Indulge in the ultimate chocolate experience with these rich and deeply satisfying Brownie Cookies. Imagine your favorite fudgy, chewy traditional bar brownie, expertly transformed into a perfectly portable cookie. These treats are nothing short of irresistible and pair exquisitely with a tall, cold glass of milk, making them a sublime pleasure for any time of day.

Contents

Discover the Best Brownie Cookies You’ll Ever Bake

Prepare yourself for a baking revelation, because these Brownie Cookies are, without exaggeration, the finest cookies I’ve crafted in years. For chocolate lovers, the allure of a brownie meets the convenience of a cookie creates a truly magical confection. They represent the perfect fusion of two beloved desserts, delivering an intense chocolate flavor and that signature fudgy texture we all crave.

For quite some time, I’ve seen countless recipes for brownie cookies circulating across social media, particularly on Pinterest. Each time, I’d bookmark a few, intending to try them, but somehow, they always fell by the wayside. What took me so long to finally bake a batch of these delectable delights? I genuinely have no idea, but I’m incredibly glad I finally did!

My journey to crafting the perfect brownie cookie began a few months ago, thanks to a wonderful recommendation from a good friend. She introduced me to Sarah Kieffer’s highly acclaimed cookbook, 100 Cookies, and it has been an absolute game-changer in my kitchen. From the moment I first flipped through its pages, I was captivated. I’ve since experimented with numerous recipes from the book, and honestly, each one surpasses the last in terms of flavor and pure baking joy. Sarah Kieffer has a remarkable talent for developing recipes that are both innovative and deeply comforting, making them instant favorites.

Among the many tempting options, I’ve had the pleasure of baking her exquisite Brown Butter Chocolate Chip Cookies, the elegant Bourbon Sablés with Chocolate, the delightful Cinnamon Roll Blondies, and refreshingly tangy Lemon Sugar Cookies. These are just a few examples of the incredible variety and consistent deliciousness found within her collection. Every single recipe I’ve tried has been met with rave reviews and disappeared far too quickly.

Given our household’s profound love for all things brownies, it was an obvious decision that Sarah’s brownie cookie recipe would be the very first one I tackled. We are truly massive brownie enthusiasts, always seeking that perfect balance of fudginess, chewiness, and intense chocolate flavor. This recipe promised to deliver exactly that, but in a convenient cookie format.

And what a brilliant choice it turned out to be! These cookies are everything I hoped for and more. They boast a beautifully cracked top, a moist, dense interior, and an incredibly rich chocolate profile that satisfies every craving. They truly encapsulate the essence of a premium brownie, making them an instant classic in our kitchen.

Crafting the Perfect Brownie Cookie: Key Ingredients

The magic of these brownie cookies lies in a carefully selected list of ingredients that work in harmony to create their signature taste and texture. Each component plays a vital role:

All-Purpose Flour: The structural backbone of our cookies, providing the necessary body without making them tough.
Baking Powder: A leavening agent that helps achieve those beautiful, slightly puffy tops and contributes to the soft chewiness.
Large Eggs (Room Temperature): Essential for binding ingredients, adding richness, and contributing to the fudgy texture. Room temperature eggs emulsify better, leading to a smoother batter.
Granulated Sugar: Not just for sweetness, sugar also helps keep the cookies moist and chewy, preventing them from drying out.
Salt: A crucial flavor enhancer that balances the sweetness and deepens the chocolate notes, making them more pronounced.
Canola Oil: Adds moisture and contributes to the cookies’ fudgy texture. Its neutral flavor allows the chocolate to shine.
Vanilla Extract: A classic baking ingredient that complements chocolate beautifully, adding depth and warmth to the overall flavor profile.
Unsalted Butter: Provides richness and flavor, contributing to the desirable chewiness. Using unsalted butter allows you to control the salt content precisely.
Semisweet or Bittersweet Chocolate: The star of the show! High-quality chocolate melts into the batter, delivering that intense, decadent chocolate flavor. A blend often yields the best results.
Dutch-Processed Cocoa Powder: Enhances the deep chocolate color and flavor, giving the cookies a rich, dark hue and a less acidic, smoother chocolate taste.

What makes this recipe truly stand out is its straightforward nature. There’s no lengthy chilling time for the dough, meaning you can go from craving to indulging in remarkably little time. The chocolate flavor is absolutely out of this world – deep, intense, and utterly satisfying. Each bite offers a perfect balance of moistness and chewiness, mimicking the very best characteristics of your favorite brownie bar, but conveniently packaged in a delightful cookie form.

Trust me, as someone who may have single-handedly devoured a significant portion of the first batch, these are an absolute must-make for any dessert enthusiast. It’s time to preheat your ovens and get your bake on, because these Brownie Cookies are destined to become a beloved staple in your recipe collection. Enjoy every chocolatey moment!

Essential Tips for Baking Your Best Brownie Cookies

To ensure your brownie cookies turn out perfectly fudgy and flavorful every time, here are a few invaluable tips:

Chocolate Selection: For the most nuanced and rich chocolate flavor, I highly recommend using a combination of equal amounts of semisweet and bittersweet chocolate. This blend provides a complexity that a single type of chocolate might miss, striking a perfect balance between sweetness and deep cocoa notes.
Don’t Overbake: Brownie cookies are best when slightly underbaked in the center. They will continue to set as they cool on the hot baking sheet. Look for edges that are set and a slightly puffy, cracked top, but a center that still looks a bit soft. This ensures a wonderfully moist and fudgy interior.
Cooling is Crucial: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack or storing them. These cookies are quite delicate when warm, and cooling them fully on the pan helps them firm up and develop their characteristic chewy texture.
Storage: While these cookies are undeniably at their peak the day they are baked, they will also remain fresh and delicious for up to two days when stored in an airtight container at room temperature.
Creative Serving Ideas: Beyond pairing them with a cold glass of milk, these brownie cookies are incredibly versatile. Try sandwiching them with a scoop of your favorite ice cream for an epic dessert, or crumble them over a bowl of vanilla or coffee ice cream. They also make a fantastic accompaniment to a cup of freshly brewed coffee or a rich espresso.

More Irresistible Cookie Recipes to Explore

If you loved these brownie cookies, you’ll surely enjoy exploring other fantastic cookie recipes from my collection:

Kitchen Sink Cookies
Cherry Ribbon Butter Cookies
Chocolate Dipped Danish Butter Cookies
Almond Joy Chocolate Chip Cookies

Brownie Cookies

Author: MaryAnn Dwyer

Servings: 16 cookies

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Rich and super chocolatey, these Brownie Cookies are your favorite traditional bar brownie, but in cookie form. They’re absolutely irresistible and perfect with a cold glass of milk!

Prep Time: 15 mins

Cook Time: 12 mins

Total Time: 27 mins

Ingredients

3/4 cup plus 1 Tablespoon all-purpose flour
3/4 tsp. baking powder
3 large eggs, room temperature
1 1/4 cups granulated sugar
3/4 tsp. salt
1 Tbsp. canola oil
1 tsp. vanilla extract
5 Tbsp. unsalted butter
8 oz. semisweet or bittersweet chocolate
1/4 cup Dutch-process cocoa powder

Instructions

Place one oven rack in the middle of the oven. Preheat oven to 350 degrees F (175 C). Line two large baking sheets with parchment paper. Set aside.
Whisk together flour and baking powder in a small bowl. Set aside.
In the bowl of a mixer fitted with a paddle attachment, beat eggs, sugar and salt on medium-high until the mixture is doubled in volume, about 6 minutes. Adjust the mixer to low speed and stir in the canola oil and vanilla extract until combined.
While the egg mixture is beating, place the butter in a saucepan over low heat. Add the chocolate and melt, stirring often, until mixture is smooth. Turn off the heat and whisk in the cocoa powder until combined.
Add the chocolate mixture to the egg mixture and mix on low speed until combined. Add the flour mixture and mix until just combined. Let the mixture stand for 5 minutes before scooping.
Use a small scoop to drop tablespoons of dough onto the prepared pan, spacing two inches apart. Bake cookies one pan at a time, rotating halfway through baking. Bake until the cookies are puffy, cracked, and the edges are set, about 8-12 minutes.
Transfer the pan to a wire rack and let the cookies totally cool on the pan. The cookies are best the day they are baked, but will also keep in an airtight container for up to two days at room temperature.

Notes

I used a combination of equal amounts of semisweet and bittersweet chocolate for this recipe, which yields a perfectly balanced rich flavor.

For an extra special treat, these cookies taste delicious sandwiched with ice cream too!

Nutrition

Keyword: brownies, chocolate, cookies, Sarah Kieffer’s 100 Cookies Cookbook

Cuisine: American

Course: Dessert

Before your first bite, snap a photo and share!

If you make this recipe, I’d love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!

Recipe adapted from Sarah Kieffer’s 100 Cookies cookbook.