The Best Chocolate Brownie Cookie Recipe

If you’re a chocolate lover, these chewy chocolate brownie cookies are the dessert of your dreams. With rich, fudgy centers and signature crackly tops, these cookies are as delicious as they are easy to make. Whether you’re baking for a quick treat or a holiday gathering, this recipe will become your go-to. Plus, it’s ready in just 30 minutes!

Why You’ll Love This

• Irresistibly Chewy & Fudgy: These chocolate brownie cookies are packed with rich, deep chocolate flavor, making them the perfect indulgence for any chocolate lover.
• Quick & Easy: With just a few simple ingredients, you can whip up these cookies in under 30 minutes.
• Gluten-Free Option: Simply swap in gluten-free flour to make these cookies gluten-free without sacrificing texture or flavor.
• Versatile Pairing: These cookies are delicious on their own, but even better served with ice cream or a warm mug of hot chocolate.
• Perfect for Holidays: Bring these cookies to your next Christmas party—they’re sure to be a hit!

Frequently Asked Questions

Can I freeze these cookies?
Yes! Freeze the dough for up to 3 months or freeze baked cookies and reheat as needed.

How can I make these cookies more chocolatey?
Add chocolate chunks or use a mix of dark and semi-sweet chocolate for an even richer flavor.

What’s the best way to store these cookies?
Store in an airtight container at room temperature for up to 5 days.

Ingredients & Substitutions

• Butter: Use unsalted butter for better control over saltiness. Add a pinch of salt if desired.
• Chocolate Chips: Semi-sweet or dark chocolate chips work best for a rich flavor. Choose high-quality chocolate for the best results.
• Cocoa Powder: Any good-quality cocoa powder will do; Dutch-processed for a richer taste.
• All-Purpose Flour: Substitute with gluten-free 1:1 flour for gluten-free cookies.
• Baking Powder: Essential for a light, airy, and fudgy center.
• Salt: Sea salt or kosher salt enhances the chocolate flavor; omit for a low-sodium option.
• Brown Sugar: Tightly packed; both light and dark brown sugar work well.
• Eggs: Provide structure; substitutes like flax eggs won’t work here.

Step-by-Step Instructions

Preheat the Oven
Preheat to 350°F and prepare a baking sheet with parchment paper.

Melt the Butter & Chocolate
Melt the butter in a saucepan over medium heat or microwave for 30 seconds. Stir in the chocolate chips until smooth.

Mix Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.

Whip Eggs & Sugar
Using a mixer, beat eggs and brown sugar on medium-high speed for 3 minutes until frothy.

Combine Mixtures
Pour the melted chocolate into the egg mixture, then fold in the dry ingredients until a loose batter forms.

Scoop & Bake
Scoop dough onto the prepared baking sheet and bake for 13 minutes at 350°F. The tops should be crackly.

Cool & Serve
Let the cookies cool for 10 minutes. Dust with powdered sugar if desired.

Tips for Success

• When baking the cookies in the oven be sure not to overbake. Baking time will vary by oven.
• Be sure to let the cookies cool before serving and dusting with powdered sugar.
• The batter should be slightly lighter in texture than regular cookie dough.
• Line the sheet pan with parchment paper to prevent the cookies from burning on the bottoms.
• Use a cookie scoop to help scoop out the dough so all cookies are the same size and cook evenly.