Name: Chocolate Brownie Cookies – A Rich and Fudgy Chocolate Bread Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1/2 cup (113g) unsalted butter; 1 1/4 cups (225g) semi-sweet chocolate chips; 3/4 cup (150g) granulated sugar; 1/4 cup (50g) brown sugar, packed; 2 large eggs; 1 tsp vanilla extract; 1/2 cup (65g) all-purpose flour; 1/4 cup (30g) unsweetened cocoa powder; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup mini M&Ms (optional, but highly recommended)

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I’ve made my fair share of chocolate desserts, but these chocolate brownie cookies? They’re the kind you hide behind the broccoli in the fridge so no one else finds them. Somewhere between a chewy cookie and a rich slice of brownie bread, they’ve got that deep cocoa hit with a crisp edge and gooey center that makes you forget your own name. I first whipped these up when I had a late-night craving for chocolate bread pudding, but didn’t feel like digging out a baking dish. A few tweaks, some m&ms for color (and crunch), and boom—cookie bliss. They’re like the rebellious cousin of your grandma’s chocolate brownie cake recipe—sweet, messy, and impossible to stop eating. If you’ve been looking for that perfect mashup of a brownie bread recipe and a double chocolate cookies recipe, you just found it. And if German chocolate cookies are your thing? Toss in some coconut. We won’t judge.

1) Key Takeaways
2) Easy Chocolate Brownie Cookies Recipe
3) Ingredients for Chocolate Brownie Cookies
4) How to Make Chocolate Brownie Cookies
5) Tips for Making Chocolate Brownie Cookies
6) Making Chocolate Brownie Cookies Ahead of Time
7) Storing Leftover Chocolate Brownie Cookies
8) Try these Dessert Recipes next!
9) Chocolate Brownie Cookies Recipe
10) Nutrition

1) Key Takeaways

Rich and chewy chocolate brownie cookies with crisp edges and gooey centers
Blends the best of a chocolate bread recipe and classic cookies
Easy to make with pantry staples and perfect for make-ahead treats
Freezer-friendly and great with mix-ins like M&Ms or nuts

2) Easy Chocolate Brownie Cookies Recipe

There’s something about a homemade chocolate bread recipe that brings instant comfort. These chocolate brownie cookies are packed with the rich intensity of a fudgy brownie but shaped into irresistible handheld bites. I like to think of them as the love child of classic brownie bread and double chocolate cookies.

They’re simple to make, and honestly, if you’ve got butter, chocolate chips, and a little patience, you’re halfway there. I first tried this mashup while craving both chocolate bread pudding and cookies. One bowl, a spoonful of m and m cookies inspiration, and these beauties were born.

You’ll find this chocolate brownie cake recipe turns out cookies that stay chewy for days. And if you want something a bit nutty or with a coconut twist, you can even adapt it into a German chocolate cookies recipe. Flexible, foolproof, and fantastic for freezing or gifting.

3) Ingredients for Chocolate Brownie Cookies

Butter: Use unsalted butter so you can control the salt later. Melt it gently with chocolate chips to build a smooth base for the dough. It helps bring out a deep richness and keeps the cookies chewy.

Semi-Sweet Chocolate Chips: These melt into the batter and give the cookies their brownie-like core. I save a handful to stir in at the end for a double hit of chocolate.

Granulated Sugar: This sweetens the dough and helps create those slightly crisp edges that balance the soft centers.

Brown Sugar: It adds a bit of depth and a hint of caramel flavor. I like using dark brown sugar for a richer color and taste.

Eggs: Eggs bring everything together. They create structure and help bind the melted chocolate and flour into the perfect dough.

Vanilla Extract: Just a splash lifts all the chocolate flavor. Real vanilla makes a big difference.

All-Purpose Flour: Flour gives the cookies body. Keep it light, though—we want cookies, not cake.

Unsweetened Cocoa Powder: This boosts the chocolate profile and adds a bit of bitterness to balance the sugar.

Baking Powder: It helps the cookies rise just enough without puffing up like muffins.

Salt: A small amount sharpens the chocolate and rounds out the flavors.

Mini M&Ms (Optional): They bring color and crunch. Great for kids or when you want that m and m cookies recipe vibe.

4) How to Make Chocolate Brownie Cookies

Step 1. Preheat your oven to 350°F. Line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy.

Step 2. In a saucepan, melt butter and 1 cup of chocolate chips on low heat. Stir constantly. When it’s smooth and glossy, pull it off the heat and let it cool a bit.

Step 3. In a bowl, whisk both sugars, eggs, and vanilla. Mix them until they look pale and creamy. Add the cooled chocolate and stir until it blends in fully.

Step 4. In another bowl, mix flour, cocoa, baking powder, and salt. Add this dry mix to the wet ingredients slowly, stirring just enough to combine.

Step 5. Fold in the leftover chocolate chips and M&Ms. The dough will be thick. That’s what we want—it means the cookies will hold their shape.

Step 6. Scoop about two tablespoons of dough for each cookie. Space them out on the tray so they don’t bake into each other.

Step 7. Bake for 10 to 12 minutes. The edges should look firm, but the center should still be soft. That’s the sweet spot.

Step 8. Cool them on the tray for five minutes before moving them to a wire rack. Or eat one warm. I always do.

5) Tips for Making Chocolate Brownie Cookies

Don’t skip the cooling step after melting the chocolate. Hot chocolate can scramble your eggs and ruin the dough. Wait a few minutes. It’s worth it.

Use a cookie scoop or tablespoon for even sizes. Uneven cookies bake differently and can come out underdone or dry.

Want that shiny crinkle top? Beat the eggs and sugars well before adding the melted chocolate. That little trick gives the cookies that classic brownie top we all crave in a good chocolate bread recipe.

6) Making Chocolate Brownie Cookies Ahead of Time

If you’re planning ahead for a bake sale or party, you can make the dough and chill it. It keeps in the fridge for three days. Scoop the dough before chilling, so it’s ready to go straight onto the tray.

These freeze well. Lay raw cookie dough scoops on a tray and freeze them. Once frozen, store in a zip bag. You can bake them straight from frozen—just add two extra minutes.

Baked cookies keep well too. Once they’re cool, seal them in an airtight container. They’ll stay chewy for four to five days, which makes them perfect for lunchbox treats.

7) Storing Leftover Chocolate Brownie Cookies

Cookies never last long at our house, but if you do have leftovers, store them in a jar or container with a tight lid. They stay soft if you add a slice of white bread to the jar. Weird trick, but it works.

If they dry out, microwave one for 10 seconds to bring back some of that melty center. Works like a charm.

For longer storage, wrap each cookie in plastic and place them in a freezer bag. They’ll stay good for up to two months. Reheat in the oven for 3 to 4 minutes to get that just-baked feel again.

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9) Chocolate Brownie Cookies Recipe