EASY Brownie Cookies (From Scratch) (2024)

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Table of Contents

• Why you’ll love this recipe:
• Key Ingredient Notes:
• How to make this brownie cookie recipe:
• Tips for Success:
• Storing Tips:
• FAQs:
• Brownie Cookies Recipe

I get asked for the recipe whenever I share my macaron brownie cookies with friends and neighbors.

And since not everyone has failed macarons to make that recipe, I decided to replicate it without making macarons first. And they turned out absolutely amazing!!!

Why you’ll love this recipe:

With crackly tops, fudgy middles, and an intense chocolate flavor, these brownie cookies are for chocolate lovers everywhere!

• Texture – Soft and fudgy centers, slightly crisp edges, and crackled tops!
• Flavor – Decadent with an intense chocolate flavor but not overly sweet. (If you know, I don’t like overly sweet treats.)
• Ease – A simple process! Only 15 minutes to prep the cookie dough.

It’s my go-to for parties and gatherings and a perfect treat for teachers! They’re easy to make, and you don’t have to chill the dough.

Key Ingredient Notes:

• Semi-sweet chocolate chips – Melted chocolate gives the cookies an ultra-chocolatey taste and texture!
• Unsalted butter – If you only have salted butter, omit the salt.
• Almond flour – To replicate the taste and texture of macaron brownie cookies!
• All-purpose flour – I like to weigh my flour for the most accurate results. If you don’t have a kitchen scale, use the spoon and level method. Spoon the flour into a measuring cup, then level it off with the flat edge of a butter knife.
• Cocoa powder – Both Dutch-processed or natural cocoa work for this recipe. The Dutch-processed cocoa powder creates darker and richer cookies!
• Instant espresso powder – Instant espresso enhances the chocolate flavor. You won’t even taste it.
• Granulated sugar – I don’t recommend reducing the sugar amount. These cookies aren’t over sweet!
• Eggs – Whipped eggs are crucial for a chewy texture and beautiful crackles on top!

How to make this brownie cookie recipe:

Before you begin, preheat your oven to 350F. And line two baking sheets with parchment paper or silicone baking mats to prevent sticking.

• Melt the butter and chocolate in a microwave-safe bowl. Start at 50% power for 1 minute, then stir well. Microwave for 30 more seconds and stir again. If it’s still not melted, microwave for 15 more seconds.

• Whisk the dry ingredients, except for the sugar, in a large bowl, .

• Beat the eggs and sugar with a paddle attachment until light, fluffy, and pale yellow. About 2 minutes on medium-high speed.
• Add the chocolate mixture and whip on medium-high speed until combined.

• Add the dry ingredients and mix on low speed until incorporated. Don’t overmix!

• Drop 1.5-inch balls of dough on the prepared baking sheets, leaving 2 inches between each cookie. (TIP: Sprinkle some flakey sea salt on top for a sweet & salty finish.)
• Bake the cookies, one sheet pan at a time, for 8-10 minutes. The cookies are done when the edges are set and the middles look soft. Don’t overbake them, or the cookies will be dry!

Tips for Success:

• Be sure to beat the eggs for 2 minutes! This’s what gives the cookies their chewy texture and perfect thickness. If you don’t whip the eggs, the cookies will be flat.
• Don’t burn the chocolate. Heat it until it melts and no more. If it’s 80% of the way melted, a good stir will melt it completely.
• Use good quality chocolate for the best results. After all, chocolate is the star of the show. I highly recommend Ghirardelli chocolate chips.
• Use a cookie scoop for uniform cookies! I love my cookie scoops and use them daily for more than just cookies.
• Brownie cookies set up as they cool. They should look slightly underdone when you remove them from the oven. The crackled top will form as they cool.
• Avoid transferring hot cookies! They’ll fall apart. Wait 5 minutes, then transfer them to a wire rack.

Storing Tips:

• Let the cookies cool completely before storing! Store the cookies in an airtight container for up to 5 days.
• For longer storage, freeze any leftover cookies! Transfer to a freezer-safe container or zip-top bag and freeze for up to 3 months.
• Let thaw on the counter or warm in the microwave in 15-seconds increments.

FAQs:

Must-Try Cookies & Brownies:

• Almond Brownies with Dulce De Leche
• Fudgy Raspberry Brownies
• German Chocolate Brownies
• Extra Fudgy KitKat Brownies
• Snickers Brownies