Gourmet Brownie Cookies

This recipe makes rich, fudgy brownie cookies with crackly edges and soft centers. They come together quickly with melted butter, cocoa, and chocolate chips — perfect for a cozy snack or a bake sale treat. Try them warm for melty chocolate, or pack them for lunchboxes.

Why You’ll Love This Recipe

These cookies are fudgy like brownies but easy to drop by the tablespoon. Brown sugar keeps them moist and chewy, while cocoa and chocolate chips give deep chocolate flavor. They bake fast and please a crowd.

Recipe Card

Yield: about 3 dozen tablespoon-sized cookies | Time: 25–30 minutes

• Key ingredients: 1 cup unsalted butter (melted), 2 cups brown sugar, 1 cup granulated sugar, 4 large eggs, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 1 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup chocolate chips.
• Main steps: mix melted butter with sugars, add eggs and vanilla, whisk dry ingredients separately, combine until just mixed, fold in chips, drop tablespoon-sized dough 2 inches apart, bake 10–12 minutes until edges set and centers soft, cool on rack.

How To Make This Recipe

Ingredients :
1 cup unsalted butter, melted, 2 cups brown sugar, 1 cup granulated sugar, 4 large eggs, 2 teaspoons vanilla extract, 2 cups all-purpose flour, 1 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup chocolate chips

What Type Of Ingredients Should I Use

Use real unsalted butter for the best flavor and to control salt. Choose a good-quality cocoa powder (not Dutch-processed unless you adjust leavening). Fresh eggs at room temperature mix in more smoothly. Use semi-sweet chocolate chips or mix dark and milk for balance. Avoid using frozen or wet add-ins; thaw and pat dry before adding to dough.

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the melted butter, brown sugar, and granulated sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Drop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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How To Serve This Recipe

Serve warm with a glass of milk, coffee, or a scoop of vanilla ice cream for an easy dessert. These are great plated for guests or wrapped individually for gifting. For a holiday twist, stack with a thin spread of softened chocolate ganache between two cookies.

You can also link to a festive pairing like frosted Christmas brownies for party dessert ideas.

How To Store This Recipe

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.

Helpful Tips For This Recipe

• Do not overmix after adding flour; stop when just combined to keep centers soft.
• Measure flour by spooning into the cup and leveling — don’t scoop directly with the measuring cup.
• Use a tablespoon scoop for even-size cookies so they bake uniformly.
• If you like extra gooey centers, bake at the lower end of the time range and cool on the sheet.

Variations

• Add chopped nuts (walnuts or pecans) for crunch.
• Stir in white chocolate chips or a mix of semi-sweet and dark chips.
• Make them mini for bite-sized treats or large for shareable cookies.

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FAQs

Q: Can I make the dough ahead of time?
A: Yes — refrigerate the dough in an airtight container for up to 48 hours. Bring to room temperature briefly before scooping and baking.

Q: Can I use salted butter instead of unsalted?
A: You can; reduce added salt slightly or omit it to avoid overly salty cookies.

Q: How do I get chewier cookies?
A: Use more brown sugar than white (as in this recipe), avoid overbaking, and remove from oven when centers still look slightly soft.

Q: Can I freeze the baked cookies?
A: Yes, freeze fully cooled cookies in a sealed bag for up to 2 months. Thaw at room temperature.

Conclusion

If you want a gluten-free take on chewy brownie cookies, this 7-Ingredient Gluten-Free Brownie Cookies recipe is a great reference. For tips on achieving thick, chewy brownie cookies with video guidance, check out The BEST Brownie Cookies Recipe – Thick, Chewy w/ Video.

Fudgy Brownie Cookies

Rich, fudgy brownie cookies with crackly edges and soft centers. Perfect for a cozy snack or a bake sale treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 36 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, melted Use real unsalted butter for best flavor.
• 2 cups brown sugar Keeps cookies moist and chewy.
• 1 cup granulated sugar
• 4 large eggs Use fresh eggs at room temperature.
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour Measure by spooning into the cup and leveling.
• 1 cup cocoa powder Choose a good-quality cocoa powder.
• 1 teaspoon baking powder
• 1/2 teaspoon salt Omit if using salted butter.
• 1 cup chocolate chips Use semi-sweet or mix dark and milk.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the melted butter, brown sugar, and granulated sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Drop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving. Do not overmix after adding flour.