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Brownie Cookie Recipe

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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!

Stack of Brownie Cookies Next to Milk Bottle

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.

Close-Up Tall Stack of Brownie Cookies with a Bite Out of the Top Cookie

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.

Overhead picture of brownie cookies on a silicone baking mat

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.

Stack of brownie cookies on a piece of brown parchment paper next to a milk bottle

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!

This post may contain affiliate links. Read my disclosure policy here.

Tools used to make these 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

More cookie recipes!

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Brownie Cookie Recipe

This brownie cookie recipe is all of the good parts of a brownie- crackly crust, fudgy middles, chewy edges, & intense chocolate flavor -in one little cookie! Also, if check out the how-to video right above the recipe. 

Author: i heart eating
Prep Time: 45 minutes
Cook Time: 13 minutes
Total Time: 58 minutes
Course: Dessert
Cuisine: American
Keyword: brownies, cookie
Servings: 36 cookies
Brownie Cookie Recipe
4.85 from 52 votes
Print 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 powder not Dutch-processed
  • 1 cup pecans chopped, optional
  • 1/2 cup mini semisweet chocolate chips
US Customary - Metric

Instructions

  1. Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.

  2. Remove from heat, and set aside.

  3. In the bowl of a stand mixer, 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.

  4. Reduce the speed to low, and mix in the melted chocolate until well-combined.
  5. Stir in flour and cocoa powder just until combined.

  6. 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.

  7. Cover the batter, and chill for 30 minutes.
  8. Preheat oven to 350 F. Line two baking sheets with parchment paper.
  9. Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
  10. 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.
  11. The shiny, crackly crust will develop as the cookies cool on the baking sheet.

Recipe Notes

*Nutrition facts are estimated.

Nutrition facts per serving (1cookie)

Calories: 156kcal
Fat: 9g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 71mg
Potassium: 114mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 11g
Protein: 2g
Vitamin A: 2%
Vitamin C: 0.1%
Calcium: 4%
Iron: 3.8%

Adapted from Everyday Dishes.

 

This brownie cookie recipe is all of the good parts of a brownie- crackly crust, fudgy middles, chewy edges, & intense chocolate flavor -in one little cookie!
Pin203K
Share826
Tweet70
Email
204K Shares

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  1. Hi, I made this cookies yesterday for dessert and they were a HUGE hit! The intense chocolate flavor with the fudgy middle were addictive. The only observation I have is I used the same cookie dough scoop that you have but my first patch of cookies were too rounded so then I used a fork to press the round dough down then baked and they were better. Love them!

    Reply

    • Thank you for the tip! It’s always helpful to hear the things that have worked well for others. =) Glad you liked the cookies, and thank you for commenting!

      Reply

  3. Made these cookies today using the exact recipe. They turned out chewy around the edges but a bit gooey in the center. They are not sweet like a brownie but have a similar texture.

    One suggestion I would make is to refrigerate the dough for a couple of hours. I had to bake in batches of 9 and the later cookies held their height better because the dough was colder. Great recipe!

    Reply

    • Thank you for your suggestion! If you prefer a sweeter cookie, you can use semisweet chocolate in place of the bittersweet. Thanks for commenting!

      Reply

    • Yes, a hand mixer should work fine. You may need to add extra time to the mixing time to get the egg/sugar mixture thick enough. Otherwise, it should work just fine! =)

      Reply

    • I haven’t tried to bake them without parchment or silicone baking mats. However, if you have nonstick cookie sheets, it might be ok, though. Good luck!

      Reply

  7. These cookies taste amazing! But, I thought they were a little small – about 2.5” in diameter (we love BIG cookies!) Did I do something wrong? Is there a way to make them bigger?

    Reply

    • Thank you! No, that sounds like they came out the right size. I haven’t tried using a larger cookie scoop to make larger cookies, but I think that would be your best bet. Hope that helps! =)

      Reply

  9. Do you need a double boiler to melt the chocolate? And I don’t have bittersweet chocolate but I do have semi sweet and dark chocolate chips. Would those work? And which ones would be a better substitution ?

    Reply

    • I don’t use a double boiler. I just use a heavy saucepan, and melt the butter and chocolate over low heat. Either one will work, but dark chocolate will be the closest to bittersweet chocolate chips. Hope that helps! If you have any other questions, please feel free to ask! =)

      Reply

  10. Made these cookies twice this past weekend and they were a hit! Fudgy and soft, just like brownies.
    I tried the method recommended by dropping the dough on the sheet with a cookie scoop; however, they do not bake as pretty as the pictures or spread out enough.
    I found that using the cookie scoop to portion, quickly rolling the dough into a ball, and then flattening a tad on the parchment paper, made for a way better looking cookie. Don’t flatten too much or you might lose the fudgy center!

    Reply

    • Thank you! I’m so glad that you liked the cookies! Also, thank you for your tip! It’s always helpful to hear the things that have worked for others. =)

      Reply

  11. These cookies are amazing. It is literally the only thing my dad asked for for Christmas. I have made them at least 5 different times over the last month or so.

    Reply

    • Thank you! When cookies don’t spread, it’s almost always that there was too much flour in the dough. I would try adding just a bit less next time and see if that does the trick. If not, let me know, and we’ll keep troubleshooting! =)

      Reply

  14. My daughter has To eat gluten free. Do you think a gluten free flour, like King Arthur’s Measure for Measure would work well with this recipe?

    Reply

    • I think it would be ok. I haven’t tried a measure-for-measure, but I’ve heard from people who have had good luck with it in other recipes, and it seems to work well. Good luck! =)

      Reply

  16. Hi Kate! Thanks for sharing this yummy looking recipe. I am planning to bake these as part of my Christmas cookie selection this year. What I’m wondering is if you have ever frozen them or how long will they last at room temp? Thanks for your help!

    Reply

    • Hi! Thank you! I haven’t frozen the cookies. I would guess that the dough would freeze well, but I haven’t tried it to say for sure. They last for about 3-4 days at room temperature. I store them in a covered container. I hope that helps! If you have any other questions, please feel free to ask! =)

      Reply

  17. These chocolate brownie cookies are the ultimate in chocolate cookies. The centers are so fudge and absolutely yummylicious!! They are so easy to make and are eaten as fast as I can make them. Love it ❤️

    Reply