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!
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.
See how easy it is to make these brownie cookies!
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.
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
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, 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.
Recipe Notes
*Nutrition facts are estimated.
Nutrition facts per serving (1g)
Adapted from Everyday Dishes.
Carol says
If you double the batch. Doug you double the refrigerator time?
Kate says
Unfortunately, I’m not sure because I haven’t tried to double this recipe. There isn’t enough room for a double batch in my 5 qt stand mixing bowl, and I’m not sure how well it would whip up in step 3 with a double batch. So, I haven’t tried to say for sure. Good luck!
Annah says
Wow!! I was very impressed with how tasty these turned out. They looked just like the pictures and were fun to make because the recipe was easy to follow. Thankyou so much! I will be making them again!
Annah says
Wow!!! I was super impressed by everything about these cookies. They were delicious and as beautiful as the pictures. Also thankyou for making the recipe so easy to follow! I will be making these over and over.
Kate says
Thank you so much! I’m glad you found that the recipe was easy to follow. Thank you for taking the time to comment! =)
Nikki says
My mix is thin how do I fix it
Kate says
What step are you on?
Ashley says
I want to make these for my father in law’s birthday as he loves brownies. We are meeting him at a theme park on a hot day so I was wondering if I could omit the mini chocolate chips from the cookies so I dont have melted chocolate everywhere?
Kate says
I think it should be fine to omit the chocolate chips. You could add extra nuts, or you could just leave them out altogether. =)
Ashley says
I made it without both the nuts and chocolate chips and everyone raved about how delicious they were! I added some instant coffee to help boost the chocolate flavor since I wasnt adding the chocolate chips and i think it helped. So delicious! Thanks for the recipe!
Laurelle says
These cookies are amazing….thankyou for the recipe…a definite must bake if you love chewy brownies 😀
Kate says
Thank you so much! I’m glad you enjoyed them! Thanks for taking the time to come back to comment. =)
Sarah says
Fantastic! Followed the recipe to a t and the cookies were amazing!
Amanda says
I followed this recipe to the letter, except for refridgerating overnight instead of just 30 mins, and the cookies turned out nothing like the picture. I had to bake more like 15 mins just so they would be done enough, and the cookies still turned out doughy looking and not crackly at all. I’m sorry, but I will not be using this recipe again. I feel like I would have had better luck using a mix from a box. Very disappointed in the results for all the work to make.
Kate says
I’m sorry to hear that! It’s unfortunate that in baking what can seem like a minor change to a recipe can have major results. So, refrigerating the dough for, say, 8 hours vs the 30 minutes that the recipe calls can give you a very different outcome.
When I chill the dough for that long, the dough gets hard and isn’t firm but scoop-able like it is with a 30 minute chill. If you are going to chill the dough for that long, I recommend setting it out to let it soften up some prior to baking.
Otherwise, when the dough is that cold, the dough can bake unevenly, and the outside will finish baking before the inside can bake. That’s why you had to bake the cookie for longer and ended up with doughy cookies.
I appreciate you coming back to share your experience. I’m sure it will be helpful, and I wish you better luck next time!
Emily says
These are some of these best cookies Ive had in a long time!!! Thank you so much for sharing the recipe.
Kate says
Yay! I’m so glad you liked them! Thank you for leaving a comment! =)
Sandi says
I’m a newbie to this baking thing but I made these this morning for my husband and kids and they’re all gone! Definitely 5 Stars!
Kate says
Yay!! I’m so glad that your family liked them! Thanks for coming back to comment! =)
Thea says
Just made these brownie cookies……..good recipe easy to make. I had to put the batter in the fridge until it firmed up. I will make them again. I’m taking them to work for my co workers but will save a few for my desert tonight. Thank you
Kate says
I’m glad you liked them! Yes, the dough definitely needs that time in the fridge to firm up. =) Hope your co workers enjoy them, too!
Melba popa says
Just realized I don’t have parchment paper can I just grease my cookie sheet?
Kate says
I’ve tried using parchment paper and baking mats, but I haven’t tried greasing the pan. I think it may work, but sometimes greasing can lead to more spread, and, since I haven’t tried it, I can’t say for sure. Good luck!
Livvy says
So yummy but mine came out very flat. Not sure why. I now have brownie chips.
Kate says
I’m sorry to hear that, but I’m happy to troubleshoot with you. How long did you beat the egg mixture for, and what did your dough look like going into the fridge?
Kathleen says
Is the butter needed just regular butter or unsalted?
Kate says
I use regular (salted) butter when I make these cookies. Please let me know if you have any other questions!
sara says
can i use oil instead?
Kate says
I’m not sure! I haven’t tried making the cookies with oil. If you try it, I’d be interested to hear how they come out!
Sarah says
OMG!!! Best cookies ever!!!
Kate says
Thanks! Glad you liked them! =)
Debi Budzinski says
I just made these cookies for the first time. They are excellent!!! I made mine smaller, but that is just a personal preference for me. But I think these cookies are fantastic. I didn’t have any bittersweet chocolate chips to melt so I used regular ones. I’m not sure what the difference is, but I think they are perfect! Making them smaller means few calories per cookie for me! LOL
Kate says
Thank you! I’m so glad you liked them! As an aside, there isn’t much difference between bittersweet chocolate chips and semisweet chocolate chips. Bittersweet chocolate chips have a higher percentage of cacao and are less sweet than semisweet chocolate chips. Thank you for taking the time to come back and comment! =)
Abigail says
It doesn’t say anything about when the butter is supposed to be added into the mixture?
Kate says
In step 1, the chocolate chips and butter are melted together. If you have any other questions, please let me know!
Pun says
Tried this recipe today and the cookies cane out delicious!!! Great Recipe
Kate says
Thank you so much! I’m glad you enjoyed the cookies! =)
Shay says
These turned out amazing, I wasn’t sure I’d be able to stop my husband from eating them all. I took 12 of them and made filled cookies for my daughters birthday, I filled them with chocolate chip cookie dough. Her birthday is tomorrow I hope she likes them.
Kate says
How fun! I’m so glad that you guys liked them! Happy birthday to your daughter, and thank you for taking the time to come back and comment!
Hala Fahmy says
Is it ok to refiregerate or freeze leftovers from the dough to bake later or not? Would the texture of the cookies change if so?
Kate says
It should be fine to refrigerate the leftover dough. I put it into a resealable container (like Tupperware) and the put a piece of plastic wrap over the surface of the dough to store it. I haven’t tried freezing this dough, but it’s pretty similar to brownie batter, which can be frozen. If you try freezing it, I’d be very interested to hear how it comes out. Good luck! =)
Hala Fahmy says
Hello I’ve been making this recipe for a while now and I love it. I just noticed that the first batch comes out with a better texture than the 2nd batch (which has been exposed longer to air). Is this normal? Also, because of this I assumed this brownie cookie dough should only be baked fresh and it wouldn’t be good to refrigerate or freeze the dough like with other cookies. I assume the texture would change and I wouldn’t get the best results. Is that true? Thank you so much
Kate says
Hi! Thank you! If your kitchen is warm, and the batter begins to get warm, you can end up with cookies that spread too much when they bake. If you notice that that’s happening, just pop the batter back in the fridge to cool it down again. Also, I keep the dough covered in between batches because the air can dry the dough out. The farthest that I’ve made this dough in advance was 24 hours, and it was fine. If it has been in the fridge longer, it may need to sit for a few minutes before you scoop it (mine ends up getting pretty hard but softens back up).
Rich says
When I scoop the batter out of the bowl, the top layer is solid but underneath it’s soft and gooey/sticky. Should I have added more flour? I chilled it for about forty minutes beforehand.
Kate says
I can’t say that I’ve ever had that happen! My guess is that some of the ingredients weren’t completely incorporated before it was chilled. If you’re using a stand mixer, it can miss certain spots, especially toward the bottom of the bowl. Also, was this the same batch of dough that was chilled overnight?
Rich says
Chilled it for about forty minutes. I use a hand mixer and only mixed it for the five minute minimum. Now that you mentioned it, I do recall seeing some unmixed flour at the bottom of the mix, not that much but…..
Thank you for your help!
Brooke says
I just made a different “brookie” recipe but I’ll probably try this one next!! That recipe called for sticking the batter in the freezer for like 10 minutes. It was still a little gooey but firm on top- they still turned out fine. I don’t really like any recipes that require chilling lol- I’m a busy mom. But using the freezer cuts the time in half.
Kate says
Thank you! I understand! I have 4 small kids, so I completely understand what it means to be busy. =) Yes! The freezer can be a great way to quickly firm up a cookie dough before baking.
Rich says
Can margarine be used instead of butter?
Kate says
I’m not sure! I’ve never tried to make this recipe using margarine.
Rich says
I had to chill the cookie dough overnight and now it’s a glob of cement. Will it soften when it reaches room temperature, or should I throw it out and start over? Thanks!
Kate says
It should soften. =) I’ve had that happen (many times!) with cookie dough. It may take a little while, but it should soften back up.
Juliana says
Hello :) can’t wait to make these for a cookie exchange this week. I’m going to double or triple the recipe. Do I need to double or triple the cooling and baking times too? Anything else I need to adjust? Thanks!!
Kate says
I haven’t doubled or tripled this recipe, so I can’t speak to how well it will scale. I usually make this recipe with my 5 quart Kitchenaid mixer. Whipping the eggs in step 3 adds a lot of volume, and my mixer couldn’t accommodate 2-3 batches of this cookie. I can tell you that you won’t want to double or triple the baking time. You’ll still bake the cookies like normal, you will just be baking more batches. Hope that helps, and good luck!
Heather says
Hi.
I have a kitchen Aid artisan stand mixer with numbers for the speed settings. and I am wondering
What number should I beat the ingredients in step 3? It says on high so would that either a 7, 8 , or 9?
And in step 4 when I put it on low speed would that be a 2, 3, or 4 . Please let me know by e-mailing me at [email protected]
Kate says
Hi! I sent you an email, but I’m going to answer here, too, in case the answer may be helpful for other people. Either 8 or 10 would work for step 3. In step 4, I have my mixer on 2.
Sharin says
Do you melt all of the chocolate chips with the butter or only the dark chocolate. The directions say to add in chocolate chips with the nuts. I’m assuming those are the semi-sweet?
Kate says
Sorry for the confusion! You melt the bittersweet chocolate chips with the butter, and then you add in the mini chips with the nuts. I’ve added those distinctions to clarify. Please let me know if you have any other questions!
Natalie says
Hi! I’m hoping to make these cookies however we don’t have a stand or electric mixer. Can hand mixing still do the trick?
Kate says
I’m not sure! For most recipes, I don’t think mixing by hand is a big deal. However, you really have to whip a lot of air into the eggs in step 3 in order to get the correct structure for the cookies. If I had to guess, I’d guess that they won’t work out if mixed by hand. I do have a chocolate chip cookie that I recommend mixing by hand if you’re interested.
Tamika says
My cookies ended up coming out like dry cake textured cookies…I have no idea where I went wrong lol they tasted good but I somehow made a cake batter instead of brownie batter. Can you think of where I might of messed up I want to try again because it tasted good but not the right texture at all and I tried baking it for a shorter time and it came out like uncooked cake in the middle lol
Kate says
Oh no! From what you described, I think you may have had extra flour in your dough. I fluff my flour, and then I scoop and sweep to level. I hope that helps! =)
Tamika says
Omg I think ur right haha I packed it…I’m looking forward to round 2 :)
Kate says
I’m glad we figured it out! I hope the next round works out! =)
Laurie says
I want to spruce up these cookies for Christmas. I would like to add peppermint extract and mint chips. Do I need to adjust any ingredients when I add the extract? How much extract do you recommend adding? Thanks!
Kate says
Rather than adding more extract, I would just sub in peppermint extract for part of the vanilla extract. Since it’s so strong and you’re using mint chips, I’d only add about 1/2-1 teaspoon of peppermint. Hope that helps! =)
Klynn says
Oh my gosh. Best taste ever.
5 star recipe.
I put caramel pieces in my batch. To die for!
Kate says
I’m so glad you liked the cookies! Caramel sounds like a great addition! Thanks for coming back to leave a comment.
Sydne says
Hi! I’m planning on making these cookies for Thanksgiving. How far in advance can I make the dough and refrigerate?
Kate says
Hi! I’ve made the dough up to 24 hours in advance, and it was ok. Good luck, and happy Thanksgiving! =)
Nada says
sorry, I’ve tried this recipe. but I failed, the cookies when baked to be liquid. what part is wrong? does the dough have to be frozen? thank you
Kate says
There are two places where you may have gone wrong. Did you beat the egg mixture for 5 minutes on high? That thickens the batter and provides some of the structure for the cookies. Cutting the mixing time short would result in a thin cookie batter. The other place is step 7. Did you chill the cookie dough? It should be the consistency of a thick brownie batter going into the fridge, and then it firms up even more during the chilling time. Hope that helps!
Jenne says
I had somewhat of the same experience. For me it was the bake time. It takes 15-20 minutes in my oven
Kate says
Baking times can definitely vary! We moved this year, and we stayed in a short-term rental while we were between houses. I had to bake everything longer while staying in the rental than with the ovens in my old and new houses.
Sarah says
Hey, I didn’t have any bittersweet CCs around so I used straight cocoa powder and added a 1/4 stick of butter. I also added 1/2 cup of unsweetened shredded coconut with the pecans and semi-sweet chocolate chips. What I have are the richest, chocolatiest, browniest, cookies ever. Thank you.
Kate says
Love the addition of coconut to these cookies! I’m so glad that you liked them! Thank you for taking the time to come back and leave a comment. =)
Shyla says
Do you flatten the cookie dough or not? Make it taller so it flattens nicely when it bakes or not? Please and thank you! Planning to make this over the weekend :)
Kate says
I don’t flatten the dough or make it taller. I haven’t found that it needs anything special. So just I scoop it with the cookie scoop, and place it on the baking sheet. That’s it. =)
Mariah15 says
Hi, your recipe sounds amazing…
I’m a frequent baker, and I was wondering if I could use Nutella instead?
Thank you x
Kate says
Thank you! I’ve never tried subbing in Nutella in this recipe so I’m not sure what changes would need to be made. If you try it, please let me know how it comes out!
Azure says
I just made these and they turned out great… for the most part. Lol I’m not patient so I put the first batch in when they had only been cooled for a few minutes in the fridge. I have a feeling that’s what most of the people who said they failed did. My first batch was this and tried to fall apart. But the rest of them (that got put in the fridge longer) looked perfect and they all taste great. 😃
Kate says
I’m glad they worked out! Yes, that chilling time really helps the batter to finish setting up and helps the cookies hold their shape as they bake. Thanks for taking the time to come back and leave a comment! =)
Emma says
I totally failed at these :(. I swear I followed all the instructions PERFECTLY but my batter was runny and the cookies came out looking like pancakes… still delicious though!! I’m sure it was just user error and no fault to the recipe. I just put the rest of the batter in a brownie pan and now I’m making brownies.
Kate says
If the batter was runny, something definitely went wrong somewhere. Let me know if you have any questions or would like to troubleshoot. I’d be happy to help you figure out where things went wrong!
Emma says
After reading through the recipe again, I realized I did 1 cup of butter instead of a half.. whoops!!! However I just made them again and they turned out amazing!!
Kate says
Good!! I’m glad you figured out what the problem was! =D
shauna says
the cookies didnt really work . they ended up as normal brownies instesad of crispy thin cookies
Kate says
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.
Ronda says
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!!
Kate says
So glad you liked it! Thanks for coming back to leave a comment! =)
Kanwal says
Hi,
Can I use cooking Chocolate instead of chocolate chips to melt with the butter?
Kate says
I think so! I don’t know of any reason why baking chocolate wouldn’t work in place of the chocolate chips.
Julia says
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…
Kate says
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.
Paula says
How do you store them in a container with lid?
Kate says
I would suggest storing them in a single layer.
alexandra says
if I am making 3x the batter should I cool it for 3x longer?
Kate says
Hi! Are you asking whether you should cook or cool the cookies 3x longer? Just want to make sure I’m answering your question.
Jocelyn says
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
Kate says
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!
Nam says
I just won the cookie competition at my husband’s work with this recipe! Best recipe ever! Thank you
Kate says
Yay!! Congrats on the win, and glad the cookies were a hit! =D
Emma wong says
Is that tablespoon or teaspoon of vanilla?
Kate says
It’s a tablespoon. I use T for tablespoon and tsp for teaspoon in my recipes. Hope that helps!
Jess says
Delicious! 2 thumbs up!!
Kate says
Thank you! Glad you liked the cookies! =)
Brianne says
These sound great!! Do you think I can chill the batter overnight instead of only 30 minutes?
Kate says
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.
Nicole says
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.
Kate says
Thanks!! If you wouldn’t mind, I would be really interested to hear how freezing the batter turns out. =)
Elizabeth Maci says
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!
Kate says
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!
Ashley says
Recipe says prepared cookie sheets. So I am assuming to greese them. Am I right?
Kate says
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!
Emma says
Any suggestions for high altitude baking???
Kate says
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.
Kartini says
Hi. Are we supposed to melt the 12 oz chocolate chips with the butter?
Kate says
Yes, you’ll want to melt the chocolate chips with the butter.
Abby says
Oh my goodness these are delicious! They’re my new absolute favourite. I have been telling everyone about them hehe. 5 stars!
Kate says
Thank you!! What a nice comment! I love to hear that people are enjoying my recipes! =)
Lisa says
These are amazing, nice job on the recipe!
Kate says
Thank you!!
Jenn says
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
Kate says
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! =)
Denise says
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.
Kate says
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!
Patty says
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!
Kate says
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!
John says
Thank you.
Looking forward to trying them.
John says
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 ?
Kate says
I leave them on the baking sheet until they’ve finished cooling.
Ghada says
Hi the batter i but in the fridge 30 minutes?!
Kate says
Yes, you’ll need to chill the batter before baking the cookies.
Ghada says
I have only 7 oz chocolate it’s enough ؟
Ghada says
I made it , it’s very easy and delicious 😋😋❤️❤️
Kate says
Thanks! Glad you liked it!! =)
Danielle says
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! :(
Kate says
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.
Rhonda says
Hi on this cookie brownie recipe I wandering if I can just use only semi sweet chocolate chips instead of bittersweet ones.
Kate says
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.
Shreya Shetty says
This was the first time I was ever baking anything. Absolutely first! And they turned out so well. Thank you for the wonderful recipe. =)
Kate says
I’m so glad!! And congrats on baking for the first time! I think that’s so great!! =)
Sukriti says
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
Kate says
I’m glad you liked them! Yes, they are soft, so it sounds like they came out right. =)
meenal says
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🙂
Kate says
You’re very welcome! Glad to hear that they worked out! =)
Adela says
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!
Kate says
I’ve never flattened mine, but that may be a difference in how cold my dough gets. I appreciate the tip, though! =)
Toni says
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.
Kate says
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! =)
Toni says
Yes, that helps. Thank you. Happy Holidays.
Kate says
Good! You are very welcome! Happy holidays to you too!
Laura says
What do you think about using some espresso powder? Would I have to reduce anything else or could I just add some?
Kate says
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! =)
Amy says
Do you use salted butter or unsalted butter?
Kate says
I use salted butter. I know the standard is unsalted butter, but I prefer the taste of salted butter in most of my baked goods.
Charisse says
Oops! Never mind, I read the receipe again and saw pecans were in the ingredient list.
Kate says
No worries! =)
Charisse says
These look really good! Can I add walnuts or pecans?
Bianca says
Can i substitute the butter with margarine ?
Kate says
I’m not sure. I’ve only made these cookies using butter, so I can’t say for sure how using margarine would work.
Lindsay says
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 ):
Kate says
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.
Lindsay says
It was thicker brownie batter consistency. Perhaps I just needed to chill it longer? I’m not sure.
Kate says
I think so. It should have been thick like cool cookie dough, so I think it may have just needed more time to chill.
Shirley says
Hi! Should I keep the batter chilled in the fridge between bake time?
Kate says
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! =)
Dorie says
Why can’t I use Dutch processed cocoa?
Kate says
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.
Kate Anderson says
Is it supposed to be basically brownie batter? Will it firm up as it chills?
Kate says
Yes, it’s very similar to brownie batter, and yes, it does firm up quite a bit as it chills.
Lyn says
Hello, I don’t have bittersweet chips on hand. Can I use semi-sweet? (To melt with the butter). Thanks.
Kate says
You can! I would just reduce the sugar a little to keep the cookies from being too sweet, but otherwise, semi-sweet should work just fine!