Brownie Cookie Recipe

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Soft and chewy brownie cookies made with melted chocolate and cocoa powder, with a few pantry staples and bakes in 10 minutes!

Prep Time15

Cook Time10

Chill Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 113kcal

In a saucepan over low heat (or microwave in short bursts), melt the butter and chocolate together until smooth. Let cool for 5 minutes.
In a mixing bowl, beat eggs, granulated sugar, and brown sugar on high speed for about 3-4 minutes, until pale and slightly thickened. This step gives you that crackly top.
Slowly pour the cooled chocolate-butter mixture into the eggs while mixing on low. Add vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Add to wet ingredients and mix until just combined. Chill dough for 30-60 minutes (optional, but helps with shape and texture).
Preheat oven to 350°F. Scoop 1.5-2 tbsp of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes, until edges are set but centers are soft. They will firm up as they cool.
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar, and enjoy!

Room Temp: Keep your cookies in an airtight container on the counter for up to 3 days. If you stack them, slip parchment paper between each layer so they don't stick together.
Fridge: Store in an airtight container for up to a week.
Freezer: Wrap cookies individually or stack with parchment between layers, then seal in a freezer-safe bag or container for up to 3 months. Thaw at room temp before serving.
Tip: These brownie cookies taste bomb warm, cold, or right off the counter. But I highly suggest popping them in the microwave for 10-15 seconds!