Brownie Cookies: Rich, Fudgy Cookies with Classic Brownie Flavor

Why You’ll Love This Recipe

Brownie cookies bring together the best qualities of two beloved desserts. They have the deep chocolate flavor and fudgy centers of brownies, combined with the convenience and crisp edges of cookies. The first time I made these, I was surprised by how perfectly they captured that crackly brownie top in cookie form. They feel indulgent and bakery-worthy, yet they are made with simple ingredients you likely already have in your kitchen. These cookies are ideal when you want something chocolate-forward without committing to slicing and serving brownies. They also make excellent gifts and party treats because they travel well and stay soft for days. Whether enjoyed warm with a glass of milk or packed into a lunchbox, brownie cookies are a dependable, crowd-pleasing recipe that satisfies intense chocolate cravings with minimal effort.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dark chocolate
Dark chocolate forms the flavor base of the cookies, delivering richness and depth that mimics classic brownies.

Butter
Butter adds moisture and richness while helping create a tender interior.

Granulated sugar
Granulated sugar contributes sweetness and helps form the signature crackled tops.

Brown sugar
Brown sugar adds moisture and a subtle caramel note, keeping the cookies soft and chewy.

Eggs
Eggs provide structure and help achieve the fudgy texture associated with brownies.

Vanilla extract
Vanilla enhances the chocolate flavor and rounds out the sweetness.

All-purpose flour
Flour gives the cookies structure while still allowing them to remain soft in the center.

Cocoa powder
Cocoa powder intensifies the chocolate flavor and reinforces the brownie-like taste.

Baking powder
Baking powder provides just enough lift to prevent the cookies from becoming dense.

Salt
Salt balances sweetness and sharpens the chocolate flavor.

Chocolate chips
Chocolate chips add pockets of melted chocolate throughout the cookies for extra indulgence.

Directions

Begin by melting the dark chocolate and butter together gently, either in a heatproof bowl over simmering water or in short bursts in the microwave. Stir until smooth, then set aside to cool slightly.

In a mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is thick and glossy. Slowly pour in the melted chocolate mixture, whisking continuously to combine.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into the wet mixture gently, stopping as soon as no dry streaks remain. Stir in the chocolate chips.

Cover the dough and chill for 20 to 30 minutes to make it easier to handle. Preheat the oven to 175°C and line baking trays with parchment paper. Scoop portions of dough onto the trays, leaving space between each cookie.

Bake for 10 to 12 minutes, until the tops are crackled and the edges are set while the centers remain soft. Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes approximately 18 cookies. Preparation takes about 20 minutes, with an additional 30 minutes of chilling time and 12 minutes of baking per batch.

Storage/reheating

Store brownie cookies in an airtight container at room temperature for up to four days. To refresh, warm briefly in the oven at 160°C for a few minutes. Avoid microwaving, as it can make them overly soft.

Variations and Customizations

Brownie cookies are easy to customize to suit different tastes. For a nutty version, fold in chopped walnuts or pecans for added texture. If you prefer a richer chocolate experience, use bittersweet chocolate chips instead of semi-sweet. A pinch of espresso powder can also be added to enhance the chocolate flavor without making the cookies taste like coffee.

For a festive variation, mix in white chocolate chips or crushed peppermint candy. I once tested this recipe with a swirl of peanut butter folded into the dough, and it added a delicious contrast to the deep chocolate base. You can also sprinkle flaky sea salt on top before baking to balance the sweetness and highlight the cocoa notes.

Nutrition and Dietary Info

Brownie cookies are a rich dessert that provides carbohydrates, fats, and small amounts of protein. Due to their sugar and butter content, they are best enjoyed in moderation as a treat.

Expert Tips & Customizations

Chocolate Quality
Use good-quality dark chocolate for the best flavor and texture.

Mixing Control
Avoid overmixing once the flour is added to keep the cookies fudgy.

Chilling Time
Brief chilling helps prevent excessive spreading during baking.

Baking Precision
Remove the cookies while the centers still look soft, as they continue to set while cooling.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but the cookies will be noticeably sweeter.

Why did my cookies turn out flat?

The dough may have been too warm or not chilled long enough.

Can I freeze the dough?

Yes, portion and freeze the dough for up to two months.

Do these cookies stay soft?

Yes, they remain soft and fudgy when stored properly.

Can I make them gluten-free?

Yes, substitute with a suitable gluten-free flour blend.

How do I get crackled tops?

Whisk the eggs and sugar thoroughly until glossy.

Can I reduce the sugar?

You can reduce it slightly, but it may affect texture.

Are these cookies chewy or crisp?

They have crisp edges with soft, fudgy centers.

Can I add spices?

Yes, a pinch of cinnamon or chili powder can add depth.

What pairs well with brownie cookies?

Milk, coffee, or vanilla ice cream pair perfectly.

Conclusion

Brownie cookies are the perfect solution when you want the richness of brownies in an easy, handheld form. With their crackled tops, soft centers, and deep chocolate flavor, they are a dependable recipe that delivers comfort and indulgence in every bite.

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