These Chocolate Brownie Cookies are a crowd pleaser. Super fudgy, intensely chocolatey, extremely easy to make. Just 10 ingredients and 10 minutes of preparation time! With video.
Tomorrow, I have my last tests in this semester. I can’t tell how happy I am to have summer break the day after.
It is always a challenge to handle the job, study, and blogging. In the breaks, I have a bit more quality time with Mario.
Maybe my chronical time lack is the reason why I have so much chocolate recipes on my blog. There is no doubt that chocolate gives us a little push when we have a down and makes us happy. Btw, 35% of all recipes on my blog contain chocolate and 49% of all baking recipes. Sounds like a happy place for us, right?!
Today, I make us super happy with this super fudgy Chocolate Brownie Cookies recipe.
There are 10 reasons why they are so great:
- super fudgy
- super chewy
- combines brownies and cookies in one dessert (whaaat?)
- intense chocolatey
- intense chocolatey, seriously
- so intense chocolatey, I mean it!!
- one bowl recipe
- so easy to make
- prepared in just 10 minutes
- ready to eat in under 30 minutes when eaten warm
Ok, you got me. Actually, these are not 10 reasons. But for my defense, intense chocolatey deserves to be declared as 3 reasons, am I right?
A brownie is getting a cookie
Maybe you ask why the heck not just making brownies?
Don’t get me wrong. Brownies are great. I love brownies and I’m pretty obsessed with them. The gooey and fudgy texture makes them very unique.
To transform them into a cookie is a whole new world. We still have the super fudgy center (otherwise, it wouldn’t deserve the name brownie at all) but combine it with a chewy edge.
Chewy edge + fudgy center = AWESOME
These Chocolate Brownie Cookies are very easy to make. It starts with mixing melted butter with white and brown sugar. I recommend melting the butter to 3/4 and then stir a few times with a fork or a spoon until it is completely melted.
Then add an egg, vanilla, and cocoa and stir to combine. Stir in flour, baking powder, and salt. Fold in chocolate and voilá. The dough is ready to bake.
As you can see in the video, I use a whisk until I add the flour. This makes sure that you stir just to combine and don’t overmix the cookie dough. After adding the flour, I switch to an electric mixer just because it is too hard and impossible to stir the dough with a whisk.
Make sure that you don’t overmix at any step. Just until combined. Overmixing can cause dry cookies because it is too much air in it. And do we need air in brownies? NOPE. Neither in these cookies. They shouldn’t be light and fragile. We want them fudgy, chewy, and dense.
I baked mine exactly 10 minutes. Be sure that you don’t bake them too long. Look after 8 or 9 minutes and take them out as soon as they lose its shine on the surface. Overbaking will reduce the fudgy center. Depending on your oven, the maximum baking time should be about 11 minutes.
The cookies will be soft after removing them from the oven. Let them cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool them completely.
I couldn’t wait until they were completely cooled and I highly recommend eating one (or more!) when they are still warm. Nobody knows if you made 12 or 9 or even 6 Chocolate Brownie Cookies, you know what I mean?
These Chocolate Brownie Cookies are
- super fudgy
- extremely chocolatey
- totally easy
If you make this Chocolate Brownie Cookies recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like Coconut Caramel Chocolate Chip Cookies, Homemade Brownie Recipe From Scratch, Rich and fudgy Chocolate Zucchini Bread, Chocolate Cheesecake Recipe, or click here to see all chocolate recipes.
- 1/2 cup unsalted butter, melted (113g)
- 1/2 cup granulated white sugar (100g)
- 1/4 cup light brown sugar, packed (50g)
- 1 large egg
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1/2 cup dutch-processed cocoa powder, spooned and leveled (42g)
- 1 1/3 cups all-purpose flour, spooned and leveled (160g)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips or chopped bars (85g)
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set aside.
In a large mixing bowl whisk butter and both sugars just until combined about 1 minute.
Add egg, vanilla*, and cocoa and stir just to combine about 1 minute.
Add flour, baking powder, and salt and mix with a handheld or stand mixer fitted with a whisk or paddle attachment just until combined about 1 minute. Don’t overmix at any step or your cookies will dry out. I highly recommend using a whisk until adding the flour then switching to an electric mixer.
Fold in chocolate.
Scoop 12 equal sized balls of the cookie dough and place 6 on each prepared baking sheet with enough space in-between. Press them down to a thickness of a thumb. Place additional chocolate on top if desired.
Bake one baking sheet after another for about 9-11 minutes. I baked mine exactly 10 minutes. Remove from oven immediately when they lost its shiny surface and start looking matt and puffed. Let cool for about 5 minutes until they get firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 4 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.