Here’s a warm, mini-sized treat that brings the best of both worlds: the fudgy heart of a brownie and the soft chew of a cookie. These Mini Chocolate Brownie Cookies come together easily, bake quickly, and always feel a little magical fresh from the oven.
Ingredients
- 1 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
- 1/2 cup granulated sugar
- 2 tbsp brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 2 tbsp cocoa powder
- 1/4 tsp baking powder
- Pinch of salt
- Optional: A few extra chocolate chips for topping
- Swap: Use dark chocolate chips for a deeper flavor
Steps
- Melt the chocolate and butter together in a microwave-safe bowl, stirring until smooth. Let it cool for a minute warm is fine, hot is not.
- Whisk in the sugars, then add the egg and vanilla. The mixture will look glossy and thick.
- Fold in the dry ingredients (flour, cocoa, baking powder, salt). Don’t worry if the batter feels dense that’s what makes the cookies brownie-like.
- Scoop teaspoon-sized mounds onto a lined baking sheet. Keep them small so they bake into perfect minis.
- Add a few extra chocolate chips on top if you want those pretty melty pools.
- Bake at 350°F for 8–9 minutes. They should look slightly soft in the center they’ll set as they cool.
- Let them rest on the tray for 5 minutes before moving. Mini cookies are delicate when warm.
Chef’s Tips
- If the batter feels too loose, chill it for 10 minutes it helps them hold their shape.
- Pull them from the oven while still soft to keep that rich brownie chew.
- Store in an airtight container with a small piece of bread to keep them fudgy for days.
Variations
- Mint Chip: Add 1/4 tsp peppermint extract and swap half the chocolate chips for mint chips.
- Salted Brownie: Sprinkle each cookie with a tiny pinch of flaky sea salt before baking.
- Peanut Butter Swirl: Press a mini dollop of peanut butter on top of each mound before baking.