Gourmet Brownie Cookies — Brownie Cookies Recipe for Chewy, Fudgy Treats

I’ve always had a soft spot for anything that tastes like a cross between a brownie and a cookie. When I was a kid, my grandmother would cut leftover brownie squares into small pieces and tuck them into buttered toast for an after-school treat. Years later I discovered the magic of baking them as cookies — fudgy centers, crackly tops, and pockets of melted chocolate in every bite. That warm, nostalgic comfort is why I love Gourmet Brownie Cookies: they’re an uncomplicated indulgence that works for celebrations, after-dinner treats, or a little weekday pick-me-up.

Brownie-like cookies also borrow from an American baking tradition — the brownie itself dates back to late 19th-century America, evolving from portable cake and quick-bread ideas into the dense, chocolatey favorite we know today. These cookies capture that history in a hand-held form: all the fudginess of a brownie with the convenience of a cookie.

Who is this recipe for?

• This recipe is perfect for busy parents, cookie lovers, and bakers who want a quick but impressive treat. It’s approachable for beginners while delivering gourmet results.

Core ingredients overview:

• This recipe combines melted butter, granulated and brown sugars, eggs, vanilla, flour, cocoa powder, baking powder, salt, and chocolate chips to create a chewy, fudgy, chocolate-forward cookie that sets at the edges and stays soft in the center.

Tools & Ingredients

Tools

• Mixing bowls (large and medium) — for easy ingredient mixing and assembly.
• Whisk — for smoothing wet ingredients.
• Rubber spatula — for scraping bowls and folding.
• Measuring cups and spoons — for accurate ingredient amounts.
• Sifter or fine-mesh sieve — to aerate and remove lumps from cocoa and flour.
• Baking sheets — for baking the cookies evenly.
• Parchment paper — prevents sticking and promotes even browning.
• Cookie scoop or tablespoon — for uniform cookie sizes.
• Wire cooling rack — to cool cookies without sogginess.

Ingredients (with benefits)

• 1 cup unsalted butter, melted — adds rich flavor and contributes to fudgy texture.
• 2 cups granulated sugar — adds sweetness and helps create the crackly top.
• 1 cup brown sugar, packed — gives moisture, chewiness, and a hint of caramel flavor.
• 4 large eggs — provide structure and extra fudginess due to the yolks.
• 2 teaspoons vanilla extract — boosts and balances chocolate flavor.
• 1 cup all-purpose flour — gives structure while keeping cookies tender.
• 1 cup cocoa powder — delivers deep chocolate flavor and dark color.
• 1 teaspoon baking powder — provides slight lift so cookies set with a delicate edge.
• 1/2 teaspoon salt — enhances flavor and balances sweetness.
• 2 cups chocolate chips — pockets of melty chocolate for extra indulgence.

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Be polite to your ingredients — mix gently but thoroughly.
4. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the batter.
5. Fold in the chocolate chips with a spatula until evenly distributed.
6. Drop spoonfuls of dough (about 1 to 1.5 tablespoons or use a cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10–12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm as they cool.
8. Allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

FAQ

Q: Can I freeze this recipe?
A: Yes — you can freeze the cookie dough balls on a tray, then transfer them to a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time. Baked cookies can also be frozen for up to 2 months; thaw at room temperature.

Q: What can I use instead of all-purpose flour?
A: You can try a 1:1 gluten-free flour blend designed for baking. Expect slight differences in texture; check the linked gluten-free brownie cookie recipes for specific substitutions and guidance.

Q: Can I reduce the sugar?
A: You can reduce granulated sugar slightly (by 1/4 cup) but expect changes in texture and the crackly top. Brown sugar helps retain moisture, so don’t cut it too much if you want a fudgy center.

Q: How do I get a more gooey center?
A: Slightly underbake (lean toward 10 minutes) and allow cookies to cool on the sheet for only a few minutes before moving to a rack. Larger cookies will also stay gooier in the middle.

Tips & Tricks

• Use room-temperature eggs for more even mixing and better emulsification.
• Don’t overmix once you add the flour — stop when just combined to keep the cookies tender.
• Chill dough for 20–30 minutes if your kitchen is warm; this prevents excessive spreading and concentrates flavors.
• For extra flair, sprinkle a tiny pinch of flaky sea salt on each cookie just after they come out of the oven.

Conclusion

If you want variations or inspiration, check out this 7-Ingredient Gluten-Free Brownie Cookies for a gluten-free take, this The BEST Brownie Cookies Recipe – Thick, Chewy w/ Video for a thicker, chewier version with video guidance, or these Fudgy Salted Brownie Cookies for a salted-chocolate twist that highlights contrast in flavors.

Enjoy these Gourmet Brownie Cookies — share them with friends and family for smiles and warm memories.
Always add

tag after Directions.