These dark chocolate brownie cookies are so delicious! Chewy like a cookie and fudgy like a brownie. This cookie brownie hybrid is easy to make and is absolutely delicious!

Do you like cookies and brownies? I sure do! Which is why I LOVE this recipe! I love brownies for their rich flavor, chewy edges, and fudgy centers. I also love soft and chewy cookies with chocolate chips. Add some dark chocolate and voilà, you got yourself a delicious brownie cookie! Serve this cookie with some milk or ice cream and you will be loving it!

Equipment Needed

• Oven
• Double boiler or microwave
• Medium bowl (2)
• Rubber spatula
• Whisk
• Stand mixer or handheld mixer
• Baking sheets (2)
• Parchment paper or silicone baking mats
• Cookie scoop or ice cream scoop
• Wire rack

Ingredients

• Dark chocolate candy bars (chopped)- My favorite is the Endangered Species brand; Bold + Silky Dark Chocolate with 72% Cocoa. It is so yummy!
• Flour- All-purpose flour works well for this recipe. It is best to use a kitchen scale to measure the flour correctly.
• Cocoa powder- I use Hershey’s Cocoa 100% Cacao Natural Unsweetened powder.
• Baking powder- The rising agent for these cookies. Adding baking powder will give the cookies some height.
• Salt- Adding a little bit of salt into the dough and on top will give it the salty and sweet flavor that we love!
• Unsalted butter (softened to room temperature)- I use unsalted butter for this recipe, but you can use salted butter too.
• Light brown sugar (packed)- I prefer light brown sugar for this recipe because the cocoa from the chocolate bars and cocoa powder are already rich in flavor.
• Granulated sugar- Mixing granulated sugar with brown sugar will give this cookie a soft inside and crunchy outside. Yum!
• Eggs (room temperature)- Use 2 large eggs at room temperature.
• Vanilla extract- I use pure vanilla extract made with Madagascar vanilla bean. I know it can be more spendy, but I highly recommend using pure vanilla extract as opposed to imitation vanilla.

How to Make Dark Chocolate Brownie Cookies

Note: This recipe requires 20 minutes of chill time!

1. Melt the chocolate: Using a double boiler or microwave, melt the 2 bars of dark chocolate until completely melted. This will approximately take 5-8 minutes with a double boiler. If using a microwave, microwave in 30-second increments, stirring after each turn. Set aside.
2. Add 3/4 cup all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt into a medium bowl. Set aside.
3. In a large bowl using a stand or handheld mixer with a paddle attachment, beat 1/3 cup of unsalted butter, 3/4 cup of light brown sugar, and 1/4 cup of granulated sugar on medium speed for 2-3 minutes, or until smooth and creamy.
4. Add 2 eggs and 1 teaspoon of vanilla extract to the butter mixture. Beat on medium speed for about 2 minutes, or until fully incorporated. Pour in the melted chocolate and mix on medium speed for 2 minutes.
5. Add the dry ingredients and stir until combined. Cover and chill the dough in the refrigerator for 20 minutes.
6. While the dough is chilling, preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
7. When the dough is done chilling, remove the dough from the refrigerator and begin scooping the dough balls. Using a cookie scoop or ice cream scoop, scoop the dough into 1 1/2 tablespoon-sized balls. Place 2-3 inches apart on the baking sheets and bake for 11-13 minutes, or until the edges are set.
8. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool. Enjoy!

Tips

• Flour- I cannot stress enough how important it is to measure your flour correctly! I always weigh my flour with a kitchen scale to make sure I have an accurate measurement. I go off of the measurement that one cup of all-purpose flour is 120 grams. If you do not have a kitchen scale, spoon the flour into a measuring cup and then level off with a knife. Do not pack the flour down when measuring as this will affect your measurement!
• Mixing- Try your best to not overmix any step in this recipe. Overmixing can affect the texture and consistency of your final cookies. To avoid overmixing, mix slowly and stop when all ingredients are fully combined.
• Chilling- I recommend not chilling these cookies longer than 20 minutes. Doing so might make these cookies not spread. If the cookies end up chilling longer than 20 minutes, let the dough sit at room temperature for 15-20 minutes before scooping it into dough balls.
• Serve with a glass of milk or vanilla ice cream for pure deliciousness! 

How to Store Dark Chocolate Brownie Cookies

Once the cookies have fully cooled, they can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days. If you would like to freeze these cookies, you can freeze them in an airtight container for up to 3 months.

Whenever you are ready to eat the cookies, thaw them in the refrigerator overnight. You can then rebake them to heat them up or pop them in the microwave.

Dark Chocolate Brownie Cookies

Recipe by MamaCourse: DessertDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

120

kcal

Total time

35

minutes

These dark chocolate brownie cookies are so delicious! Chewy like a cookie and fudgy like a brownie. This cookie brownie hybrid is easy to make and is absolutely delicious!

Ingredients

• 2 3-4 oz dark chocolate bars (chopped)

• 3/4 cup (94g) all-purpose flour

• 1/4 cup (21g) cocoa powder

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/3 cup (5 tablespoons, 72g) unsalted butter (softened to room temperature)

• 3/4 cup (150g) light brown sugar (packed)

• 1/4 cup (50g) granulated sugar

• 2 eggs (room temperature)

• 1 teaspoon vanilla extract

Directions

• This recipe requires 20 minutes of chill time!
• Melt the chocolate: Using a double boiler or microwave, melt the 2 bars of dark chocolate until completely melted. This will approximately take 5-8 minutes with a double boiler. If using a microwave, microwave in 30-second increments, stirring after each turn. Set aside.
• Add 3/4 cup all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt into a medium bowl. Set aside.
• In a large bowl using a stand or handheld mixer with a paddle attachment, beat 1/3 cup of unsalted butter, 3/4 cup of light brown sugar, and 1/4 cup of granulated sugar on medium speed for 2-3 minutes, or until smooth and creamy.
• Add 2 eggs and 1 teaspoon of vanilla extract to the butter mixture. Beat on medium speed for about 2 minutes, or until fully incorporated. Pour in the melted chocolate and mix on medium speed for 2 minutes.
• Add the dry ingredients and stir until combined. Cover and chill the dough in the refrigerator for 20 minutes.
• While the dough is chilling, preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
• When the dough is done chilling, remove the dough from the refrigerator and begin scooping the dough balls. Using a cookie scoop or ice cream scoop, scoop the dough into 1 1/2 tablespoon-sized balls. Place 2-3 inches apart on the baking sheets and bake for 11-13 minutes, or until the edges are set.
• Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool. Enjoy!

Notes

• Flour- I cannot stress enough how important it is to measure your flour correctly! I always weigh my flour with a kitchen scale to make sure I have an accurate measurement. I go off of the measurement that one cup of all-purpose flour is 120 grams. If you do not have a kitchen scale, spoon the flour into a measuring cup and then level off with a knife. Do not pack the flour down when measuring as this will affect your measurement!
• Mixing- Try your best to not overmix any step in this recipe. Overmixing can affect the texture and consistency of your final cookies. To avoid overmixing, mix slowly and stop when all ingredients are fully combined.
• Chilling- I recommend not chilling these cookies longer than 20 minutes. Doing so will cause the cookies to not spread. If the cookies end up chilling longer than 20 minutes, let the dough sit at room temperature for 15 minutes before rolling the dough into balls.
• Serve with a glass of milk or vanilla ice cream for pure deliciousness.

Conclusion

Dark chocolate brownie cookies are a testament to the magic that can happen when two beloved desserts come together. Their intense chocolate flavor, combined with their irresistible texture, makes them a favorite among dessert enthusiasts of all ages. Whether you enjoy them as a simple snack or dress them up with creative additions, these cookies are sure to satisfy your sweet cravings.

So, go ahead and try your hand at making these delectable treats at home. As you savor each bite, you’ll not only enjoy their incredible taste but also the rich history and tradition that brought them into existence. Dark chocolate brownie cookies are more than just a dessert; they’re a celebration of culinary ingenuity and the joy of indulgence.

Now, what are you waiting for? Access the recipe above, gather your ingredients, and embark on a delicious baking adventure. Your taste buds will thank you!

FAQs

Can I use milk chocolate instead of dark chocolate for these cookies?

While you can use milk chocolate, dark chocolate is recommended for a more intense and sophisticated flavor.

How long can I store dark chocolate brownie cookies?

These cookies can be stored in an airtight container at room temperature for up to five days. For longer storage, freeze them for up to three months.

Can I add nuts or other mix-ins to the cookie dough?

Absolutely! Chopped nuts, white chocolate chips, or dried fruit make delightful additions to these cookies.

What’s the best way to enjoy dark chocolate brownie cookies?

They’re perfect on their own, but you can also pair them with a scoop of vanilla ice cream or a glass of cold milk for an extra treat.

Can I make these cookies gluten-free?

Yes, you can substitute gluten-free flour for all-purpose flour to make gluten-free dark chocolate brownie cookies.