Gooey, crispy, and all-around delicious, these Brownie Cookies are super easy to make and sure to win over any crowd!
Is there anything better than gooey brownies fresh out of the oven? Trick question, because YES THERE IS!
These Brownie Cookies take everything that’s great about brownies and combine them with the crispy deliciousness of a fresh chocolate chip cookie. I’ve made these cookies for my toddlers’ birthday parties and other neighborhood get-togethers, and it’s a miracle if the cookies survive more than ten minutes before they’ve been gobbled up. There’s just something about a cookie that feels better to eat, and while I would never dare to insult the rich history of the classic brownie, these cookies make me question whether I ever want to make old-school brownies ever again.
Plus they’re a great recipe to make with kids. Hand them a spoon and let them glop out the soft cookie batter onto the baking sheet, and suddenly you’ve got a mini arts-and-crafts project on your hands. Don’t worry if you make a mess – that’s just more batter to lick up afterwards!
We’re all used to how messy brownies can be – crumbs everywhere, chocolate sauce smudges on shirtsleeves. These cookies are no different, but that’s what makes them so fun! Don’t worry about making the perfect cookie, by the way. With this recipe, there’s really no such thing as a bad batch. Especially when making with kids, you’re bound to have at least a few turn out lopsided and messy. That’s PERFECT. Messy just means you had fun.
And if you’re looking for a more classic brownie, try this recipe for Matt’s Crazy Brownies. I also would personally recommend these Soft and Chewy Chocolate Chip Cookies for a more traditional cookie option.
Cakey, fudgy, or chewy?
OK just bear with me for a second, because are you aware there is a longstanding debate on the ideal texture of brownies? I had no clue. But when researching through different brownie recipes, I learned there is a serious debate going on about the three different “camps” of brownie lovers. There’s the type who loves a caky brownie (light, flakey, airy). There are those who only love fudgy brownies (moist, dense, gooey). And then there are the chewy fans (super dense, hard, with a strong bite).
For this recipe, I’d say we’re closer to the cake and fudgy folks than we are to the chewy fans — not that there’s anything wrong with a chewy brownie! It’s really just about the fact that we’re making cookies here, so you’ll get something a lot more thin than a typical brownie.
FAQs & Tips
How to Make Ahead and Store?
You can always refrigerate these, but so long as you store them in an airtight container, feel free to leave them out at room temperature for a few days.
How to Make them Softer?
Look, I love a soft cookie as much as the next person, so if you want to carve a minute or two off the bake time for a more gooey bite, I won’t blame you.
Can I Add Other Ingredients?
Please do! Toss in some nuts, some white chocolate chips, some fruits — whatever your heart desires! Just remember that adding ingredients might affect the bake time, so give yourself a practice batch before any big event.
Serving Suggestions
Am I the only one who gets annoyed by serving size suggestions on boxes of cookies and other desserts? Look, sometimes we all need to indulge! If you’re the type who eats only one cookie, I am jealous of your discipline. For this recipe, we’re making about eight cookies. I know I could eat eight cookies by myself, but that’s just me.
Brownie Cookies
Ingredients
- 3.5 ounces dark chocolate chopped
- 4 tablespoons unsalted butter
- 1 tablespoon unsweetened cocoa powder
- 1 large egg room temperature
- 1/3 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a heatproof bowl, melt the chocolate and butter together until smooth, either over a pan of simmering water or in the microwave in 30-second bursts.
- Sift the cocoa powder into the melted chocolate mixture and stir until combined. Let it cool slightly.
- In a separate bowl, whisk the egg with both sugars until light and fluffy, about 4 minutes.
- Fold the chocolate mixture into the egg mixture until just combined.
- Gently mix in the flour and salt until the batter is smooth.
- Spoon or pipe the batter onto the prepared baking sheet, forming 8 cookies.
- Bake for 10 minutes, until the cookies are set with a crinkly top. Do not overbake.
- Allow the cookies to cool on the baking sheet before serving or storing.
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