Small batch brownie cookie recipe

Small batch brownie cookie on the counter

4.95 from 19 votes

If you too are obsessed with brownies, these chocolate brownies are the perfect match for you! They are dense, fudgy, and super chocolatey... everything you want in a brownie but in a cookie shape!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 157Calories

Equipment

Hand mixer or stand mixer

Ingredients

2 tablespoons unsalted butter
3.5 oz 72% dark chocolate chopped
¼ cup granulated sugar
2 tablespoons brown sugar packed
1 large egg at room temperature
½ teaspoon vanilla extract
2 tablespoons all-purpose flour
1 tablespoon cornstarch
2 tablespoon unsweetened cocoa powder
¼ teaspoon baking powder
A pinch of salt
¼ cup additional chocolate chips or chunks for extra chocolaty goodness

US Customary - Metric

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a microwave-safe bowl, combine the butter and chocolate chunks. Microwave in 30-second increments, stirring after each, until fully melted and smooth. Let it cool slightly.
2 tablespoons unsalted butter, 3.5 oz 72% dark chocolate
In a separate bowl, whip 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 dissolve the sugar in the egg mixture to get those beautifully crinkly tops
¼ cup granulated sugar, 2 tablespoons brown sugar, 1 large egg, ½ teaspoon vanilla extract
Pour the melted chocolate mixture into the sugar and egg mixture, stirring until smooth.
Sift in the flour, cocoa powder, cornstarch, baking powder, and salt. Stir until just combined. If you're adding extra chocolate chips or chunks, fold them in now.
2 tablespoons all-purpose flour, 1 tablespoon cornstarch, 2 tablespoon unsweetened cocoa powder, ¼ teaspoon baking powder, A pinch of salt, ¼ cup additional chocolate chips or chunks for extra chocolaty goodness
Use a cookie scoop (about 2 tablespoons) or spoon to drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly cracked. The centers should still look a bit soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These cookies will last up to 6 days in an airtight container in the fridge or for 3 months in an airtight container in the freezer.

Nutrition