Brownie Cookies

Name: Brownie Cookies (Fudgy Chocolate)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 servings
Cuisine: American
Ingredients: 4 oz baking chocolate, chopped; 1/2 cup unsalted butter, cubed; 12 oz semi-sweet chocolate chips, divided; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 tsp salt; 1/4 tsp baking soda; 1/2 cup mini semi-sweet chocolate chips

Brownie cookies combine the dense, fudgy texture of brownies with the portable form of cookies, using multiple chocolate sources for maximum richness. These chewy treats deliver an intense chocolate experience in every bite.

🌍American 🏷️Brownie cookies 🏷️Chocolate cookies 🏷️Double chocolate 🏷️Fudgy Chewy

🏷️

🏷️Dessert

-0:00

tinekeyoungeronTikTok

Total

27 min

Servings

1

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

Ingredients

4 oz baking chocolate, chopped
1/2 cup unsalted butter, cubed
12 oz semi-sweet chocolate chips, divided
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup mini semi-sweet chocolate chips

12 Ingredients

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Instructions

1
In a large, microwave-safe bowl, combine the chopped baking chocolate, cubed butter, and about half (6 oz) of the semi-sweet chocolate chips.
2
Microwave the mixture in 30-second intervals, stirring between each, until fully melted and smooth.
3
Whisk the granulated sugar and packed brown sugar into the melted chocolate mixture until well combined.
4
Add the eggs one at a time, whisking well after each addition.
5
Stir in the vanilla extract.
6
In a separate bowl, combine the all-purpose flour, unsweetened cocoa powder, salt, and baking soda.
7
Sift the dry ingredients into the wet ingredients.
8
Using a wooden spoon or spatula, gently fold the dry ingredients into the wet until just combined. Do not overmix.
9
Fold in the remaining 6 oz of semi-sweet chocolate chips and the mini semi-sweet chocolate chips.
10
Line a baking sheet with parchment paper.
11
Use a cookie scoop to portion the dough, then roll each portion into a ball and place it on the prepared baking sheet, leaving space between each cookie.
12
Bake until the edges are set and the centers are still soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

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Tips & Notes

Pro tips

Chop the baking chocolate finely and melt it together with butter over low heat or in short microwave bursts to avoid seizing.
Don't overmix after adding flour and cocoa — stir just until combined to keep cookies chewy rather than cake-like.
Reserve 2–3 oz of chocolate chips to fold in at the very end for pockets of melted chocolate throughout.
Underbaking by 30–60 seconds yields fudgy centers; the residual heat continues cooking them on the cooling sheet.

Substitutions

Baking chocolate → dark chocolate bar, chopped (use 60–70% cocoa for similar results)
Semi-sweet chocolate chips → dark chocolate chips or milk chocolate chips (adjust sugar if using milk chocolate)
All-purpose flour → 3/4 cup all-purpose flour + 1/4 cup almond flour (texture slightly less chewy)

Storage & make-ahead

Store in an airtight container at room temperature for up to 5 days; reheat gently in the microwave for 10 seconds if desired. Dough can be frozen for up to 3 months.

Common Questions

How do I keep brownie cookies chewy instead of cake-like?

Slightly underbake them — remove from the oven when the edges are set but the centers still look slightly soft. They'll firm up as they cool.

Can I use all semi-sweet chocolate chips instead of mixing with baking chocolate?

Yes, but you'll lose some intensity. Use 16 oz semi-sweet chips total for similar results, though the flavor will be slightly less complex.

How long do brownie cookies stay fresh?

Store in an airtight container at room temperature for up to 5 days. They soften slightly over time but stay edible and can be gently reheated for 10 seconds in the microwave.