Can I use milk chocolate instead of dark chocolate?

Yes, but reduce the granulated sugar by 2 tablespoons since milk chocolate is sweeter. The flavor will be milder and less intensely chocolatey

Why are my cookies spreading too much?

This usually happens when the dough is too warm or contains too much butter. Chill the dough for 30 minutes before baking, and ensure you're measuring ingredients accurately.

Can I make these without eggs?

Absolutely! Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let the mixture sit for 5 minutes before using.

How do I know when they're properly baked?

The edges should be set and slightly firm, while the centers still look soft and slightly shiny. They'll continue cooking on the hot pan after removal.

What's the best way to measure flour for this recipe?

Spoon flour into your measuring cup and level with a knife. Don't pack it down, as too much flour will make the cookies dry.

Can I double this recipe?

Yes, this recipe doubles beautifully. Just make sure you have enough baking sheets and oven space to handle the larger batch efficiently.

Easy Chocolate Brownie Cookies Recipe: Fudgy & Irresistible

Description

These Chocolate Brownie Cookies combine the rich, fudgy texture of brownies with the convenience of cookies. Crispy at the edges and irresistibly soft in the center, they’re packed with deep chocolate flavor and loaded with melty chocolate chips. Perfect for chocolate lovers who want bakery-style results at home.

Ingredients

Scale

Main Ingredients:

1 cup unsalted butter
8 oz dark chocolate (70% cocoa), chopped
¾ cup granulated sugar
½ cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract

Dry Ingredients:

¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder

Mix-ins:

1 cup chocolate chips or chunks
½ cup chopped walnuts (optional)

Substitution Options:

Gluten-free: Replace flour with 1:1 gluten-free baking flour
Dairy-free: Use vegan butter and dairy-free chocolate
Vegan: Substitute eggs with flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water)
Nut-free: Skip walnuts or add dried cranberries instead

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Instructions

Preheat & Prep
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Melt Chocolate & Butter
Melt butter and chopped chocolate together until smooth and glossy. Let cool slightly.
Add Sugars
Whisk granulated and brown sugar into the warm chocolate mixture until well combined.
Add Eggs & Vanilla
Beat in eggs one at a time, then stir in vanilla. The mixture should look thick and shiny.
Mix Dry Ingredients
In a separate bowl, whisk flour, cocoa powder, salt, and baking powder. Gently fold into the batter until just combined.
Fold in Mix-ins
Stir in chocolate chips and walnuts, if using. The dough will be soft and fudgy.
Bake
Scoop 2-tablespoon portions onto baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
Cool
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to set.

Notes

For extra fudgy centers: Remove cookies while they still look slightly soft in the middle.

Don’t overmix: Overmixing leads to tough cookies instead of chewy brownie texture.

Make-ahead friendly: Dough can be refrigerated for 2 days or frozen as portioned balls for up to 3 months.

Flavor boost: Add 1 teaspoon espresso powder to intensify the chocolate flavor.

Nut-free option: Skip walnuts or replace with dried cherries or cranberries.

Storage

Store cookies in an airtight container at room temperature for up to 7 days.
Freeze baked cookies for up to 3 months. Warm briefly before serving for a fresh-baked feel.

Prep Time: 15 minutes

Nutrition

Calories: 180