These Easy Brownie Cookies combine two of the best desserts into one amazing, chocolatey dessert! These decadent cookies will satisfy your sweet tooth.
- Please make sure you are measuring properly. I recommend spooning your ingredients in the measuring cups and leveling them off with the back of a butter knife, especially the flour.
- Let your cookies cool just a bit, they taste best warm.
- These cookies last up to a week in an airtight container and kept at room temperature. However, be sure to wait until cookies are completely cooled before adding them to the container.
- Mix the ingredients until just combined. Meaning, just until the flour disappears into the batter. This is really important to prevent over mixing. You can fold in your ingredients with a spatula, stand or hand mixer when adding your dry ingredients.
- I recommend adding some extra chocolate chips, for a little extra chocolate after you’ve removed the cookies from the oven. Add them almost immediately after taking them out of the oven.
- Use high quality semi-sweet chocolate chips. Don’t use milk chocolate because it will be too sweet. I also like to add chocolate chunks for extra chocolate, because why not!
HOW DO YOU MAKE PERFECTLY ROUND COOKIES?
The best tip for beautiful, round cookies can be achieved by following these 3 easy steps:
- Immediately after your brownie cookies are done, remove them from the oven, but keep them on the hot baking sheet.
- Take a circle round cookie cutter or a glass similar to the size of your cookies and place the cookie within the cookie cutter or glass on top. You can also use a mug or small bowl, just as long as it’s bigger than the cookie itself. The only downside to using the mug or bowl is you can’t see the cookie.
- In a circular motion, slowly move the cookie cutter around the cookie until it forms a perfect circle. This usually takes me about 5-8 seconds. If the cookie isn’t moving then just leave it because you don’t want your cookie to break in half.
CAN I CHILL THE COOKIE DOUGH OVERNIGHT?
The cookies are best baked right away or after chilling in the fridge for about 5ish minutes. If you chill overnight, the chocolate that you melted to incorporate into the dough will harden. This will make scooping the dough much harder when the dough is cold. If you have to chill overnight, scoop the dough first. I usually scoop the dough first prior to chilling for those few minutes.
CAN I FREEZE THE COOKIE DOUGH?
Sure! I would recommend forming the cookie dough into balls and freezing them solid on a cookie sheet. Then you can freeze them in an airtight container or freezer bag for up to a month. You can place the frozen cookie balls directly onto a lined sheet pan, let them sit to come to room temperature for a few minutes then bake.
Need more cookie recipes?
- Small Batch Chocolate Chip Cookies
- Holiday Cake Batter Cookies
- Toffee Chocolate Chip Cookies
- Strawberry Cream Cookies
Questions about these Easy Brownie Cookies? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Easy Brownie Cookies
- 1 Cup All Purpose Flour
- ⅓ Cup Cocoa Powder
- 1¼ Teaspoon Baking Powder
- 1 Teaspoon Kosher Salt
- 1 Stick Unsalted Butter, Room Temperature (½ cup or 4oz.)
- 1 Cup Light Brown Sugar, Lightly Packed
- ⅓ Cup Granulated Sugar
- ½ Tablespoon Vanilla Extract
- 2 Eggs, Room Temperature
- 1 Egg Yolk, Room Temperature
- 8 oz Premium Semi- Sweet Chocolate Bar, Melted
- 1 Cup Semi- Sweet Chocolate Chips (Extra for topping)
- ¼ Cup Semi- Sweet Chocolate Chunks (Extra for topping)
- In a microwavable safe bowl, melt the premium chocolate bar in 30 second increments. Stirring in between. Once melted, set aside to cool for just a bit.
- In a medium bowl, sift the flour and cocoa powder. Add in baking powder and salt. Set aside.
- Using a hand mixer, in a large beat the butter, brown sugar, and granulated sugar on high for about 2ish minutes. Add in the vanilla and melted chocolate. Continue beating on medium-high for 1-2ish minutes.
- Add in eggs and egg yolk and continue mixing until combined. Add in the dry ingredients and mix on low until incorporated. Fold in the chocolate chips and chocolate chunks.
- Preheat the oven to 350°F. Place cookie dough in the fridge to cool until the oven is done preheating. About 5ish minutes. The cookies need a short chill time. Line 2 cookie sheets with parchment paper.
- Use a 3 Tablespoon cookie scoop, scoop the cookie dough balls onto the lined cookie sheets.
- Bake the cookies for about 12-15 ish minutes. Right after they come out of the oven, top with additional chocolate chips and chocolate chunks. Let them cool for about 3-5 ish minutes before transferring to a cooling rack. Enjoy!