My brownie cookies are thick and fudgy with crisp, chewy edges. They have those classic shiny and crackly brownie tops and are ready to enjoy in less than an hour. Recipe includes a how-to video!
Combine chopped chocolate and butter in a medium-sized microwave-safe bowl and heat in 25-second intervals, stirring in between, until completely melted (alternatively, melt chocolate and butter over a double boiler). Set aside.
8 oz semisweet or dark chocolate bars, ¼ cup unsalted butter
In a separate, large mixing bowl, combine sugars, eggs, vanilla extract, and salt. Use an electric mixer to stir until combined. Gradually increase mixer speed to high and beat on high speed until thickened, increased in volume, and lightened in color (a minimum of 2-3 minutes on high speed).
⅔ cup granulated sugar, ⅓ cup light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ¼ teaspoon table salt
Drizzle chocolate into the egg mixture and stir until completely combined.
Sift flour, cocoa powder, and baking powder into the batter and use a spatula to fold together until completely combined.
⅓ cup all-purpose flour, ¼ cup natural cocoa powder, ¼ teaspoon baking powder
Stir in chocolate chips.
½ cup mini chocolate chips
Cover bowl with plastic wrap and chill for 20-30 minutes. Meanwhile, preheat oven to 350F (175C) and line baking sheets with parchment paper.
Once dough has chilled and oven is preheated, scoop dough into 2-Tablespoon sized balls and roll briefly between your palms to form a smooth ball. Space cookies at least 2” (5cm) apart on baking sheets.
Bake in center rack of 350F (175C) oven for 10 minutes. Remove from oven and allow to cool completely on baking sheet before removing and enjoying.
Video
Notes
Storing
Store in an airtight container at room temperature for up to 5 days.
Original Recipe
I first published a recipe for brownie cookies in 2018. I updated and improved the recipe to make it more rich, fudgy, and brownie-like and I recommend the current version. However, if you are a fan of the original, you can find the old recipe here.