These Chocolate Brownie Cookies are fudgy and chewy with a decadent ganache topping. These are a homemade version of a cosmic brownie, but so much better! A gourmet treat for all those chocolate lovers in your life!
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
Why We Love These Chocolate Brownie Cookies
- This recipe makes 12 giant, thick and chewy brownie cookies that has the best ganache on top.
- No special ingredients needed, you probably have most of them on hand.
- Effortless recipe that requires no chilling.
- A gourmet bakery style cookie that is made easily in your own kitchen.
- You get all the nostalgia of a cosmic brownie but in a much tastier homemade version.
- These cookies make the best gifts, are perfect for sharing and sell out at bake sales.
Chocolate Brownies Cookies Recipe Ingredients
- Salted Butter
- Brown Sugar
- Honey
- Large Eggs
- Pure Vanilla Extract
- Unsweetened Cocoa Powder
- Baking Soda
- Salt
- Unbleached All Purpose Flour
- Heavy Cream
- Semi-Sweet Chocolate Chips
- Sprinkles, nonpareils, or candy coated mini chocolate chips
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter, but I recommend adding an additional ½ teaspoon of salt to the cookie dough.
- Honey: if you don't want to use honey you can use light corn syrup.
- Pure Vanilla Extract: Pure extracts yield the best flavor. Imitation extracts can leave an unwanted after taste in the cookies. You can also use vanilla bean paste if you like.
- All Purpose Flour: I like to use good ole all purpose flour for this recipe, however you can use white whole wheat flour, whole wheat flour or a blend of flours. If using whole wheat flour the texture of the cookie will turn a bit more dense.
- Semi-Sweet Chocolate Chips: You can use any type of chocolate you like. Semi-sweet gives the best nostalgia flavor, but milk chocolate chips or dark chocolate chips will be just as delicious.
- Sprinkles, nonpareils, coated mini chocolate chips: Use whichever you like best for decoration. I use whichever I can find that has no artificial dyes. You can also use mini semi-sweet chocolate chips.
How to Make Fudgy Brownie Cookies
- First, preheat oven to 350°F and line two cookie sheet pans with parchment paper.
- In a stand mixer fitted with the paddle attachment or a large mixing bowl with hand mixer, cream together the softened butter, brown sugar and honey until light and fluffy. This takes about 2-3 minutes.
- Add the eggs, one at a time, beating well after each egg. Then beat in the vanilla extract.
- Next, add the dry ingredients: cocoa powder, baking soda, salt and all purpose flour. Mix on low speed just until everything is fully incorporated.
- Using a scant ½ cup or 3.25 oz ice cream scoop, make 12 cookie dough balls and place 6 on each prepared baking sheet.
- Roll dough into balls and flatten just slightly with the palm of your hand, but not too much, to resemble a thick hockey puck.
- Bake one pan at a time, in center of oven for 14-16 minutes until the edges are set and the centers no longer look wet and glossy.
- Let cookies cool on pan for 10 minutes and then transfer to wire rack to cool completely.
- While the cookies are cooling, make the ganache topping. Start by microwaving the heavy cream in a medium size microwave safe dish for 1 minute or until starting to bubble.
- Add the chocolate chips to the hot cream and let sit for 3 minutes so the chocolate chips can melt by the heat of the cream.
- Stir together the cream and chocolate chips until they are completely combined and shiny.
- Add about a heaping tablespoon of ganache to the top of each cookie and spread out evenly.
- Top with sprinkles or chocolate chips.
- Let cookies rest for a couple hours until the ganache is set before storing.
If you love super chocolatey cookies try these ones too!
Storing Chocolate Brownie Cookies
Storing: Store these chewy brownie cookies in an air tight container between layers of wax paper. Keep them in a cool dry place and they'll last about a week if not longer. If you notice the cookies starting to get a little dry and hard, add a piece of bread or a flour tortilla to the container with the cookies. It'll add moisture back into the cookies.
Freezing: These cookies freeze well! You can freeze them with or without the ganache topping. Place the cookies in a freezer safe air tight container in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature until thawed.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookies sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set.
- A large cookie scoop is great for these sugar cookies. This large scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- I like to use Watkin's sprinkles and nonpareils because they are dye free.
- If you packaging them up for a bake sale these Self Sealing Cellophane Bags are the best!
Tips for Chewy Brownie Cookies
- Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Always read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps everything mix together properly.
- Easiest way to measure honey: spray measuring cup with non stick cooking spray and then measure honey. The honey will slide out of cup without the sticky mess.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. Fluffy flour is better for the perfect cookie texture. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out.
- Use a measuring cup or ice cream scoop to get the same size cookies, that way they will all bake evenly. I like to use a large scoop.
- For best results don't over bake the cookies. Over baking will cause the cookies to not be soft and chewy as intended. The edges should barely be golden brown and the centers should no longer look wet and glossy.
- Decorate or add sprinkles immediately after spreading out the ganache on the cookies. This way the sprinkles will stick to the ganache and not fall off when stored or packaged.
Chocolate Brownie Cookies
Ingredients
- 1 ½ cups salted butter, softened
- 1 ½ cups light brown sugar, packed
- ¼ cup honey
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3 ¾ cups all purpose flour
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- sprinkles, nonpareils, candy coated mini chocolate chips
Instructions
- Preheat oven to 350°F and line two cookie sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment or a large mixing bowl with hand mixer, cream together the softened butter, brown sugar and honey until light and fluffy. This takes about 2-3 minutes.
- Add the eggs, one at a time, beating well after each egg. Then beat in the vanilla extract.
- Next, add the cocoa powder, baking soda, salt and all purpose flour. Mix on low speed just until everything is fully incorporated.
- Using a scant ½ cup or 3.25 oz ice cream scoop, make 12 cookie dough balls and place 6 on each prepared baking sheet. Roll dough into balls and flatten just slightly with the palm of your hand, but not too much, to resemble a thick hockey puck.
- Bake one pan at a time, in center of oven for 14-16 minutes until the edges are a set and the centers no longer look wet and glossy.
- Let cookies cool on pan for 10 minutes and then transfer to wire rack to cool completely.
- While the cookies are cooling, make the ganache topping. Start by microwaving the heavy cream in a medium size microwave safe dish for 1 minute or until starting to bubble.
- Add the chocolate chips to the hot cream and let sit for 3 minutes so the chocolate chips can melt by the heat of the cream.
- Stir together the cream and chocolate chips until its completely combined and shiny.
- Add about a heaping tablespoon of ganache to the top of each cookie and spread out evenly.
- Top with sprinkles or chocolate chips. Let cookies rest for a couple hours until the ganache is set before storing.
Leave a comment