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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!

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! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

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
Servings: 36
Brownie Cookie Recipe
4.83 from 34 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

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 (1g)

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
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  1. Unbelievably delish! I don’t have a stand mixer (or any electric mixer) so I mixed by hand with a wire whisk for about 15 or 20 minutes. I used semi-sweet chocolate morsels and completely forgot to add the mini chocolate chips but they turned out just like the pictures and were even better than the chocolatey taste of heaven I was hoping for. Thank you, thank you, thank you for this recipe!!!

    Reply

    • That’s awesome!! I’m so glad that it worked out for you and that you liked the cookies! I’ve become so dependent on my mixer, and I think that’s pretty fantastic that you were able to do that. Thank you for taking the time to come back to comment! =)

      Reply

  2. I’m eating your cookies right now over here in Germany and I just can’t stop!
    I guess I’m addicted – they are incredibly tasty.
    Turned out exactly as you described!
    Thank you for sharing your recipe, definitely coming back here!

    Reply

  3. I made these cookies and they are amazing! I didn’t use nuts, I just added more chocolate chips. Thanks for the recipe!

    Reply

  4. One more quick question: Will using “Dutch-Processed” cocoa make a big difference?

    Thanks again, Jan Taylor

    Reply

    • I use unsweetened cocoa powder because it helps tone down some of the sweetness in the cookie. I haven’t tried baking these cookies with Dutch-processed cocoa powder, but if you’re using Dutch-processed cocoa powder and semisweet chocolate chips, your cookies will end up sweeter than the originals.

      Reply

  5. These cookies look great and I can’t wait to make them! But I want them to turn out looking just like yours. Soooo, I have either Bittersweet (60-70% cacao) Chocolate baking bar or Semi-Sweet Chocolate Chips (can’t find Bittersweet Chocolate Chips). Which will be better to use to get the “look” of yours? I know that chips have a lot of other stuff in them that may be contributing to the texture and look of your cookie, but I’m not positive.

    Thanks in advance, Jan Taylor

    Reply

    • Hi! Thank you! I use chocolate chips rather than baking chocolate bars because of cost (for me, it’s $3 for the chocolate chips vs. $7 for the bars). The quality of the chocolate chips is going to make a difference. If they’re a good chocolate chip (i.e. Ghirardelli), then the semisweet should be ok. You will end up with a sweeter cookie though. Really, a lot of the look of the cookie (the sheen and crackly exterior) comes from step 3. I hope that helps!

      Reply

    • I haven’t tried freezing these cookies, but they are similar to brownies. My guess would be that they would be just fine. Good luck! =)

      Reply

  7. I made these a few weeks ago and they turned out great! So delicious! Thank you for sharing this recipe. Also, has anyone tried using milk chocolate chips?

    Reply

    • Thank you! I’m glad you liked them! =) I’ve heard from people who have used milk chocolate chips in place of the mini semisweet chocolate chips. I’m not sure that I’ve heard anything back from someone who has used milk chocolate chips in place of the bittersweet chocolate. If you try it, I’d love to hear how it turns out!

      Reply

  9. These cookies are excellent! I added a bit of espresso powder & added the Ghiradelli salted caramel chips to about half of the batter – so so good! I have a feeling that I will be making these a lot. Thanks!

    Reply

  10. This didn’t work for me at all. I followed instructions but my cookies are now a giant brownie on a massive cookie sheet because they melted together. This really bites. Second recipe I have had turn to crap on me today and I need this for something important. So back to the store to start over. I also burned the SHIZNIT out of my toe with chocolate from the cookies. I can’t blame your recipe entirely, if at all, because there have been several wtfs in my kitchen today. So, you get a 4.

    Reply

    • I hate those days! It seems like some days, nothings comes out right (maybe it’s the weather?). Well, I hope your toe feels better and that you had something work out for you. If you’d like to troubleshoot when you have more time, please let me know!

      Reply

  11. Hi, the recipe is very nice i tried it with unsweetened semi chocolate to melt, however when i changed it to bittersweet chocolate i am not getting the same results the cracky surface and it was flat. I don’t know what is wrong with the type of chocolate? And what to do to fix it?
    Wafa

    Reply

  12. If you choose not to use the nuts do you need to add extra flour so that they aren’t flat? I know that’s what regular cookie recipes recommend.

    Reply

    • Nope! I’ve made these cookies without nuts and without mini chocolate chips. They came out the same regardless of whether or not I included the add-ins.

      Reply

  13. I made them and tasted grate but they came out flat
    Iam not sure where I went wrong althought I might have an idea. Could you tell me how many cups of chocolate chips are the 12oz of chocolate it needs at the beginning of the recipe. I looked on google but I dont know if it was the way to go lol.

    Reply

    • I’m not sure! I weigh the chocolate chips when I add them. I’m happy to help you troubleshoot. Can I ask how thick your batter was when it went into the fridge?

      Reply

    • 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!

      Reply

  16. 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!

    Reply

  17. 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.

    Reply

  19. 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?

    Reply

    • I think it should be fine to omit the chocolate chips. You could add extra nuts, or you could just leave them out altogether. =)

      Reply

      • 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!

        Reply

  22. 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.

    Reply

    • 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!

      Reply

  23. These are some of these best cookies Ive had in a long time!!! Thank you so much for sharing the recipe.

    Reply

  24. 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!

    Reply

  25. 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

    Reply

    • 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!

      Reply

        • 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!

    • 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?

      Reply

  30. 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

    Reply

    • 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! =)

      Reply

  32. 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.

    Reply

  33. 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?

    Reply

    • 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! =)

      Reply

  34. 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

    Reply

    • 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).

      Reply

  35. 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.

    Reply

    • 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?

      Reply

      • 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!

        Reply

    • 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.

      Reply

      • 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.

        Reply

  37. 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!

    Reply

  38. 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!!

    Reply

    • 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!

      Reply

  39. 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]

    Reply

    • 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.

      Reply

      • I have a Kitchen aid mixer & I originally had it on the highest setting of 10 when I walked away for a couple of minutes. I came back to find some of the batter splattered across my counter, so I think I will put it on 8 from now on.

        Reply

  40. 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?

    Reply

    • 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!

      Reply

  41. 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?

    Reply

    • 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.

      Reply

  42. 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

    Reply

  43. 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!

    Reply

    • 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! =)

      Reply

  46. 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

    Reply

    • 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!

      Reply

        • 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.

  47. 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.

    Reply

    • 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. =)

      Reply

  48. 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 :)

    Reply

    • 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. =)

      Reply

  49. Hi, your recipe sounds amazing…
    I’m a frequent baker, and I was wondering if I could use Nutella instead?
    Thank you x

    Reply

    • 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!

      Reply

  50. 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. 😃

    Reply

    • 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! =)

      Reply

  51. 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.

    Reply

    • 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!

      Reply

    • 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

  53. 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

  55. 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

  58. 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

  63. 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

  64. 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

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

    Reply

  70. 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

  71. 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

  72. 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

  74. 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

  76. 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

  77. 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

  78. 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

  79. 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

  80. 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

  81. 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

  82. 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.

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    • 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! =)

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    • 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! =)

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  88. 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 ):

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    • 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.

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    • 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! =)

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    • 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.

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