Brownie Cookie Recipe

If you’ve ever dreamed of a marriage between chewy brownies and gooey, chocolate-studded cookies, this Brownie Cookie Recipe is about to rock your world. Imagine the shiny, crackly crust of your favorite brownie atop a soft, fudgy center—with hints of toasted pecans and melty chocolate in every bite. These cookies are pure bliss for chocolate lovers and the perfect sweet treat to satisfy any craving.

Ingredients You’ll Need

Let’s talk about the magic that goes into this Brownie Cookie Recipe. Every ingredient here has a mission: from the bittersweet chocolate building bold, deep flavor, to just the right splash of vanilla for warmth, and a finishing flourish of pecans for crunch. Gather your ingredients—each one matters for that perfect fudgy bite.

• Bittersweet chocolate chips (60–70% cacao): The heart and soul of these cookies, giving them luscious depth and a true brownie character.
• Butter: Melted alongside chocolate for a rich, glossy base and that beloved soft texture.
• Large eggs: Whipped with sugar for structure and that signature crackly top.
• Granulated sugar: Sweetens and helps create the shiny crust while balancing the dark chocolate.
• Brown sugar: Adds extra moisture and a hint of caramel flavor for brownies that stay chewy.
• Vanilla extract: Rounds out the chocolate with warm, aromatic undertones.
• Baking powder: Offers just the right lift so your cookies puff slightly without losing that dense center.
• Salt: Sharpens the flavors and keeps things from tasting flat.
• All-purpose flour: Binds the cookies together—use just enough to hold them, not too much to keep them soft.
• Unsweetened cocoa powder (not Dutch-processed¹): Boosts chocolate flavor and helps with the fudgy consistency.
• Pecans, chopped (optional): Toasty nuts bring a lovely crunch and nutty flavor—but you can easily skip them or swap with another nut you love.
• Mini semisweet chocolate chips: Scattered throughout for those molten chocolate pockets in every mouthful.

Variations

One of the best things about this Brownie Cookie Recipe? You can make it completely your own! Whether you’re working around an allergy, want to play with new mix-ins, or crave a twist on classic chocolate, here are some easy swaps and additions.

• Nut-Free: Omit the pecans for a pure chocolate experience, or swap in roasted seeds for extra crunch without the nuts.
• Espresso Infusion: Add 1 teaspoon of instant espresso powder to the batter to intensify the chocolate flavor and add subtle coffee notes.
• Gluten-Free: Use your favorite 1:1 gluten-free flour blend—the fudge factor keeps the cookies moist, even with alternative flours.
• Extra Chocolate Chunks: Sub in dark, milk, or white chocolate chips—or a mix—for pockets of melty goodness.
• Different Nuts: Try walnuts, hazelnuts, or almonds instead of pecans, or simply leave them out for brownie cookies everyone can love.

How to Make Brownie Cookie Recipe

Step 1: Melt the Chocolate and Butter

Start by gently melting your bittersweet chocolate chips and butter together in a heavy-bottomed saucepan over low heat. Stir constantly until the mixture is glossy and smooth—this step lays the foundation for those gorgeous, shiny tops and deep chocolate flavor. Once everything’s fully melted, remove from the heat and let it cool slightly while you move on to the next step.

Step 2: Whip Eggs and Sugars

In your stand mixer, combine eggs, both sugars, vanilla extract, baking powder, and salt. Don’t rush this part: beat on high speed for a full 5 minutes! The mixture will become thick and pale, which is essential for achieving those classic brownie-textured cookies with their crackly crusts.

Step 3: Combine Chocolate and Batter

Turn the mixer down to low and slowly pour in your slightly cooled melted chocolate mixture. Mix until just blended—don’t overdo it! You want the base to be cohesive and luxuriously chocolatey.

Step 4: Mix in Dry Ingredients and Add-Ins

Gently fold in the flour and cocoa powder just until no streaks remain. Then stir in those crunchy pecans (if you’re using them) and the mini chocolate chips. The batter will be thick—almost brownie-like—and absolutely loaded with chocolate and texture.

Step 5: Chill the Dough

Cover the bowl and pop it in the fridge for 30 minutes. This quick chill helps the cookies hold their irresistible fudgy shape and ensures you’ll get that shiny top as they bake.

Step 6: Bake to Perfection

Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop dough (about 1.5 tablespoons each) onto sheets, spacing about 2 inches apart. Bake for 8–10 minutes—the edges should look set, but the centers will appear a touch wet. Don’t overbake! Let them cool on the baking sheet: that’s when the magical shiny crust develops and the centers set perfectly fudgy.

How to Serve Brownie Cookie Recipe

Garnishes

Want to dress up your Brownie Cookie Recipe even more? Dust them with a light sprinkle of powdered sugar for a touch of elegance, or a few extra chocolate chips and a little flaky sea salt the moment they come out of the oven. For a bakery-style finish, press extra pecan pieces on top before baking for a beautiful, nutty crunch.

Side Dishes

Pair your brownie cookies with a tall, cold glass of milk for that nostalgic after-school snack vibe, or serve with coffee or espresso for a sophisticated dessert pairing. If you’re feeling extra indulgent, scoop a little vanilla ice cream beside warm cookies for a sundae twist no one will forget.

Creative Ways to Present

For parties or gifting, stack brownie cookies in a clear cellophane bag tied with colorful ribbon or present them on a pretty tiered tray. Try sandwiching two cookies together with a smear of marshmallow fluff or chocolate spread—or cut into quarters and pile into bowls for a fun cookie “bark” everyone grabs by the handful.

Make Ahead and Storage

Storing Leftovers

Store any leftover Brownie Cookie Recipe treats in an airtight container at room temperature for up to five days. Layer with parchment paper to keep the shiny tops looking their best and the cookies from sticking together.

Freezing

You can freeze both the baked cookies and unbaked scoops of dough! Freeze baked cookies in a zip-top bag for up to two months; just thaw at room temp and enjoy. For dough, scoop onto a tray, freeze until firm, then store in a freezer bag—bake from frozen, adding a minute or two to the bake time.

Reheating

To bring back that fresh-from-the-oven magic, zap a brownie cookie in the microwave for 8–10 seconds, or warm in a low oven (300°F) for 3–4 minutes. This revives the melty chocolate and soft center perfectly!

FAQs

Final Thoughts

If your sweet tooth is calling and you want something that feels both comforting and a little luxurious, this Brownie Cookie Recipe is the answer. I can’t wait for you to taste that perfect blend of shiny crust, rich chocolate, and chewy center—so go ahead, gather your chocolate, and share a batch with someone you love!

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