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Brownie Cookies are the perfect combination of rich, chocolatey brownies and chewy, gooey cookies. Quick and easy to make with no chilling required. |

Brownie Cookies

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 25 minutes
  • Yield: 10-12 cookies
  • Diet: Vegetarian


If you're a fan of brownies and cookies, then you're going to love these Brownie Cookies. They are the perfect combination of rich, chocolatey brownies and chewy, gooey cookies. With their crackly crust, fudgy texture, and decadent chocolate flavor, they're sure to satisfy any chocolate lover's cravings. These cookies are quick and easy to make, with no special equipment or chilling required. 


  • 4 ounces semi-sweet chocolate, coarsely chopped
  • ½ cup unsalted buttercubed
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (130 grams) all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • flaked salt (optional, for serving)


  1. Preheat the oven to 350 C. Line two large baking trays with parchment paper or silicone baking mats. Set aside.
  2. Melt the chocolate with butter in a medium heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water, or you will burn the chocolate. Whisk until melted and smooth. Remove from heat and let it cool down for a few minutes.
  3. In a large mixing bowl, combine the eggs, granulated sugar, and brown sugar. Beat with a hand mixer (or with a stand mixer fitted with the whisk attachment) on medium speed for 4-5 minutes. The mixture will the fluffy and shiny. Stir in vanilla.
  4. Gradually, pour the chocolate mixture into the egg mixture, and continuously whisk together until combined, about 1 minute.
  5. Whisk together the flour, cocoa powder, and salt in another mixing bowl. Add the dry ingredients to the wet ingredients and fold together using a large silicone spatula until just combined.
  6. Use a medium cookie scoop to scoop out 1.5 to 2 tablespoons of cookie dough. Place the cookie balls onto the lined baking sheet, spaced at least 3 inches apart as they will spread during baking (you can fit about 6 on a large cookie sheet).
  7. Bake for 12-13 minutes, until edges look set. Do not overbake. The cookies may not look done in the middle, but they will continue to cook and set as they are cooling. Allow them to cool for 10 minutes on the baking sheet before carefully transferring to a wire cooling rack to cool completely.
  8. Serve with a sprinkle of flaked salt on top, if desired.


How to store: Place cooled leftover chocolate brownie cookies in an airtight container in a cool, dry area on your counter or pantry and they will stay soft for about 3-4 days. You can also refrigerate them for a week, however, the longer they are stored the less moist they will be.

How to freeze: Brownie cookies freeze well both baked and before baking. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months. When ready to serve, allow them to thaw overnight in the refrigerator and then reheat or place on the counter to bring them up to room temperature (about 15-20 minutes).

How to freeze cookie dough: To freeze brownie cookie dough, scoop out the cookie balls and place on a lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1-2 hours until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight. Then, bake according to recipe instructions.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Keywords: brownie cookies, chocolate brownie cookies