sharp. Adjusting leavening slightly is a good idea if you switch out the cocoa type, though this recipe is forgiving.
The key is to slightly underbake them at 11-12 minutes. The cookies will seem soft when you pull them from the oven but set as they cool on the baking sheet. Avoid overbaking, which causes dry, crumbly texture. Using a timer and watching the edges for just a slight pull away is a good visual cue.
Final Thoughts
This Brownie Cookie Recipe holds a special place in my kitchen because it's one of those rare desserts that feels like an indulgent treat but comes together so quickly and reliably. I always recommend giving it a try—you’ll find it’s a fun way to brighten any day, impress your guests, or just treat yourself to a cozy chocolate delight. So grab your mixing bowl, and let’s bake some magic!
Print
Brownie Cookie Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously fudgy brownie cookies that combine the rich taste of brownies with the chewy texture of cookies. These brownie cookies are easy to make, featuring cocoa powder, melted butter, and chocolate chips for the perfect sweet treat that bakes quickly and retains a moist, tender bite.
Ingredients
Dry Ingredients
- ½ cup unsweetened natural cocoa powder
- 1 ¼ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Sugars
- ¼ cup granulated sugar
- ¾ cup light brown sugar - packed
Wet Ingredients
- ½ cup unsalted butter - melted
- 2 tablespoons + 1 teaspoon vegetable oil
- 1 large egg - room temperature
- 2 teaspoons vanilla extract
Add-ins
- ⅓ cup semi sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment paper and set aside to ensure easy cookie removal and clean up.
- Mix Sugars and Fats: In a stand mixer bowl fitted with the paddle attachment, combine the cocoa powder, granulated sugar, light brown sugar, melted butter, and vegetable oil. Beat these together until fully blended and smooth.
- Add Egg and Vanilla: Incorporate the room temperature egg and vanilla extract into the mixture. Scrape down the sides of the bowl thoroughly to make sure all ingredients are evenly mixed.
- Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix on low speed until just combined, avoiding overmixing to keep cookies tender.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough with a spatula until they are evenly distributed throughout.
- Scoop Cookie Dough: Using a tablespoon or cookie scoop, portion out the cookie dough into 2-tablespoon sized balls. Place them on the prepared baking sheets about 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 12 minutes. Keep a close eye to prevent overbaking. The cookies will appear slightly underdone which is perfect for maintaining moistness.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 to 8 minutes. Transfer the cookies to a wire rack to cool completely before serving.
Notes
- Use unsalted butter for better control over saltiness; if using salted butter, reduce added salt accordingly to prevent overly salty cookies.
- Scrape down the mixing bowl sides frequently to ensure all ingredients are incorporated evenly and the dough is uniform.
- Do not overbake; cookies are best when slightly underbaked to keep a chewy, brownie-like texture once cooled.
- Line baking sheets with parchment paper or silicone mats to prevent sticking and reduce cookie spreading during baking.
- You can customize these cookies by swapping chocolate chips for butterscotch, cinnamon, mint, or peanut butter chips.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Freeze baked cookies for up to 3 months, or freeze cookie dough balls on a tray before transferring to a Ziplock bag; bake frozen dough balls with a few extra minutes of baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
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