Brownie Cookies

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These Brownie Cookies are so yummy, and guess what? They’re easy-peasy to whip up! Imagine sinking your teeth into a treat that’s like a brownie but in cookie form, with a soft, chewy texture that just melts in your mouth. And get this – they’re made with brown butter, giving them a nutty, rich flavor that’ll have you coming back for more.

Fresh out of the oven? Oh, they’re divine! But don’t worry if you want to plan ahead; these babies stay tasty for a couple of days on your counter. And here’s a tip: you can even prep the dough a day ahead and pop it in the fridge until you’re ready to bake.

Now, let’s talk about tips to make these irresistible treats:

  • Don’t let that butter burn! Keep an eye on it because it can go from golden to burnt real quick. As soon as it turns a light golden hue with those first little specks, take it off the heat.
  • Patience is key when browning butter. Don’t crank up the heat too high or too low. You want it just right to get that perfect nutty flavor without burning.
  • Use chocolate you love! Whether it’s dark or semi-sweet, pick your favorite for these cookies.
  • Whip those eggs and sugar for a good 5 minutes. Trust me, it’s what gives these cookies that shiny, brownie-like appearance.
  • Once you add the flour, don’t overmix the batter. Just mix until everything comes together nicely.
  • Oh, and don’t forget to chill the dough in the fridge. It’s crucial for keeping those cookies from spreading out too much.

Brownie Cookies

Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Course Dessert
Servings 20


  • 3/4 cup unsalted butter that’s about 1 1/2 sticks
  • 1 1/3 cups chopped dark or semisweet chocolate or chocolate chips about 8 ounces
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup allpurpose flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or chopped chocolate about 3 ounces


  • Start by making that brown butter. Melt it in a pot over medium heat until it turns a lovely golden brown.
  • Mix in your chopped chocolate or chocolate chips until everything’s melted and combined.
  • In a big bowl, beat together the eggs, brown sugar, and granulated sugar until they’re nice and fluffy.
  • Pour in that melted chocolate and butter mixture, and give it a good mix.
  • Add in your flour, cocoa powder, baking powder, and salt, mixing until just combined.
  • Fold in your chocolate chips or chopped chocolate.
  • Pop the batter in the fridge for at least 30 minutes (or even overnight if you’re planning ahead).
  • When you’re ready to bake, preheat your oven to 350°F.
  • Scoop out about 1.5 tablespoons of dough per cookie onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  • Bake for 10 to 12 minutes until they’re set around the edges but still slightly soft in the center.
  • Once they’re out of the oven, use a cookie cutter to shape them into perfect circles if you’d like, and sprinkle some sea salt on top for an extra touch.
  • Let them cool on a wire rack before digging in.

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