Everyone loves the chewy edge of a brownie, and now you can enjoy it in cookie form! These brownie cookies are deeply fudgy, rich in flavor, and so simple to make. Trust me, this is my go-to brownie cookie recipe, and it’s a fan favorite!
Rainy Days and Brownie Cookies
Normally, I’m all about rainy, gloomy weather, but this week has been a bit much. It’s been pouring non-stop—the kind of rain that’s heavy, soggy, and relentless. I’ve only ventured outside a couple of times, mainly just to take my dog for a walk. It’s been a strange summer to say the least.
However, the constant rain has been a blessing in disguise! It’s forced me to finish up so many home projects. My husband (who’s been a huge help) repainted the living and guest rooms, assembled new patio furniture, installed a new kitchen faucet, and swapped out light fixtures. But the best part? I found time to make these incredible brownie cookies, and they are seriously amazing!
The Rise of Brownie Cookies
Step aside, chocolate chip cookies—brownie cookies are having their moment. Last year, when I posted about my craving for dark chocolate cookies, you guys were quick to send me all sorts of recipes and suggestions (seriously, you’re the best). I’ve been making this recipe from Broma Bakery ever since, with just a few tweaks to make it my own. The result? Pure brownie cookie perfection!
These cookies are great served warm, cold, or at room temperature. And if you’re feeling adventurous, crumble them into vanilla ice cream with chocolate and salted caramel syrup, or make brownie cookie ice cream sandwiches—heavenly!
What Makes Brownie Cookies So Special?
So, what exactly are brownie cookies? They’re just like brownies, but in cookie form. They’re fudgy in the middle with that iconic crackly top and chewy edges. If you’re a fan of the chewy edges of brownies, you’re going to love these brownie cookies.
But how did brownie cookies come to be? Well, it’s a fun combination of two classic desserts: brownies and cookies. Brownies themselves were first created in the late 19th century by Bertha Palmer, who asked her chef to create a special dessert. That creation was the Palmer House Brownie, and from there, brownies evolved into many variations. As for brownie cookies, who came up with the idea of thickening the batter to make them into cookies? I have no idea, but I’m pretty sure it was a stroke of genius.
Why These Brownie Cookies Are the Best
We all have our personal preferences when it comes to brownies, and I believe this recipe is the perfect balance between chewy and fudgy. Here’s why it works:
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The Chocolate: I use Hershey’s Special Dark cocoa powder for that deep, dark color and intense chocolate flavor, paired with Dove dark chocolate bars. This creates an amazing, rich duo.
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The Extracts: Vanilla and coffee extracts are key to these cookies. Too much vanilla can give a cooling effect, but the balance of vanilla and coffee extracts here enhances the chocolate flavor without overpowering it. It’s the same secret I use in my red velvet cake!
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The Cooling Time: Letting the cookies sit on the hot pan for a few minutes before transferring them to a wire rack helps them set into that perfect chewy texture.
How to Make the Perfect Brownie Cookies
Ingredients:
- 1/2 cup unsalted butter
- 4 oz dark chocolate
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp coffee extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Special Dark)
- 1 tsp baking powder
- 1/2 tsp salt
Instructions:
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Melt the Butter and Chocolate: In a microwave-safe bowl, melt the butter and dark chocolate in short 20-second intervals, stirring in between. Let it cool slightly.
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Mix the Wet Ingredients: In a large bowl, beat together the granulated sugar, brown sugar, eggs, vanilla extract, and coffee extract for 5 minutes on medium speed until the mixture is light, airy, and pale in color.
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Combine the Wet and Dry Ingredients: Add the melted butter and chocolate mixture to the wet ingredients and mix until smooth. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Stir the dry ingredients into the wet mixture. The dough will be very loose, like thick brownie batter.
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Chill the Dough: Refrigerate the dough for 20 minutes or until it firms up enough to shape into balls.
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Preheat the Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
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Scoop and Bake: Using a standard cookie scoop (about 2 tablespoons), roll the dough into balls and place them 2 inches apart on the baking sheet. Bake for 14-16 minutes, but be sure to do a test cookie to find the perfect baking time for your oven. Let the cookies sit on the baking sheet for 2-3 minutes before transferring to a wire rack to cool.
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Storage: Once cooled, store the cookies in an airtight container. They’re great for up to a week.
Tips for the Best Brownie Cookies
- Chill the Dough: This dough is very loose, so chilling it is essential. It makes it easier to shape into cookie balls.
- Use Good Dark Chocolate: For a creamy, smooth texture, I recommend Dove dark chocolate bars.
- Don’t Overmix: The mixing step is crucial—beat the ingredients for a full 5 minutes to get that light, airy texture.
- Test the Baking Time: Start with a test cookie to find the perfect baking time for your oven. The cookies should be fudgy inside but firm enough to hold their shape.
Customize Your Brownie Cookies
Feel free to get creative! Try swirling in some peanut butter or Nutella with the melted chocolate. For a mint twist, use mint extract and mint chocolate. Or add some fun with colorful sprinkles, M&Ms, or toffee pieces.
Frequently Asked Questions
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Can I use semisweet chocolate chips instead of dark chocolate? Yes! You can use any chocolate you prefer, from semisweet to milk or bittersweet chocolate.
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Can I make these gluten-free? Yes! You can use gluten-free flour as a substitute.
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Can I use espresso powder instead of coffee extract? Absolutely! Use 1-2 teaspoons of espresso powder as a substitute.
Storing Brownie Cookies
These cookies can be a bit sticky when stacked, so it’s best to store them with parchment paper between the layers in an airtight container.
Final Thoughts
Brownie cookies combine the best of both worlds—chewy, fudgy brownies and the convenience of cookies. With deep chocolate flavor and a texture that’s simply irresistible, these cookies will quickly become your new favorite treat. Enjoy!
Servings: 14 Cookies
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 51 minutes
Ingredients:
- 6 tablespoons unsalted butter
- 6 ounces dark chocolate, chopped (I use Dove chocolate)
- ½ cup granulated white sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- ½ teaspoon vanilla extract
- ⅛ teaspoon coffee extract (optional)
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder (I use Hershey’s Special Dark)
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions:
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Melt Butter and Chocolate: In a microwave-safe bowl, combine the chopped butter and dark chocolate. Microwave in short 20-second intervals, stirring after each, until the chocolate has completely melted (about 60 seconds). Set aside to cool.
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Mix Wet Ingredients: In a large bowl, combine the granulated sugar, brown sugar, eggs, vanilla extract, and coffee extract (if using). Mix with a hand mixer on medium speed for about 5 minutes, until the mixture is pale, light, and airy.
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Combine with Chocolate: Add the melted butter and chocolate mixture to the wet ingredients and stir to combine.
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Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually stir this dry mixture into the wet ingredients. The dough will be loose and thick, like brownie batter.
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Chill Dough: Refrigerate the dough for about 20 minutes, or until it firms up enough to hold its shape when rolled into balls.
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Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
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Scoop and Shape: Using a standard cookie scoop (about 2 tablespoons), scoop the dough and roll it into balls. Place the dough balls about two inches apart on the prepared baking sheet.
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Bake: Bake for 14-16 minutes, checking for the right texture. The cookies should have a slightly underdone center but firm edges. If necessary, adjust the baking time for your oven.
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Cool: Remove the cookies from the oven and let them sit on the baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling.
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Store: Once completely cooled, store the cookies in an airtight container.
These fudgy brownie cookies are the perfect combination of chewy edges and a rich, dark chocolate flavor. Enjoy!
