How To Make Chocolate Brownie Cookies – Spice Melt

Are you in the mood for something incredibly delicious? How about baking some Chocolate Brownie Cookies from the comfort of your kitchen? These cookies are a dream come true for chocolate lovers – they have the rich, gooey texture of brownies but in the form of a cookie!

Imagine biting into a cookie that combines the irresistible qualities of a brownie with the convenience and satisfaction of a cookie. That’s precisely what you get with these decadent brownie cookies. Chocolate enthusiasts, get ready for a delightful journey into the world of chocolatey goodness. Whether you’re baking for a special occasion, a midnight snack, or simply to satisfy your chocolate cravings, these brownie cookies are a must-try.


  • 1/2 cup (1 stick) of unsalted butter: Butter is the foundation of any great cookie, and it contributes to the rich, indulgent flavor of these treats.
  • 8 ounces of semi-sweet chocolate, coarsely chopped: This is where the deep chocolate flavor comes from. Using high-quality chocolate makes a significant difference.
  • 1 1/4 cups of granulated sugar: The sugar sweetens the cookies and adds to their irresistible texture.
  • 3 large eggs: Eggs provide structure and moisture to the cookie dough.
  • 2 teaspoons of pure vanilla extract: Vanilla extract enhances the overall flavor, adding a delightful aroma.
  • 1 cup of all-purpose flour: Flour gives the cookies structure and helps them hold their shape.
  • 2 tablespoons of unsweetened cocoa powder: Cocoa powder intensifies the chocolate flavor and gives the cookies that classic brownie appearance.
  • 1/4 teaspoon of salt: A pinch of salt balances the sweetness and enhances the chocolate flavor.
  • 1/4 teaspoon of baking powder: Baking powder ensures that the cookies rise just enough, creating that perfect cookie texture.
  • 1 cup of chocolate chips (optional): If you’re an absolute chocoholic, go ahead and fold in some chocolate chips for extra indulgence.


Preheat the Oven: 

Begin by preheating your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper. This step ensures that the cookies bake evenly and don’t stick to the pan.

Melt the Chocolate and Butter: 

To create the rich chocolate base for your cookies, melt 8 ounces of semi-sweet chocolate and 1/2 cup of unsalted butter together. You can do this using a microwave-safe bowl at 30-second intervals, stirring each time until smooth. Alternatively, use a double boiler for a more controlled melting process. Allow the mixture to cool slightly.

Prepare the Wet Ingredients: 

In a separate bowl, whisk together 1 1/4 cups of granulated sugar, 3 large eggs, and 2 teaspoons of pure vanilla extract. This combination creates a sweet, vanilla-infused base for your cookies.

Combine the Dry Ingredients: 

In another bowl, sift together 1 cup of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder. Sifting helps remove lumps and ensures even distribution of the dry ingredients.

Mix Everything Together: 

Gradually add the melted chocolate-butter mixture to the sugar-egg-vanilla mixture, stirring until fully incorporated. This creates a luxurious, glossy batter. If you’re in the mood for over-the-top chocolatey goodness, fold in 1 cup of chocolate chips.

Scoop and Bake: 

Using a cookie scoop or a spoon, drop rounds of cookie dough onto your prepared baking sheets. Ensure they are spaced about 2 inches apart to allow for spreading during baking.

Bake to Perfection: 

Place your baking sheets in the preheated oven and bake for approximately 10-12 minutes. The goal is to have cookies with a crackly appearance on the surface while maintaining a slightly soft center. Avoid overbaking; you want them to remain delightfully fudgy.

Cool and Savor: 

Remove the cookies from the oven and let them cool on the baking sheets for a few minutes. This allows them to set. Afterward, transfer them to a wire rack to cool completely. The patience is worth it, as these cookies are best enjoyed slightly warm or at room temperature.

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