Chocolate Brownie Cookies
These Chocolate Brownie Cookies are fudgy, shiny-topped, and deeply chocolatey — the perfect blend of brownie richness and cookie ease. Quick to whip up and even quicker to disappear, they’re a crowd-pleasing treat for any occasion.
Equipment
- Microwave-safe bowl
- Hand or Stand Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
- 1/4 cup unsalted butter
- 4 oz semi-sweet chocolate
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp kosher salt
- 3 tbsp cocoa powder unsweetened
- 1/8 tsp baking soda
Instructions
- In a microwave-safe bowl, melt the butter and semi-sweet chocolate in 30-second bursts, stirring between each until smooth. Set aside to cool slightly.
- In a large mixing bowl, combine eggs, sugar, and vanilla extract. Beat on high speed for 3–5 minutes until pale and thick.
- Fold in the cooled chocolate mixture until fully incorporated.
- Sift together flour, cocoa powder, salt, and baking soda. Gently fold into the wet mixture until just combined.
- Using a small cookie scoop, portion dough onto a parchment-lined baking sheet, spacing evenly.
- Bake at 350°F (175°C) for 10 minutes until tops are crinkled and edges set. Cool on tray for 10 minutes before transferring to a rack.
Notes
Use room-temperature eggs for best results. Avoid overbaking — the cookies will continue to set as they cool. For extra decadence, sprinkle with sea salt before baking.