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These small batch brownie cookies are the ultimate treat for chocolate lovers. Made with the same ingredients as classic brownies but baked into cookie form, they deliver a rich fudgy center with perfectly chewy edges. They’re quick, easy, and incredibly satisfying.
This small batch brownie cookie recipe is bakery-worthy, producing cookies with a rich texture and deep chocolate flavor. With minimal ingredients and a fast prep time, it’s perfect for sudden cravings or sharing a cozy dessert moment.
Ingredients
- Unsalted butter: allows full control of salt for balanced flavor
- 72% dark chocolate: delivers intense chocolate richness; chop before melting
- Granulated sugar & brown sugar: sweeten the dough and help create a chewy texture
- Large egg: binds ingredients and helps achieve crinkly tops; use at room temperature
- Vanilla extract: enhances and deepens chocolate flavor
- All-purpose flour: provides structure while keeping the cookies soft
- Cornstarch: balances moisture and improves texture
- Unsweetened cocoa powder: intensifies chocolate flavor
- Baking powder: gives the cookies light lift
- Sea salt: balances sweetness and enhances flavor
- Optional chocolate chips or chunks: for extra chocolate goodness
Instructions
- Prepare the Oven:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Melt Chocolate and Butter:
- Combine butter and chopped dark chocolate in a microwave-safe bowl. Heat in short intervals, stirring each time, until smooth. Allow to cool slightly.
- Mix Wet Ingredients:
- Whisk granulated sugar, brown sugar, egg, and vanilla until light in color and well combined. This step ensures glossy, crinkly tops.
- Combine Mixtures:
- Pour the melted chocolate mixture into the sugar mixture and stir until smooth.
- Add Dry Ingredients:
- Sift in flour, cocoa powder, cornstarch, baking powder, and salt. Mix until just combined. Fold in chocolate chips if using.
- Scoop and Bake:
- Scoop dough onto the baking sheet, spacing cookies about 2 inches apart. Bake until edges are set and tops are cracked, while centers remain soft.
- Cool:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Storage Tips
Store leftover cookies in an airtight container. They keep well at room temperature for a few days, in the refrigerator for up to a week, or in the freezer for one month. Wrap individually before freezing to prevent freezer burn.
Flavor Variations
Add espresso powder for a mocha flavor, use black cocoa powder for an Oreo-like taste, or swap semisweet chocolate chips with white chocolate for a sweeter twist.
FAQs
This recipe can be doubled or tripled easily. For gluten-free cookies, substitute with a 1:1 gluten-free flour. Vegan substitutions are not recommended for this recipe as the egg is essential for texture and crinkly tops.
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These small batch brownie cookies are dense, fudgy, and deeply chocolatey. If you love brownies, this cookie version will quickly become a favorite.
Frequently Asked Questions About Recipes
- → How should I store leftover small batch brownie cookies?
Store leftovers in an airtight container at room temperature for a few days, refrigerate for up to a week, or freeze wrapped individually to preserve freshness for a month.
- → What flavor variations can I add?
Try espresso powder for a coffee-chocolate twist, replace semisweet chips with white chocolate for a sweeter touch, or add Dutch process cocoa for a deeper, unique chocolate flavor.
- → Can the batch size be increased?
Yes, simply double or triple all ingredient amounts evenly to make a larger quantity without altering texture or flavor.
- → Is there a vegan option for these treats?
The egg adds to texture and crinkly tops, so for a vegan alternative, seek out a tested vegan version as this preparation relies on traditional egg inclusion.
- → Can I make them gluten-free?
Yes, substitute regular flour with a 1:1 gluten-free flour blend to accommodate gluten-free needs while maintaining the structure.