Happy Father’s Day, you Dads! This Chocolate Brownie Cookies recipe seems a fitting post for Father’s Day. It’s a classic, un-fussy, straight-shooting, utterly delicious cookie that will tickle any chocolate lover pink. They’re so, so good.

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Kitchen Little Essentials

To make these Chocolate Brownie Cookies, I recommend:

Two large baking sheets

Small ice creamer cookie scooper (these are very helpful for cookie recipes in general)

A stand mixer or hand-held mixer

Silicone baking mats

What are Chocolate Brownie Cookies?

These are great because each and every cookie comes with all of the built-in qualities of an entire pan of brownies. You get the gooey, moist interiors and that addictive crispiness of the edges ALL THE WAY AROUND. That’s why I think the brownie cookie is kid of a brilliant thing. It’s the greatest hits list of a whole pan of brownies, all in one, hand-held cookie.

Hard not to love such an accomplished confection, no?

How to Make Chocolate Brownie Cookies

This is a very standard op, no tricks involved recipe. We’ll combine our dry ingredients (flour, baking powder, cocoa, and salt) in their own bowl. Then, we’ll melt our butter and chocolate chips together in a saucepan. Lastly, we’ll whip up the sugars, egg, and a good amount of vanilla until they’re very pale and creamy. All of these components combine together to form the perfect brownie cookie dough.

Drop the dough in balls – about 3 TBSP worth – and space them 2 inches apart on your prepped baking sheets. They’ll bake fast – 10 to 12 minutes – and will continue to crinkle and firm up for you once you’ve removed them from the oven. Just trust this!

Chocolate Brownie Cookies: The Step-by-Step

Preheat your oven to 350 degrees F. Adjust your rack to the middle position. Line tow baking sheets with either silicone baking mats or parchment paper (or just spray them with non-stick spray).

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well mixed.

3. In a saucepan set over medium heat, melt the butter. When it’s melted, turn off the heat and add the chocolate chips. Stir until they’re melted and incorporated into the butter.

4. Meanwhile, either in the bowl of a stand mixer or a large bowl with a hand-held mixer, combine the eggs and both sugars. Beat on medium speed until creamy and well-mixed; about 3 minutes.

5. Pour the chocolate mixture into the egg/sugar mixture. Using a spatula, fold together just until combined. Add the flour mixture and fold just until combined.

6. Drop the batter onto the prepped baking sheets, allotting about 3 TBSP per cookie, Space them at least 2 inches apart. I like to roll mine into balls. Bake for 10 – 12 minutes, until the tops are crinkled. They’ll flatten and continue to crinkle as they cool. Cool them for at least 10 minutes before you try to move them.