This easy recipe for dark chocolate cookies from brownie mix are so delicious. Chewy like a cookie and fudgy like a brownie. This hybrid is easy to make and is absolutely delicious. If you love both cookies and brownies (like me), then I think you will love this recipe. I love brownies for their rich flavor, chewy edges, and fudgy centers. I also love chewy cookies with chocolate chips. Add some dark chocolate and voilà, you got yourself a delicious brownie cookie! Serve with some ice cream. :)
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Contents
Why I Love This Easy Recipe For Dark Chocolate Cookies From Brownie Mix
I regularly bake both brownies and cookies. What’s not to love about a bigger piece of chocolate with your cup of coffee in the morning or a cup of tea before bedtime? (Or, if I’m super lucky, both!) But cookie mix is often a lot more expensive than brownie mix. Our local grocery store has frequent sales for 88 cents brownie mix boxes, and well, sometimes I want something a bit different than just the regular ol’ brownie.
I’m also a big fan of Ghriardelli 86% Cacao Dark Chocolate. I could eat an entire bag of these, in one sitting, in front of the television.
Kitchen Equipment Needed
- Double boiler or a heat-safe bowl for melting chocolate
- Bowls
- Stand mixer with paddle attachment or handheld mixer
- Whisk
- Silicone spatula
- Baking sheet
- Parchment paper
- Wire rack
Tips For Good Cookies
- Flour: I cannot stress enough how important it is to measure your flour correctly! I always weigh my flour with a kitchen scale to make sure I have an accurate measurement. I go off of the measurement that one cup of all-purpose flour is 120 grams. If you do not have a kitchen scale, spoon the flour into a measuring cup and then level off with a knife. Do not pack the flour down when measuring as this will affect your measurement!
- Mixing: Try your best to not overmix any step in this recipe. Overmixing can affect the texture and consistency of your final cookies. To avoid overmixing, mix slowly and stop when all ingredients are fully combined.
- Chilling: I recommend not chilling these cookies longer than 20 minutes. Doing so might make these cookies not spread. If the cookies end up chilling longer than 20 minutes, let the dough sit at room temperature for 15-20 minutes before scooping it into dough balls.
- Serving: Serve with a glass of milk or vanilla ice cream for pure deliciousness. (Or try a fruity flavor, like my no churn strawberry ice cream!)
FAQs
- Can I use milk chocolate instead of dark chocolate for these cookies?
Yes, milk chocolate can be used in place of dark chocolate; however, dark chocolate provides a richer, more intense flavor that complements the fudgy texture of these cookies. Milk chocolate will result in a sweeter, less intense chocolate flavor. - How long can I store dark chocolate brownie cookies?
Dark chocolate brownie cookies can be stored in an airtight container at room temperature for up to 5 days. To extend their shelf life, you may freeze them for up to 3 months, ensuring they are well protected from freezer burn. - Can I add nuts or other mix-ins to the cookie dough?
Incorporating chopped nuts, white chocolate chips, or dried fruit into the cookie dough is a fantastic way to add texture and flavor. Just ensure to fold them in gently to maintain the dough’s consistency. - What’s the best way to enjoy dark chocolate brownie cookies?
These cookies are delightful on their own or as part of a dessert pairing. Enjoy them with vanilla ice cream, a glass of milk, or alongside a cup of strong coffee to enhance their rich chocolate flavor. - Can I make these cookies gluten-free?
To cater to a gluten-free diet, replace the all-purpose flour with an equal amount of your preferred gluten-free flour blend. This substitution should not significantly alter the texture or taste of the cookies. - Can I make these cookies dairy-free?
For a dairy-free version, substitute the unsalted butter with a dairy-free alternative, such as coconut oil or a plant-based butter. Ensure the dark chocolate used is also dairy-free. - How can I ensure my cookies have a chewy texture?
To achieve a chewy texture, do not overbake the cookies. Remove them from the oven when the edges are set but the centers are still soft. The cookies will continue to set as they cool on the baking sheet. - Is it necessary to chill the cookie dough?
Chilling the dough is crucial as it helps prevent the cookies from spreading too much during baking, resulting in a thicker, more fudgy texture. - Can I freeze the cookie dough for later use?
Yes, the cookie dough can be frozen for up to 3 months. Scoop the dough onto a baking sheet, freeze until solid, then transfer the dough balls to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time. - How do I know when the cookies are done baking?
The cookies are done when the edges are set and have a slight crackle appearance. The centers should still look soft. Overbaking will result in hard cookies. - Can I double this recipe?
Doubling the recipe is straightforward. Just ensure to double all the ingredients accurately and bake in batches to maintain the quality of each batch. - How should I melt the chocolate for the best results?
Gently melt the chocolate using a double boiler or microwave, stirring frequently to ensure it melts evenly without burning. Allow it to cool slightly before adding it to the dough to prevent cooking the eggs. - What can I do if my dough is too sticky to handle?
If the dough is too sticky, chilling it in the refrigerator for an extended period or even briefly in the freezer can help make it more manageable for scooping.
Yield: 12 to 16 cookies
Dark Chocolate Brownie Cookies
These dark chocolate brownie cookies are so delicious! Chewy like a cookie and fudgy like a brownie. This cookie brownie hybrid is easy to make and is absolutely delicious!
Prep Time
15 minutes
Active Time
20 minutes
Additional Time
20 minutes
Total Time
55 minutes
Ingredients
- 10 ounces dark chocolate, chopped
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Begin by melting the dark chocolate. You can do this using a double boiler method or in the microwave. If using a double boiler, melt the chocolate over simmering water, stirring occasionally until smooth, which should take about 5-8 minutes. For microwave melting, heat the chocolate in 30-second increments, stirring between each, until completely melted. Set the melted chocolate aside to cool slightly.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This mixture will be added to the wet ingredients later, so set it aside for now.
- In a large bowl, using either a stand mixer fitted with a paddle attachment or a handheld mixer, cream together the softened unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed for about 2-3 minutes until the mixture is smooth and creamy.
- To the creamed butter and sugar, add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract.
- Gradually fold in the melted chocolate to the butter mixture until well combined.
- Slowly incorporate the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing to ensure the cookies have a tender texture.
- Chill the dough in the refrigerator for 20 minutes. This step is crucial as it helps in handling the dough and prevents the cookies from spreading too much while baking.
- Preheat your oven to 350°F (about 175°C). Line a baking sheet with parchment paper.
- Scoop the chilled dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake in the preheated oven for about 10-12 minutes or until the cookies are set around the edges but still soft in the center.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 3851Total Fat 216gSaturated Fat 127gTrans Fat 1gUnsaturated Fat 74gCholesterol 150mgSodium 461mgCarbohydrates 436gFiber 48gSugar 327gProtein 39g
Nutrition automatically generated.
The Final: Easy Recipe For Dark Chocolate Cookies From Brownie Mix
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