Name: Brownie Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, melted; 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 2 large eggs; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup chocolate chips (optional)

Why You’ll Love This Recipe

I love these cookies because they combine the best of both worlds: the deep chocolate flavor of a brownie and the convenience of a cookie. They have a slightly crisp edge, soft center, and a classic crinkly top that looks as good as it tastes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips (optional)

directions

I begin by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.

In a medium bowl, I whisk together the melted butter, sugar, cocoa powder, and vanilla extract until smooth and well blended.

Then I add the eggs one at a time, whisking thoroughly after each addition to ensure the mixture is smooth and glossy.

In a separate bowl, I whisk together the flour, baking powder, and salt. I gently fold the dry ingredients into the wet mixture just until combined.

If I want an extra gooey center, I stir in some chocolate chips at this point.

Using a tablespoon or cookie scoop, I drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.

I bake the cookies for 8–10 minutes, just until the edges are set and the tops are slightly cracked. Then I let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: ~120 kcal per cookie

Variations

Sometimes I add a pinch of espresso powder to the batter to deepen the chocolate flavor. I also love using white chocolate chips or peanut butter chips for a twist. For a holiday version, I stir in crushed peppermint candy.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them and just let them thaw at room temp when I’m ready to enjoy.

FAQs

Can I make the dough ahead of time?

Yes, I often chill the dough for a few hours or overnight to help the cookies hold their shape better.

Why are my cookies not crackly on top?

Make sure to whisk the eggs thoroughly and don’t overmix the batter. The crackly top comes from the well-aerated batter.

Can I use Dutch-process cocoa?

Yes, I sometimes use Dutch-process for a richer color and slightly smoother flavor.

Can I make these gluten-free?

Absolutely. I use a 1:1 gluten-free flour blend with great results.

Do I need to chill the dough?

Not necessarily, but chilling helps if the dough is too soft to scoop or if I want thicker cookies.

Conclusion

Brownie Cookies are the perfect solution when I crave something chocolaty and chewy without committing to a full pan of brownies. With their gooey center and crisp edges, they’re always a hit whether for an afternoon snack or a dessert spread.