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Delicious chocolate brownie cookies stacked on a plate

Chocolate Brownie Cookies

Rich and fudgy like a brownie, but with the crisp edges of a cookie — the ultimate chocolate lover’s treat.
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Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz 225 g semisweet chocolate, chopped
  • 2 tbsp unsalted butter
  • ⅔ cup 85 g all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 large eggs
  • ¾ cup 150 g granulated sugar
  • ¼ cup 50 g brown sugar
  • 1 tsp vanilla extract
  • ½ cup 90 g chocolate chips (optional)

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a heatproof bowl set over simmering water (or in short microwave bursts), melt chocolate and butter until smooth. Let cool slightly.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, beat eggs, granulated sugar, brown sugar, and vanilla until thick and pale.
  5. Fold melted chocolate mixture into the egg mixture until combined.
  6. Stir in dry ingredients just until incorporated, then fold in chocolate chips if using.
  7. Drop rounded tablespoons of batter onto prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 8–10 minutes, until cookies are set at the edges but still soft in the centers.
  9. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

For extra fudginess, slightly underbake and let cookies firm up as they cool.
Store in an airtight container for up to 4 days.
You can add nuts for crunch or swap semisweet chocolate for dark chocolate.