The Best Small batch brownie cookies

This is the best Small batch brownie cookie recipe!

The next time you’re in the mood for some chocolate chip cookies, make these instead. These chocolate brownie cookies are packed with way more chocolate flavor and will satisfy those chocolate cravings much better than a regular cookie will. The hardest part is just trying to restrain yourself from eating the whole batch in one sitting!

This small-batch brownie cookie recipe is amazing because it yields a rich, fudgy texture and deep chocolate flavor that is comparable to a bakery. With a slightly crisp exterior, crinkle top, and soft center, it’s guaranteed to satisfy your taste buds. The quick, easy recipe uses simple ingredients and allows for fun add-ins, making it perfect for sudden cravings or sharing special moments.

Ingredients for this small batch brownie cookies recipe

Here are the ingredients you will need to make these fudgy brownie cookies. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Butter: Be sure to use unsalted butter so that we can add the salt in separately later on.
• 72% Dark Chocolate: This is what I prefer and what gives the best flavor, though you may use whatever dark chocolate variety that you like. Make sure you chop it up so it’s easier to melt.
• Granulated Sugar and Brown Sugar: sweeten the cookie dough. I used light brown sugar but you can use dark brown sugar if you want a deeper, molasses-y flavor.
• Large Egg: Pull out the egg 30 minutes before you start the recipe so that it is at room temperature.
• Vanilla Extract: adds a touch of flavor and actually enhances the flavor of the chocolate as well.
• All-purpose Flour: helps give the cookies structure but we won’t need too much flour since this recipe is similar to brownie batter.
• Cornstarch: balances out the moisture of the wet ingredients.
• Unsweetened Cocoa Powder: gives this recipe its decadent chocolate flavor.
• Baking Powder: helps the cookies rise so that they’re not overly dense.
• A Pinch of Sea Salt: balances out the sweetness while enhancing all of the other flavors.
• Optional: Add semi-sweet chocolate chips or chunks for a double chocolate goodness.

How to make these small batch brownie cookies

This is how you can make these perfect brownie cookies. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions! 

1. Preheat your oven and line a baking sheet with parchment paper.
2. In a microwave-safe small bowl, combine the butter and chopped chocolate chunks. Microwave in 20-second increments, stirring after each, until fully melted and smooth. Let it cool slightly.
3. In a separate large mixing bowl, whisk together the granulated sugar, brown sugar, egg, and vanilla extract until well combined and light in color. This will take a few minutes. We want to ensure that the sugar dissolves in the egg mixture to get those beautifully crinkly tops.
4. Pour the melted chocolate mixture into the sugar and egg mixture, stirring until smooth.
5. Sift in all of the dry ingredients: flour, cocoa powder, baking powder, and salt. Stir until just combined. If you’re adding extra dark chocolate chips or chunks, fold them in now.
6. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake in the preheated oven until the edges are set and the tops are slightly cracked. The centers should still look a bit soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Why you need to make this recipe!

• If you’re a fan of fudgy brownies, you’re going to absolutely love this variation of it. It has a similar flavor with a whole different texture.
• This original recipe only requires a handful of simple ingredients that you can easily find at the grocery store.
• It has the perfect amount of chocolate flavor to satisfy even the strongest of cravings.
• It’s easy to customize or add other ingredients or flavors to make it taste how you like!

Frequently Asked Questions – FAQ

How do i store leftover small batch brownie cookies?

Place your leftover cookies into an airtight container with a sealed lid or ziplock bag. They can stay out on the kitchen counter for a few days, in the fridge for a week, or in the freezer for a month. If you do choose to freeze them, I recommend wrapping each cookie in plastic wrap first and then putting them into a container. This will help prevent freezer burn from ruining their flavor.

What flavors can i add to this recipe?

• Try espresso powder if you’re like me and love the flavor of chocolate and coffee together.
• Use extra Dutch process cocoa, also known as black cocoa powder, for a unique chocolate flavor. It would taste like an Oreo cookie.
• Use white chocolate chips instead of semisweet chocolate or milk chocolate chips for a different flavor and pretty aesthetic.

Can i double the recipe if i need more cookies?

Yes, you can double or even triple the recipe if you need a larger batch. Just ensure that you scale and multiply all ingredients equally.

Can i Make vegan brownie cookies?

I have not tried this recipe without eggs. The egg mixed with the sugar adds a lot to the consistency of these brownie cookies. It also allows us to mix the sugar into it until fully dissolved to get those crinkly tops.

If you would like to make this recipe vegan, I would highly recommend searching for a vegan small batch brownie cookie instead and following that tried and true recipe.

Can i make these small batch brownie cookies recipe gluten-free?

Of course! All you need to do is switch out the regular flour with 1:1 gluten-free flour and this recipe will be gluten-free.

Small batch brownie cookie recipe

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