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Recipes > Easy Chocolate Brownie Cookies

Easy Chocolate Brownie Cookies

Getting that full, chocolatey brownie taste into a cookie is easy with our recipe! This easy brownie cookie recipe is made with delicious bittersweet chocolate, loaded with chocolate chips, and topped off with a tasty drizzle. It takes no time at all to learn how to make brownie cookies, so bake up a big batch today—your friends and family will thank you!

Prep

20 mins

Bake

45 mins

Total

1 hr 5 mins

Yield

30 cookies

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Ingredients

Chocolate Brownie Cookies

  • Bittersweet Chocolate, chopped – 4 ounces
  • All-Purpose Flour – 1 1/2 cups
  • Cocoa Powder 66036 1/2 cup
  • Baking Powder 62713 1/2 teaspoon
  • Salt – 1/4 teaspoon
  • Butter, softened – 3/4 cup (1-1/2 sticks)
  • Granulated Sugar 53572 1 1/2 cups
  • Eggs – 2
  • Semisweet Chocolate Chips, divided 12429 1 cup

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COCOA CHIPS BAKEABLE 100G (#12429)

COCOA CHIPS BAKEABLE 100G (#12429)

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DECOR GRANULATED SUGAR 250G (#53572)

DECOR GRANULATED SUGAR 250G (#53572)

$3.20

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

$2.25

COCOA POWDER 200G (#66036)

COCOA POWDER 200G (#66036)

$8.70

Instructions

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  1. Preheat the oven to 350°F.
  2. In a small microwaveable bowl, microwave chocolate at half (50%) power for 1 minute then stir. Microwave at 50% power in 30-second intervals, stirring between each, until chocolate is melted. Stir until smooth; set aside to cool slightly.
  3. Chocolate can also be melted on the stovetop in a heavy saucepan over low heat.
  4. In a medium bowl, combine flour, cocoa powder, baking powder and salt and set aside.
  5. In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
  6. Slowly blend in melted chocolate until combined.Then, gradually add flour mixture, mixing until incorporated.
  7. Stir in 1/2 cup chocolate chips then drop the brownie batter by heaping tablespoonfuls about 2 inches apart on an ungreased cookie sheet and flatten slightly.
  8. Bake for 13-16 minutes or until edges are set and top is cracked slightly. Cool on pan on cooling grid for 5 minutes then remove to rack to cool completely.
  9. In a small microwaveable bowl, microwave remaining 1/2 cup chocolate chips at half (50%) power 1 minute and stir.
  10. Continue to microwave at 50% power in 30-second intervals, stirring between each, until melted. Drizzle over cookies.

Similar Recipe

Fudgy Brownies

Tips

  1. To store: Store in an airtight container at room temperature for up to a week.
  2. To freeze: Wrap well and freeze baked cookies for up to 2 months.

Education

Baking School

School Holiday Kids Camp Combo (1 for 1): Quiche, Brownie, Dessert Cups (#PATSV0045)

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Bake of the Week

Beat the heat with chocolate

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Shop This Recipe

COCOA CHIPS BAKEABLE 100G (#12429)

3.20

DECOR GRANULATED SUGAR 250G (#53572)

3.20

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.25

COCOA POWDER 200G (#66036)

8.70

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