Name: Brownie Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: ¾ cup white granulated sugar (150g); ¼ cup brown sugar (50g); ¾ cup all-purpose flour (103g); ¾ teaspoon baking powder; ½ teaspoon salt; ¾ teaspoon instant coffee powder; 2 large eggs, room temperature; ⅓ cup unsalted butter, melted (74g); ⅓ cup dutch cocoa powder (25g); 200 g dark chocolate; ¾ teaspoon vanilla extract; ½ cup chocolate chips – dark/semi/milk (90g)

Jump to Recipe· 4.8 from 20 reviews

If you’re the type who can’t quite decide between brownies and cookies, you’re in for the ultimate treat. Brownie Cookies fuse everything we crave about both desserts—think fudgy centers, gorgeous crackly tops, and an intense chocolate flavor—in one show-stopping treat. These delicious cookies are rich, chewy, and ideal for sharing, though I won’t blame you if you keep them all to yourself! Get ready for a bake that’s bound to become your new favorite.

Ingredients You’ll Need

The best part of these Brownie Cookies is how simple the ingredient list is—yet each one does some serious heavy lifting for flavor and texture. Every element, from the chocolate to the tiny bit of salt, lends its magic to make sure your cookies are everything you want them to be.

White granulated sugar: Essential for sweetness and creating that signature crackly top.
Brown sugar: Adds moisture and a touch of caramel flavor for chewiness.
Eggs (room temperature): Give structure and richness, ensuring a fudgy interior.
Unsalted butter (melted): Creates a tender crumb and deepens flavor.
Dutch cocoa powder: Delivers an intense chocolate punch and a gorgeous, dark color.
Dark chocolate: The main event! Melted for a gooey, brownie-like texture.
All-purpose flour: Provides structure while letting the chocolate shine.
Baking powder: Adds just enough lift for soft, pillowy cookies.
Salt: Enhances all the other flavors; don’t skip it.
Instant coffee powder: Boosts and deepens the chocolate flavor (without tasting like coffee).
Vanilla extract: Rounds out the rich flavors and ties everything together.
Chocolate chips (any kind): Add gooey pockets or creamy bites based on your favorite variety.

How to Make Brownie Cookies

Step 1: Whip Eggs and Sugars

In a large mixing bowl, beat the eggs together with both the white and brown sugars. This isn’t just a quick mix—take about five minutes to blend until the sugar all but dissolves into the eggs. You’re looking for a thick, pale mixture. Give it a little test by rubbing a bit between your fingers; if it doesn’t feel gritty, you’re ready for the next step.

Step 2: Melt Chocolate, Butter, and Coffee

Reach for a small saucepan or a microwave-safe bowl and combine the dark chocolate, unsalted butter, and instant coffee powder. Gentle heat is your friend here—melt everything together until smooth, stirring often to prevent sticking or burning. Once melted, remove from the heat and enjoy the heady aroma (trust me, it’s already tasty at this stage!).

Step 3: Mix in Cocoa Powder

While the chocolate mixture is still lovely and warm, sift in your Dutch cocoa powder. Stir until smooth. This extra shot of cocoa turns your Brownie Cookies from simply chocolatey to intensely decadent. Let the mixture cool for a minute or two so it doesn’t scramble your next ingredients.

Step 4: Combine Wet Ingredients

Now, pour the cooled chocolate and cocoa blend into your fluffy egg-sugar mixture. Beat everything together until you’ve got a glossy, unified batter. Add in your vanilla extract and give it one final mix to ensure all those deep flavors meld together.

Step 5: Fold in Dry Ingredients and Chocolate Chips

Gently fold in the flour, salt, and baking powder, being careful not to overmix—the less you mix, the more tender and gooey your cookies will remain. Drop in your chocolate chips and scoop the dough over just enough to evenly distribute them. This step guarantees every Brownie Cookie has oozy bits of chocolate in every bite.

Step 6: Chill the Dough

Cover the bowl and refrigerate your cookie dough for 20–30 minutes. This quick chill helps the dough hold its shape when scooped and ensures those luscious crackly tops. Don’t chill for too long, though, or the dough will become tough and lose its shine. Preheat your oven to 350°F during this time so you’re ready to bake!

Step 7: Scoop and Bake

Using a 1.5-tablespoon cookie scoop, arrange rounded mounds of dough on a parchment-lined baking sheet, leaving a couple of inches between each one. Bake for 10–12 minutes: go for 10 if you prefer gooey, fudgy Brownie Cookies, or a couple of minutes longer for a more set texture. After baking, give the baking tray a gentle tap on your counter—this helps create that coveted crinkle top.

Step 8: Cool and Store

Allow the cookies to cool on the sheet, where they’ll continue setting up. Once cooled, transfer to an airtight container. Pro tip: The flavor and texture are even better after a few hours, so if you can resist, the wait is worth it!

How to Serve Brownie Cookies

Garnishes

Dress up your Brownie Cookies with a flutter of flaky sea salt right as they come out of the oven—it really makes the chocolate pop. You can also sprinkle a pinch of powdered sugar for a snow-dusted look or add a drizzle of melted chocolate for extra flair.

Side Dishes

These cookies are downright dreamy with a scoop of vanilla ice cream, a fresh berry salad, or even a tall glass of cold milk. For a more grown-up pairing, I love serving them alongside a cup of espresso or a chocolate-dipped cappuccino for ultimate indulgence.

Creative Ways to Present

Turn your Brownie Cookies into edible gifts by stacking them in clear bags tied with ribbons or box them up for a stunning dessert box. For a fun twist, sandwich vanilla, chocolate, or mint chip ice cream between two cookies to make the ultimate ice cream sandwich. They’re perfectly sized for sharing… or not!

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your Brownie Cookies in an airtight container at room temperature. They stay soft, chewy, and utterly delicious for up to four days (though they rarely make it that long in my house!).

Freezing

To freeze, arrange the cooled cookies in a single layer on a baking tray until firm, then transfer them to a freezer-safe bag or container. They’ll keep beautifully for up to two months. You can also freeze unbaked dough balls and bake fresh cookies whenever a craving strikes.

Reheating

Warm your cookies in a low oven (about 300°F) for 3–5 minutes or give them a quick zap in the microwave for about 10 seconds. This brings back their gooey, just-baked taste and revives the chocolatey aroma.

FAQs

Why do I need to chill the dough before baking?

Chilling the dough briefly firms it up, making it easier to scoop and helping the Brownie Cookies hold their shape as they bake. This also encourages that gorgeous shiny top and fudgy interior.

Can I use milk chocolate instead of dark chocolate?

Absolutely! If you prefer a sweeter, less intense chocolate flavor, swap in milk chocolate. Just keep in mind the cookies may be sweeter, so you might want to cut back slightly on the granulated sugar.

My cookies didn’t get a crackly top—what went wrong?

The magic crackly top comes from thoroughly beating the eggs and sugar until most of the sugar is dissolved. Don’t rush this step! Also, avoid over-mixing after the flour goes in, as this can dull the shine.

Can I make Brownie Cookies without coffee powder?

Yes, the coffee just deepens the chocolate flavor without making it taste like coffee, but you can omit it if you prefer. Your Brownie Cookies will still turn out deliciously fudgy and rich.

How do I know when the cookies are done?

Bake just until the edges are set and the tops look shiny and crackled. For extra fudgy cookies, pull them out on the earlier side—they’ll firm up as they cool. If you want a chewier, more set texture, bake a minute or two longer.

Final Thoughts

If you’re ready to experience the best of both worlds—cookies and brownies together—give these Brownie Cookies a try. I promise every bite will deliver pure chocolate bliss, and you’ll find yourself baking them on repeat. Can’t wait to hear how quickly they disappear in your kitchen!