These Brownie Cookies are delicious, easy to make, and have the rich taste of a brownie, with a fudgy and chewy texture.
They are made with brown butter, which gives them a delicious layer of nutty decadent flavor. The brown butter goes so well with rich chocolate taste.
You will love making these cookies!
They are specially delicious fresh out of the oven, but can be made ahead, as they will last a couple of days on the counter.
The dough can also be made up to one day ahead, and be kept in the fridge until you are ready to bake.
Brownie Cookies Recipe
I will show you step-by-step how to make these delicious Brownie Cookies. They are so easy to make, and come together so easily. You need very minimal prep time.
The list for all ingredients is on the bottom of this page.
First step is to make the brown butter.
Place the butter in a small pot, over medium heat. Cook the butter for a few minutes. First it will bubble up, and foam up. Soon the foam will subside and the butter will turn a deep golden, with brown speckles all over.
When that happens remove it from the heat.
You should have about 1/2 cup of butter.
Immediately add the chocolate. Stir until the chocolate has melted entirely.
An important step is to whisk the eggs with the sugar for a good 5 minutes with an electric hand mixer, or using a stand mixer.
We are using a mixture of brown and granulated sugar. Brown sugar helps with the moisture of the cookies, and also gives depth of flavor.
Beating the eggs and sugar for this long is what’s responsible for the crinkly shiny brownie looks, so make sure to not skimp on beating time. The mixture should look light and fluffy.
Add the vanilla and the melted chocolate mixture to the bowl.
Mix the batter with a mixer until combined.
Add the flour, unsweetened cocoa powder, baking powder, and salt. You might want to sift the cocoa powder before adding because it can form lumps in the brownie batter.
Mix on low just until barely incorporated. Add the chocolate chips and finish mixing.
Chill the dough in the fridge for at least 30 minutes.
You can make the dough for the chocolate brownie cookies the night before. Store it in the fridge, covered with plastic wrap.
The next day, once ready to bake, remove the dough from the fridge 10 minutes before scooping and baking. Follow the baking instructions as below.
Scoop the refrigerated cookie dough into the baking sheets, 2 inches apart. Make sure to line the baking sheets with parchment paper or silicone mat.
Scatter a few chocolate chips, or pieces of chopped chocolate on top of the cookies.
Bake for 10 to 12 minutes, until the cookies look set on the outside. In the center they can seem a bit undone, as they will continue to set as they cool down.
This is also a matter of preference, some people like their cookies very soft, and others like them a bit more crispy. Bake for as long as needed to obtain the perfect cookie consistency that you love.
Remove the cookies from the oven. You can sprinkle a dash of sea salt on top of them.
As soon as they come out of the oven, make sure to use a cookie cutter to make the cookies round by placing the cookie cutter around the cookie, and moving it in a circle motion, which should smooth the edges of the cookie and make it a perfect circle.
Cool them in racks before serving.
Fudgy Brownie Cookies
These cookies are seriously the best chocolate cookies! They have an amazing chewy texture, with a brownie-like gooey center.
By whipping the eggs and the sugar for so long, we are able to obtain the shiny top on the cookies. That makes them so pretty, and makes them a perfect brownie representation in cookie form.
Tips for making Brownie Cookies
- Make sure the butter doesn’t burn. It can go from golden to burnt very fast, so as soon as it turns lightly golden, and the first speckles appear, remove it from the heat.
- Don’t rush the brown butter. You don’t want the heat to be too high, but also don’t want it to be so low. If the heat is too low, it will reduce the butter too much without browning it. And using high heat might burn the butter.
- Make sure to use a chocolate you love to eat. I like to use dark, or semi-sweet for this recipe.
- Whip the eggs and sugar for 5 minutes, don’t skip this step. This is important for the shiny brownie looks.
- Don’t over mix the batter once you add the flour. Mix just what’s necessary to bring the batter together.
- Don’t skip the chilling time in the fridge, it’s super important to make sure the cookies won’t spread out.
When you make the brown butter, make sure it has reduced to 1/2 cup. You will start with 3/4 cup of butter, but once it cooks, it will reduce to 1/2 cup.
Make sure to measure it. I have failed to measure the 1/2 cup once the butter had reduced, and didn’t obtain great results during my trials for this recipe.
If you wish to use regular butter instead of making brown butter for this recipe, simply substitute it for 1/2 cup of butter instead.
In that case, you would place the 1/2 cup of butter and 226 grams of chocolate in a large bowl and melt it in the microwave. Microwave the butter and chocolate together for 20 to 30 second intervals, stirring in between until melted.
The cookies will still be delicious, but between you and I, you really don’t want to miss on that brown butter goodness! It is so worth it!
What kind of chocolate to use
You can use dark chocolate, bittersweet chocolate, or semi-sweet chocolate. You could also use milk chocolate for a sweeter cookie, a bit less rich.
You can use chocolate chips or chopped chocolate. I like to use Callebaut chocolate chips, or Lindt chocolate bars. You can use simply semisweet chocolate chips you already have at home.
Use a chocolate you love to eat, because that chocolate flavor is going to be very strong in the cookie.
I suggest serving these cookies with a generous dollop of vanilla ice cream, or even caramel ice cream.
You could let these cookies bake slightly longer, and use them as cookie sandwiches, and stuff them with ice cream. These brownie cookies would make the perfect brownie ice cream sandwich.
Here are some variations to make for this Brownie Cookies recipe:
- Add white chocolate to the cookies after adding the flour, on the final step instead of more dark chocolate.
- You could add 1/2 teaspoon of espresso powder to the dough along with the flour and dry ingredients.
- If you don’t want to use brown butter, simply substitute with 1/2 cup of butter instead. Notice the amounts are different because once you cook the brown butter, it will reduce.
- Sprinkle mini marshmallows on top of the cookies before baking them, you can also add some to the batter with the chocolate chips.
Here are more cookie recipes you might like:
- Boston Cream Cookies
- Jumbo Thick Chocolate Cookies
- Lemon Poppy Seed Cookies
- Dulce de Leche Crumbl Cookies
- Brookies Recipe
- White Chocolate Peanut Butter Cookies
- 3/4 cup unsalted butter 170 grams
- 1 1/3 cups dark or semi-sweet chopped chocolate or chocolate chips (226 grams)
- 3 large eggs
- 3/4 cup granulated sugar 150 grams
- 1/2 cup brown sugar 110 grams
- 2 tsp vanilla extract
- 1 cup all-purpose flour 127 grams
- 2 tbsp cocoa powder 14 grams
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips or chopped chocolate (85 grams)
- Start by making the brown butter.
- Place the butter in a small pot over medium heat. Let the butter melt and simmer, first it will foam up. Then the foam will subside.
- Stir occasionally until the butter browns, it should have a nutty aroma. It should only take a few minutes.
- You will notice brown specs on the bottom of the pan, and the butter will look lightly golden brown.
- Immediately remove it from the heat. You should have about 1/2 cup of butter.
- Add the chopped chocolate (or chocolate chips) to the butter.
- Stir until the chocolate melts entirely.
- Set it aside.
- In a large bowl, add the eggs, the brown sugar, and the granulated sugar.
- Beat the eggs and the sugar with an electric mixer on medium high for 5 minutes, until the mixture looks very light in color and fluffy.
- Add the vanilla extract.
- Now, pour the melted chocolate and brown butter in.
- Mix on low until combined. Scrape the sides of the bowl.
- Add the flour, cocoa powder, baking powder, and salt. It could be a good idea to sift the cocoa powder before adding it.
- Mix on low.
- You don’t have to stir until the mixture is completely incorporated. It’s ok to have some streaks of dry ingredients in the batter.
- Add the chocolate chips, or chopped chocolate.
- Fold with a spatula until combined.
- Cover the batter with plastic. Place it in the fridge for 30 minutes at least. You could keep it in the fridge even overnight. If you keep it in the fridge overnight, remove it from the refrigerator about 10 minutes before scooping if it’s too hard to scoop right away.
- When you are ready to bake the cookies pre-heat the oven to 350ºF.
- Scoop about 1.5 tbsp per cookie scoop, place on a baking sheet lined with silicone mat or parchment paper about 2 inches apart.
- Scatter a few more chips on top of each cookie.
- Bake the cookies in the pre-heated oven for about 10 to 12 minutes, until the cookies are set around the edges, they can be slightly undone in the center. The cookies will continue to set once they come out of the oven.
- As soon as they come out of the oven, make sure to use a cookie cutter to make the cookies round by placing the cookie cutter around the cookie, and moving it in a circle motion, which should smooth the edges of the cookie and make it a perfect circle.
- You can sprinkle some sea salt on top once they come out of the oven.
- Let them cool down on a wire rack before serving.
- Let the cookies cool down before serving.
- Store the cookies in an air-tight container on the counter at room temperature for up to 3 days.