Easy Brownie Drop Cookies
This brownie cookie recipe makes an incredibly delicious and easy cookie that will satisfy those chocolate cravings. Most brownie style cookies I have seen are large and cake-like. These, on the other hand, are thin with chewy edges and a slight crackle on top — truly a cross between fudgy brownies and chocolate chip cookies with intense chocolate flavor.
My daughter-in-law Becca often makes this recipe in response to the desperate pleas of one of the college kids in our house. Howlett looooves the fudginess of these cookies. And I have to say, so do I!
How to Make Chocolate Brownie Cookies
This brownie cookie recipe is easy and quick to make. The prep time is just about 15 minutes, plus about 8 minutes of baking time. Allow for a few minutes to cool, and you will have a batch of the ultimate chocolate cookies!
Equipment-wise, a stand mixer or hand mixer with a whisk attachment is helpful, but you can also beat the batter by hand. You may want to use greased parchment paper or a silicone mat for extra easy cleanup.
The ingredients you will need are:
- 8 oz bittersweet baking chocolate
- 1 T unsalted butter
- 2 large eggs
- ¾ c light brown sugar
- ¼ c all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ½ tsp vanilla extract
- 2/3 c chopped pecans
Here are some answers to commonly asked questions about brownie cookies.
Can I use white sugar instead of brown in a brownie cookie recipe?
Yes, I have used a mixture of brown and white sugar and have even gone so far as to use just white sugar. In my experience, though, these brownie cookies taste a smidge better with the exclusive use of brown sugar.
Can I use semisweet chocolate chips instead of bittersweet chocolate?
Absolutely. My family just prefers a dark chocolate taste for this recipe.
Do I have to add nuts?
Feel free to omit the nuts if you’d like, but I promise the pecans add an amazing texture to the cookie. They meld into the soft, chewy texture. The nut taste is not very strong in this cookie but contributes to the overall decadence of the cookie.
Can I make larger cookies out of the brownie cookie batter?
Instead of a whole cookie scoop, the cookie dough balls contain just a teaspoon of dough. The small size makes each cookie more pleasurable and less guilty (fewer calories), and it also ensures optimal baking.
So I really wouldn’t recommend trying to make bigger brownie cookies. When I have made larger cookies with it before they tend to burn on the edges because of the increased cook time needed.
A Few More Baking Notes
For best results, refrigerate the cookie dough for at least 30 minutes before baking. You can refrigerate overnight if you’d like.
It is really important to grease the cookie sheets well for this recipe because these gooey, chewy cookies can be sticky. Also, the time may vary for cooking. I have used three different types of prepared baking sheets for this recipe and the time varied by 1-2 minutes for each batch. Watch the cookies closely the first time you make them to avoid burning them. They’ll start to brown on the edges if you’re not careful. Ten minutes is the max I’ve ever had to cook a batch, and even then they were starting to burn a little.
How long do brownie cookies keep fresh?
A key to keeping these cookies fresh is to store them in an airtight container. At room temperature these will keep for 3-5 days, but expect them to be long gone by then!
To save some or all of the dough for later, you can freeze it in a log shape and then cut the frozen log. Follow directions for baking and add 1 to 2 minutes longer than directed.
Easy Brownie Drop Cookies
Ingredients
- 8 oz bittersweet baking chocolate
- 1 T butter
- 2 eggs
- ¾ c brown sugar
- ¼ c all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ½ tsp vanilla
- 2/3 c chopped pecans
Instructions
- Preheat oven to 350 degrees and grease cookie sheet(s) well.
- Combine chocolate and butter in a saucepan over a double boiler. Bring water to a boil and reduce the heat to low. Cook and stir until the chocolate and butter melt. Take off stovetop. (Note: If you don’t have a double boiler, feel free to put the chocolate and butter in a microwave-safe bowl and microwave for 1 minute, stopping the microwave to stir the mixture after 30 seconds.)
- In the large bowl of a stand mixer, beat the eggs with whisk attachment until they are foamy, and then gradually add the brown sugar. Beat until mixture is thick, about 5 minutes. Pour melted chocolate mixture into the egg mixture.
- In a separate mixing bowl combine the flour, salt, and baking powder. Add the dry ingredients to the egg mixture. Stir brownie batter until well blended, add the vanilla, and then fold in the pecans with a spatula.
- For best results, refrigerate the cookie dough for at least 30 minutes before baking. You can refrigerate overnight.
- Scoop cookie dough on a well-greased baking pan in teaspoon-sized dollops, 2 inches apart. Bake at 350 degrees for 7-9 minutes or until the cookies are set. Let cookies cool on cookie sheet for about 5 minutes before transferring to a wire rack to complete cooling.
I made Stacy’s Brownie cookies & they were delicious!! My son loved them, I took them to work & my workmates loved them!! Very tasty & soft and easy to make!! A must try recipe!! Thanks for the recipe, Stacy!
Thanks John!!! I’m so glad you liked them. Thst makes my day!