Homemade Brownie Cookies Recipe is the ultimate treat for chocolate lovers. Dense, fudgy, and irresistibly chewy, these brownie-style cookies combine the decadent allure of brownies with the portability of cookies. Imagine rich dark chocolate, a hint of cocoa, and a perfectly balanced sweetness—all baked into a delightful round cookie you can pop in your mouth. Whether you’re baking for yourself, sharing with friends, or bringing to a gathering, this recipe delivers both ease and indulgence. Ready in about an hour from start to finish (including chilling time), it’s a go-to whenever you crave something chocolaty and comforting.
Why You’ll Love This Recipe
- Irresistibly fudgy texture that captures the essence of a brownie in cookie form.
- Simple yet impressive, ideal for both beginner bakers and seasoned pros.
- Customizable flavor—the optional coffee extract adds a rich depth, while you can swap or omit ingredients to suit your taste.
- Perfect for sharing or enjoying with a glass of cold milk, coffee, or your favorite afternoon pick-me-up.
Ingredients
- 6 tablespoons unsalted butter
- 6 ounces dark chocolate, chopped (Dove or similar)
- ½ cup granulated white sugar
- ½ cup packed light brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ⅛ teaspoon coffee extract (optional, adds a mild mocha flavor)
- ¾ cup all‑purpose flour
- ¼ cup dark unsweetened cocoa powder (like Hershey’s Special Dark or another favorite)
- ½ teaspoon baking powder
- ¼ teaspoon salt
Step‑by‑Step: How to Make Brownie Cookies
- Place the chopped dark chocolate and butter in a microwave-safe bowl. Microwave in 20‑second bursts, stirring in between, until melted and smooth. Let cool slightly.
- In a large bowl, whisk together both sugars, eggs, vanilla extract, and optional coffee extract. Beat the mixture on medium speed using a hand mixer for 5 minutes, until it’s pale and fluffy.
- Slowly fold in the cooled chocolate and butter mixture until fully incorporated.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Fold the dry ingredients into the wet mixture—expect a loose, brownie‑like dough.
- Cover and refrigerate the dough for about 20 minutes, until firm enough to scoop and shape.
- Preheat oven to 350°F (175°C). Line your baking tray with parchment paper or a silicone baking mat.
- Using a 2‑tablespoon cookie scoop (or your hands), roll dough into balls and place them about 2 inches apart on the baking sheet.
- Bake for 14–16 minutes—edges will be set and centers slightly soft.
- Let the cookies rest on the pan for 2–3 minutes before transferring to a wire rack to cool completely.
Helpful Tips
- Ensure the chocolate‑butter mixture has cooled a bit before combining with the egg mixture to avoid scrambling the eggs.
- The hand‑mixing until pale is key—it incorporates air, giving structure and a slight lift to these dense cookies.
- If your dough seems too sticky to handle, chill an extra 5–10 minutes before scooping.
- Use parchment or silicone liners to prevent sticking and make clean‑up easier.
Substitutions And Variations
- Swap in milk or semi-sweet chocolate for a less intense chocolate flavor.
- Espresso powder can replace coffee extract—use about ¼ teaspoon.
- Use a gluten‑free flour blend in a 1:1 ratio if needed.
- Mix in extras like chocolate chips, chopped nuts, or even a ribbon of peanut butter for added variety.
- Try almond or mint extract for a different flavor profile.
Storage Instructions
Keep completely cooled brownie cookies stored at room temperature in an airtight container. They stay fresh and chewy for up to 5 days. For longer storage, freeze the cookies in a freezer-safe container—thaw at room temperature before enjoying. You can also freeze the dough—scoop into balls and freeze, then bake straight from the freezer, adding a minute or two to the baking time.
Nutritional Information
Estimating approximate values per cookie (based on making ~24 cookies):
- Calories: ~120 kcal
- Fat: 7–8 g (from butter and chocolate)
- Carbohydrates: 14–15 g (mostly from sugars and flour)
- Protein: 1–2 g
- Fiber: 1 g (from cocoa powder)
These are approximate values and can vary based on chocolate and portion size.
Serving Suggestions
- Enjoy with a chilled glass of milk or a bold cup of espresso for the perfect pairing.
- Serve warm with vanilla ice cream for an indulgent treat.
- Arrange on a dessert platter with fruit or other cookies for parties or gatherings.
- Crumble over whipped cream or pudding for a rich topping.
Frequently Asked Questions About Brownie Cookies
Q: Can I bake these cookies at a higher altitude?
A: At altitudes above 3,000 ft, reduce baking powder slightly and increase flour by 1–2 tablespoons.
Q: My cookies spread too much—what went wrong?
A: Ensure the dough is chilled until firm, and verify your oven temperature with a thermometer for best results.
Q: Can I make them gluten‑free or vegan?
A: Yes. Use a 1:1 gluten‑free flour blend. For vegan, substitute butter with plant-based margarine and eggs with flax eggs.
Q: Why is the center so fudgy?
A: That’s intentional! These cookies are meant to have soft, chewy centers. If you prefer a drier texture, add 1–2 tablespoons more flour.
Q: Can I freeze the dough or baked cookies?
A: Absolutely. Freeze baked cookies for up to 2 months. Freeze dough balls and bake from frozen with slightly longer baking time.
Conclusion
Thank you for trying out this Brownie Cookies recipe—your taste buds are in for a treat! These cookies marry the fudgy charm of brownies with the grab‑and‑go convenience of cookies, making them a favorite anytime you want comfort in bite‑sized form. I truly love how easy and indulgent this recipe is, and I hope you feel the same warmth and joy with every batch you bake. Wishing you lots of happy moments in the kitchen and endless sweetness in every bite. Happy baking—and thanks for being part of this food‑loving community!
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Homemade Brownie Cookies Recipe
- Total Time: 51 minutes
- Yield: 24 cookies 1x
Description
This Brownie Cookies Recipe combines the best of two worlds: the rich, fudgy texture of brownies with the ease of classic cookies. Packed with dark chocolate and baked to chewy perfection, these cookies are quick to make and always a hit. Perfect for parties, gifting, or a sweet treat at home.
Ingredients
6 tbsp unsalted butter
6 oz dark chocolate, chopped
½ cup granulated white sugar
½ cup packed light brown sugar
2 large eggs
½ tsp vanilla extract
⅛ tsp coffee extract (optional)
¾ cup all-purpose flour
¼ cup dark unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt
Instructions
- Place the chopped dark chocolate and butter in a microwave-safe bowl. Microwave in 20‑second bursts, stirring in between, until melted and smooth. Let cool slightly.
- In a large bowl, whisk together both sugars, eggs, vanilla extract, and optional coffee extract. Beat the mixture on medium speed using a hand mixer for 5 minutes, until it’s pale and fluffy.
- Slowly fold in the cooled chocolate and butter mixture until fully incorporated.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Fold the dry ingredients into the wet mixture—expect a loose, brownie‑like dough.
- Cover and refrigerate the dough for about 20 minutes, until firm enough to scoop and shape.
- Preheat oven to 350°F (175°C). Line your baking tray with parchment paper or a silicone baking mat.
- Using a 2‑tablespoon cookie scoop (or your hands), roll dough into balls and place them about 2 inches apart on the baking sheet.
- Bake for 14–16 minutes—edges will be set and centers slightly soft.
- Let the cookies rest on the pan for 2–3 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough ensures thick, chewy cookies.
Coffee extract enhances the chocolate flavor but can be omitted.
Store in an airtight container for up to 5 days.
Freeze dough balls and bake as needed.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Carbohydrates: 15g
- Protein: 2g