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–+ servings
Gooey homemade chocolate brownie cookies with crackly tops, melted chocolate centers, and a sprinkle of sea salt on a dark surface.

Chocolate Brownie Cookies

5 from 1 vote
Chewy, gooey, ultra-chocolatey cookies that taste like brownies but are easier to serve and store. Perfect for parties, lunchboxes, or whenever you're craving rich, fudgy Chocolate Brownie Cookies in handheld form.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¾ cup Dark cocoa powder - Or substitute black cocoa
  • 1 cup Semi-sweet chocolate - Chunks or chopped bar
  • ½ cup Dark chocolate chips
  • ½ cup Butter - Melted and slightly cooled
  • 2 large Eggs - Room temperature
  • 1 Egg yolk - Adds fudgy richness
  • 1 cup All-purpose flour - Use almond flour for gluten-free
  • ¾ cup Brown sugar - Packed
  • ½ cup Granulated sugar
  • 2 teaspoons Vanilla extract - Pure
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 teaspoon Instant coffee granules - Enhances chocolate flavor
  • 2 tablespoons Corn syrup - Keeps cookies soft

Equipment

  • 1 Large mixing bowl
  • 1 Electric mixer (Hand or stand mixer both work)
  • 1 Cookie scoop (Or use a tablespoon or spoon)
  • 2 Baking sheets (Lined with parchment)
  • 1 roll Parchment paper (For lining and easy cleanup)
  • 1–2 Wire cooling racks

Method
 

  1. Preheat oven to 325°F and line baking sheets with parchment paper.
  2. Melt butter, then beat with sugars. Add eggs, vanilla, corn syrup, and coffee.
    Electric hand mixer blending light-colored batter in a clear glass bowl on a marble surface, showing the smooth and creamy texture during the early stage of brownie cookie prep.
  3. Sift together flour, cocoa, baking powder, salt. Fold into wet mix.
    Thick chocolate brownie cookie dough in a glass bowl with a blue silicone spatula on a marble countertop. The dough is dark, glossy, and rich, swirled with visible texture from mixing.
  4. Stir in chocolate chunks and chips. Scoop dough onto baking sheets.
  5. Bake 12–14 minutes. Cool on the pan for 5 minutes before transferring.
    A stack of three homemade chocolate brownie cookies on a dark textured surface, topped with flaky sea salt. The top cookie is partially bitten, revealing a glossy, molten chocolate center dripping down the sides.

Nutrition

Serving: 1cookieCalories: 190kcalCarbohydrates: 25gProtein: 2.5gFat: 9.5gSaturated Fat: 5.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.2gCholesterol: 30mgSodium: 95mgPotassium: 120mgFiber: 2gSugar: 16gVitamin A: 120IUCalcium: 25mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
 

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