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.
Brittany says
Hi! I just found this recipe and i can NOT WAIT to make these!
Do you think if i used a gluten free flour these would still be ok!??
Thoughts? Recommendations?
Thank you!
Kate says
Hi! My first choice for gf flour is always a measure for measure blend. I haven’t tried it in this recipe, but I’ve had really good luck with it in other cookie recipes. Hope that helps!
Linda hodlin says
For a double recipe would you double the mixing time?
Kate says
My mixing bowl won’t hold a double batch of the egg mixture, so I haven’t tried making it to say for certain.
Rachel says
do you think I could freeze the cookie scoops without it affecting the baked cookie?
Kate says
Hi! I’ve heard from a few people who have frozen scoops of the dough, and they’ve said that it worked out well for them.
Sarah says
I added mint choc chips to mine!!! Holy moly I highly recommend!!!
Kate says
Yay!! Sounds like a tasty addition. =) Thanks for commenting!
Kristen G says
Have you ever swirled peanut butter or caramel into the batter?
Kate says
No, I haven’t tried that. If you do, I would love to hear how it works out!
Ilhaam says
These turned out amazing. They were soooooo good. My friends were so happy when I gave it to them and they wanted more. Thx for the recipe 😊
Kate says
Yay!! That’s fantastic! Thanks for commenting! =)
Mary says
Seriously soooo good!!! All I can think of when describing them is.!.!.! A chocolate dream!!!!!!! 🤩 They were really gooey at first(baked 8 minutes) but after sitting on my counter for a couple of hours, they are sooooo smooth and yummy and ahhhhh!!!!
Kate says
Thank you so much! I’m so glad that you liked the cookies! =)
MICHELLE FLESCH says
Husband asked for brownie cookies and I found your recipe…amazing!!! I followed recipe exactly, including 5 full minutes of beating and I chilled for an hour since my fridge was kind of packed. The cookies turned out perfect!! Just like a little brownie in each cookie. So glad I came across your recipe. Thank you!! :)
Kate says
Yay!! I’m so glad that they came out well and that they were a hit. Thanks for commenting!
Teresa says
Loved these cookies. Had my glass of cold milk ready when they came out of the oven.
Kate says
Yay!! I’m so glad! Thanks for commenting!
Amy says
These were delicious. I did not have bittersweet chocolate chips so I used semi-sweet. I had 5 15-year-old boys in my kitchen shortly after they came out of the oven. 2 dozen cookies promptly disappeared! All I could hear them saying was how good they were! Thankfully I had two more dozen in the oven because no one else in the house had gotten to try them yet. I am sure I will be making these again. I did make sure to mix for the full 5 minutes and chilled the dough for 30 minutes before baking.
Kate says
Thank you! I’m really happy to hear that they were a hit. =) Thanks for taking the time to comment!
Morinda says
My cookies did not really flatten out, stayed almost the shape of the scooper, what could I have done wrong?
Kate says
Hi! Yes! Let’s get this figured out. Could you please give me more information? Information like whether you made any changes to the recipe and what the dough was like would be helpful.
Morinda says
Hi there, I followed you’re recipe exactly….the dough was thick and chilled and I scooped with a spring-loaded cookie scooped and baked, they just held shape…for the last pan or two, I flattened the scoop by hand and that seemed better…..they were still a huge hit at work. Thank you for the recipe and response.
-Morinda
Rimma says
Thank you so much for your reply! I learned a lot.
Rimma says
Mine did not flatten either. I followed the recipe ( the pecan version) ratios exactly. I used Irish butter, sugar in the raw instead of regular white sugar, trader joe’s cocoa powder, hershey baker’s bitter chocolate, all purpose flour, pink sea salt, semisweet chocolate chips from costco, light brown sugar from trader joe’s, baking powder from trader joe’s, organic eggs . Regardless of their final shape they tasted fantastic . I do wonder, though what determines the amount of spread.
Kate says
The amount of spread in cookies is usually determined by a few factors such as the temperature of the dough, the ratio of the fats to dry ingredients, and the freshness of the leavening agent. The oven temp can also make a difference. If your oven bakes hot, it can cook the outside of the dough before it has a chance to properly spread. The only ingredient that may have made a difference is the sugar in the raw. I’ve found that the sugar in the raw tends to pull more moisture from baked goods than regular granulated sugar.
Suni says
Can these cookies be frozen after baking?
Kate says
Yes, the cookies can be frozen. I would place them in a single layer with waxed paper in between any layers. Hope that helps!