This brownie cookie recipe is all of the good parts of a brownie- crackly crust, fudgy middles, chewy edges, & intense chocolate flavor -in one easy, homemade cookie recipe. One of the best cookie recipes around!
I have some amazing, chocolaty goodness for you today! These Brownie Cookies are for serious chocolate lovers.
They’re similar to my Flourless Fudge Cookies, the one of the most popular cookie recipes on my site, but this easy cookie recipe makes chocolate cookies that are thicker and richer.
This homemade brownie cookie recipe is pretty simple to make and give you all of the good parts of a brownie – shiny, crackly crust, fudgy middles, chewy edges, and intense chocolate flavor – in one little cookie.
When you read the recipe, you may be tempted to cut short the mixing time. Don’t do it!
The cookies need the extended mixing time. It’s going to make all the difference in your cookies turning out right. So please take the few extra minutes to make it as written.
And…..then enjoy the most ridiculously rich and fudgy, best homemade cookies ever!
If you love brownies, please take a moment to check out my how-to make homemade brownies guide! Or check out my Brookie recipe that combines these cookies with chewy chocolate chip cookies!
How To Make Brownie Cookies
Melt the bittersweet chocolate chips and butter in a heavy saucepan over low, stirring constantly, until melted and combined. Remove from heat and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high for 5 minutes, or until the batter is thick and creamy.
Don’t cut this step short! The cookies will be too thin and won’t have the shiny exterior if you cut the mixing short.
Reduce the mixer speed to low and stream in the melted chocolate mixture. Stir in the flour and cocoa powder just until combined.
Stir in the mini chocolate chips and nuts, if using. Cover and chill the dough for 30 minutes.
Scoop out 1.5 tablespoon scoops of dough (medium cookie scoop). Bake for about 8-10 minutes. The middles should look soft and a little underdone but the edges should be set.
Since oven temps can vary, you may find that you need to increase the baking time.
Tips For Making Brownie Cookies
- Cocoa Powder: I didn’t have good results when using Dutch-processed cocoa powder. I recommend using unsweetened cocoa powder in this recipe.
- Chocolate chips: I’ve tried making the cookies without the chocolate chips, and they didn’t have as much of a crackly crust. Don’t skip the chocolate chips if you want a shinier cookies.
- Mixing: I recommend using a paddle attachment to mix the cookie dough. I’ve tried using a whisk attachment, and the cookies didn’t turn out as well.
- Chilling: The cookies will be flat and will bake out if you skip chilling the dough. Also, if your fridge is packed doesn’t chill very well, you may find that you need to add a little extra time to the given chilling time.
- Baking: The cookies will look underbaked in the center but be set at the edges, and the crackly, shiny crust will develop as the cookies cool.
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Tools Used To Make Brownie Cookies
Cookie Scoop: This is the cookie scoop I have. I use it so much that I bought a second one. It’s great for scooping cookies, mini muffins, and even meatballs.
Parchment paper: I buy a giant roll of parchment paper, and I use it regularly to line pans. I also use it underneath baking racks to catch drips when I’m putting on glaze or icing.
Brownie Cookie Recipe Video
Brownie Cookie Recipe Video
More Cookie Recipes!
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Brownie Cookie Recipe
Ingredients
- 12 ounces bittersweet chocolate chips (60-70% cacao)
- 1/2 cup butter
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder¹
- 1 cup pecans (chopped, optional)
- 1/2 cup mini semisweet chocolate chips
Instructions
- Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
- Remove from heat, and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
- Reduce the speed to low, and mix in the melted chocolate until well-combined.
- Stir in flour and cocoa powder just until combined.
- Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
- Cover the batter, and chill for 30 minutes.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
- Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don't overbake, or the cookies won't be crackly and fudgy.
- The shiny, crackly crust will develop as the cookies cool on the baking sheet.
Video
Notes
- I don't recommend Dutch-processed cocoa powder in this recipe.
- Nutrition facts are estimated.
Nutrition Information
Adapted from Everyday Dishes.
Originally published 7/7/16. Updated with new photos and tips 11/8/19.
Dawn Lee says
I found it in your steps when to do butter.
I had printed off recipe and it wasn’t on there.
Kate says
Glad you found it! =)
Dawn Lee says
I don’t see in the instructions when to add the butter?
Linda says
Excellent cookie. A big bonus is that after you melt the chocolate your kitchen smells delicious! Fortunately some friends stopped by or I would have eaten the first batch by myself!
Kate says
Thank you so much! The cookies don’t last long at our house either. So glad that you liked them and were able to share them! =)
Jennifer Kurth says
I made these yesterday ànd OMG are these super chocolately! I normally do a test cookie first to see what my bake time will be . But I ended up baking the entire first batch for 8 minutes. Every batch after that I baked for 10 minutes, I prefer the longer bake time. I did keep my dough in the fridge between baking .
I’ll be bringing them to work tomorrow because it’s just to dangerous to keep all of these ! Lol.
Kate says
Thank you! I’m glad that you like the cookies! =) I agree. LOL It is dangerous to keep these cookies around. Thanks for commenting!
trish says
how would I make these if I don’t have a stand mixer?
Kate says
You can use a hand mixer. Since hand mixers aren’t as powerful, you’ll just need to add more mixing time. Otherwise, it should work just fine.
Teresa says
Great recipe! Super delicious!
Kate says
Thank you! And thanks for commenting. =)
Kim says
Came out amazing!! So chocolatey. I doubled the recipe for a party. I didn’t get 72, more like 50.
Kate says
Hi! Glad that you liked the cookies! Did you happen to use a different sized scoop?
April says
I tried making this recipe as best I could according to the directions but mine turned out a little off from yours. They didn’t crackle exactly like I would’ve liked (like yours!), but they’re still tasty. They’re also a little under cooked in the middle, but I don’t mind that very much. My cookie scoop was a little too big (2 Tbsp instead of 1.5), and my oven doesn’t cook evenly and also tends to run hot, so I have some adjustments to make. I slightly pressed down some of the cookies before baking and some I didn’t so I’ll have to see which came out better. Hopefully I’ll perfect them with a couple more tries.
But they’re delicious! I prefer these over boxed brownie mix any day!
Kate says
Hi! Thank you! If they didn’t crackle as much, try beating the egg mixture just a touch longer to see if that helps. Have you tried rotating your baking sheet halfway through? I find that that can really help if the oven doesn’t bake evenly. Also, I find that the larger the scoop, the more I need to turn the oven down. Hope that helps for next time! =)
Jessica says
Making these for the second time they are the best! Took longer to bake but I just eyeballed them to make sure I didn’t over bake. 10/10 recommend this recipe.
Kate says
Thank you! I’m so happy to hear that you liked the cookies. =) Thanks for commenting. =)
Lisa says
Can I use butter extract if I’m out of vanilla
Kate says
Hi! I would omit the vanilla instead. Butter extract won’t give you the same flavor.
Aisha says
Can I use a normal chocolate bar instead of the chocolate chips?
Kate says
Hi! Do you mean a candy bar?
Mari says
Mine didn’t look quite as delicious as the pictures BUT they are so delicious!!!!
Kate says
Thank you! I’m so happy to hear that! If you have any questions, please let me know!