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.
Rebecca says
Have you tried this with almond or coconut flour? Just curious on how it turned out, and any additional ingredients.
Kate says
No, I haven’t tried these with almond or coconut flour. So I can’t say for certain what changes would need to be made.
Kelly says
Hi! I want to make this recipe but I was wondering if you’re supposed to use light brown sugar or dark brown sugar because I only have dark brown.
Kate says
Hi! I use light brown because that’s what I keep more of on hand. I don’t see any reason why you couldn’t use dark brown with these cookies.
Kim says
so good! And a beautiful shine and crackle!
Kate says
Thank you so much!!
Amy says
My cookies didn’t have the cracking effect on the top layer, but it tasted amazing. Instead of a stand mixer, I used my hand mixer to beat the ingredients and it didn’t turn out creamy and thick. I think I incorporated too much air into the batter which caused it to not have the cracked look in the end. I initially put in my cookies for 9 mins at 350 degrees but had to add like 3 more minutes because I didn’t see the cracked look. It was just completely smooth on the top. I surprisingly didn’t overcook it and it’s still soft on the inside and kinda crispy.
Kate says
Hi! I’m happy to help you troubleshoot for next time. Since you’re using a hand mixer, you’ll need to increase the amount of time that you beat the egg mixture because a hand mixer doesn’t have the same power as a stand mixer. There’s a photo of the egg mixture in the post so you can see what it should look like. Also, when you add the dry ingredients, you’ll want to stir the flour and cocoa powder in by hand to avoid overworking the dough. Also, there’s a note says that the crust will develop as the cookies cool, so there’s no need to continue to bake them past the normal baking time. If you have any other questions, please feel free to ask!
Malene says
My boyfriend wanted Corona-Comfort-Cookies so I found this recipe here on pinterest. It’s almost ridiculous how good they are. Especially considering how easy they are to make. I made one batch, but I now know that wasn’t enough.
PS. I might have posted this twice. If that is the case I apologise.
Kate says
I’m so glad that they were a hit! =) Thanks for commenting!
Malene says
My boyfriend wanted Corona-Comfort-Cookies, so I found this recipe here on pinterest. It’s almost ridiculous how good they are. Especially considering how easy they are to make. I made one batch, but I now know that was not enough.
Lindsay says
Hi! I used 12oz of chocolate and 1/2 butter. It was very thick when I finished melting it together. More like a paste and not a sauce. Is this correct ?
Kate says
Hi No, it should be thin – similar to a chocolate syrup consistency.
Abbey says
These cookies were delicious! BUT, mine did not spread out and develop a nice cookie shape like the picture shown. I chilled them for right at 30 minutes. Maybe my refrigerator is too cold? Or, I’m also wondering, maybe my chocolate and butter combination wasn’t “melty” enough to start. Thoughts? Would love to make these again and have them look as good as they taste!
Kate says
Hi! I’m happy to help you troubleshoot. Were your butter and chocolate completely melted and combined? Did they get the shiny crust but just didn’t spread?
michelle says
These were simple and delicious! used a double boiler for the chocolate and butter. thumbs up all around!
Kate says
Yay!! I’m so glad that the cookies were a hit! Thanks for commenting! =)