If you’re a fan of decadent desserts, combining the best parts of chocolate brownies and cookies, then you are in for a treat! These Chocolate Brownie Cookies are the ultimate indulgence, offering rich, fudgy texture with a perfect balance of sweetness and depth from high-quality bittersweet chocolate.
Plus, with mini chocolate chips and optional pecans mixed in, each bite is loaded with flavor and a delightful crunch. Whether you’re preparing them for a special occasion or simply satisfying your chocolate cravings, these cookies will not disappoint!
Why You’ll Love This Chocolate Brownie
- Rich Flavor
- Perfect Texture
- Easy to Make
- Customizable
Chocolate Brownie Cookies
For this delicious brownie, you’ll need the following ingredients:
Ingredients
- 12 ounces chocolate chips (about 70% cacao)
- 3/4 cup butter
- 4 medium eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 3/4 cup pecans, chopped (optional)
- 3/4 cup mini semisweet chocolate chips
Optional Add-ons
- Nuts: You can opt for pecans, walnuts, or hazelnuts for a crunchy texture.
- Marshmallows: Add mini marshmallows to create a gooey, s’mores-inspired twist.
- Other Chocolate: Swap in white chocolate chips or milk chocolate for a different flavor profile.
Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Whisk and spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
- Electric mixer (optional but recommended for ease)
Step-by-Step Instructions for Chocolate Brownie Cookies
Step 1: Melt the Chocolate and Butter
Start by placing the bittersweet chocolate chips and butter into a medium heatproof bowl. You have two options to melt them:
- Microwave Method: Microwave in short 20-30 second intervals, stirring in between each burst, until fully melted and smooth. This method ensures you don’t overheat the chocolate.
- Double Boiler Method: Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Stir constantly until the mixture is smooth and fully melted.
Pro Tip: Allow the melted chocolate mixture to cool slightly before adding it to the eggs—this prevents the eggs from cooking and ensures a smooth texture.
Step 2: Mix the Wet Ingredients
In a separate large bowl, whisk together the eggs, granulated sugar, brown sugar, and vanilla extract using an electric mixer (or a whisk if you’re doing it by hand). Beat this mixture for about 3-4 minutes, or until it becomes light, airy, and slightly thickened. This step is crucial for creating the right texture in your cookies.
Pro Tip: The more air you incorporate during this step, the fluffier and chewier your cookies will be, so don’t rush the mixing!
Step 3: Combine the Chocolate Mixture with the Wet Ingredients
Once your chocolate-butter mixture has cooled slightly, gradually pour it into the egg-sugar mixture while stirring continuously. Mix until fully combined and smooth. Be sure the chocolate is not too hot to prevent it from cooking the eggs, which would result in a lumpy mixture.
Pro Tip: Stir gently but thoroughly to avoid any streaks of unmixed chocolate. The smoother the batter, the better your cookies will bake.
Step 4: Add the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Sifting helps break up any clumps in the dry ingredients and ensures they combine evenly with the wet mixture.
Gradually add the dry ingredients to the wet mixture, stirring slowly to prevent any flour from spilling out of the bowl. Mix until fully combined and smooth, being careful not to overmix as this could affect the texture of the cookies.
Pro Tip: Scrape down the sides of the bowl to ensure everything is evenly incorporated.
Step 5: Add Optional Mix-ins
Once your dough is fully mixed, fold in your mini semisweet chocolate chips and chopped pecans (if using). You can also get creative here by adding other mix-ins like chopped walnuts, hazelnuts, or even chunks of white chocolate or caramel.
Pro Tip: Be careful not to overmix at this stage—gently fold the chocolate chips and pecans so they’re evenly distributed without overworking the dough.
Step 6: Scoop and Chill the Dough
Using a cookie scoop or tablespoon, portion out the dough onto a baking sheet lined with parchment paper or a silicone baking mat. Leave about 2 inches between each dough ball to give the cookies space to spread as they bake. Once all the dough is scooped, chill the dough in the refrigerator for at least 30 minutes to help the cookies maintain their shape during baking.
Tip: Chilling the dough is key to achieving thick, chewy cookies. If you’re in a hurry, you can chill the dough for just 15 minutes, but a longer chill will result in firmer, more structured cookies.
Step 7: Bake the Cookies
Preheat your oven to 350°F (175°C). Once the dough is chilled, place the baking sheet into the preheated oven and bake for 10-12 minutes. The cookies should have set edges but remain soft in the center. Don’t worry if the center seems a bit undercooked; they’ll firm up as they cool, giving you that perfect brownie-like texture.
Pro Tip: Check the cookies at the 7-minute mark to make sure they don’t overbake. You want the edges firm but the centers a little soft for that gooey brownie texture.
Step 8: Cool and Serve
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. This allows them to firm up before transferring them to a cooling rack to finish cooling. These cookies are delicious when served warm, but they also store well, making them perfect for later indulgence.
Storage and Serving
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the cookie dough balls before baking for up to 3 months. Just bake from frozen, adding a minute or two to the baking time.
- Serving Suggestions: Serve with a glass of milk, hot cocoa, or even a scoop of vanilla ice cream for the ultimate dessert experience.
Tips for Success
- Ensure the chocolate and butter mixture cools slightly before adding to the eggs to prevent scrambling.
- Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much.
- Don’t over-bake—these cookies should be slightly soft in the middle when you remove them from the oven.
- If you prefer softer cookies, reduce the baking time by a minute or two.
Substitutes and Variations
- Butter: You can use margarine or coconut oil for a dairy-free version.
- Cocoa Powder: For a richer chocolate taste, opt for Dutch-process cocoa powder.
- Sugar: You can substitute the granulated sugar with coconut sugar or a sugar substitute like Stevia if you prefer lower sugar content.
- Eggs: For an egg-free version, use a flaxseed egg replacement (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg).
What Others Are Saying About the Recipe
Hannah P. “I can’t believe how chewy and rich these are! My family can’t get enough of them.”
Nina J. “Perfect blend of brownie and cookie texture—such a great treat to share at parties.”
Nik D. “Easy to make and so delicious, these are my new go-to cookies for any occasion!”
FAQs
Can I make these cookies without the pecans?
Yes, you can skip the pecans if you prefer or replace them with other nuts or chocolate chips.
How do I prevent the cookies from spreading too much during baking?
Chill the dough before baking to help prevent excessive spreading and maintain a thick, chewy texture.
Can I freeze the dough for later use?
Absolutely! You can freeze the cookie dough balls and bake them later for fresh cookies whenever you want.
Final Thoughts
These Chocolate Brownie Cookies bring together the best of both worlds—rich, fudgy brownies and chewy cookies—in every bite. They’re easy to make, highly customizable, and perfect for sharing with loved ones. With their decadent chocolate flavor and chewy texture, these cookies are sure to become your new favorite treat!