These Double Chocolate Brownie Cookies have the a crackly brownie top and an extra-chewy interior. Best of all, they require no chilling time and can be ready in 30 minutes. A must-bake for chocolate lovers!
If you ask me, the humble brownie is probably the world’s best dessert. When you achieve that perfect crinkly top and fudgy interior, that’s perfection. Impossible to improve upon. And no nuts in mine, please! Just chocolate and more chocolate, the way I believe a brownie should be.
While they may not be better than a brownie, these ultra-chewy brownie cookies definitely come close. (And if you and I see the world differently, you can choose to add nuts to yours if you wish.)
Ingredients
Nothing super fancy here—these cookies require all the same ingredients as your favorite from-scratch brownie recipe. But chocolate does matter, so choose your chips carefully! Be sure to scroll all the way to the bottom for the full list of ingredients with measurements!
To make these double chocolate brownie cookies, you’ll need…
- Dark chocolate chips. I like to use Ghirardelli’s 60% cacao chips for this recipe. I find that the slight bitterness adds a necessary deep chocolate flavor here that might be missing if you used milk chocolate or semisweet chocolate instead. You can also choose to chop your own chocolate, but of course, chips are easier.
- Butter. My favorite part of this recipe: no need to soften the butter! We’ll melt the chocolate and butter together to create a smooth, silky ganache.
- Cocoa powder. You can use either unsweetened or Dutch-process cocoa powder for this recipe. I like to use Dutch-process when possible, which creates an even deeper, more chocolatey flavor.
- Brown sugar and granulated sugar. Brown sugar makes these cookies chewy, while granulated sugar gives them that perfectly crisp, crinkly crust on the outside.
- Baking basics: Flour, baking powder, salt, eggs, and vanilla extract.
Instructions
These cookies are quite easy to make, with NO chilling time required. There’s less than an hour standing between you and a warm batch of brownie cookies. Be sure to scroll to the bottom for full instructions with cooking times.
Here’s how to make these double chocolate brownie cookies:
- Melt the butter and most of the chocolate together in a microwave-safe bowl.
- Combine the egg, egg yolk, white sugar, and brown sugar in the bowl of a stand mixer (or large bowl using a handheld mixer). Beat for several minutes until the mixture is light and creamy, and the sugar is completely dissolved. This is important, as it’s how we’ll get a crinkly top!
- Pour the melted chocolate mixture into the egg-sugar mixture, along with the vanilla extract, and beat until combined.
- Beat in the dry ingredients until combined.
- Scoop into balls and bake until the edges are just set.
Substitutions and Variations
- These cookies are truly perfect as-is, but for an even-better-than-perfect cookie, try adding a teaspoon of espresso powder into the batter, too. It brings out that deep chocolate flavor and takes these to a whole new level.
- Instead of more dark chocolate, try switching up your mix-ins! Stir in 4 ounces of white chocolate chips, milk chocolate chips, or even peanut butter chips. This dough is a welcoming base for just about any flavor.
More classic cookie recipes:
Lemon Crinkle Cookies
Chewy Ginger Molasses Cookies
Chocolate Orange Shortbread Cookies
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PrintDouble Chocolate Brownie Cookies
These Double Chocolate Brownie Cookies have the crinkly top of a brownie with an extra-chewy interior. A must-bake for chocolate lovers!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 large cookies (or 16 regular-sized cookies) 1x
Ingredients
- 8 ounces dark chocolate, chopped
- ½ cup (1 stick) butter, cut into cubes
- ½ cup lightly packed brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- ¾ cup unsweetened or Dutch-process cocoa powder
- ⅓ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Melt the butter and chocolate chips: In a large heatproof bowl, melt the butter and chopped chocolate together by microwaving in 20-second increments, stirring after each, until completely melted. Set aside to cool a bit while you start the next step.
- Beat the sugar and eggs: Add the whole egg, egg yolk, brown sugar, and white sugar to a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until the mixture is light and creamy and the sugar is dissolved. This takes a while—about 6-7 minutes.
- Combine the wet ingredients: Pour the chocolate mixture into the egg-sugar mixture, then add the vanilla extract. Beat until just combined.
- Add the dry ingredients: Add the cocoa powder, flour, baking soda, and salt. Beat until the dough is combined and no dry flour patches remain.
- Scoop and bake: Preheat the oven to 320°F and line a baking sheet with parchment paper. Scoop the dough into ¼-cup portions*, roll into balls, and place on the baking sheet 4 inches apart. (These spread quite a bit when baked, so leave plenty of space and bake in batches if need be.) Bake for 10-12 minutes, or until the edges appear set. The middles will seem a bit underbaked, but they’ll firm up as the cookies cool.
- Cool and eat: Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
- This recipe makes big, palm-sized cookies. If you’d like your cookies to be smaller, you can scoop into 2-Tablespoon portions and bake for 8-9 minutes at 350°F.
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