• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
Cook Well, Eat Well
  • Shop
  • Meet Shinee
  • Contact
Facebook Instagram Pinterest YouTube

Sweet & Savory

Cook Well, Eat Well

  • New? Start Here
  • Recipes
    • Appetizers
      • Dips
      • Meat-lovers
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cheesecakes
      • French Macarons
      • Pastries
      • Pies
    • Dinner
    • Drinks
    • Salads
    • Seasonal
      • Summer Favorites
      • Easter
      • Christmas
      • Cinco de Mayo
      • Game Day
      • Halloween
      • New Year’s Eve
      • Thanksgiving
      • Valentine’s Day
  • Easter
  • Discover
    • Ingredients
    • Tools
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
    • How-To’s
  • Share
    • Seasonal
    • Party Planning 101
  • Facebook Instagram Pinterest YouTube
    Subscribe To Updates
Home » RECIPE » Desserts » Cookies » EASY Brownie Cookies (From Scratch)

EASY Brownie Cookies (From Scratch)

Skip to Recipe Print Share
Share on:
By: Shinee Published: 4/17/2023Updated: 4/19/2023

This post may contain affiliate links. Read full disclosure

Sharing is caring!

28 shares
  • Share
  • Tweet

Fudgy and rich, these chocolate brownie cookies are simply irresistible! These cookies are quick and easy to make and perfect for potlucks and gatherings.

brownie cookies on a wire rack.

I get asked for the recipe whenever I share my macaron brownie cookies with friends and neighbors.

And since not everyone has failed macarons to make that recipe, I decided to replicate it without making macarons first. And they turned out absolutely amazing!!!

Table of Contents

  • Why you’ll love this recipe:
  • Key Ingredient Notes:
  • How to make this brownie cookie recipe:
  • Tips for Success:
  • Storing Tips:
  • FAQs:
  • Must-Try Cookies & Brownies:
  • Brownie Cookies

Why you’ll love this recipe:

With crackly tops, fudgy middles, and an intense chocolate flavor, these brownie cookies are for chocolate lovers everywhere!

  • Texture – Soft and fudgy centers, slightly crisp edges, and crackled tops!
  • Flavor – Decadent with an intense chocolate flavor but not overly sweet. (If you know, I don’t like overly sweet treats.)
  • Ease – A simple process! Only 15 minutes to prep the cookie dough.

It’s my go-to for parties and gatherings and a perfect treat for teachers! They’re easy to make, and you don’t have to chill the dough.

brownie cookies broken in half.

Key Ingredient Notes:

  • Semi-sweet chocolate chips – Melted chocolate gives the cookies an ultra-chocolatey taste and texture!
  • Unsalted butter – If you only have salted butter, omit the salt.
  • Almond flour – To replicate the taste and texture of macaron brownie cookies!
  • All-purpose flour – I like to weigh my flour for the most accurate results. If you don’t have a kitchen scale, use the spoon and level method. Spoon the flour into a measuring cup, then level it off with the flat edge of a butter knife.
  • Cocoa powder – Both Dutch-processed or natural cocoa work for this recipe. The Dutch-processed cocoa powder creates darker and richer cookies!
  • Instant espresso powder – Instant espresso enhances the chocolate flavor. You won’t even taste it.
  • Granulated sugar – I don’t recommend reducing the sugar amount. These cookies aren’t over sweet!
  • Eggs – Whipped eggs are crucial for a chewy texture and beautiful crackles on top!
Ingredients for brownie cookies.

How to make this brownie cookie recipe:

Before you begin, preheat your oven to 350F. And line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

  • Melt the butter and chocolate in a microwave-safe bowl. Start at 50% power for 1 minute, then stir well. Microwave for 30 more seconds and stir again. If it’s still not melted, microwave for 15 more seconds.
butter and chocolate in a bowl, melted chocolate in bowl.
  • Whisk the dry ingredients, except for the sugar, in a large bowl, .
almond flour, flour, cocoa powder, and baking powder in a bowl.
  • Beat the eggs and sugar with a paddle attachment until light, fluffy, and pale yellow. About 2 minutes on medium-high speed.
  • Add the chocolate mixture and whip on medium-high speed until combined.
whipped eggs in bowl with melted chocolate.

Tip

I use my stand mixer, but electric hand mixer works well too!

  • Add the dry ingredients and mix on low speed until incorporated. Don’t overmix!
brownie cookie dough.
  • Drop 1.5-inch balls of dough on the prepared baking sheets, leaving 2 inches between each cookie. (TIP: Sprinkle some flakey sea salt on top for a sweet & salty finish.)
  • Bake the cookies, one sheet pan at a time, for 8-10 minutes. The cookies are done when the edges are set and the middles look soft. Don’t overbake them, or the cookies will be dry!
chocolate cookie dough on pan, baked cookies on pan.

Tip

Use a medium cookie scoop for uniform cookies.

brownie cookies on a wire rack.

Tips for Success:

  • Be sure to beat the eggs for 2 minutes! This’s what gives the cookies their chewy texture and perfect thickness. If you don’t whip the eggs, the cookies will be flat.
  • Don’t burn the chocolate. Heat it until it melts and no more. If it’s 80% of the way melted, a good stir will melt it completely.
  • Use good quality chocolate for the best results. After all, chocolate is the star of the show. I highly recommend Ghirardelli chocolate chips.
  • Use a cookie scoop for uniform cookies! I love my cookie scoops and use them daily for more than just cookies.
  • Brownie cookies set up as they cool. They should look slightly underdone when you remove them from the oven. The crackled top will form as they cool.
  • Avoid transferring hot cookies! They’ll fall apart. Wait 5 minutes, then transfer them to a wire rack.
a chocolate cookie dough ball.

Storing Tips:

  • Let the cookies cool completely before storing! Store the cookies in an airtight container for up to 5 days.
  • For longer storage, freeze any leftover cookies! Transfer to a freezer-safe container or zip-top bag and freeze for up to 3 months.
  • Let thaw on the counter or warm in the microwave in 15-seconds increments.

FAQs:

What’s the difference between a brownie and a brownie cookie?

A brownie is similar to a cookie, but it has a higher ratio of fat to flour. The result is a denser and fudgier texture with less flour and more butter!
A brownie cookie is similar to a brownie, except it has just enough flour to let it spread into a cookie.

Do I need to chill the cookie dough?

No, I’ve tested this recipe both ways and it doesn’t make a significant difference. There’s no need to chill the dough!

Why are my cookies flat?

If your cookies are flat, you didn’t whip the eggs adequately. Whip them on medium-high for a full two minutes. They should be pale yellow and very fluffy!

Must-Try Cookies & Brownies:

  • Almond Brownies with Dulce De Leche
  • Fudgy Raspberry Brownies
  • German Chocolate Brownies
  • Extra Fudgy KitKat Brownies
  • Snickers Brownies
brownie cookies on a wire rack.

Brownie Cookies

It's nearly impossible to resist these brownie cookies! They have crackled tops, fudgy middles, and an intense chocolate flavor.
5 from 1 vote
serves: 30 cookies
Prep: 15 minutes minutes
Cook: 10 minutes minutes
Total : 45 minutes minutes
Print
Leave a Review

Ingredients

  • 8 oz (225g) semi-sweet chocolate chips
  • â…“ cup (72g) unsalted butter
  • 1 cup (100g) almond flour
  • ½ cup (60g) all-purpose flour
  • ¼ cup (30g) cocoa powder Note 1
  • 1 teaspoon instant espresso powder optional, Note 2
  • 1 teaspoon baking powder
  • ¼ teaspoon coarse kosher salt
  • 2 large eggs at room temperature
  • ½ cup (100g) granulated sugar
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat the oven to 350°F (177°C). And line 2 baking sheets with parchment paper or a silicone mat.
  • Place chocolate chips and butter in a microwave-safe bowl and melt in the microwave. Place the bowl with chocolate chips for 1 minute at 50% power, stir well, and microwave for 30 seconds. Stir well and microwave again for 15 seconds, if needed. Let the melted chocolate cool slightly.
  • In a large bowl, whisk the almond flour, all-purpose flour, cocoa powder, espresso powder, baking powder, and salt.
  • In a mixing bowl with a paddle attachment, beat the eggs and sugar until fluffy and pale yellow, about 2 minutes on medium-high speed.
  • Add the cooled chocolate and butter mixture and whip on medium-high speed until well combined, about a minute.
  • Now, add the dry ingredients and mix on low speed until incorporated.
  • Using a medium cookie scoop, drop 1.5-inch balls on the prepared baking sheets, leaving about a 2-inch space between the cookies.
  • Bake the cookies, one sheet at a time, for 10 minutes, or until the edges are set and slightly soft in the middle.
  • Let the cookies cool on a baking sheet for 5 minutes and then transfer them to a cooling rack to cool completely.
  • Store the cooled cookies in an airtight container for up to 5 days.

Tips & Notes:

Note 1: You can use either unsweetened natural or Dutch-processed cocoa powder in this recipe. Dutch-processed cocoa powder makes darker and richer cookies.
Note 2: Espresso powder enhances the chocolate flavor. You won’t taste it! But you can easily omit it.
Recipe testing notes: We’ve tested chilling the dough before baking and didn’t see a significant difference.
Storing Tips:
– Let the cookies cool completely before storing them! Store the cookies in an airtight container for up to 5 days.
– For longer storage, freeze any leftover cookies! Transfer to a freezer-safe container or zip-top bag and freeze for up to 3 months.
– Let thaw on the counter or warm in the microwave in 15-second increments.

Nutrition Facts:

Serving: 1cookie Calories: 109kcal (5%) Carbohydrates: 10g (3%) Protein: 2g (4%) Fat: 7g (11%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 0.2g Monounsaturated Fat: 2g Trans Fat: 0.1g Cholesterol: 17mg (6%) Sodium: 39mg (2%) Potassium: 62mg (2%) Fiber: 1g (4%) Sugar: 6g (7%) Vitamin A: 83IU (2%) Calcium: 24mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
Diet:Vegetarian
brownie cookies on a wire rack.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
  • Facebook
  • Twitter
  • Yummly

Related Recipes

  • A plate of brownie cookies.
    Macaron Brownie Cookies
  • a stack of almond brownies.
    Almond Brownies with Dulce De Leche
  • a stack of caramel cookie bars.
    Salted Caramel Chocolate Chip Cookie Bars
  • Easy Brownie Crisps

Never Miss a Recipe!

Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties.

Next Post
Black Forest Smoothie Bowl

Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *
Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kristine T Gattuso says

    Posted on 22 April 2023 at 6:02 am

    How do you substitute the cocoa powder for the semi sweet chips?

    Reply

Primary Sidebar

Welcome!

Hi, I’m Shinee! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

New? Start Here

Browse Specialties

Main Dishes Side Dishes Appetizers Salads Breads & Pastries Cakes Macarons Drinks Browse All
Portion Planning 101
Free Dinner Party Cheat Sheet
Download Now

Popular Recipes

Yellow and white macarons.

French Macarons for Beginners

Best Prime Rib Roast (Bone-In)

This is the simplest and moistest banana bread - easy to make and yields 2 breads! #bananabread

Best Moist Banana Bread Recipe

A plate full of chocolate chip cookies.

Egg Yolk Cookies

How to Make Homemade Pistachio Paste

sliced plain sponge cake layers

Easy Sponge Cake (3 Ingredient Cake)

Brunch Recipes

Blueberry muffins on a wire rack.

Blueberry Cheesecake Muffins

a stack of waffles with berries

Waffles Recipe

slices of chocolate banana bread

Chocolate Banana Bread

Strawberry Cheesecake Tart

Smoked salmon quiche with creamy soft custard and fresh asparagus and dill - a perfect brunch for special occasions or a nice light dinner served with fresh green salad. #smokedsalmonquiche #quiche

Smoked Salmon Quiche

Sliced scone with butter and jam.

Foolproof English Scones

Game Day Eats

Cooked bacon jalapeno poppers on a baking sheet.

finger food:

3-Ingredient Jalapeno Poppers

meat:

Beer BBQ Meatballs

Bean dip in a casserole dish with a portion being scooped with a chip.

dip:

3-Ingredient Bean Dip

appetizer:

Bacon Wrapped Cheesy Crackers

sandwich:

Philly Cheese Steak Sliders

dessert:

5-Ingredient Pineapple Cake

Facebook Instagram Pinterest YouTube

Never Miss A Recipe

Subscribe and receive my FREE Portion Planning Cheat!

  • Discover
    • Recipe Index
    • Tools & Gadgets
    • Ingredients
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
  • Share
    • Holidays
    • Appetizers
    • Party Planning 101
  • Back To Top
  • About
  • Work With Me
  • Privacy Policy
  • Contact
© 2013-2023 Sweet & Savory Site Credits Designed by Melissa Rose Design Developed by Once Coupled Exclusive member of Mediavine Food
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and Receive My FREE Portion Planning Cheat!