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    Home » Recipes » Desserts » Cookies » Brownie Cookies

    Brownie Cookies

    Published: February 19, 2020 · Modified: Sep 24, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These rich, fudgy brownie cookies are a chocolate-lover's dream that just melt in your mouth. When something mixes up in one bowl in just a few minutes there's no excuse not to whip some up!

    a stack of Brownie cookies next to a glass of milk.
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    brownie cookies on a mat
    stack of brownie cookies on a mat
    stack of brownie cookies
    brownie cookies on a mat
    brownie cookies on a mat

    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

    Cocoa powder blooming in melted butter for brownie cookie batter.

    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.

    Coffee being added to a mixture of cocoa powder and butter to make brownie cookie dough.

    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.  

    Sugar and flour getting added to brownie cookie dough.

    5. Mix in the sugars.

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

    Chocolate chips added to brownie cookie dough.

    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.

    Two brownie cookies next to some chocolate chips.

    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!

    Brownie cookies on a piece of burlap next to a glass of milk.

    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 love this recipe try these out!

    • A stack of chocolate brownies next to a glass of milk.

      Brownie Recipe

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      Chocolate Crinkle Cookies

    • Cheesecake brownies with a chocolate swirl on parchment paper.

      Cheesecake Brownies

    • Three scotcheroos on a blue and white plate.

      Scotcheroos

    • Almond cookies topped with two almond slivers and an almond glaze.

      Almond Cookies

    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!

    A top down shoot of a chocolate brownie cookie on a piece of parchment paper.
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    5 from 276 votes

    Brownie Cookies

    These rich, fudgy brownie cookies are a chocolate-lover's dream and mix up in one bowl and just a few minutes!
    Course Dessert
    Cuisine American, British
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 24 Cookies
    Calories 107kcal
    Author John Kanell

    Ingredients

    • 2/3 cup all-purpose flour 80g
    • 1/2 tsp salt 3g
    • 1/2 tsp baking powder
    • 1/2 cup unsalted butter 113g, melted
    • 1/2 cup cocoa powder 60g
    • 1 tbsp coffee 15mL, or 1 tsp espresso powder
    • 1/2 cup granulated sugar 100g
    • 1/2 cup brown sugar lightly packed, 100g
    • 1 egg room temperature
    • 1/2 cup semisweet chocolate chips 70g

    Instructions

    • Set oven to 350F (177C). Whisk together the flour, salt and baking powder in a medium bowl then set aside.
    • Mix the cocoa powder into the melted butter then add the hot coffee and beat in the egg. add both sugars and mix until well combined.
    • Add the flour mixture then miix until almost combined then fold in the chocolate chips.
    • Portion out roughly two tablespoon-sized portions of the cookie dough and give them a quick roll with the palms of your clean hands then place two inches apart on a parchment-lined cookie sheet.
    • Bake at 350F for about 8 minutes or until the edges are set and the tops have a slightly crackled appearance.

    Video

    Notes

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • Use a higher quality cocoa powder for a better tasting cookie. I prefer a dutch processed but you can find blends or use a natural option if that's a taste you prefer. 
    • Really mix that butter cocoa, egg combination for a few minutes, 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 of of the oven but will firm up as they cool down. 

    Nutrition

    Serving: 1cookie | Calories: 107kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 57mg | Potassium: 72mg | Fiber: 1g | Sugar: 10g | Vitamin A: 128IU | Calcium: 24mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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