Easy Chocolate Brownie Cookies

Getting that full, chocolatey brownie taste into a cookie is easy with our recipe! This easy brownie cookie recipe is made with delicious bittersweet chocolate, loaded with chocolate chips, and topped off with a tasty drizzle. It takes no time at all to learn how to make brownie cookies, so bake up a big batch today—your friends and family will thank you!

Prep20 min
Total Time45 min
Skill LevelBeginner

Amount30 cookies

Ingredients & Tools
Instructions

Ingredients

Chocolate Brownie Cookies
4 ounces bittersweet chocolate, chopped
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) butter, softened
1-1/2 cups granulated sugar
2 eggs
1 cup semisweet chocolate chips, divided

Tools
Mixing bowls
Electric stand mixer or hand mixer
Cookie sheet
Cooling rack

Instructions

Click to mark complete

Preheat the oven to 350°F.
In a small microwaveable bowl, microwave chocolate at half (50%) power for 1 minute then stir. Microwave at 50% power in 30-second intervals, stirring between each, until chocolate is melted. Stir until smooth; set aside to cool slightly.
- Chocolate can also be melted on the stovetop in a heavy saucepan over low heat.
In a medium bowl, combine flour, cocoa powder, baking powder and salt and set aside.
In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
Slowly blend in melted chocolate until combined.Then, gradually add flour mixture, mixing until incorporated.
Stir in 1/2 cup chocolate chips then drop the brownie batter by heaping tablespoonfuls about 2 inches apart on an ungreased cookie sheet and flatten slightly.
Bake for 13-16 minutes or until edges are set and top is cracked slightly. Cool on pan on cooling grid for 5 minutes then remove to rack to cool completely.
In a small microwaveable bowl, microwave remaining 1/2 cup chocolate chips at half (50%) power 1 minute and stir.
Continue to microwave at 50% power in 30-second intervals, stirring between each, until melted. Drizzle over cookies.

Notes

- To store: Store in an airtight container at room temperature for up to a week.
- To freeze: Wrap well and freeze baked cookies for up to 2 months.