Double chocolate brownie cookies combine the fudgy texture of brownies with the hand-held ease of cookies. The dough uses melted chocolate and cocoa powder for strong chocolate flavor, while sugar and eggs create a glossy surface once baked. These cookies spread slightly, forming crisp edges and soft centers that stay moist for days when stored properly.
Table of Contents
Introduction
This brownie cookie recipe is designed for home bakers who want a reliable dessert without complicated steps. Unlike traditional cookies that rely only on creamed butter, this recipe uses melted chocolate to give the cookies their signature brownie-like texture. The result is a cookie that looks like a brownie top and tastes rich without feeling heavy.
If you have searched for how to make brownie cookies that turn out consistent every time, this method delivers. With common pantry ingredients and simple mixing, these cookies bake beautifully even if you are not an experienced baker. This double chocolate brownie cookies recipe also works well for make-ahead dough, making it practical for busy schedules.
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Double Chocolate Brownie Cookies Recipe
- Total Time: 27 mins
- Yield: 18 cookies
- Diet: Vegetarian
Description
Rich double chocolate brownie cookies with crackled tops and fudgy centers, easy to bake and full of chocolate flavor.
Ingredients
6 oz semi-sweet chocolate, chopped
6 tbsp unsalted butter
3/4 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
3/4 cup chocolate chips
Instructions
1. Melt chocolate and butter until smooth.
2. Whisk sugars, eggs, and vanilla until thick.
3. Mix melted chocolate into egg mixture.
4. Fold in dry ingredients gently.
5. Stir in chocolate chips.
6. Chill dough for 20 minutes.
7. Bake at 350°F for 10–12 minutes.
8. Cool before serving.
Notes
Chill dough for best texture.
Do not overbake to keep centers soft.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Semi-sweet chocolate | 6 oz | Provides rich chocolate base |
| Unsalted butter | 6 tbsp | Adds moisture and flavor |
| Granulated sugar | ¾ cup | Creates shiny, crackled tops |
| Brown sugar | ¼ cup | Adds softness and depth |
| Eggs | 2 large | Structure and chew |
| Vanilla extract | 1 tsp | Balances chocolate flavor |
| All-purpose flour | ¾ cup | Structure |
| Unsweetened cocoa powder | ¼ cup | Extra chocolate intensity |
| Baking powder | ½ tsp | Light lift |
| Salt | ½ tsp | Balances sweetness |
| Chocolate chips | ¾ cup | Melty pockets of chocolate |
Ingredient Notes
Use good-quality chocolate bars instead of chips for melting. Bars melt smoothly and give the dough a glossy finish. Unsweetened cocoa powder works best for strong chocolate flavor without extra sweetness.
Step-by-Step Instructions
- Step 1: Melt Chocolate and Butter
Place the chopped chocolate and butter in a heat-safe bowl. Melt gently using a microwave in short intervals or over a saucepan of simmering water. Stir until smooth, then set aside to cool slightly. - Step 2: Mix Sugars and Eggs
In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until thick and slightly pale. This step helps create the shiny brownie-style tops. - Step 3: Combine Chocolate Mixture
Slowly pour the melted chocolate mixture into the egg mixture. Stir until fully combined and smooth. - Step 4: Add Dry Ingredients
Sift flour, cocoa powder, baking powder, and salt together. Fold the dry ingredients into the chocolate mixture just until no dry streaks remain. Do not overmix. - Step 5: Fold in Chocolate Chips
Gently fold in the chocolate chips. The dough will be soft and glossy. - Step 6: Chill the Dough
Cover the bowl and refrigerate for 20 to 30 minutes. Chilling helps control spreading and improves texture. - Step 7: Bake
Preheat the oven to 350°F. Line baking sheets with parchment paper. Scoop dough portions about 2 tablespoons each, spacing them apart. Bake for 10 to 12 minutes until the tops crack and edges set. - Step 8: Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. The centers will firm up as they cool.
Helpful Baking Tips
Use a cookie scoop for even sizes. Bake one tray at a time for consistent results. Slightly underbaking keeps the centers soft, which is ideal for brownie top cookies.
Conclusion
This double chocolate brownie cookies recipe proves you do not have to choose between brownies and cookies. These cookies deliver bold chocolate flavor, soft centers, and crisp edges in every batch. They work well for parties, holidays, or everyday baking. With simple steps and common ingredients, this recipe earns a spot in any dessert rotation.
FAQ
What makes brownie cookies different from regular cookies?
Brownie cookies use melted chocolate and more eggs, giving them a fudgy texture similar to brownies.
Can I freeze brownie cookie dough?
Yes, portion the dough and freeze for up to two months. Bake directly from frozen, adding one or two minutes.
Why do my brownie cookies turn flat?
Warm dough or too little flour can cause spreading. Chilling the dough helps control this.
How should I store chocolate brownie cookies?
Store in an airtight container at room temperature for up to four days.