OMG Brownie Cookies!

January 29, 2021 || By: Hope F

It’s a nice stormy day here and that always calls for sweet, chocolate-y treats with a nice drink of hot cocoa, tea, coffee, etc. These are the perfect treat for this type of day. They are decadent, gooey, chocolate-y, and delicious! If you can think of any other great adjectives to go along with these cookies, they probably will work (and let me know)! The only other description that I can think of for these cookies is that you will literally say “OMG these are cookies??! They completely taste like brownies!” Which is because…this is a brownie recipe that Smitten Kitchen adapted into a cookie! You MUST MUST MUST make these cookies and you will definitely thank me and all of your friends will be jealous 😉

Recipe: Prep Time – 40 min, Cook Time – 11/13 min


  • 1 stick Unsalted (or salted) Butter
  • 4 ounces (115 grams) Unsweetened Chocolate (I just used dark chocolate), chopped
  • 1 cup (190 grams) Brown Sugar
  • 2 tablespoons (25 grams) Granulated Sugar
  • 2 large Eggs
  • 3 teaspoons Vanilla Extract
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon fine Sea or Table Salt
  • 1/2 cup (45 grams) Unsweetened Cocoa Powder (I used cocoa powder from Trader Joe’s)
  • 1 cup (130 grams) All-Purpose Flour
  • 2/3 cup (115 grams) Chocolate Chips or Bitter- or Semisweet Chocolate Chunks

How to make OMG Brownie Cookies:

  1. Melt your butter and unsweetened chocolate in a bowl for 30 sec intervals. Take the bowl out before before the chocolate is fully melted, you’ll be able to stir it all together and the chocolate will eventually melt. (This took about 45 sec of microwaving, 30 seconds, mix – with a fork – and then 15 sec).
  2. Whisk the sugars into the butter/chocolate mixture, the eggs (one at a time), and then the vanilla. Next, add in the baking soda and salt. Sift in the cocoa powder (if it’s lumpy- it usually is!). Add in the flour as well. Mix until just combined.
  3. Add in the chocolate chips/mix them in.
  4. Refrigerate the dough for 30 min, this helps it to not spread too much (any more and it will be hard to scoop, but you could just warm it up a little if that happens).
  5. Preheat the oven to 350° F and line a pan with parchment paper.
  6. Scoop the cookies onto the baking sheet and place them evenly apart. (You can use whatever size scoop you want, I prefer smaller ones so that you get more cookies out of it.)
  7. Bake the cookies for 11-13 minutes. They’ll look under baked, but you should still take them out if you want them gooey/fudge-y in the center. Or you could always bake them longer until a toothpick comes out clean (if you’re worried about them being under baked).
  8. You should let them cool for a few minutes, but if you’re like me…you can eat one right away 🙂

Note: The dough can stay in the fridge for a week, and in the freezer for over a week! You may have noticed that the chocolate chips were grey, but they’re fine, it’s just called “bloom” (Storing them in a warmer temperature).

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