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Chocolate Brownie Cookies

posted by Liz Berg on February 15, 2012 (updated 10/14/24)

If you love brownies, you’ll go crazy for these Chocolate Brownie Cookies chock full of mini chocolate chips. They’re mini in size but maximum in chocolate intensity!

With semisweet and unsweetened chocolate, a touch of espresso and a generous helping of chocolate chips, these Fudgy Brownie Cookies from Scratch are destined to become your dream cookie!

Chocolate Brownie Cookies with Mini Chocolate Chips in a white serving bowl.

Table of Contents hide

6 How to Make Round Chocolate Cookies

7 Frequently Asked Questions

8 You May Also Like

9 Chocolate Brownie Cookies

Why You Must Make

These tiny two-bite chocolate brownie cookies taste just like brownies, hence the name. I made these delicious gems for my son, Tom, to take to a Super Bowl party, but I had to make a second batch shortly after as there was much disappointment when these left the premises.
I’ve had this recipe since 2007 and wonder why the heck it took me so long to bake them! If you’re having a chocolate craving, I’d suggest baking up a batch of these chocolate laden cookies. And I bet you’ll want more than one! And luckily, due to their petite size, more than one won’t ruin your diet!
Did you know that coffee enhances the flavor of coffee? This is why just a bit of brewed espresso or coffee extract adds a boost of flavor this fudgy brownie cookie recipe.

Chocolate Brownie Cookie Ingredients with labels on a metal sheet pan.

Ingredient Notes

Kitchen Staples – Sugar, Flour, Salt
Semisweet Chocolate – I used Ghirardelli Bars. You can also use Bittersweet chocolate for a slightly more intense chocolate flavor.
Unsweetened Chocolate – I used Ghirardelli Bars.
Mini Chocolate Chips – I used the Ghirardelli brand but Nestles brand works well, too.
Butter – I used salted butter
Eggs -I used large eggs. Have at room temperature for easier incorporation.
Espresso – I used ½ teaspoon coffee extract since we’re not coffee/espresso drinkers.
Vanilla Extract – I prefer the Nielsen-Massey brand. Never use artificially flavored vanilla.
Baking Powder – This is not the same as baking soda, and has a much shorter shelf life. Make sure yours hasn’t expired before starting this recipe.

Chocolate Brownie Cookies with Mini Chocolate Chips on a white plate garnished with mini chocolate chips.

Recipe Tips

This ultra chocolaty dough is pretty sticky and, therefore, can be tough to dish out onto your baking sheets. The first batch was lovely and glossy, but subsequent batches were definitely on the duller side. But don’t worry, they’re all delicious. Just a food blogger’s quandary—how to get them all to be perfect!

Using the microwave to melt chocolate, is easy. Do it slowly and cautiously.
Start with 30 seconds, stop and stir and then repeat. Once you see only teeny bits of chocolate, the heat of the melted chocolate will finish the job.
Adding coffee, espresso or their extracts will enhance the chocolate flavor of any dessert without an obvious coffee flavor.
Folding is a process of mixing a lighter ingredient, like beaten egg whites, into a heavier ingredient like melted chocolate or a batter. This technique prevents the light mixture from deflating.

How to Make

Gently melt butter & chocolate. Set aside.

Helpful Tools

Consider a stand mixer to mix these chocolate brownie cookies. The eggs, sugar, espresso and vanilla are beaten for 15 minutes. It’s a long time with a hand held mixer, but you can definitely use one.
PRO-Tip: Line your baking sheets with parchment paper (Amazon affiliate link). The cookies must cool completely on the baking sheet before removing them so the bottoms do not stick. Using parchment on your pans also makes cleanup a breeze.
Use a small cookie disher to scoop out rounded balls of dough. The disher will need to be cleaned frequently as the dough tends to stick to the insides.
Using some non-stick cooking spray like Pam to grease the cookie disher will minimize but not prevent having to clean the scoop.
Alternatively, you can use a teaspoon and scoop out about 1 1/2 teaspoons of dough per cookie.

How to Make Round Chocolate Cookies

Note that the first batch of these chocolate brownie cookies came out of the oven glossy, like in the photos. Do not worry if your second and third batches are not as pretty. I would guess this is partially due to the dough sticking to my cookie disher. They will still taste terrific!
When you use a regular teaspoon, your cookies may not be perfectly round after baked.
PRO-Tip: You can use your spatula and tap the hot cookies into a rounder shape immediately after removing them from the oven. This works for almost all cookies.
PRO-Tip: An alternate method is to take a round cookie cutter a size or two larger than your baked cookies and rotate it around each hot from the oven cookie, nudging it into a perfect circle. Use a hot pad to stabilize the pan and use caution not to burn any exposed skin.
These cookies taste best on the day and day after they are baked. I place any leftovers in an airtight container and freeze for later.

Frequently Asked Questions

What’s the procedure for folding a lighter ingredient into a heavier ingredient?

The lighter mixture is placed on top of the heavier ingredient in a mixing bowl. Starting at the back, use a spatula to scrape down the back of the bowl, across the bottom of the bowl, then up along the front of the bowl. The bowl is then rotated a quarter turn and the process repeated until the batter is homogenous.

What’s the procedure for folding a lighter ingredient into a heavier ingredient?

Can Regular Chocolate Chips Be Used in These Cookies?

Yes, you can use regular semisweet chocolate chips or even a combination of semisweet and white chocolate chips when making these brownie cookies.