Perfect Brownie Cookie Recipe
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The perfect brownie cookie recipe that you’ll make time and again! Chewy, fudgy, and so delicious this is the brownie cookie recipe you’ve been searching for!
It is no secret how much I love chocolate. With one bite of my chocolate cake anyone would know that the person that made that cake was truly in love with rich, indulgent chocolate. So, it’s no wonder that my brownie cookies would be the same, is it?
Even my husband who will tell you that he’s more of a fruit guy than he is chocolate will scarf these cookies down like nobody’s business. His favorite way to eat them? Warmed with a scoop or two of homemade vanilla ice cream. Of course.
Brownie Cookies
To make my brownie cookies, you’ll want to go ahead and prepare yourself for the heady chocolate aroma that these babies produce as you are making them. You’ll want to warn your family – or an even better idea would be to maybe not warn them at all. That’s the trick I sometimes use when I haven’t seen my husband or son in the last little bit and I know that they are somewhere in the house. Baking a batch of cookies draws them out every.single.time!
I can’t say that I blame them. I’m standing right there making them and can’t get over how amazing they smell!
Here’s my Perfect Brownie Cookies Recipe. You guys are going to fall madly, deeply in love with these babies!
Perfect Brownie Cookie Recipe
Ingredients
- 1/2 cup (113 g) salted butter
- 1/4 cup (59 g) strong brewed coffee
- 4 (1.5-ounce) (168 g) chocolate bars, broken into pieces, broken into pieces
- 4 cups (680 g) chocolate chips, milk, semi-sweet or dark, divided
- 1 cup (120 g) all-purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder
- 1/2 teaspoon (2 g) baking powder
- 1/4 teaspoon (1 g) kosher salt
- 4 large (200 g) eggs
- 1 1/2 cups (297 g) granulated sugar
- 1 1/2 teaspoons (7 g) vanilla extract
Instructions
- Add butter, strong brewed coffee, chocolate bars and 2 cups chocolate chips to a small saucepan over medium-low heat, stirring frequently to prevent from sticking as it melts. Remove from heat once melted and cool completely.
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- Preheat oven to 350º F. Line rimmed baking sheets with parchment paper or silicon baking mats.
- Beat together eggs and granulated sugar until the eggs have lightened in color with an electric mixer on medium speed. Lower the speed of the mixer and add in vanilla. Slowly stir in cooled melted chocolate mixture and flour mixture, taking care to stop and scrape down the sides and the bottom to make sure well-combined. Stir in remaining 2 cups of chocolate chips.
- Scoop batter with a medium (2 tablespoon) cookie scoop or a heaping tablespoon and drop onto prepared baking sheets. Leave about 2 inches of space between each drop of brownie cookie dough to allow the cookies to spread. Place into the preheated oven and bake until the cookies are shiny in color and cooked throughout, about 12 to 15 minutes. Allow to cool completely before removing from the cookie sheet with a spatula to a wire rack or a cookie plate. Store in an airtight container.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
What kind of cocoa do you use? Dutch process or natural? I see you use baking powder in the recipe. Thanks.
I made these cookies, but was disappointed that they spread out too thin. Would the humidity have anything to do with this? My friends and I loved them!
If it is really hot and humid where you are, you might want to refrigerate the batter for about an hour or so before you bake them. That should help with the spreading. I hope that helps! xo
In the recipe you mentioned 4 cups of milk. I’m sure you meant chocolate chips, but is there milk in the recipe? Thanks
Yum! This is my kind of cookie 🙂
These sound delicious! One question though: What do you mean when you say 4 chocolate bars of 1.5 ounce? Thanks!
Hi Patty,
You’ll use four chocolate bars in the recipe – they should be around 1.5 ounces each, for a total of about 6 ounces. Hope that helps!
Robyn, do you have a chocolate bar preference? Basic Hershey milk chocolate bar or would a better brand yield a richer or different test?
MY FAMILY LOVED THESE COOKIES!! The light airy crust and the chewy brownie soft center… Mmmm mmmm good! It truly is the perfect brownie cookie. I thinking may have over mixed my batter, not sure but no matter my husband, the cookie lover, scarfed three down in a matter of 5 minutes. That says a lot! And it was right before bedtime. Thank you Robyn your recipes never fail me. I am a huge fan of your Best Chocolate Cake recipe and your buttercream frosting. The salted caramel buttercream frosting is to die for.
I’m so glad you all loved them, Angela! And they are dangerously good, aren’t they? It is hard to eat just one of them! 🙂 xo
A brownie cookie?!!! LOVE this!!!!
What can I use instead of coffee. We don’t drink coffee. They sound delicious!
Hi Jolene,
You can use the same measurement of hot water if you don’t use coffee. I hope you enjoy them!
Haha, I love that you “smoke out” your husband and son with the smell of warm chocolate! These look like they could cure any chocolate craving, can’t wait to try this one!
They definitely cure a chocolate craving and my four year old was enjoying the smell of chocolate cookies in the oven
Oh my, these do look perfect! I have to try one!!!