Fudgy and rich, these chocolate brownie cookies are simply irresistible! These cookies are quick and easy to make and perfect for potlucks and gatherings.
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.
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!
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.
- Whisk the dry ingredients, except for the sugar, in a large 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.
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!
- 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!
Use a medium cookie scoop for uniform cookies.
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.
- 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.
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.
No, I’ve tested this recipe both ways and it doesn’t make a significant difference. There’s no need to chill the dough!
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:
- 8 oz (225g) semi-sweet chocolate chips
- ⅓ 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
- 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:
– 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.
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