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Healthy Brownie Cookies recipe is made with better-for-you ingredients, yet still has the perfect sweet, chocolate flavor. These fudgy double chocolate chip brownie cookies are great any time of the year, but they are especially perfect for enjoying during the holiday season!
You may also love my Peppermint cookies, these cranberry bliss bars, or these Olympic Village Chocolate Muffins.
Easy of these Brownie Cookies are a combination of two of my favorite desserts! They are perfectly chewy, fudgy, and delicious. One bite and you will not be able to get enough of this delicious treat! They are perfect for chocolate lovers and for those times when you’re not sure whether you want a rich, fudgy brownie or a warm, baked cookie! They’re perfect for late-night cravings, parties and holiday cookie trays.
Ingredients needed
Below are the ingredients you will need to make these cookies. Full measurements are listed further down below in the recipe card.
- 8oz (1 ¼ cups) dark chocolate, chopped
- Butter, at room temp: Butter works best for these cookies. But you can swap for coconut oil or avocado oil.
- Eggs, at room temp
- Caster sugar: You need superfine sugar. If you can get your hands on caster sugar, pulse normal sugar a few times. You can easily find fine cane sugar, which you can also use. Light brown sugar also works.
- Vanilla extract
- Flour: I used plain all-purpose flour
- Cocoa powder: use good quality cocoa powder
- Baking powder
- Fine kosher salt
- Style: sprinkle chopped candy canes- this is optional during the holidays. You can skip it and add sea salt flakes.
How to make it
Preheat the oven to 350 F and line 2 sheet pans with parchment paper.
Step 1: Melt the chopped chocolate together with the butter, in a heatproof bowl, over boiling water. Or microwave in 20-second increments, stirring after each. Mix until well combined. In a medium bowl, whisk the eggs, sugar, and vanilla extract until light and smooth.
Step 2: Pour the melted chocolate and butter mixture over the eggs and stir to combine. Sift over the flour, cocoa powder, baking powder, and salt.
Step 3: Use a spatula and stir just until incorporated. Don’t over-mix. Cover and chill the dough for 30 minutes.
Step 4: With a spoon, take equal amounts of batter and place them, ball-shaped and about 2 inches apart, in the prepared sheet pans.
Step 5: Bake for 8-10 minutes, or until they’re spread but still with a soft middle.
Step 6: As soon as you take them out of the oven, sprinkle some of them with chopped candy cane for a festive look. Alternatively, you can sprinkle with salt flakes, if desired. Allow to rest in the pan until completely cooled.
Recipe tips
- Extra chocolate chips: Before baking, press a few chocolate chips into the top of each cookie dough ball, if you’d like, for presentation. Or you can add any toppings of your choice.
- Don’t grease the pan: Line your baking sheet with parchment paper or a nonstick silicone mat to prevent sticking. Greasing the baking sheet creates an overly greasy foundation, which can cause too much spreading.
- Baking tip: The cookies will look “uncooked” when you remove them from the oven, but allowing them to cool will do the trick. They will shrink a bit.
Frequently asked questions
I like the flavor of dark chocolate chips for brownie cookies. The bittersweet flavor of the dark chocolate balances out the sweetness of the cookie dough, resulting in a well-balanced taste.
Place any leftover brownie cookies in an airtight container and keep them at room temperature for the first day or two, then store them in the refrigerator for up to about 5 days.
Once completely cool, place them in an airtight container lined with wax or parchment paper or a freezer-safe bag before storing them in the freezer for up to 3 months. When ready to eat, simply thaw at room temperature.
Variations
I love these brownie cookies as-is, but here are a few suggestions to change them up:
- Baking chips: Try using peanut butter chips for a Reese’s flavored chocolate cookie!
- Dried fruit: You could add in dried cranberries or cherries for chewy bursts of sweetness.
- Flaky sea salt: Sprinkle the top of each cookie with flaky sea salt immediately after removing them from the oven. Love sweet and salty!
- M&Ms: Consider using mini M&Ms instead of chocolate chips to make these bright and festive.
- Nuts: If you like a nutty crunch in your cookies, add in some chopped pecans, walnuts or almonds.
More cookie recipes
- Chocolate Oatmeal Cookies
- Cranberry Almond Breakfast Cookies
- Apple Oatmeal Cookies
- Flourless Peanut Butter Cookies
- Chocolate Chip Pumpkin Cookies
- Carrot Cake Cookies
- Vegan Chocolate Chip Cookies
- Easy Peanut Butter Cookies
- Healthy Oatmeal Raisin Cookies
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Brownie Cookies Recipe
Ingredients
- 8 oz dark chocolate, 1 ¼ cups, chopped
- 1/3 cup butter, at room temp
- 2 large eggs, at room temp
- ¾ cups caster sugar, or fine cane sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- chopped candy canes, to style
Instructions
- Preheat the oven to 350F and line 2 sheet pans with parchment paper.
- Melt the chopped 8 oz dark chocolate together with the 1/3 cup butter, in a heatproof bowl, over boiling water. Or microwave in 20-second increments, stirring after each. Mix until well combined.
- In a medium bowl, whisk the 2 large eggs, ¾ cups caster sugar, and 1 tsp vanilla extract until light and smooth.
- Pour the melted chocolate and butter mixture over the eggs, and stir to combine.
- Sift over the 3/4 cup all-purpose flour, 2 tbsp cocoa powder, 1 tsp baking powder, and ¼ tsp salt. Use a spatula and stir just until incorporated. Don't over-mix.
- Cover and chill the dough for 30 minutes.
- With a spoon, take equal amounts of batter and place them, ball-shaped and about 2 inches apart, in the prepared sheet pans.
- Bake for 8-10 minutes, or until they're spread but still with a soft middle.
- As soon as you take them out of the oven, sprinkle some of them with chopped candy canes for a festive look. Alternatively, you can sprinkle with salt flakes, if desired.
- Allow to rest in the pan until completely cooled.
Notes
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- To store: Place any leftover brownie cookies in an airtight container and keep them at room temperature for the first day or two, then store them in the refrigerator for up to about five days.
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- To freeze: You can freeze the cookie dough or the fully baked cookies!
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- Cookie dough: Flash freeze cookie dough balls on a cookie sheet for about 30 minutes, then store in a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
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- Baked cookies: Once completely cool, place them in an airtight container lined with wax or parchment paper or a freezer-safe bag before storing them in the freezer for up to 3 months. When ready to eat, simply thaw at room temperature.
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- To freeze: You can freeze the cookie dough or the fully baked cookies!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve recently been asking and then using a few of your recipes. Thank you so much for sharing. We are trying to be more mindful in my family of our ingredients in our foods. Some of your recipes have been such a huge hit! Thank you for your hardwork, trial and error and sharing the wonderful end products and recipes. Thank you!!
Thank you. That is so kind of you and it means alot.