Get ready for a double dose of deliciousness! This brownie cookie recipe blends the best bits of both treats all in one easy homemade bite.
Please Note: This recipe was updated to have a more brownie-like texture. If you’re a fan of the original recipe, don’t panic – it can be found here!
If you love chocolate cookies, you’ll love these dark, chewy delights. Plus, they can be frozen and baked whenever you need a chocolate fix!
I love the combination of chocolate and sea salt, so I added an optional step of flaked salt that balances out the sweetness perfectly.
Why This Recipe Works
- Using dark chocolate instead of just cocoa powder gives the cookies a rich chocolate taste.
- A heavy dose of brown sugar helps keep the center of these cookies lovely and soft.
- Beating the eggs and sugar gives the batter structure resulting in cookies with a crisp, meringue-like surface.
- The vanilla and instant coffee add an extra depth of flavor
- A little salt cuts the sweetness giving a perfectly balanced flavor profile.
How To Make Brownie Cookies
Sift together the flour, cocoa powder, baking powder, and salt and until combined.
In a saucepan, heat the butter over medium-low heat until melted but not bubbling. Pour the hot butter over the chocolate, coffee, and vanilla.
Mix until melted and smooth. Set aside to cool slightly.
Beat eggs, brown sugar, and sugar in a large bowl with an electric mixer at medium-high speed until thick and pale (about 4 minutes).
You may be tempted to take a shortcut on this step, but it’s what gives the cookies the crackly surface so it’s worth the extra time to beat the eggs and sugar!
Add the cooled chocolate mixture and mix until well combined.
Add in the flour mixture, and fold it until just combined (avoid over-mixing).
Cover bowl with plastic wrap and let stand at room temperature for 30 minutes or until batter firms up to resemble thick brownie batter. It won’t look like cookie dough.
Using 1 heaped tablespoon of batter per cookie, place scoops 2 inches apart on prepared baking sheets.
Bake for 10-12 minutes, until the tops of the cookies are crinkled and slightly domed. The cookies will flatten and crinkle more once you remove them from the oven.
If using salt, sprinkle with flaked salt. Cool for 5 minutes before transferring to a cooling rack.
Serve warm for an indulgent treat!
Freezing Instructions
To Freeze The Dough
Follow the recipe to step 7 and instead of baking freeze the dough on the tray until fully frozen. Then Transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge, then allow to come to room temperature before baking.
To Freeze baked Cookies
Cool completely then transfer to a freezer bag for up to 3 months. Thaw overnight before serving.
Erren’s Top Tips
- Be sure to measure your flour correctly! Too much flour will result in a tougher cookie
- Use a good quality cocoa powder such as dutch cocoa powder) for a richer chocolate flavor.
- Once you add the flour be careful not to over mix. Just mix until there is no more visible flour and the batter is well combined.
- These cookies are also great with a half cup of chopped, toasted pecans or walnuts mixed into the batter.
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Let’s Make
Brownie Cookies
Chocolate cookies with a crusty crunch, deep cocoa flavor and fudgy middles sure to satisfy any sweet tooth.
Prep15 minutes
Cook12 minutes
Total57 minutes
Resting Time: 30 minutes
Serves: 18
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Instructions
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Sift together the flour, cocoa powder, baking powder, and salt and set aside.
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In a saucepan, heat the butter over medium-low heat until melted but not bubbling. Remove from the heat. Add in the chocolate, coffee, and vanilla mix until melted and smooth. Set aside to cool slightly.
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Beat eggs, brown sugar, and sugar in a large bowl with an electric mixer at medium-high speed until thick and pale (about 4 minutes). Add the cooled chocolate mixture and mix until well combined.
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Add in the flour mixture, and fold it in until just combined (avoid over mixing).
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Cover bowl with plastic wrap and let stand at room temperature for 30 minutes or until batter firms up to resemble thick brownie batter. It won’t look like cookie dough.
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Meanwhile, adjust two oven racks to the middle positions and preheat heat the oven to 350°F. Line two large baking sheets with parchment paper.
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Using 1 heaped tablespoon of batter per cookie, place scoops 2 inches apart on prepared baking sheets. Repeat until the batter is used.
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Bake for 10-12 minutes, until the tops of the cookies are crinkled and slightly domed. The cookies will flatten and crinkle a bit more once you remove them from the oven. If Using salt, sprinkle each cookie with a pinch of flaky sea salt.
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Cool for 5 minutes before transferring to a cooling rack to cool or serve warm for an indulgent treat!
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Transfer leftovers to a sealed container and for up to 5 days, or freeze for up to 3 months.
Tips + Notes
Depending on how big you make them, this recipe makes 18-24 cookies.
- Be sure to measure your flour correctly! Too much flour will result in a tougher cookie
- Use a good quality cocoa powder such as dutch cocoa powder) for a richer chocolate flavor.
- Once you add the flour be careful not to over mix. Just mix until there is no more visible flour and the batter is well combined.
- These cookies are also great with a half cup of chopped, toasted pecans or walnuts mixed into the batter.
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Nutrition Information:
Calories: 211 (11%)| Carbohydrates: 28g (9%)| Protein: 2g (4%)| Fat: 11g (17%)| Saturated Fat: 6g (38%)| Cholesterol: 32mg (11%)| Sodium: 90mg (4%)| Potassium: 144mg (4%)| Fiber: 2g (8%)| Sugar: 19g (21%)| Vitamin A: 190IU (4%)| Calcium: 34mg (3%)| Iron: 1mg (6%)
Nutritional Data Disclaimer
Update Notes: Originally published in 2016, this post and recipe was updated in 2020 with new pictures and changed to the recipe.
