These cookies are the perfect combination of fudgy brownies and chewy cookies, making them absolutely irresistible. They are incredibly easy to make and require just a few simple ingredients. The best part? They’re ready in no time! Whether you’re a chocolate lover or just looking for a sweet treat, these brownie cookies are sure to satisfy your cravings. So grab your apron and let’s get baking!

Ingredients Needed for This Recipe

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 for Making Brownie Cookies

Take a microwave-safe bowl and combine diced butter and dark chocolate chips.The recipe requires 6 tablespoons of butter and 6 ounces of chopped dark chocolate.
Heat the chocolate in a microwave, stirring it in 20-second intervals until it melts completely. In my particular microwave, this process usually takes 60 seconds. Once melted, set the chocolate aside and allow it to cool.

Combine granulated sugar, brown sugar, eggs, vanilla extract, and coffee extract in a spacious container.Half a cup of white sugar, half a cup of packed light brown sugar, two large eggs, half a teaspoon of vanilla extract, and one eighth of a teaspoon of optional coffee extract.
Blend the ingredients for 5 minutes using a hand mixer (remember to set a timer) at a medium speed until the mixture becomes pale, airy, and light in color.
Combine the butter and chocolate mixture. Put it to one side.

In a bowl of medium size, combine flour, cocoa powder, baking powder, and salt by mixing them thoroughly.¾ cup of all-purpose flour, ¼ cup of unsweetened cocoa powder, ½ teaspoon of baking powder, and ¼ teaspoon of salt.
Combine the wet mixture with the flour mixture and mix well. The resulting dough will have a thin consistency.
Place in the refrigerator for a duration of 20 minutes, or until the dough has cooled and become solid enough to be easily handled and formed into a spherical shape.

Set the oven temperature to 350 degrees Fahrenheit and cover a baking sheet with either parchment paper or a silicone mat.
To proceed, employ a regular cookie scoop (sized at 2 tablespoons), gather the dough with it, shape it into a ball, and position it on the baking sheet you have already prepared, ensuring a two-inch gap between each ball.
Cook in the oven for a duration of 14 to 16 minutes, ensuring that additional or lesser time may be required.

Take out of the oven and allow the cookies to remain on the baking sheets for approximately 2-3 minutes before transferring them to a wire rack to complete the cooling process.
After allowing them to cool fully, place the items in a sealed container.

Tips for Perfecting the Recipe

Quality of Chocolate Matters: Use high-quality dark chocolate for a richer flavor. Dove chocolate bars are recommended in the recipe for their smooth and creamy texture.

Accurate Measuring: Be precise with your measurements, especially for the flour and cocoa powder, to ensure the right texture.

Don’t Overmix: After adding the dry ingredients to the wet, mix just until combined to avoid tough cookies.

Chill the Dough: This is crucial for handling and shaping the cookies. It also helps in getting that perfect fudgy texture.

Oven Temperature: Make sure your oven is properly preheated to 350°F. An oven thermometer can help ensure accuracy.

Baking Time: Keep an eye on the cookies as oven temperatures can vary. They should be slightly underbaked when you take them out, as they will continue to cook on the baking sheet.

Cooling Time: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without falling apart.

Storage: Store in an airtight container with parchment paper between layers to prevent sticking.

Frequently Asked Questions (FAQs)

Can I use semi-sweet chocolate instead of dark chocolate?

Yes, you can use semi-sweet chocolate chips or any of your favorite chocolate types, including milk or bittersweet chocolate.

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with your preferred gluten-free flour blend.

Can I use espresso powder instead of coffee extract?

Yes, you can use 1-2 teaspoons of espresso powder. It enhances the chocolate flavor without imparting a coffee taste.

How do I know when the cookies are done?

The cookies should have a crackly top and still be soft in the center. They will firm up as they cool.

Can I add nuts or other mix-ins?

Definitely! Feel free to add nuts, chocolate chips, or even swirls of peanut butter or Nutella for variation.

How long can I store these cookies?

They can be stored in an airtight container at room temperature for up to a week.

Can I freeze the dough or baked cookies?

Yes, the dough can be frozen for up to 3 months. Baked cookies can also be frozen in an airtight container.

Brownie Cookies

5 from 1 vote

These Brownie Cookies are the perfect combination of fudgy brownies and chewy cookies, making them absolutely irresistible.

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

Take a microwave-safe bowl and combine diced butter and dark chocolate chips.The recipe requires 6 tablespoons of butter and 6 ounces of chopped dark chocolate.
Heat the chocolate in a microwave, stirring it in 20-second intervals until it melts completely. In my particular microwave, this process usually takes 60 seconds. Once melted, set the chocolate aside and allow it to cool.

Combine granulated sugar, brown sugar, eggs, vanilla extract, and coffee extract in a spacious container.Half a cup of white sugar, half a cup of packed light brown sugar, two large eggs, half a teaspoon of vanilla extract, and one eighth of a teaspoon of optional coffee extract.
Blend the ingredients for 5 minutes using a hand mixer (remember to set a timer) at a medium speed until the mixture becomes pale, airy, and light in color.
Combine the butter and chocolate mixture. Put it to one side.

In a bowl of medium size, combine flour, cocoa powder, baking powder, and salt by mixing them thoroughly.¾ cup of all-purpose flour, ¼ cup of unsweetened cocoa powder, ½ teaspoon of baking powder, and ¼ teaspoon of salt.
Combine the wet mixture with the flour mixture and mix well. The resulting dough will have a thin consistency.
Place in the refrigerator for a duration of 20 minutes, or until the dough has cooled and become solid enough to be easily handled and formed into a spherical shape.

Set the oven temperature to 350 degrees Fahrenheit and cover a baking sheet with either parchment paper or a silicone mat.
To proceed, employ a regular cookie scoop (sized at 2 tablespoons), gather the dough with it, shape it into a ball, and position it on the baking sheet you have already prepared, ensuring a two-inch gap between each ball.
Cook in the oven for a duration of 14 to 16 minutes, ensuring that additional or lesser time may be required.

Take out of the oven and allow the cookies to remain on the baking sheets for approximately 2-3 minutes before transferring them to a wire rack to complete the cooling process.
After allowing them to cool fully, place the items in a sealed container.