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.
Brownie Cookie Recipe Video
More cookie recipes!
- Easiest Chocolate Chip Cookie Recipe
- Chewy Chocolate Cookies
- Chewy Brown Sugar Chocolate Chip Cookies
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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 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.
Video
Notes
Nutrition Information
Adapted from Everyday Dishes.
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Julie says
May 14, 2019 at 4:53 pmCan I freeze these?
Kate says
May 15, 2019 at 8:48 amI think it would be fine, but I haven’t tried freezing them to say for certain.
Marge the Dog says
May 11, 2019 at 4:57 pmSo I was in a rush and made these … completely neglected to put in any butter at all. I went through the whole process; baked them and everything. And the whole time I was thinking they were rather thick. Anyway, I realized my mistake and made a new batch following the recipe to the letter. Both batches were actually fantastic! The ones with butter were certainly prettier though. Just wanted to let you know how forgiving the recipe is :P, and also thank you!
Kate says
May 12, 2019 at 11:11 amI’m so glad that both batches came out and that you realized that you forgot the butter! It’s so easy to miss something in a recipe and then wonder why it didn’t turn out. Thanks for commenting! =)
Adrien says
May 5, 2019 at 1:43 pmI used milk chocolate chips instead they turned out very good. Mine puffed up nice, but fell after they came out of the oven and were a little flat, I may add a little more baking powder next time. But the flavor and texture was amazing. I’ll be keeping this recipe.
Kate says
May 6, 2019 at 9:08 amI’m so glad! I hadn’t tried using milk chocolate chips, so it’s helpful to hear how they worked out in the recipe. Thanks for commenting!
Suzie says
April 27, 2019 at 6:52 pmLoved these cookies and very easy and fast to make.
Kate says
April 27, 2019 at 8:49 pmThanks! I’m so glad that you liked them and that they were easy to make. =) Thanks for commenting!
Darci says
April 23, 2019 at 9:37 pmThese are so simple to make and so delicious. Will definitely be making again!
Kate says
April 24, 2019 at 4:26 pmThank you! I’m so glad that you liked the cookies! =) Thanks for commenting!
Gayla Jackson says
April 21, 2019 at 11:51 amI really liked this recipe but I prefer milk chocolate brownies. How would I change the recipe to make it milk chocolate?
I also started with the flat paddle on my mixer but the wire whisk worked better.
Kate says
April 22, 2019 at 8:55 amThank you! I’m glad that you liked the cookies. I would try subbing the bittersweet chocolate with a good-quality milk chocolate. That should give you that milder, sweeter flavor. Hope that helps!
Anupama says
April 15, 2019 at 7:27 amThank for this lovely recipe Kate. I instantly fell in love with the cookies. The texture and taste was perfect as I expected. I can’t thank you enough for this deliciousness.
Kate says
April 15, 2019 at 9:12 amThank you so much! I’m so glad that you liked the cookies! =) Thanks for commenting!
Nancy says
April 14, 2019 at 10:27 amI only have Dutch processed cocoa. Will it make a difference? I can,t wait to try this recipe. It sounds delicious.
Kate says
April 15, 2019 at 9:11 amI haven’t tried it with Dutch processed. If you try it, I’d love to hear how they come out!
Wendi Spicher says
April 7, 2019 at 6:14 pmI followed this recipe exactly and the cookies ran together on the pan and were flat. I tried to chill the batter longer but it didn’t make a difference . Flat cookies. I would normally toss this recipe aside as a fail BUT the flavor was still AMAZING! I plan on increasing the baking powder to 1 tsp and the flour to 1 cup to see how that works. I will also chill the batter at least two hours. Solid recipe but needs some tweaking. Will post how it turns out when I try again. Solid recipe! It could be the ingredients I used that caused the adverse outcome. My baking powder is fresh though. I used Ghiradelli melting wafers in it. They are normally used to chocolate cover things but I have had success in using them in recipes in the past .
Kate says
April 7, 2019 at 7:15 pmIt was the ingredients you used.
Using candy melts or melting wafers in place of the chocolate chips that the recipes calls for makes a HUGE difference in the outcome. Melting wafers are meant for dipping and coating candy, so have a higher fat content than chocolate chips. Using chocolate with a higher fat content will give you a flat, gooey cookie.
If you’re looking for a substitute, a bar of baking chocolate is a closer substitute than melting wafers for the chocolate chips.
I’m afraid that since you’ve changed the ratio of fat/flour/sugar to increase the amount of fat by using melting wafers, that the cookies continue to run together without some big adjustments to the recipe.
Unless you’re really looking to have to tweak the recipe, I recommend using bittersweet chocolate chips like the recipe calls for. The Ghirardelli 60% bittersweet chocolate chips work wonderfully in these cookies.
However, if you really want to change the recipe by using the melting wafers, I would begin by adjusting the amount of butter to decrease the ratio of fat in the cookies.
I hope that explanation helps!
Sheri Young says
March 31, 2019 at 10:20 pmMy first batch I didn’t bake long enough. Second perfect. But either way yummy.
Melissa says
March 31, 2019 at 3:59 pmOh my word…these are to die for! Followed exactly, even timed the egg beating. Baked for 8 minutes and it was perfect. Looks like a cookie, but tastes like a brownie! So much for my pre-summer diet…but worth it! 😂. Thanks fir sharing.
Kate says
March 31, 2019 at 4:35 pmHaha! Cookies always get in the way of my diet, too! =D Glad that you liked them!!
Vanessa says
March 29, 2019 at 9:40 pmThese cookies were amazing! Followed the directions and they rose great for me. They look beautiful and the whole family was so excited they could hardly wait for them to cool down before eating them.
Kate says
March 30, 2019 at 9:36 amYay!! I’m so glad to hear that! Thank you for taking the time to comment! =)