Rich and super chocolatey, these Brownie Cookies are your favorite traditional bar brownie, but in cookie form. They’re absolutely irresistible and perfect with a cold glass of milk!
The BEST Brownie Cookies…like ever
Seriously…these Brownie Cookies are the best cookies I’ve made in ages.
I’ve seen numerous recipes for brownie cookies on Pinterest over the years. So what’s taken me so long to bake a batch?? I have no idea!
A few months ago a good friend turned me onto Sarah Kieffer’s book, 100 Cookies, and WOW! I’ve already tried numerous recipes and honestly, one is better than the next.
Brown Butter Chocolate Chip Cookies, Bourbon Sablés with Chocolate, Cinnamon Roll Blondies and Lemon Sugar Cookies, just to name a few. All sooooo incredibly delicious!
I knew the first recipe I’d need to try was Sarah’s brownie cookie. We are HUGE brownie fans at our house, so it was the obvious choice.
And what a brilliant choice it was, because these cookies are everything!
Brownie Cookie Ingredients
• all-purpose flour
• baking powder
• large eggs
• granulated sugar
• canola oil
• vanilla extract
• unsalted butter
• semisweet or bittersweet chocolate
• Dutch-processed cocoa powder
The recipe is totally easy, there’s no chilling the dough and the chocolate flavor is over the top. They’re moist and chewy and exactly like your favorite brownie bar, yet in a perfect cookie.
Take it from the one who devoured almost the whole batch…It’s time to get your bake on folks because these are an absolute MUST make! Enjoy!
A Few Cook’s Notes for Brownie Cookies Recipe
I used a combination of equal amounts of semisweet and bittersweet chocolate for this recipe.
These cookies taste delicious sandwiched with ice cream too!
More Delicious Cookie Recipes to Enjoy
- 3/4 cup plus 1 Tablespoon all-purpose flour
- 3/4 tsp. baking powder
- 3 large eggs, room temperature
- 1 1/4 cups granulated sugar
- 3/4 tsp. salt
- 1 Tbsp. canola oil
- 1 tsp. vanilla extract
- 5 Tbsp. unsalted butter
- 8 oz. semisweet or bittersweet chocolate
- 1/4 cup Dutch-process cocoa powder
- Place one oven rack in the middle of the oven. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Set aside.
- Whisk together flour and baking powder in a small bowl. Set aside.
- In the bowl of a mixer fitted with a paddle attachment, beat eggs, sugar and salt on medium-high until the mixture is doubled in volume, about 6 minutes. Adjust the mixer to low speed and stir in the canola oil and vanilla extract until combined.
- While the egg mixture is beating, place the butter in a saucepan over low heat. Add the chocolate and melt, stirring often, until mixture is smooth. Turn off the heat and whisk in the cocoa powder until combined.
- Add the chocolate mixture to the egg mixture and mix on low speed until combined. Add the flour mixture and mix until combined. Let the mixture stand for 5 minutes before scooping.
- Use a small scoop to scoop tablespoons of dough onto prepared pan, spacing two inches apart. Bake cookies one pan at a time, rotating halfway through baking. Bake until the cookies are puffy, cracked and the edges are set, about 8-12 minutes.
- Transfer the pan to a wire rack and let the cookies totally cool on the pan. The cookies are best the day they are baked, but will also keep in an airtight container for up to two days at room temperature.
Recipe adapted from Sarah Kieffer’s 100 Cookies cookbook