Brownie Cookies

When a chocolate craving hits there are few things better than these soft chocolate brownie cookies! I like to make a batch of the dough and then bake half and freeze the rest for later so I can have on demand chocolate cookies when the need arrises. It’s the cookie version of money in the bank! If you’d like to try some other homemade cookie recipes, then try my easy peanut butter chocolate chip cookies!

How to Make Brownie Cookies

1. Add the flour, baking powder and salt to a bowl then whisk together and set aside. 

2. Melt the butter in a large bowl and then add in the unsweetened cocoa powder.

3. Whisk until fully incorporated. You’ll see a rich glossy mixture form that looks like ganache. This step “blooms” the cocoa and intensifies that fudgy texture and chocolate flavor.

 4. Mix in the hot (room temp is fine too) coffee or espresso powder, then add the egg and beat for a few minutes. This is much easier if you’re using an electric hand or stand mixer.  

5. Mix in the sugars.

6. Sift in the flour mixture and mix until almost combined. 

7. Fold in the semi sweet chocolate chips and make sure there are no remaining bits of unincorporated flour. 

8. Use a cookie scoop to measure out roughly two tablespoon-sized portions of cookie dough. Roll in the palms of your clean hands and place on baking sheets with parchment paper. Bake at 350F for about 10 minutes. The edges will be set and the centers will be soft but continue to firm up as they cool.

Pro Tips For This recipe

• Measure your flour correctly! Using too much flour to this brownie cookie recipe is the most common mistake. The easiest way to measure flour is by weighing it with a kitchen scale. If thats not an option, then fluff your flour, sprinkle it into your cup with a spoon, and then use something flat to level it off. Do not pack it in.
• Use a higher quality cocoa powder for a better tasting cookie. I prefer a dutch version but you can find blends or use a natural one if that’s a taste you prefer. 
• Really mix that butter, cocoa, and egg combination for a few minutes as it helps the cookies have that nice “brownie” character.
• These cookies are great with toasted pecans or walnuts mixer into the batter; try adding 1/2 cup.
• Your cookies will not be fully baked and set when you take them out of the oven but will firm up as they cool down. 
• You can freeze the dough in a big lump or portion the dough out and freeze the balls on a baking sheet then transfer to a freezer bag. I prefer the latter method as the dough will defrost quicker for faster cookies!

Frequently Asked Questions

Which is better brownies or cookies?

No need to choose when you can make a brownie cookie! If you want that traditional brownie with the edge pieces and gooey middle then try my Brownie Recipe out!

Is a brownie a cookie?

Technically a brownie is a bar cookie but this recipe makes brownies that are actual cookies (or biscuits depending on where you live.)

Can I freeze them?

You can freeze the chocolate brownie cookies dough on a baking sheet after you roll into balls. Place the frozen balls of dough in a freezer bag and they’ll keep for up to 4 months.

Which cocoa powder is best for brownie cookies?

I love using a high-quality Dutch processed option. Dutch processed is darker, less acidic and fudgier in baked goods. You’ll usually get less rise out of it though. My go to company is Valrhona but there are lots of great brands out there, including Guittard, Callebaut, Ghirardelli and lots of organic and fair trade options too!

What’s a substitute for the egg in this recipe?

Try using 1/4 cup or mashed (ripe) banana as a substitute for the egg, which acts as a binding agent in this recipe.

If you’ve tried this brownie cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!