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Brownie Cookie Recipe

Posted by: Kate / Cookie Recipes, Popular Posts / Posted: / Last updated:

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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.

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!

Close-Up Tall Stack of Brownie Cookies with a Bite Out of the Top Cookie

How To Make Brownie Cookies

Melted chocolate in a silver saucepan

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.

Brownie cookie batter in a silver mixing bowl

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.

Brownie cookie dough on a baking sheet

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.

Overhead picture of brownie cookies on a silicone baking mat

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.

Wire cooling rack with a pile of brownie cookies

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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.

Stack of brownie cookies with a bit missingBrownie Cookie Recipe Video

Brownie cookie on its side

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. 
Author:I Heart Eating
Prep Time: 45 minutes
Cook Time: 13 minutes
Total Time: 58 minutes
Servings:36 cookies
Course: Dessert
Cuisine: American
Keyword: brownie cookie, brownie cookie recipe, chocolate cookie
Stack of brownie cookies with a bit missing
Print Rate Pin
4.94 from 174 votes

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
US Customary - Metric

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

  1. I don't recommend Dutch-processed cocoa powder in this recipe. 
  2. Nutrition facts are estimated.

Nutrition Information

Serving: 1cookieCalories: 156kcal (8%)Carbohydrates: 16g (5%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 5g (25%)Cholesterol: 20mg (7%)Sodium: 71mg (3%)Potassium: 114mg (3%)Fiber: 1g (4%)Sugar: 11g (12%)Vitamin A: 100IU (2%)Vitamin C: 0.1mgCalcium: 40mg (4%)Iron: 0.7mg (4%)
Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.

Adapted from Everyday Dishes.

Originally published 7/7/16. Updated with new photos and tips 11/8/19.

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  1. Aidalis says

    5 stars
    Gave my first try at this recipe today. Followed all steps, had to keep it in the fridge between batches but OMG…this cookies are really great and addictive. Love it! Thanks for sharing!

    Reply

  2. Candy says

    5 stars
    AMAZING!!! If you are a chocolate lover this is for you.. Easy recipe .. cookies turn out perfect!

    Reply

  3. Mckala says

    5 stars
    I make these a lot but with dairy free butter and semi sweet they come out amazing! Now I make them for the company my fiancé works for !

    Reply

  5. Flavia says

    Greeting from Brazil. I tried following the recipe accurately, bit since measures here are a bit different, I am not sure I tackled it properly. Since the eggs I had were small and the recipe called for large eggs, I added an extra one… would that have made the recipe softer and the reason for it not baking as quickly? Or maybe the humidity of the tropical ambiance affected it. The texture and taste cam out amazing, I used excellent quality of the products. I will definitely keep using this recipe until I get it perfect…

    Reply

    • Kate says

      Hi! I have metric and US customary measurements given for this recipe. Converting small eggs to large eggs isn’t an exact science, so you may find that you need to add a partial egg (like adding just the yolk) when making those conversions. As far as the baking time, it varies from oven to oven. You may find that you have an oven that bakes cooler and takes more time. Humidity can absolutely affect baking! I’ve lived in the desert and in areas with high humidity. I’ve had to make adjustments to my recipes, especially when baking bread or rolls, depending on where I live. Hope that info helps for next time!

      Reply

  8. SofiaR says

    5 stars
    Theses were so good better than any others and am glad i got to use cholate chips than chunks it jsut makes it easier for me!Ty

    Reply

  11. Ellen Weisgerber says

    5 stars
    Delicious. Have you ever thought of adding a cream cheese filling between two of these delicious cookies? I did and it’s really good. They’re great for special occasions. Thank you.

    Reply

  12. Leslie says

    5 stars
    Hi I made these last week. My family LOVED them. They disappeared really fast. But I’m wondering what the shelf life is? How long can they last in a container? I want to give them as a gift and would like to know how long they will be good for?

    Reply

    • Cara says

      oh my goodness i really wanna try it maybe it will be delicious cuz i never made cookies in my whole life before.

      Reply

  13. Bethany says

    4 stars
    Mine are delicious, but really thin! Puffy when pulled from the oven and as they cool they crack and flatten! Mixed the correct time and left in the fridge for longer than 30 minutes! Any recommendations?

    Reply

  14. Elizabeth says

    Hello! So the recipe calls for 3/4 cups of flour. Is that correct? My dough is really runny and not moldable, seems more like brownie batter then cookie dough.

    Reply

    • Kate says

      Yes, that’s correct. It sounds like something went wrong along the way. I have step-by-step photos above the recipe. Did your mix look like the pictures? If not, let me know where it looked different, and I can help you troubleshoot.

      Reply

    • Phy says

      I had the same result. The only thing I made different and face-palmed right while doing it was adding the melted chocolate while still hot. I forgot to let it cool first. It might have influenced in the consistency. How much extra flour did you add in yours?

      Reply
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