The BEST Brownie Cookies
“Everybody gets the coveted chewy brownie edge with brownie cookies! Deep, dark and super fudgy! It’s my favorite brownie cookie recipe!”
Watch me make these brownie cookies from start to finish!
Normally, I LOVE rainy, gloomy weather, but I’m kinda over it. It has rained ALL.WEEK.LONG. And it’s the heavy, soggy, windy, relentless type of rain. I’ve only been outside to play a few times, and that was mainly to take my dogghter out. What a weird summer.
It’s been a blessing, though, because it’s forced me to finish up so many house projects.
I (well…my husband) repainted the living room and the guest room. I (well..my husband) put together all of the new patio furniture, installed a new kitchen faucet, and finally switched out some light fixtures.
Oh, and I also (me for real this time) happened to find time to make these incredible brownie cookies! It’s no wonder they are trending right now; they are amazing!
Step aside chocolate chip cookies; brownie cookies are having a moment!
When I posted, I was craving dark chocolate cookies last year; you guys were quick to send me recipes and suggestions. (Yall are the best!)
I’ve been making this recipe from Broma Bakery ever since, and I love them! I only changed a few things to get the taste and texture I had in mind, and it’s incredible.
They taste amazing served warm, cold, or at room temperature.
If you really want to YOLO-it, crumble them in vanilla ice cream with chocolate and salted caramel syrup. Or make brownie cookie ice cream sandwiches.
Lord have mercy! Let me stop before I head right into that kitchen and make another batch.
You’ll need to grab a glass of almond milk or coffee to go with these rich beauties!
Let’s make them shall we?
What are fudgy brownie cookies?
Brownie cookies are exactly what you probably have in mind. Brownies in cookie form.
Not to be confused with Brookies.
They are super fudgy in the middle with epic chocolate flavor, just like a brownie, but shaped like a cookie. They have gorgeous crackly tops and chewy edges.
So if you love the edges of brownies like I do, you’ll love brownie cookies.
Where the heck did brownie cookies even come from?
I’m always game when it comes to two delicious desserts procreating. Brownies +Cookies? Genius! It’s said that brownies were actually first created in the late 19th century. It’s the brainchild of Bertha Palmer, who asked her chef to create it. It was called the Palmer House Brownie.
From there, brownies have taken on many different variations and flavors.
Now, who had the idea to thicken up the batter and turn them into brownie cookies, I have no idea. But I’m pretty sure I love them and that they are an angel sent from God.
What makes these brownie cookies the best?
I think we all have a certain way we prefer our homemade brownies. This recipe really is the perfect brownie in cookie form. Here’s why I think this recipe just works!
- The chocolate combination. Using Hershey’s Special Dark unsweetened cocoa powder creates a deep, dark color and deep chocolate flavor. Pair with the melted Dark Chocolate Dove candy bars; it’s an intense duo.
- The extract pairing. It’s important to use the right amount of vanilla extract with making brownies. Too much and you’ll get a cooling effect; too little and it won’t lend its beautiful flavor. This recipe using the perfect amount of vanilla and coffee extract. The coffee extract enhances the chocolate without giving a coffee flavor. Remember my Red Velvet Cake with coffee? Same thang!
- The pan time. Letting the cookies sit on the hot pan to cool slowly while letting the residual heat finish the baking creates one chewy cookie!
How to make chocolate brownie cookies recipe
INGREDIENTS
- unsalted butter
- dark chocolate
- granulated white sugar
- brown sugar
- large eggs
- vanilla extract
- coffee extract
- all-purpose flour
- unsweetened cocoa powder (Special dark)
- baking powder
- salt
INSTRUCTIONS
- In a microwave-safe bow,l add chopped butter and dark chocolate chips.
- Microwave and stir in short 20-second intervals until the chocolate has melted completely. (It takes 60 seconds in my microwave) Set aside and let cool.
- In a large bowl, add granulated sugar, brown sugar, eggs, vanilla extract, and coffee extract.
- Mix using a hand mixer for 5 minutes (set a timer) on medium speed until the mixture is pale in color and light and airy.
- Mix in the butter-chocolate mixture. Set aside.
- In a medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Stir the flour mixture into the wet mixture. (Dough will be very loose)
- Refrigerate for 20 minutes or until the dough is chilled and firm enough to handle and hold a ball shape.
- Preheat oven to 350. F and line a baking sheet with parchment paper or a silicone mat.
- Using a standard cookie scoop (2 tablespoons size), scoop out the dough, roll it into a ball, and place it two inches apart on the prepared baking sheet.
- Bake for 14-16 minutes.
- Remove from oven and let cookies sit on the pans for about 2-3 minutes before removing to a wire rack to finish cooling.
- Once they are completely cooled, store them in an airtight container.
Tip for the BEST Brownie Cookies
- Be sure to chill the dough. This dough needs chill time. You’ll notice this cookie dough is very loose, just like a thick brownie batter. Chilling the dough makes it firm and easy to shape into a cookie dough ball.
- Use good dark chocolate. For dark chocolate, I like to use Dove candy bars! They are so smooth and creamy.
- Don’t burn the chocolate. Be careful when you melt the chocolate so that it doesn’t scorch. I place it into the microwave in 10-second intervals and stir after each interval.
- Don’t skip the long mixing. I know it sucks, but it gives the cookies such a nice texture when you beat lots of air into them. I usually beat for about 5 minutes on medium speed.
- Do a test cookie. These cookies can have a bit of a learning curve to get the best baking time for your oven. Do a couple of test cookies to see what works best. You want the cookies to be fudgy on the inside but not so fudgy that they break apart, and if you overbake them, they will be fluffy instead of fudgy. For my oven, 12 minutes is the magic number. They look a bit underdone when I remove them from the oven. I let them sit on the hot pan for 2-3 minutes to finish cooking and firm up enough to transfer to a cooling rack. Once they are completely cooled, they have the perfect texture!
Change it up!
If you’re feeling creative, this recipe is fun to play around with and see what delicious variations you can create. Try swirling peanut butter or Nutella in with the melted chocolate.
For a mint chocolate brownie cookie, try using mint extract and mint chocolate! Colorful sprinkles or flaky sea salt are also fun changes.
If you’re looking for some crunch additions, throw in some crushed peanuts, chocolate chips, toffee pieces, or M&M’s.
Common Questions
Can I use semisweet chocolate chips? Yes, you sure can! You can use your favorite chocolate from milk sweet chocolate, bittersweet chocolate or even white chocolate. We love these with dark chocolate.
Can I make these gluten-free? Yes, use your favorite gluten-free flour.
Can I use espresso powder instead of coffee extract? Sure, can! Try 1-2 teaspoons of expresso powder.
How to Store Brownie Cookies
Brownie cookies can be a bit sticky when stacked on top of each other. To store them, I prefer to place them in an airtight container with parchment paper between the layers.
Want more unique brownie recipes? Check these out!
Get the Recipe: The BEST Brownie Cookies
Ingredients
- 6 tablespoons unsalted butter
- 6 ounces dark chocolate, chopped, ( I use Dove chocolate)
- ½ cup granulated white sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- ½ teaspoon vanilla extract
- ⅛ teaspoon coffee extract (optional)
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder, ( I use Hershey's Special Dark)
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- In a microwave-safe bow,l add chopped butter and dark chocolate chips.6 tablespoons unsalted butter, 6 ounces dark chocolate, chopped
- Microwave and stir in short 20-second intervals until the chocolate has melted completely. (It takes 60 seconds in my microwave) Set aside and let cool.
- Add granulated sugar, brown sugar, eggs, vanilla extract, and coffee extract in a large bowl.½ cup granulated white sugar, ½ cup light brown sugar, packed, 2 large eggs, ½ teaspoon vanilla extract, ⅛ teaspoon coffee extract (optional)
- Mix using a hand mixer for 5 minutes (set a timer) on medium speed until the mixture is pale in color and light and airy.
- Mix in the butter-chocolate mixture. Set aside.
- Whisk together flour, cocoa powder, baking powder, and salt in a medium-sized bowl.¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
- Stir the flour mixture into the wet mixture. (Dough will be very loose)
- Refrigerate for 20 minutes or until the dough is chilled and firm enough to handle and hold a ball shape.
- Preheat oven to 350. F and line a baking sheet with parchment paper or a silicone mat.
- Using a standard cookie scoop (2 tablespoons size), scoop out the dough, roll it into a ball, and place it two inches apart on the prepared baking sheet.
- Bake for 14-16 minutes. (may need more or less time)
- Remove from oven and let cookies sit on the pans for about 2-3 minutes before removing to a wire rack to finish cooling.
- Once they are completely cooled, store them in an airtight container.
I just made these cookies and I can’t stop eating them! Excellent recipe! Thank you!
I made these and they are delicious.
I just can’t get enough of these delicious cookies. I mad a double batch yesterday and I got 2 of them. Next time I will make a double batch and stash one and then help eat the other batch that’s left over…..Thanks Diva for the great recipe it is so delicious…. Everything you cook or bake is so good….
Made these today. I should’ve doubled the recipe! They did not last. I didn’t weigh my chocolate so I 1/4 cup of espresso morsels from Toll House and 1/2 cup dark chocolate chips because I still wanted the coffee flavor but didn’t have coffee extract. I will definitely be making these again.