Double Chocolate Brownie Cookies

If you’re a fan of rich, fudgy desserts, then these Double Chocolate Brownie Cookies are about to become your new obsession. Imagine the gooey, dense texture of a brownie combined with the chewy, soft bite of a cookie—this recipe brings the best of both worlds to your kitchen. Perfect for satisfying your chocolate cravings, these cookies are incredibly easy to make and absolutely irresistible. Whether you’re baking for a crowd or just treating yourself, these cookies will not disappoint.

Why This Recipe Is a Must-Try

These Double Chocolate Brownie Cookies stand out because they perfectly balance the intense chocolate flavor with a soft, chewy texture that melts in your mouth. Unlike typical cookies that can be cakey or crumbly, these have the luxurious density of a brownie, thanks to the combination of melted chocolate and cocoa powder. They’re quick to whip up and made with simple pantry staples, making them accessible for both beginner and experienced bakers.

Plus, they’re versatile enough to customize with your favorite mix-ins, and they hold up well for days, making them perfect for lunchboxes, coffee breaks, or dessert plates. The rich chocolate flavor paired with a hint of vanilla and just the right amount of sweetness will have everyone coming back for more.

Ingredients

• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup (35g) unsweetened cocoa powder
• 1 cup (125g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (175g) semi-sweet chocolate chips or chunks

How To Make Double Chocolate Brownie Cookies

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick.

Step 2: Melt the Butter

In a microwave-safe bowl, melt the butter until smooth. Let it cool slightly so it doesn’t cook the eggs in the next step.

Step 3: Mix Wet Ingredients

In a large bowl, whisk together the melted butter and granulated sugar until fully combined. Add in the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. This step helps avoid lumps and ensures your cookies have a uniform texture.

Step 5: Mix Dry into Wet

Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; you want the batter to be thick and fudgy.

Step 6: Add Chocolate Chips

Fold in the chocolate chips or chunks evenly throughout the dough. This adds that extra burst of melty chocolate in every bite.

Step 7: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes, or until the edges look set but the centers still appear soft.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps them set perfectly without losing their fudgy texture.

Expert Tips

• Use good quality cocoa powder for the richest chocolate flavor.
• Don’t overbake—cookies will appear soft in the center but will firm up as they cool.
• Chill the dough for 30 minutes if you want thicker cookies with less spreading.
• Use room temperature eggs to help with better mixing and texture.
• Swap chocolate chips for chunks or chunks of your favorite chocolate bar for a gourmet touch.

Variations and Customizations

• Nutty Delight: Add 1/2 cup chopped walnuts or pecans to the dough for crunch.
• Mint Chocolate: Stir in 1/2 teaspoon peppermint extract instead of vanilla for a refreshing twist.
• Espresso Kick: Add 1 teaspoon instant espresso powder to enhance the chocolate flavor.
• White Chocolate Swirl: Fold in white chocolate chips for contrast and sweetness.
• Vegan Option: Replace eggs with flax eggs and use dairy-free butter to make these cookies vegan-friendly.

How to Store Leftovers

Store your Double Chocolate Brownie Cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, place them in the refrigerator for up to a week, but bring them back to room temperature before serving for the best texture.

For extended storage, freeze the baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months. To enjoy, thaw at room temperature or warm gently in the microwave for 10-15 seconds.

FAQ

Can I use brown sugar instead of granulated sugar?

Yes! Using brown sugar will add a slight molasses flavor and make the cookies even more chewy. You can use it as a 1:1 replacement for granulated sugar.

Why are my cookies spreading too much?

If your cookies are spreading too much, try chilling the dough for 30 minutes before baking. Also, make sure your butter isn’t too warm or melted; slightly softened butter works best.

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and your cookies should turn out just as delicious.

Is it okay to use dark chocolate instead of semi-sweet?

Yes, dark chocolate can be used to make these cookies more intense and less sweet. Just choose a -certified dark chocolate to maintain the recipe’s integrity.

Conclusion

Double Chocolate Brownie Cookies are the ultimate treat for any chocolate lover. They combine the best qualities of brownies and cookies—rich, fudgy, chewy, and packed with chocolate goodness. With a straightforward recipe and endless customization options, these cookies are perfect for any occasion, from casual snacking to special celebrations. Give this recipe a try, and you’ll soon find yourself reaching for these delectable cookies whenever the chocolate craving strikes. Happy baking!