EASY Brownie Cookies (From Scratch)

5 from 1 vote

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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!!!

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.

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!

brownie cookies on a wire rack.
5 from 1 vote

Brownie Cookies

It's nearly impossible to resist these brownie cookies! They have crackled tops, fudgy middles, and an intense chocolate flavor.
Prep: 15 minutes
Cook: 10 minutes
Total: 45 minutes
Servings: 30 cookies

Ingredients

  • 8 oz (225 g) semi-sweet chocolate chips
  • cup (72 g) unsalted butter
  • 1 cup (100 g) almond flour
  • ½ cup (60 g) all-purpose flour
  • ¼ cup (30 g) 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 (100 g) granulated sugar

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

Serving: 1cookie, Calories: 109kcal, Carbohydrates: 10g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 17mg, Sodium: 39mg, Potassium: 62mg, Fiber: 1g, Sugar: 6g, Vitamin A: 83IU, Calcium: 24mg, Iron: 1mg
Course: Dessert
Cuisine: American

Hi, I’m Shinee!

Welcome! 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.

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