These chewy chocolatey brownie cookies are made from scratch and baked with coffee to intensify the flavor of these cookies.
Brownie cookies are rich in chocolate flavor and every bite is chewy with crisp edges.
These cookies are like individual brownies that have the best of both worlds- chewy and tender on the inside and crispy on the outside.
Homemade Brownie Cookies
Unlike using a brownie mix to make these cookies, these cookies are made scratch. These cookies are made using everyday ingredients and they have that fresh homebaked flavor and texture.
The ingredients are simple everyday ingredients and this recipe for brownie cookies is easy to make.
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Ingredients in Chewy Brownie Cookies
These cookies are made from scratch but they're easy to make and use very common pantry staples.
- Unsweetened cocoa powder
- Coffee granules or espresso powder
- White granulated sugar
- Light brown sugar, packed
- Unsalted butter, melted
- Vegetable oil
- Egg
- Vanilla extract
- All purpose flour
- Baking powder
- Salt
- Semi sweet chocolate chips, (add more if desired)
Recipe for Brownie Cookies
Preheat the oven and prepare the cookie sheets- Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
Mix the wet ingredients- In a bowl, combine together the cocoa powder coffee (or espresso powder), granulated sugar, brown sugar, melted butter, and vegetable oil.
Beat in egg and vanilla until mixed well.
Mix the dry ingredients- In a separate bowl, mix together the all-purpose flour, baking powder, and salt.
Combine the ingredients- Slowly add the dry ingredients into the wet ingredients until the dry ingredients are moistened. Avoid overmixing the dough. It will cause the brownie cookies to be dense and dry.
Scoop the cookie dough- Scoop using a #30 cookie scoop (or by 2 tablespoons full) onto the parchment paper-lined cookie sheet. If desired, place additional chocolate chips on top of the cookies before baking. Bake one cookie sheet at a time.
RELATED: Flourless Chocolate Cookies
Bake the cookies- Bake in the preheated oven for 10-12 minutes. The cookies will be soft like a brownie hot out of the oven but will firm up as they cool.
Transfer the cookies to a wire cooling rack after letting the cookies rest for 10 minutes. Store these brownie cookies in an air-tight container.
Why does my brownie cookies not crack?
There are a few reasons why brownie cookies won't crack.
It's quite possible that the oven isn't hot enough. Also, the cookies should spread and rise as they bake which creates the crack in the cookies.
Another reason is the butter and the sugars weren't creamed enough.
If the ingredients aren't properly mixed it makes the leavening agents work harder to do what they are supposed to do- rise.
Speaking of leavening, it is possible the leavening agents are old or expired.
Baking powders and sodas should be replaced every few months for freshness and quality.
📖 Recipe
Brownie Cookies
These chewy chocolatey brownie cookies are made from scratch and baked with coffee to intensify the flavor of these cookies.
Ingredients
- ½ cup unsalted butter, melted
- 3 tablespoons vegetable oil
- 1 egg
- ½ cup light brown sugar, packed
- ½ cup unsweetened cocoa powder
- 1 teaspoon instant coffee granules or espresso powder
- ½ cup white granulated sugar
- 2 teaspoons vanilla extract
- 1 ⅓ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi- sweet chocolate chips
Instructions
- Preheat oven to 350°F and line 2 cookie sheets with parchment paper.
- In a bowl, combine together the cocoa powder coffee (or espresso powder), granulated sugar, brown sugar, melted butter and vegetable oil.
- Beat in egg and vanilla until mixed well.
- In a separate bowl, mix together the all-purpose flour, baking powder, and salt.
- Slowly add the dry ingredients into the wet ingredients until the dry ingredients are moistened. Avoid over mixing the cookie dough.
- Use a spoon to mix in the cup of chocolate chips.
- Scoop using a #30 cookie scoop (or by 2 tablespoons full) onto the parchment paper-lined cookie sheet. Place extra chocolate chips on top of the cookies if desired.
- Bake one cookie sheet at a time.
- Bake in the preheated oven for 10-12 minutes. The cookies will be soft like a brownie hot out of the oven but will firm up as they cool.
Notes
Over mixing the dough will cause the cookies to be dense and dry, Mix the cookie dough just until the dry ingredients are moistened and incorporated into the dough.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 181Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 22mgSodium: 72mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Barbara says
RE: brownie cookies reviews. I see there are five reviews - how do I view them? I always read reviews first to see if anyone made any changes. Thank you.
Dana says
Hi Barbara! Not everyone that tries the recipe leaves a written review. 🙂
Sam says
Is the 1 cup of chocolate chips just to sprinkle on tops of cookies?
Dana says
The chocolate chips get mixed into the cookie dough and you can press additional chocolate chips on top of the cookies before baking if you wish. Happy baking!
Laura says
These are really good and easy to make. They do come out very soft so you think they aren't done, but they do set up. Yummy.