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Brownie Cookies
4.5 from 45 votes

Brownie Cookies

Brownie Cookies- soft, fudgy, gooey chocolate cookies that taste just like brownies! The two best desserts in ONE recipe!

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 30
Calories: 117 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3/4 cup all-purpose flour plus 1 tablespoon
  • 3/4 teaspoon baking powder
  • 3 egg at room temperature, large
  • 1 1/4 cups granulated sugar
  • 3/4 teaspoon salt
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract pure
  • 5 tablespoons butter unsalted
  • 8 ounces bittersweet chocolate or semisweet chocolate
  • 1/4 cup Dutch-process cocoa powder

Instructions

    Cup of Yum
  1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line two sheet pans with parchment paper.
  2. In a small bowl, whisk together the flour and baking powder, and set aside.
  3. In the bowl of a stand mixer fitted with the paddle, beat the eggs, sugar, and salt on medium-high speed until the mixture is pale and doubled in volume, 6 to 8 minutes. Turn the mixer to low speed and stir in the canola oil and vanilla until just combined.
  4. While the egg mixture is beating, melt the butter and chocolate. Place the butter in a small, heavy-bottom saucepan set over low heat. Add the chocolate and melt together, stirring frequently, until smooth.
  5. Off the heat, add the cocoa powder to the chocolate and whisk until completely combined.
  6. Add the warm chocolate-butter mixture to the egg mixture and mix on low speed until combined. Add the flour mixture and mix on low speed until combined. Let the mixture sit at room temperature for 5 minutes.
  7. Use a small scoop or two spoons to drop heaping tablespoons of batter onto the prepared sheet pans, spacing them at least 2 inches apart, fitting 12 on a pan.
  8. Bake the cookies one pan at a time, rotating halfway through baking. Bake until the cookies are puffed and cracked and the edges are set, 8 to 12 minutes. Time will vary depending on the size of your cookies. I recommend checking early to be safe.
  9. Transfer the sheet pan to a wire rack and let the cookies cool completely on the pan.

Notes

  • This recipe makes 30 smaller cookies, using a rounded tablespoon. If making smaller cookies, they will be done closer to 8 minutes instead of 12. If you want to make large cookies, you will get 16 cookies. The cookies will spread out a little more. 
  •  The cookies are best the day of baking but will keep in an airtight container at room temperature for up to 2 days.
  • Variation: With peanut butter — Drop 1 heaping teaspoon of peanut butter on top of each brownie dough ball and use a knife to swirl.
  • Recipe from 100 Cookies by Sarah Kieffer

Nutrition Information

Calories 117kcal (6%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 3g (15%) Cholesterol 22mg (7%) Sodium 66mg (3%) Potassium 73mg (2%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 86IU (2%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 30 Serving

Amount Per Serving

Calories 117

% Daily Value*

Calories 117kcal 6%
Carbohydrates 15g 5%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 22mg 7%
Sodium 66mg 3%
Potassium 73mg 2%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 86IU 2%
Calcium 13mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.