Brownie Cookies Recipe

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Imagine the fudgy richness of a brownie and the chewy satisfaction of a cookie all rolled into one irresistible bite. Brownie cookies are the perfect treat for anyone who can’t decide between their two favorite desserts. These cookies have crinkly, shiny tops, soft centers, and just enough crisp on the edges to keep things interesting. Whether you’re craving a cozy dessert with a glass of milk or a decadent treat to impress guests, these brownie cookies deliver on all fronts.

This dessert is a chocolate lover’s dream, combining the best elements of two classics into one indulgent experience. You’ll get the deep cocoa flavor of brownies, the melt-in-your-mouth texture of a gooey cookie, and the joy of fresh-baked warmth from your oven. Perfect for bake sales, lunchbox surprises, or holiday dessert trays, these cookies are a crowd-pleasing hit every time.

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Ingredients for this Brownie Cookies Recipe

• 1/2 cup (1 stick) unsalted butter
• 1 cup semi-sweet chocolate chips
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Optional: sea salt flakes, extra chocolate chips, or chopped nuts for topping

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Step 1: Melt the Chocolate and Butter

In a heatproof bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring each time, until fully melted and smooth. Let this mixture cool slightly—this helps avoid scrambling the eggs in the next step.

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Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and slightly fluffy. This step is crucial for getting that shiny, crinkled top. Slowly pour in the cooled chocolate-butter mixture and stir until fully combined.

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Step 3: Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring just until no dry streaks remain. Do not overmix—this keeps the cookies tender and chewy.

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Step 4: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step makes the dough easier to handle and helps the cookies maintain their shape during baking.

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Step 5: Preheat and Scoop

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, drop mounds of dough onto the sheet, spacing them about 2 inches apart.

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Step 6: Bake and Cool

Bake the cookies for 10–12 minutes or until the edges are set but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool, becoming the perfect brownie-cookie hybrid.

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Estimated Nutrition (Per Cookie – Approx. 1 of 24)

• Calories: 160
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 60mg
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 15g
• Protein: 2g

Note: Nutritional values can vary based on exact ingredients and cookie size.

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Frequently Asked Questions

What makes brownie cookies different from regular chocolate cookies?

Brownie cookies combine the crackly top and fudgy texture of brownies with the convenient shape and chew of cookies. They’re richer and denser than typical chocolate chip cookies.

Can I add mix-ins like nuts or extra chocolate chips?

Absolutely! Walnuts, pecans, white chocolate chips, or even peanut butter chips work great. Just fold them into the dough before chilling.

How do I get that shiny, crinkly top?

Whisking the eggs and sugars well and allowing the chocolate mixture to cool before combining are key steps. This emulsifies the batter and creates the signature glossy finish.

Why is chilling the dough important?

Chilling prevents the cookies from spreading too much and helps concentrate the flavor and texture for that chewy center and crispy edge.

Can I use cocoa powder alone instead of melting chocolate?

Melted chocolate is essential for the fudgy texture. Cocoa powder alone won’t provide the same richness or structure.

Are these cookies gluten-free?

Not as written. However, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour to make them gluten-free.

Can I double the recipe?

Yes! This recipe scales well. Just ensure your mixing bowl is large enough and that you chill the dough in batches if needed.

How do I know when the cookies are done baking?

The edges should look set, but the centers will still be soft. They’ll continue to cook slightly on the baking sheet as they cool.

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