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Brownie Batter Cookies

These Brownie Batter Cookies offer the rich, fudgy taste of brownies in a convenient cookie form. Made with a blend of butter, sugars, and unsweetened chocolate, combined with cocoa powder and generous chocolate chips, they are easy to prepare. The recipe yields a chewy, decadent dessert that's perfect for chocolate lovers and feeds a crowd.
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Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine French
Servings 2 people
Calories 1668 kcal

Equipment

  • 1 Baking Sheet Large, sturdy sheet for baking cookies
  • 1 Parchment Paper For lining baking sheets to prevent sticking and aid cleanup
  • 1 Stand Mixer With beater blade attachment for creaming ingredients
  • 2 Mixing Bowls One for dry ingredients, one for melting chocolate
  • 1 Wire Rack For cooling baked cookies evenly

Ingredients
  

Main

  • 2 sticks butter softened
  • 1 1/4 cups granulated sugar
  • 3/4 cup dark brown sugar
  • 1 ounce unsweetened baking chocolate melted
  • 3 large eggs at room temperature
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 tablespoon vanilla extract
  • 1 1/2 cups semisweet chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • In a stand mixer with the beater blade attachment, beat the butter, granulated sugar, brown sugar and chocolate until smooth. Add the eggs and mix until fully combined. Sift together the flour, cocoa powder, baking powder and salt in a bowl and add slowly to the batter until mixed. Add the vanilla and fold in the chocolate chips.
  • Drop by generous spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 15 minutes. Transfer to a wire rack to cool.

Notes

For best results, ensure butter and eggs are at room temperature. This allows for proper emulsification, resulting in a smoother, more uniform batter and a better cookie texture. When melting unsweetened chocolate, do so gently over a double boiler or in short bursts in the microwave to prevent seizing. Sifting the dry ingredients (flour, cocoa powder, baking powder, salt) is crucial for even distribution, preventing pockets of leavening or salt, and yielding a lighter cookie. Be careful not to overmix the batter once the flour is added; mix just until combined to avoid developing the gluten too much, which can lead to tough cookies. The cookies should appear slightly underbaked in the center when removed from the oven; they will continue to set as they cool, ensuring a moist, chewy interior.