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!
- Easiest Chocolate Chip Cookie Recipe
- Chewy Chocolate Cookies
- Chewy Brown Sugar Chocolate Chip Cookies
If you’ve tried this brownie cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my 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.
Lila Holdren says
sooooo good!!!
Kate says
Thank you! Glad you liked them! =)
Maryam says
I can’t even begin to explain how glad I am that I made this recipe! The cookies were out of this world and the instructions and video were easy to follow and very helpful! 11/10 for me!!
Kate says
Thank you so much! I’m really glad that the video and instructions were helpful. =)
Lizz Adcox says
Delicious!!! So good!
Kate says
Thank you so much! =)
Kiara says
I’m trying out this recipe. Would it be fine to leave the batter chilled over night?
Kate says
That should be fine. You may just need to set the batter out while you preheat the oven to let it come up some in temp before you bake the cookies.
Amy says
These were seriously amazing! Mostly followed the recipe. I used semisweet chips and cut back the sugar. I also added a couple of teaspoons of instant coffee. They had crispy outsides and gooey/chewy insides. I’ll absolutely make these again!
Kate says
Thank you! So glad that you liked them! =)
Ciara says
Hi! Absolutely loved these!! However, my cookies were a bit flat, what can I do to avoid this? :))
Kate says
Hi! Thank you! You can try beating the egg mixture for longer to get it thickened up a bit more, and you can also try chilling the dough longer. Hope that helps!
Kiki says
What can I use as a replacement for eggs?
If i make the cookies small as 0.5 tbsp, how long should the bake time be?
Kate says
Hi! There are commercial egg replacements, but I haven’t tested them in this recipe to say how they will work. I haven’t made them with a 0.5 T scoop, but I would start checking them around 4 minutes and go from there.
Nancy White says
My new most favorite cookie! So fudge and delicious. I think I undercooked them a little, but still so good! Will be yummy with ice cream.
Kate says
Thank you! I’m so glad that you liked them!
Eva Ajay says
hi ! can we use milk chocolate instead of bitter sweet chocolate and follow the same recipe ?
Kate says
Hi! Milk chocolate should work fine. It will just give you a sweeter cookie.
Patty says
Wow these were so very good! I received so many compliments on them too! I did not add the chocolate chips.
Kate says
Thank you! I’m glad that they were a hit! =)
Eurona Cecil says
Hi! Your recipe is the best! My brownie cookies were an absolute favorite. :)
However, my cookies were a bit flat and tends to break easily when handled. I added couverture chocolates to my batter instead of semisweet chocolate chips. Was it a reason for my cookies to be flatter than it should be? Or is it possible that I may have over mixed upon adding flour and cocoa powder?
Kate says
Thank you so much! Yes, that could make a difference. When I use similar chocolates in my chocolate chip cookies, I find that the chocolate chip cookies spread more and are thinner than when I use, say, chocolate chips.
mary says
Hi there I have a quick question- is it better to chill the dough while it is still in the mixing bowl or should you make the balls of dough and then chill those?
Thank you!
Kate says
You could do either one. I usually chill the entire batch and scoop it once it has chilled.
Jillian says
My first kitchen aid is coming today, and I want these to be the first thing I make! Question- can I sub peanut butter chips in for the mini chips? I also wanted to add a peanut butter swirl in before shaping into balls. Do you think thatd be ok?!
Thank you for this beautiful recipe!!
Kate says
Congrats!! I haven’t tried either or those subs, but I think using pb chips would work. Good luck!!
Lana says
Does this recipe work with white chocolate ?
Kate says
I haven’t tried it with white chocolate to say for certain.
Kaitlin says
I grew up working in a bakery, so I can usually hold off on eating sweets until after dinner since I built up my self discipline ; ) For whatever reason, I had to taste one of these about 10 minutes after it came out of the oven. I brought one upstairs to my boyfriend while he was doing laundry so he could try. He ended up ditching the laundry midfold, came downstairs with me and we proceeded to eat 2 more! Needless to say, we both thoroughly enjoyed this cookie! Thank you for sharing the recipe!
Kate says
You are so welcome! That’s high praise, and I appreciate it! =)
J. Kara says
Why do you prefer regular cocoa to Dutch processed for this cookie?
Kate says
When I’ve used Dutch processed cocoa, the cookies have come out flatter and duller. I haven’t ever had that issue with regular unsweetened cocoa powder.