chocolate brownie cookies

These Brownie Cookies are just like a chewy, fudgy, chocolate brownie but in cookie form! They're incredibly easy to make and delicious too!

Brownie Cookies

(125 grams) all-purpose flour

(22 grams) natural unsweetened cocoa powder

baking powder

salt

(85 grams) unsalted butter (, softened)

(150 grams) brown sugar (, packed)

(100 grams) granulated sugar

eggs (, room temperature)

vanilla extract

chocolate

In a large mixing bowl, sift together the flour, unsweetened cocoa powder, baking powder, and salt, then whisk until well combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar together for 1-2 minutes or until well combined. Mix in the eggs and vanilla extract, stopping to scrape down the sides of the bowl as needed.

Add the melted chocolate and continue mixing until fully combined. Mix in the dry ingredients on low speed until just combined.&nbsp;Cover tightly and transfer to the refrigerator to chill for at least one hour.

About 15-20 minutes before you plan to bake the cookies, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper.

Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll into balls, and place on the prepared baking sheets making sure to leave a little room between each one.

Bake in separate batches at 350°F for 9-11 minutes or until the tops of the cookies are set and start to crack.

Remove from the oven and cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

These  chocolate brownie cookies combine the best of both- a brownie and a cookie in one! Rich, fudgy, with beautiful shiny top and sprinkle of sea salt to bring out even more of that chocolatey flavour!

Chocolate Brownie Cookies

butter

g caster sugar

90 g soft light brown sugar

eggs

tsp vanilla extract

flour

Tbsp cocoa powder (best you can get)

tsp baking powder

tsp salt

sea salt (optional)

Preheat the oven to 180 C (160 C fan). Line the baking trays with baking paper and set aside.

Add chopped chocolate and cubed butter into a medium heatproof bowl and place it over a saucepan of gently simmering water. Stirring occasionally, allow the chocolate and butter to melt completely. Remove the bowl from the top of the saucepan and set it aside.

Place both sugars, eggs and vanilla extract in a bowl of an electric mixer (or freestanding mixer fitted with the whisk attachment), and beat on  medium- high speed for 5 minutes exactly. The mixture will become pale and fluffy and shiny. Slowly pour the melted chocolate and butter into the eggs mixture, and beat on medium- low until incorporated, about a minute.

Sift the flour, cocoa, baking powder and salt into a large bowl. Add dry ingredients mix into the egg and chocolate mixture and stir together until just combined. Use a spatula to scrape the sides and the bottom of the bowl to make sure all ingredients are mixed together.

Using the cookie/ ice cream scoop, form the cookies, releasing the cookie batter just above the baking tray to avoid any spills. Make sure to leave plenty of room between each cookie, as they will spread during baking. Sprinkle the cookies with flaked sea salt and place them in the oven.

Bake the cookies for 12 minutes. Remove from the oven and allow them to cool for at least 20 minutes, before removing them into a cooling rack. Enjoy!

https://embed.mediavine.com/videos/dvxejzjlsvnemlk1crp8

Totally irresistible chocolate brownie cookies. Soft, rich and fudgy cookie with crinkly and shiny tops, sprinkled with some flaked sea salt. Ready in less than 30 minutes, and no chilling time required, these cookies are a perfect treat for any chocolate lovers!

Gluten Free Chocolate Brownie Cookies are a decadent dessert for any chocolate lover! They're chewy around the edges of fudgey in the middle!

Chewy Gluten Free Chocolate Brownie Cookies

unsalted butter (can sub ghee to make it paleo)

chocolate chips

coconut sugar

almond flour

cocoa powder

Melt the butter and chocolate chips in a large bowl, either in a double boiler or in the microwave, stirring every 30 seconds. Whisk together until completely smooth.

Add the coconut sugar and eggs to the bowl and whisk until combined.

Add the blanched almond flour, cocoa powder, baking powder, and salt. Whisk until combined.

Line a baking sheet with parchment paper and use two tablespoons to drop a ball of dough onto the sheet. I fit 6 &#8211; 8 cookies per batch. The dough is sticky, so using spoons or a cookie dough scooper is the best bet to get a round mound.

Remove the baking sheet from the oven and allow to sit for 15 minutes before transferring them to a cooling rack.

I sprinkled my cookies with flaked sea salt while they were sitting on the baking sheet but this is optional if you don&#8217;t want to add the salt on top.

Hi! 
My husband and I loved these cookies! So chocolaty!! The only change I made was using unsalted butter and left out the salt completely inside and outside (I know it’s not popular but I leave salt out of all my baked goods). My husband does not like sweet and salty together. They were delicious and chewy!
Thank you!

These cookies were an outrageous hit from my littlest child up through the grandparents! Definitely will become a staple in our house! 

INSANELY easy and delicious. Not too sweet, but SUPER chocolatey. Ate three right after baking and had to hide them from myself to keep from eating more. Will definitely be making these again!!

Love the soft chewy texture of the cookie. The chocolate I used gave it a slight bitter chocolate taste. But still yummy!

Absolutely LOVE these, I do however make them with unsalted butter 😊

I LOVE these cookies, I used coconut instead of almond flour and they were bomb! My room mate asked me the recipe ;)

So delicious!! They remind me of the chewy chocolate supreme cookies from Great American Cookies I loved growing up.

These vegan chocolate brownie cookies will blow your mind. They’re fudgy, intensely chocolatey, and have the most gorgeous shiny, crackly crust. What’s more, they’re incredibly easy to make – and require no egg replacements or aquafaba.

Fudgy Vegan Chocolate Brownie Cookies

oz (120 g) chopped dark chocolate, 60 – 70% cocoa solids

+ 1/2 tbsp (140 g) superfine/caster sugar

(80 mL) water

+ 1 tbsp (130 g) plain all-purpose flour

(30 g) cocoa powder

Adjust the oven rack to the middle position, pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with greaseproof/baking paper.

In a heat-proof bowl above a pot of simmering water (or in the microwave), melt together the dark chocolate and sunflower oil. Set aside to cool until warm.

In a separate heat-proof bowl (if using the microwave) or in a saucepan (if using the stovetop), mix together the sugar and water, and heat them together until the sugar is fully dissolved. Set aside to cool until warm.Tip: You don&#039;t want the mixture to start to boil, the water to evaporate or the sugar to start caramelising – you need to heat it only to the point where the sugar is fully dissolved and no further.

Pour the sugar syrup into the melted chocolate and whisk well until combined.

Sift in the flour, cocoa powder, baking powder and salt. Whisk well until you get a smooth, fairly thick batter.Tip: It&#039;s very important that you use both the chocolate and the sugar syrup while both are warm. This ensures that the final batter has the consistency of thick brownie batter – you don&#039;t want the batter to be dry or crumbly, it shouldn&#039;t resemble chocolate chip cookie dough! The batter should be spoonable and slightly runny, you shouldn&#039;t be able to shape it with your hands.

Use a &quot;2 tablespoon&quot; ice cream/cookie scoop to portion out the batter – you should get 12 cookies in total, 6 per baking sheet. (Scoop all the cookies at once, since the batter tends to firm up when standing at room temperature.) Make sure to space them out generously, as they spread out during baking.Tip: Make sure to invert the scoop as close to the baking sheet as possible, so as to form a circular mound of batter.

Bake the cookies one baking sheet at a time, in the pre-heated oven at 355 ºF (180 ºC) for about 9 - 10 minutes, until they are slightly puffed up and have a shiny, crackly crust.

Immediately out of the oven, you can correct the shape of the cookies with a round cookie cutter, slightly larger than the diameter of the cookies. Use the cookie cutter to gently nudge the sides of the cookies towards the centre, until you get perfectly round cookies.

Allow to cool on the baking sheet for 5 - 10 minutes, then transfer to a wire cooling rack to cool completely.

Storage: The vegan brownies keep well in a closed container at room temperature for about 1 week.

Ridiculously fudgy, decadent and delicious, these chocolate brownie cookies are not only some of the best cookies out there, they are also incredibly easy to make! This recipe makes gluten free brownie cookies that have a shiny, crackly – and slightly crunchy – crust, and a wonderfully fudgy interior.

Fudgy Chocolate Brownie Cookies (Gluten Free)

oz (200 g) dark chocolate, chopped

tbsp (125 g) unsalted butter, cubed

(100 g) white sugar

tsp xanthan gum

tbsp (20 g) cocoa powder

Pre-heat the oven to 355 ºF (180 ºC) and line two baking sheets with baking/greaseproof paper.

In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together. Once melted, set aside to cool slightly.

In a stand mixer (or using a hand mixer with the double beater attachment), beat the eggs and sugar together for 5 - 6 minutes, until pale, fluffy and greatly increased in volume.

Add the melted chocolate to the egg mixture, and mix briefly until the chocolate has been evenly incorporated.

Sift together gluten free flour, xanthan gum, cocoa powder, baking powder and salt, and add it to the mixer. Mix for 30 seconds to 1 minute, until all flour has been incorporated and no flour clumps remain. Scrape the sides and the bottom of the bowl with a spatula to ensure the cookie batter is an smooth as possible.

Using a cookie scoop (or an ice cream scoop, or even just a spoon), transfer ~2 tbsp of the cookie batter onto the lined baking sheet, keeping at least 1 inch between them.

Bake in the pre-heated oven at 355 ºF (180 ºC) for 12 minutes. The cookies should be slightly crackly on top, with a shiny crust. They will be soft when they come out of the oven, so leave them on the baking tray for about 1 minute before you transfer them to a cooling rack.

Sprinkle with a bit of sea salt and enjoy!

These fudgy chocolate brownie cookies keep well in a closed container in a cool dry place for about 1 week.

Chewy, fudgy, homemade brownie cookies are easy and delicious. Take them to your next family gathering or enjoy them as a weekday snack.

sugar

vanilla

baking soda

all-purpose flour

Preheat the oven to 350 degrees. Line two...

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose...

In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt and the baking soda, set aside.

Add the butter and the chocolate chips to...

Add the butter and the chocolate chips to a microwave safe bowl. Heat until melted, 30 to 60 seconds. 

Stir in the sugar, eggs and the vanilla...

Stir in the sugar, eggs and the vanilla until blended.

Stir in the remaining dry ingredients just until...

Stir in the remaining dry ingredients just until combined.

Scoop rounded tablespoons of batter onto the baking...

Scoop rounded tablespoons of batter onto the baking sheet 2 inches apart.

Bake for 12 minutes.

Rejoice Chocolate Lovers, my Chocolate Brownie Cookies recipe is here. Make cookies with the best parts of a fudgy brownie and a soft, crispy outside.

Chocolate Brownie Cookies Recipe

(4 ounces 120 grams) white sugar

(3 ounces 90 grams) brown sugar

(3 ounces 90 grams) butter

eggs*

(4 ounces 120 grams) cocoa powder, unsweetened

(3 ounces 90 grams) chocolate chips

Combine the sugars and butter in a microwavable bowl (or in a pot on the stove). Heat until the butter has melted. Remove from heat and beat well with a hand mixer for 2-3 minutes. (I tried doing this recipe without an electric mixer and my cookies came out really flat)

Add in the eggs and vanilla extract and beat with hand mixer for 2 minutes (this, along with melting the butter and sugar, helps create a crackly crust on top of the cookies).

Stir together the cocoa powder and salt and add them to the batter. Beat for another 30 seconds. Lastly fold in the chocolate chips. The batter will be soft but refrigerate it for a minimum of 30 minutes.

Preheat the oven to 350°F (180oC). When the cookie dough is stiff scoop 12 cookies onto a baking tray lined with parchment. Round the dough in your hands and press to flatten down just a little. Toss a few more chocolate chips on top it you wish.

Bake cookies for about 12-13 minutes. When baked they might look 'uncooked' but they are not, they are perfectly fudgy on the inside.

Set aside to cool down and enjoy fresh. Store them in an airtight container for up to 2 days.

These cookies are fudgy, rich, ultra chocolaty and taste like brownie batter! Crazy good fudgy chocolate cookies!

Triple Chocolate Brownie Cookies

unsalted butter

salt,

In a large, microwave-safe bowl, add the chopped chocolate,...

In a large, microwave-safe bowl, add the chopped chocolate, butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until chocolate can be stirred smooth. Set aside to cool.

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the eggs, sugar, vanilla, and beat on medium-high speed until pale yellow and thick, about 5 minutes.

Stop, scrape down the sides of the bowl,...

Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, instant espresso granules (sold in the coffee aisle; doesn’t make cookies taste like coffee, rather enhances the overall chocolate flavor), baking powder, optional salt, and beat on low speed until combined and smooth, about 1 minute.

Stop, scrape down the sides of the bowl, and add the melted (and now slightly cooled) chocolate and butter mixture, and beat on low speed until combined and smooth, about 1 minute.

Stop, scrape down the sides of the bowl, and add the chocolate chips and beat on low until combined, about 30 seconds.

Cover bowl with plasticwrap and place in the...

Cover bowl with plasticwrap and place in the freezer for about 30 minutes, or until dough has chilled enough to scoop out into mounds. Don’t forget about it because it will become rock hard; set a timer to remind yourself to check.

After dough has sufficiently chilled enough to scoop...

After dough has sufficiently chilled enough to scoop (a little loose is okay; this dough is sticky and will stick to your hands or cookie scoop), using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.

Place mounds on a large plate or tray,...

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, line a baking sheet...

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).

Bake for about 11 to 12 minutes, or...

Bake for about 11 to 12 minutes, or until edges have set and tops are shiny and just set; don’t overbake. I pull my cookies before major crackling occurs, which is about 10 1/2 to 11 minutes in my oven. The more crackling, the more well-done cookies will taste and I prefer doughy, under-baked cookies. Baking 12 to 13 minutes, will result in firmer cookies. You may need to play around with baking times in your oven since ovens and preferences vary. Cookies firm up as they cool.

Allow cookies to cool on baking sheet for...

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Chocolate Whoppers are big, gorgeous, super-chocolatey cookies that are crisp on the outside and chewy inside, just like your favorite brownie.

Maida Heatter's Double Chocolate Whopper Cookies

semisweet chocolate (coarsely chopped)

bittersweet chocolate (coarsely chopped)

unbleached all-purpose flour (sift before measuring)

fine sea salt

espresso powder

pecans (broken into large pieces)

walnut

Heat oven to 350 (175C) degrees with rack in the center. Line 2 large rimmed baking sheets with parchment paper.

Place the chopped chocolate and butter in a heatproof bowl set over a medium saucepan of simmering water. Stir gently until melted and smooth. Remove from the heat and let cool slightly.

Whisk the flour in a small bowl with salt and baking powder.

Beat the eggs, sugar, espresso and vanilla in a large bowl using an electric mixer on high speed until light and lofty, 2 or 3 minutes.

Drizzle in the melted chocolate on low speed until blended. Add the flour mixture and mix until incorporated. Turn off the mixer and stir in the chocolate chips and nuts.

Use a 1/3-cup measure to scoop the dough into 6 mounds on each of the prepared baking sheets, spacing about 2 inches apart. Use a small spatula to scrape the dough out - it's a little gooey.

Bake one sheet at a time for 17 minutes. The tops of the cookies should look dry and shiny. Cool the cookies on the pan for 15 minutes, then transfer with a spatula to a wire rack cool completely.

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The most viewed chocolate brownie cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine