Can I make these brownie cookies ahead of time?

Yes. Scoop the dough onto a tray and freeze until solid, then store portions in a resealable bag. When you’re ready, bake straight from frozen—just add 1–2 minutes to the bake time.

How do I keep the centers gooey without overbaking?

Remove the cookies when the edges are set but the centers still look slightly underdone. The residual heat from the baking sheet will finish cooking them as they cool.

What’s the best way to store leftover cookies?

Once completely cooled, layer cookies between sheets of parchment in an airtight container. They’ll stay fresh for up to three days at room temperature or up to one month in the freezer.

Can I adjust the sweetness or chocolate intensity?

Absolutely. Reduce granulated sugar by up to 15 g (1 tbsp) for less sweetness, or swap part of the cocoa powder for espresso powder to deepen chocolate flavor without extra sugar.

Homemade Brownie Cookies Dessert: 5 Chocolate Delights

Description

Thick, chewy brownie cookies that combine fudgy brownie batter with a crackly cookie top—Richly chocolatey, irresistibly decadent, and perfect for any dessert lover.

Ingredients

Scale

For the Brookie Dough

95 g (¾ cup) all-purpose flour

15 g (2 tbsp) unsweetened cocoa powder

1 tsp (4 g) baking powder

¼ tsp (1.5 g) salt

225 g (1¼ cups) chopped dark chocolate

56 g (¼ cup) butter, salted or unsalted

2 large eggs, room temperature

100 g (¾ cup) granulated sugar

90 g (½ cup) Demerara sugar

1 tsp (5 ml) pure vanilla extract

85 g (½ cup) dark or milk chocolate chips

Instructions

1. Preheat your oven to 160 °C (320 °F) fan or 170 °C (338 °F) conventional and line a baking tray with parchment.

2. In a heatproof bowl over simmering water, melt the dark chocolate and butter together until smooth. Stir in vanilla and set aside.

3. In a bowl, whisk eggs with caster and Demerara sugars on high until very light, thick, and ribbon-trail forming, about 5 minutes.

4. Sift flour, cocoa, baking powder, and salt into a bowl; stir in chocolate chips.

5. Fold the melted chocolate mixture into the whipped eggs gently, then fold in dry ingredients just until combined.

6. Use a tablespoon or cookie scoop to portion dough onto the tray, spacing well apart.

7. Bake 12–14 minutes until set with a crackly top.

8. Optionally sprinkle sea salt immediately; cool on tray 10 minutes, then transfer to a rack to cool completely.

Notes

Watch the chocolate closely to avoid overheating when melting.

Maintain airiness by folding gently—don’t overmix.

Use a cookie scoop for uniform cookies.

Cooling on the tray helps the cookies firm up.

Demerara sugar adds a delightful crunch; substitute turbinado if needed.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210 kcal
Sugar: 18 g
Sodium: 85 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 1 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 23 mg

Keywords: Homemade Brownie Cookies Dessert, brookies, brownie cookies