If you love the rich, fudgy texture of brownies but can’t resist the convenience of a cookie, these chocolate brownie cookies are the perfect combination of both. With crisp, slightly crackly edges and a soft, gooey centre, this easy brownie cookie recipe delivers all the indulgence of a classic chocolate brownie in a deliciously portable cookie. They’re rich, chocolatey, and packed with melted bittersweet chocolate and semisweet chocolate pieces for an irresistible double-chocolate flavour.
The secret to achieving the perfect fudgy brownie cookies starts before the flour is even added. Properly whisking the sugar and eggs is one of the most important steps in this recipe. For the best results, use an electric whisk to beat the sugar and eggs together at high speed. This vigorous action helps incorporate plenty of air into the mixture while also helping to break down the sugar, creating the light, glossy base that gives these cookies their signature brownie-like texture.
Melted bittersweet chocolate and butter add richness and an intense chocolate flavour, while a little instant coffee enhances the chocolate without making the cookies taste like coffee. Vanilla essence rounds everything out, and a simple combination of flour, baking powder, and salt provides just enough structure while keeping the centres wonderfully soft. Finally, semisweet chocolate pieces are folded through the dough, creating pockets of melted chocolate throughout every bite.
These easy chocolate cookies are quick to prepare and bake in just 10–12 minutes, depending on your preferred level of doneness. Don’t be tempted to wait until they look completely baked in the centre. These cookies are meant to come out of the oven while they’re still soft and gooey. They will continue to set as they cool, leaving you with that irresistible chewy, fudgy brownie centre.
Once baked, simply allow the cookies to cool and then dig in. Enjoy them warm for maximum gooey chocolate goodness, or let them cool completely for a slightly firmer texture. Whether you’re looking for an easy brownie cookie recipe, a chocolate dessert, or the ultimate homemade cookie for chocolate lovers, these chocolate brownie cookies are guaranteed to satisfy every sweet craving.
Chocolate Brownie Cookies
Equipment
- hand mixer or stand mixer
- large bowl
- baking tray
Ingredients
- 1 cup sugar see note 1
- 2 large eggs room temperature
- ¼ cup butter
- ⅔ cup bitter chocolate (60%-70% cocoa) roughly chopped
- 1 tsp instant coffee powder see note 2
- 1 tsp vanilla essence
- ¼ cup cocoa powder
- ¾ cup regular flour
- ½ tsp baking powder
- ½ tsp salt
- ⅓ cup bittersweet or semisweet chocolate (35%-60% cocoa) or milk chocolate roughly chopped
Instructions
- Add the sugar(s) and eggs to a medium mixing bowl. Using an electric whisk, whisk on high for around 5mins until the mixture is pale in colour. Note: using an electric whisk delivers the best results as it breakdowns the sugar best and incorporate air the most effectively.
- Add the chopped chocolate and butter to a medium bowl and microwave for 30-1min until the butter has melted. Remove and add the coffee. Mix until well combined and fully melted. Allow the mixture to cool down for 5 minutes. Once cooled, add to the whipped sugar-egg mixture. Whisk again, until well combined.
- In a separate bowl, lightly mix, flour, cocoa, baking powder, and salt together. Add to the wet ingredients. Using a spatula, mix until well combined but resist overmixing.
- Add the remaining chopped chocolate and mix but, again, resist overmixing. Pop the batter in the fridge for 30 minutes.
- Meanwhile, preheat the oven to 180℃/356℉. Line a tray with baking paper.
- Once the batter has chilled, scoop about 3 tablespoons worth of cookie batter, shape into a ball and place on the baking tray, about 3 inches apart. Bake in batches. Note: If you want the cookies chunkier, like min, then use 3 tbsps worth of cookie batter. If you want less chunkier and flatter cookies I'd recommend you use only 2 tbsp worth of batter.
- Bake for 10-12 minutes. They'll start spreading out and forming a crackling top. The center must still be soft once removed from the oven. Allow to cooldown. Note: The longer they bake the less fudgey they'll be inside.
Notes
- Sugar: You can happily use only white sugar or use brown sugar but feel free to go half and half. Just make sure that most of the sugar has broken down once its been whisked.
- Coffee: you won't taste the coffee, all it's meant to do is enhance the flavours of the chocolate. Just make sure that the coffee has dissolved well once added.