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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 little cookie!

Brownie Cookie RecipeI 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 most popular recipe on my site, but these cookies are thicker and richer.Brownie Cookie Recipe This  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.Brownie Cookie RecipeWhen 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, so please take the few extra minutes to make it as written. Brownie Cookie RecipeAnd…..then enjoy the most ridiculously rich  and fudgy cookies ever!

If you love brownies, please take a moment to check out even more brownie recipes below! Or check out my Brookie recipe that combines these cookies with chewy chocolate chip cookies! Brownie Cookie Recipe



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Brownie Cookie Recipe
4.7 from 10 votes
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Brownie Cookie Recipe

Cook Time 8 minutes
Total Time 8 minutes
Servings 36

Ingredients

  • 12 oz . bittersweet chocolate chips 60-70% cacao
  • 1/2 c . butter
  • 3 large eggs
  • 1 c . granulated sugar
  • 1/4 c . brown sugar
  • 1 T . vanilla extract
  • 1/2 tsp . baking powder
  • 1/2 tsp . salt
  • 3/4 c . all-purpose flour
  • 1/4 c . unsweetened cocoa powder not Dutch-processed
  • 1 c . pecans chopped, optional
  • 1/2 c . mini semisweet chocolate chips

Instructions

  1. Melt chocolate 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.
  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 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.

Adapted from Everyday Dishes.

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Comments

    • It sounds like there was some confusion about what the recipe was going to give you. The cookie description is a thicker cookie with a fudgy middle and chewy edges - like a normal brownie. I can understand why you thought the recipe didn't work if you were hoping to get a thin, crispy cookie from it. Unfortunately, I don't have a thin, crispy chocolate cookie to direct you to, but I hope you can find one that's more to your liking.
      Reply

  2. This recipe is to die for. The only change I made was to substitute with milk chocolate chips. Yum. Thank you for sharing this recipe with us...its a keeper!!
    Reply

  4. Im not a fan of rich dark chocolate i like milk chocolate better. Should i use simi sweet to make sure they aren't too rich? Im a big fan of betty crocker box fudge brownies if that helps for reference...
    Reply

    • If you like milk chocolate, you may want to try milk chocolate chips or even part milk and part semi sweet in order to get that milder, sweeter flavor.
      Reply

  7. Kate you are heaven sent! 😍 it's my birthday today and I made this for my.. ofcourse myself LoL 😂 they are so delicious that if I have five thumbs I would say FIVE THUMBS UP! made with and without pecans both so delish! Thank you for sharing your wonderful recipe- God bless you! Jo
    Reply

    • Happy birthday!! I like to make my own birthday treats so I get exactly what I want. ;) I am so glad that you like the cookies! Thank you for taking the time to come back and leave a comment!
      Reply

    • Thanks! I do. I've left the batter in the fridge for longer than 30 minutes. It just firms up more as it chills, so you may need to set it out for a bit before you scoop it.
      Reply

  12. I just made these! They are delicious! I'm going to attempt to freeze the remaining batter and see how it defrosts. Thank you for sharing.
    Reply

  13. This recipe looks awesome! I'm wondering how you think this might work - Make the dough, chill, form the desired size of balls, then freeze, individually, in order to bring out and bake at a later time. Thanks!
    Reply

    • Thanks! I'm not sure. I've frozen lots of drop cookie doughs, and they work well. Since this one is so close to brownie batter in consistency, I'm just not sure. I think it would freeze fine, but I'm not sure whether it would start to run as it thaws or not. I wish I had a better answer for you!
      Reply

    • In step 8, it calls for lining the baking sheets with parchment paper. You could also use silicone baking mats if you prefer. I haven't tried greasing the baking sheet with this recipe, so I'm not sure what differences you will see. Good luck!
      Reply

    • I'm sorry, but I don't have any suggestions. Unfortunately, I'm not sure what changes would need to be made. Maybe someone else will have a tip for you.
      Reply

  17. Oh my goodness these are delicious! They're my new absolute favourite. I have been telling everyone about them hehe. 5 stars!
    Reply

  19. HI, I don't have a standing mixer. Can I use a hand held one & do the same amount of mixing time? I'm dying to try this recipe! Thanks
    Reply

    • You can use a hand mixer, but I would add a couple more minutes to the mixing time because hand mixers aren't as powerful. The mixing time is fairly long, but it's really the key to getting the crackly surface and a thicker cookie. Good luck! =)
      Reply

  20. This recipe yields 36 cookies. If I use a bigger scoop say 2 heaping tbsp, how would I have to adjust my cooking time? I normally like the size 2tbsp produces.
    Reply

    • I would add, maybe, 2 minutes to start with. You can always continue to add time as needed, but you don't want to end up with over-baked cookies. Good luck!
      Reply

  21. These are the BEST cookies I think I've ever had!! And I LOVE cookies. I've made them twice now in the past couple of months. I have to say, though, that I really enjoy them even more the day after I bake them or even two days later! That's not usually the case with cookies, so I was pleasantly surprised! They just seem to get even better after a day or two! Thank you, Kate, for sharing this recipe!
    Reply

    • Thank you! It makes my day when people come back and leave a comment like yours. So, thank you for taking the time to do so!
      Reply

  23. Hello, After removing the cookies from the oven, how long do they stay on the baking sheet before they are transferred to the cooling rack to finish cooling ?
    Reply

  25. Hiya i made your batter to the perfect measurements and popped in the fridge left in for about 40mins as is a hot day then put the cookies into the oven....5mins later the batter was running everywhere! Was so disapointed! :(
    Reply

    • I'm not sure what went wrong for you, but it sounds like there were some issues. Was the batter already the consistency of a thick brownie batter when you put it in the fridge? Also, did you mix it for the full 5 minutes? The longer mixing time allows a lot of air to be incorporated and is what adds a lot of the volume to the cookies.
      Reply

  26. Hi on this cookie brownie recipe I wandering if I can just use only semi sweet chocolate chips instead of bittersweet ones.
    Reply

    • Absolutely! Using semi-sweet chocolate chips will give you a cookie that's a little sweeter, but there's no reason that you can't use them instead of the bittersweet chips.
      Reply

  27. This was the first time I was ever baking anything. Absolutely first! And they turned out so well. Thank you for the wonderful recipe. =)
    Reply

  28. Hi the cookies came out amazing but i just wanted to know if these were supposed to be very soft and not crispy? Although taste was perfect but was just wondering if i did something wrong
    Reply

  29. I followed the recipe exactly...and the cookies came out as seen in the picture. except for the shape as i didnt have a scoop. thanks for the recipe🙂
    Reply

  30. Hi, I'm not sure if you forgot to mention flattening the cookies because the first batch I made I left as balls and they came out delicious but looked FUNKY!! I flattened the rest and they came out looking like the picture. They sure taste like brownies! Thank you!
    Reply

  31. Hi there, I am wondering if you can make the dough ahead of time and keep in the refrigerator? How long can it keep in there? Because it is a softer cookie, how long are they good for? I am looking for something I can make a batch of this weekend for next weekend, either the cookie or the dough. They look great and I really want to try them out.
    Reply

    • Thanks! You can make it ahead of time and keep it in the fridge. I'm not sure that it would be as good a week later, as I've found that the quality of cookie doughs seems to start decreasing after 3 or so days. I think the cookies are best eaten within the first two or so days after they've been baked. That may be a personal preference though. Hope that helps! =)
      Reply

    • I've never worked with espresso powder, but I've seen quite a few chocolate recipes that call for the addition of a tablespoon or so of espresso powder to help enhance the chocolate flavor. They usually say that it's optional, so I would guess that you could add somewhere between a teaspoon and a tablespoon without having to change anything. Good luck! =)
      Reply

  37. I followed this recipe EXACTLY and my cookies came out flat and not appetizing looking at all. The batter taste great, but it bakes horribly. Is there something that I did wrong that you can think of? Now I'm out of a dessert to pass at my work party tomorrow ):
    Reply

    • I'm sorry to hear that! What was the consistency of the batter when you scooped up the dough? I've never had this dough bake out like you're describing, but I've had it happen with other cookie doughs when they were too warm.
      Reply

    • It tends to be hot in my kitchen, and I didn't have any issues with the batter getting too warm between batches. If you notice the cookies start to bake out, definitely throw it back in the fridge, but I would guess that it should be ok! =)
      Reply

    • It just gives a different flavor and color to the cookies. Since the cookies use baking powder as the leavening agent, it might be ok to use Dutch-processed, but I haven't tried it.
      Reply

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