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 chocolate cookies on my site, but these easy chocolate brownie cookies 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.
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
When you read the recipe, you may be tempted to cut short the mixing time. Please don’t do it! One of the keys to success is to follow the instructions as-written.
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.
Line your baking sheets with either parchment paper or a silicone baking mat. Set aside.
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, brown sugar, granulated sugar (white sugar) 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.
Fold in the mini chocolate chips and nuts, if using. The dough should be thick like brownie batter at this point.
Cover and chill the dough for 30 minutes.
Scoop out 1.5 tablespoon scoops of dough (medium cookie scoop). Place the scoops of dough about 2 inches apart on the prepared baking sheets.
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. Once the cookies have cooled, remove to a wire rack or plate.
Tips for making brownie cookies
- Butter: I use salted butter. If using unsalted butter, increase the salt by about 1/4 teaspoon.
- 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.
What causes flat cookies?
There are two things that could cause flat cookies.
First, cutting the mixing time short or using a hand mixer (or mixing by hand). The volume of air that a stand mixer can beat in gives the cookies lift.
If using a hand mixer, you’ll need to add additional mixing time. I’ve heard from several people who added about 5 minutes of additional time when using a hand mixer. They’ve said that that helped to incorporate enough air.
Second, the other thing that can cause flat cookies is not adequately chilling the dough. For me, 30 minutes works well.
However, you may find that you need to add additional chilling time. Factors like the temperature that your fridge is set to, how well it chills, and even how full your fridge is can affect how long the dough will need to chill.
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.
More popular 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
Did You Make This Recipe?
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Adapted from Everyday Dishes.
Originally published 7/7/16. Updated with new photos and tips 11/8/19. Updated again on 12/1/21 to add additional tips and information.
Reader Interactions
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Comments & Reviews
Diane says
Love this recipe. Just like a brownie.
Kate says
Thank you!
Abi says
I’ve made this recipe several times and it’s has always favorite. Easy and quick
Kate says
Thank you so much!
Leanne says
I love these!! All I can say where is the bolw of ice cream!
Kate says
Thank you! Haha! That’s the best way to enjoy them!
Nancy says
If you are a serious chocolate lover, especially a dark chocolate lover and likes the consistency of a brownie this is the cookie for you!!!
As the instructions say, follow to the T. Interestingly enough I did not us a mixer I used a wooden spoon BUT I mixed the batter for 20 minutes!!! It worked, the cookies came out great. I did test larger cookies first but making them a bit smaller worked better for me – 10 minutes in oven.
My friend who is a serious chocolate lover went wild for these and asked for the recipe and said the best cookie he ever had AND he is a serious home baker!!
Kate says
Thank you so much! I’m so glad that they were a hit!
Sarah says
So I followed the directions exactly and I would call myself a fairly advanced cook/baker. These ran together into one pile of super flat cookies. I let them refrigerate for about 45 min and used a cooked cookie sheet each time. I have no clue what happened.
Kate says
Hey! I’m guessing that the cookie dough wasn’t thick enough before it went into the fridge. Did you use a hand mixer or stand mixer to beat the egg mixture?
Liz says
I think the scoop size of 1.5 is too big. We only got 18 cookies and they needed an extra 5-8 minutes. These are so rich and soft, will be making these again, but smaller.
Kate says
Thanks!
Zoe says
HI! I’m making these cookies for my school and wanted to pre make the batter! Can they chill over night?
Kate says
Hi! The dough sets up quite a bit in the fridge. You may need to set the dough out for a while to let it come up some in temperature before baking. Otherwise, the cookies may bake outside before they have time to spread. Hope that helps!
DebS says
Hello! These sound wonderful! Will it hurt anything if I refrigerate the dough overnight?
Kate says
Thank you! The dough sets up quite a bit in the fridge. You may need to set the dough out for a while to let it come up some in temperature before baking.
Deb says
I made these cookies, they were wonderful, lots of chocolate flavor and really chewy. Yummy! I had to bake them for the whole 10 minutes and leave them cooling on the tray for at least 3 minutes. Will definitely make these again.
Kate says
Thank you so much!
Ali says
Please help, my first batch always bakes up ok but the batches after usually burns on the outside and melts all over the place. What can be happening? They spread out so thin and burn even though they’re kept in fridge while the first batch baked.
Kate says
Hi! Are you using the warm cookie sheet for the second batch?
Emmy says
I’ve made these twice now and the second time I brought them into work. People raved about them! They’re absolutely incredible. I followed the recipe exactly except that I added some mini raspberry chocolate chip cups. They added a really nice flavor but the cookies would be delicious without. Thank you for this recipe, it’s seriously so good!
Kate says
Thank you so much! That sounds delicious! Chocolate and raspberry is such a great combination.