If you like fudge brownies then you will love these Brownie Cookies! The rich cocoa powder and sweet chocolate chips fill each bite with flavor and make these cookies a chocolate lover's dream.
These delicious, chewy cookies have all the flavor and texture of a freshly made brownie. Using melted butter helps give the cookies their fudgy texture while the cocoa powder gives the cookies a rich chocolate flavor.
One of our favorite things about these cookies is how easy they are to make ahead of time and store. You can freeze these cookies for up to 3 months. These cookies are great straight from the freezer, but you can also microwave them for a warm, gooey treat!
Table Of Contents
Why You'll Love This Recipe
- Comes together in under an hour.
- Has all the chocolatey goodness of a fudgy brownie.
- Can be customized with your favorite kind of chocolate chips.
- Salted Butter—Melted.
- Sugar—White granulated.
- Eggs—Bind the ingredients together.
- Vanilla Extract—Amplifies the sweetness in the sugar and chocolate chips.
- Baking Powder—To help give the cookies a little bit of rise.
- Cocoa Powder—Unsweetened, sweetened, or Dutch-process.
- Chocolate Chips—You can use semi-sweet, milk, or dark chocolate chips.
How to Make Brownie Cookies
1. Melt the butter and then whisk it together with the sugar in a large mixing bowl. Whisk in the eggs and vanilla until the mixture is smooth and homogenous.
2. Add the baking powder, flour, and cocoa powder. Gently whisk the dry and wet ingredients together until no pockets of flour or cocoa powder remain unincorporated.
3. Fold in the chocolate chips until they are evenly distributed throughout the cookie dough.
4. Use a cookie scoop or spoon to form balls of cookie dough and bake. Allow the cookies to cool for a few minutes before transferring them to a cooling rack.Serve and enjoy!
Frequently Asked Questions
Because these cookies use melted butter, they are at a greater risk for spreading. However, we add a little extra flour to help stabilize the cookie dough. If you are having problems with your cookie spreading and merging together then you can chill your cookie dough before baking it. Simply transfer your cookie dough to the baking sheet and place the tray in the freezer for 15-20 minutes.
When it comes to baking traditional brownies, you can often choose between using oil or butter in your batter. However, we recommend sticking to butter when it comes to making brownie cookies. Using oil will cause the cookie dough to be too soft and increase the chances of your cookies spreading.
It is really up to you and your taste preference! We typically use semi-sweet chocolate chips since they have a nice well-rounded flavor. If you like a sweeter cookie then you can use milk chocolate chips. For all the chocoholics out there, you can replace your chocolate chips with dark chocolate chips for a deeper, richer flavor in your cookies.
- I usually use a half-sheet baking pan with this recipe and am able to fit 8 cookies at a time.
- Allowing your cookies time to cool makes transferring them to the wire cooling rack a little easier. It will also help prevent your cookies from cracking or crumbling when you are ready to transfer them.
- For a more fudgy cookie you can add ½ cup of melted chocolate chips to the cookie dough at the same time as the butter and sugar.
- You can use any kind of cocoa powder in this recipe. We typically use sweetened or unsweetened cocoa powder, but you can use Dutch-process cocoa powder if you want a richer, deeper chocolate flavor.
- If you are a fan of rich chocolate flavors then you can replace the chocolate chips with dark chocolate chips or chocolate chunks.
How to Store Your Leftover Cookies
While we don’t foresee you having any leftovers because these cookies are so amazing, you can store your leftovers in an airtight container or Ziploc bag on the counter for up to 6 days. After that the cookies will start to dry out. Alternatively, you can store your cookies in the freezer for up to 3 months. You can enjoy these cookies straight from the oven or microwave them for about 30 seconds for a warm, gooey treat.
- ¾ cup salted butter
- 1 cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 ¼ cups semi-sweet chocolate chips
- Preheat your oven to 350° F.
- Melt the butter in a small microwave-safe dish. Use an electric hand mixer or stand mixer to whisk the butter and sugar together until homogenous.
- Add the eggs and vanilla extract. Whisk again on medium speed until the eggs are thoroughly beaten and fully incorporated with the butter mixture.
- Gently whisk in the flour, baking powder, and cocoa powder on a low speed. Mix for about 2 minutes, or until there are no more pockets of dry ingredients. Fold in the chocolate chips.
- Use a cookie scoop or spoon to form balls of dough the size of 2 tablespoons. Place your cookie dough on a baking sheet, leaving about 2 inches between each cookie.
- Bake your cookies for 12 minutes and allow them to cook on the pan for 5 minutes before transferring them to a wire cooling rack.
- Serve and enjoy!
- I use a half-sheet baking pan and am able to fit 8 cookies at a time.
- Allowing your cookies time to cool makes transferring them to the cooling rack easier and prevents the cookies from cracking at all.
- For a more fudgy cookie you can mix ½ cup of melted chocolate chips into the batter along with the butter and sugar.
- You can use any kind of cocoa powder in this recipe. We typically use regular cocoa powder or Dutch process for when we want a deeper, richer chocolate flavor.
- You can store your cookies in a container on the counter for up to 6 days before they start to get stale.
- You can freeze these cookies for up to 3 months. They are great straight from the freezer as a cold treat, or you can zap one in the microwave for about 30 seconds.
- If you are a fan of rich chocolate flavors then you can replace the semi-sweet chocolate chips with dark chocolate.