The best of both worlds! These brownie cookies are your favorite chewy chocolate brownies in cookie form.
I love to eat a good brownie. Sadly, I have yet to make a good brownie. For some reason all of my brownie efforts end in disaster — usually way too thick, and almost always over-baked.
Brownies are not difficult to make, but for some reason I struggle with it. It’s incredibly annoying. So, when I came across a recipe for Brownie Cookies in Ricardo Magazine, I thought it was the perfect opportunity to bring my brownie curse to an end…
Not wanting to mess with things too much due to my brownie issues, I decided to follow the recipe and directions exactly (which I almost never do). This way, surely the cookies would turn out just as perfect as they did in the magazine pictures, right?? Wrong.
The first batch of these guys did not turn out well (understatement). The batter was REALLY thin. I mean, it was basically brownie batter (aka cake batter), and not at all solid like cookie dough. So when the recipe said to “shape the batter into balls” I knew I’d royally F’d up another brownie recipe. Again!
I re-read the recipe and directions and had followed everything correctly, so I’m not sure what went wrong there. Against my better judgement, I scooped up some dough batter into my cookie scoop and placed poured it onto the baking sheet.
Sure enough, it spread out and baked up flatter than a pancake. Thankfully I had enough foresight to only bake ONE test cookie.
I popped the batter into the fridge to chill/set a bit. I always do this with cookie dough, but never with cake batter, so I wasn’t sure what the result would be. The second batch of these Brownie Cookies was better, but still not up to my standards.
Back into the fridge with the batter. That little extra time in the fridge (less than 20mins total — I was impatient) was what the cookies needed to hold their shape better. The batter still basically poured out onto the baking sheet, but it was a bit more firm and therefore didn’t spread as much.
Success! Finally.
I am happy to report that these Brownie Cookies taste exactly like brownies. They’re chewy, fudgy, and melt-in-your-mouth delicious. If you don’t have a square pan to make regular brownies, or are looking to try something a little bit different, this recipe is for you!
Looking for more cookie recipes?
- Oatmeal Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Peanut Butter S’mores Cookies
- Salted Dark Chocolate Chunk Cookies
- Maple Sugar Cookies
Notes & tips for this Brownie Cookies Recipe:
- Chilling the dough is critical, but you don’t want to chill it too long as it will be hard to scoop. Chill it just enough that it thickens but is still thinner than normal cookie dough.
- For best flavor and texture, use good quality dark chocolate for these cookies (not Baker’s chocolate).
- These would work great for homemade ice cream sandwiches!
Brownie Cookies
Ingredients
- 8 oz dark chocolate chopped*
- 3 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 2 large eggs
- 1/2 cup light brown sugar lightly packed
Instructions
- Melt chocolate and butter in a bowl over a pot with simmering water or in the microwave. Cool to room temperature (approx 15 mins).
- In a small bowl, whisk together sugar and eggs. Add to chocolate and mix until well combined. Add flour and baking powder and mix until combined.
- Chill in the fridge for approx. 20-30mins, until batter is slightly thickened.
- Preheat oven to 350F and line 2 baking sheets with parchment or silicone mats.
- Using a medium cookie scoop (1 1/2 Tbsp), scoop batter onto cookie sheet and place 6 to a sheet. Batter will be fairly thin.
- Bake for approximately 11 mins, until cookies are cooked on the edges but still soft in the center. Cool completely on baking sheets.
Lake says
I don’t usually comment on recipes that I try. But, these cookies turned out just as perfectly as the pictures. I used Kirkland chocolate chips for the dark chocolate. The cookies were fudgy and delicious. Thank you for the recipe. I will definitely use it in the future. It was super easy and yummy!
Olivia says
Hi Lake! I’m so glad that you liked these and that they turned out for you! I know I had to mess with them a bit to get them perfect :).
Monica says
Made these tonight, and YUM. That is all. I cheated and just used semi sweet chocolate chips because I was too lazy to go to the store, but regardless, they turned out wonderful, tasted just like brownies, consistency and all, and looked so pretty too. 🙂
Olivia says
Hi Monica! I’m so glad you liked these :D. Semi-sweet choc chips totally work!
Maurice says
Making these today will let you know. On a totally different cookie subject: try Trader Joe’s Ginger Chunk cookie. Gluten free is not a concern but WOW what a cookie.
Olivia says
Ohh, I will have to try that! 🙂
Maurice says
No vanilla?
Olivia says
No, but you can add some if you like!
Maurice says
And the reason you wouldn’t add it is? Trying to become a better cook/chef.
Olivia says
Not really. I mean, it would affect the flavour slightly, but I don’t know if it would make much of a difference in these cookies since they’re so chocolate heavy :).
adrienne rushing says
that cookies look good love try theme
Olivia says
Thanks Adrienne! I hope you try them 🙂
kaity says
what brand/percentage dark chocolate did you use?
Olivia says
Hi Kaity! I’m not sure what percentage it was… It was from a slab of Callebaut dark chocolate.
Sarah says
These sound & look amazing. I want to try to make them, but I hate dark chocolate! Do you think it will work just the same with milk chocolate? Thanks!
Olivia says
Hi Sarah! You can totally use milk chocolate, but they will be quite a bit sweeter then! Which may not be a problem 🙂
Chris says
These were very good but tookmcloser to 14 min to cook. Make sure to cool completely on the pan or they will fall apart.
Olivia says
Awesome, thanks Chris!
Alisson says
Hi!
I’d like to try these for my dorm mates but I’m not sure what you meant by ‘dark chocolate’. Are you talking baker’s chocolate or just a candy bar?
They look delicious, though!
Thanks
Olivia says
Hi Alisson! Definitely NOT Baker’s chocolate. Any good quality Dark Chocolate candy bar will work. Lindt is usually a good one that you can get easily in stores. Let me know how they turn out!
Christine says
You might want to post this in the original thread, as an update – I would have gone with Baking chocolate and it seems like that really changes the recipe. Most people will assume it is bakers chocolate – I was reading the comments for this very reason in fact! Thanks and looking forward to trying these!
Olivia says
I will add that as a note, thanks Christine!
Carol says
The “kind of” chocolate is exactly why I went to the comments!!! Olivia, (if you are still “here” in 2017), you should note that the recipe calls for BITTERSWEET CHOCOLATE, (which has sugar in it), NOT BAKING CHOCOLATE, (which has NO sugar). 🙂
Olivia says
Hi Carol! I do have that listed in the notes section of the recipe.
Rotem says
Hi! These look amazing, can’t wait to try them!
One small question- is the brown sugar necessary? What will happen if I use white sugar? (Don’t have brown sugar at the moment)
Olivia says
Hi Rotem! It will affect the flavour and texture slightly, but *should* work otherwise… Let me know if you try it and what the results are!
Sav says
I was so excited to make these cookies, the pictures looked amazing! They did not turn out at all. The batter was extremely thick (like a paste) and stuck to everything (spatula, wooden spoon, beater, fork, etc.) I followed the recipe to a T and was so disappointed with the results! The cookies are the consistency of a truffle and the chocolate taste is too much. on e they cooled, they turned hard like a rock… Really unfortunate!
Olivia says
Hi Sav, I’m sorry to hear you had trouble with this recipe! The batter should be very thin, so something must have gone wrong. What kind of chocolate did you use?
Alison says
My mom and I made these for Christmas and were really excited about them. Not sure where we went wrong, but we ended up with dense yet exceptionally fragile cookies that were very, very bitter. We thought something may have been amiss when our batter turned out to be very thick and crumbly, even before baking it – almost a Play-Doh like consistency. Also, we used baking dark chocolate rather than just normal dark chocolate – was that not right and where the bitterness could come from? Not sure if that accounts for the consistency. Any insight would be appreciated, we want to get these right!
Olivia says
Hi Alison! Sorry to hear you had trouble with these. Crazy that your batter was so dry as mine was very liquidy. The bitterness for SURE is from the bakers chocolate since it has no sugar in it at all. Perhaps that was also the culprit to the consistency? Give it another go with regular dark chocolate — doesn’t have to be a fancy kind! Let me know how they turn out 🙂
Mindy says
I was about to give this recipe a go when I saw this last comment. I bought Ghirardelli premium baking bar 60% cacao bittersweet chocolate. Is this the wrong thing to use? I would rather know now before I start making them.
Olivia says
Hi Mindy! I’ve never used that one specifically, but my suggestion would be to taste a bit of it. If it tastes like yummy dark chocolate then you’re good to go, if it’s bitter and unsweetened, your cookies will be too! You can add more sugar to the batter to counteract this, but you’d need to experiment with the amount. Hope that helps!
Lindsey | Lou Lou Biscuit says
Brownie recipes are one of those things that seem like they shouldn’t be too hard, but can be really tricky. I’ve been making brownies for years. Dozens of different recipes, prepared and tweaked with care, and yet none of them really truly taste better than the freaking mix.
Good job on the cookies, though! they look fantastic.
Olivia says
LOL, I’m totally with you on the mix part — I’ve get to make some that taste better than good old Duncan Hines! Thank you! <3
Sara says
This was my first time baking chocolate cookies, and I was a little worried, but they turned out great! You can REALLY taste the chocolate, and they taste just like a good quality brownie cake. Thank you for the recipe!
Olivia says
Hi Sara! I’m so glad they turned out for you and that you liked them! 😀
Oana says
Oh my is it the cookie season already?
I’ve made brwonie cookies several times before, they’re brilliant!
Olivia says
YES it’s cookie season, aka best season ever :D. <3
Amanda | The Cinnamon Scrolls says
I have to say, I always love reading about your baking fails. These posts always give me a good laugh, and lets me know that I’m not alone in my own “cookie-dough-thats-actually-batter” situations! These cookies look magnificent! I bet they taste pretty darn good too! 😉
Olivia says
Haha, I’m glad you could find amusement in my failures! 😀 And thanks!!
Mel @ The Refreshanista says
These look so good! They’re like the crackly tops of brownies which is my favourite part!
Olivia says
Thanks Mel!!
Jess @ Sweetest Menu says
These look like the perfect cookie in my book Liv! Love them!
Olivia says
Aww, thanks so much Jess! 🙂
Medeja says
I would definitely enjoy these cookies! Need to try 🙂
Olivia says
I hope you do! Let me know how you like them 🙂
Liz @ I Heart Vegetables says
Cookies & Brownies are my mom’s two favorite desserts! These would be perfect to make over the holidays 🙂
Olivia says
Thanks Liz!