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!
“I found this recipe on Pinterest about 5-6 years ago, and I have made them so many times. They’re the perfect chocolate chewy delicious cookie. I always add a little bit of sea salt on top, and they’re so good!! Thank you so much for the recipe!” – Melanie
Ingredient notes and substitutions
- 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 mini chocolate chips, and they didn’t have as much of a crackly crust. Don’t skip the mini chocolate chips if you want shinier 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.
Step 1: Line your baking sheets with either parchment paper or a silicone baking mat. Set aside.
Step 2: 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.
Step 3: 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. The batter should fall in ribbons at this point.
Tip >> 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.
Step 4: Reduce the mixer speed to low and stream in the melted chocolate mixture.
Step 5: Stir in the flour and cocoa powder just until combined.
Step 6: Fold in the mini chocolate chips and nuts, if using. The dough should be thick like brownie batter at this point.
Step 7: Cover and chill the dough for 30 minutes.
Step 8: 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.
Step 9: Bake for about 8-10 minutes. The middles should look soft and a little underdone but the edges should be set.
Tip >> Since oven temps can vary, you may find that you need to increase the baking time.
Step 10: Once the cookies have cooled, remove to a wire rack or plate.
Recipe Tips!
- Melting: You can also melt the chocolate chips and butter in a microwave-safe bowl. Microwave for 30 seconds, and then stir. Continue microwaving in 15 second intervals and then stirring until melted and well-combined.
- 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.
Troubleshooting 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.
Recipe FAQs
This recipe has over 1,000 comments and questions. I’ve taken a few of the most common questions and have answered them here.
I’ve used bittersweet chocolate chips and semisweet chocolate chips to make the cookies. Both have worked well.
I’ve frozen the dough in scoops and have baked the dough from frozen. While I do add more time when baking from frozen, otherwise, I’ve had good luck with baking the frozen dough.
I’ve made the cookies in 1.5 tablespoon, 2 tablespoon, and 4 tablespoon (1/4 cup) scoops. All three of those sized cookies are pictured here. 
Storage
Store any leftover brownie cookies in an airtight container at room temperature. The cookies will keep for up to 3 days when properly stored.
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.
Reader Interactions
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Comments & Reviews
Kellie says
I dunno. This one just didn’t do it for me. The cookies are too soft. I wanted more gluten development in them. I made a batch with a longer baking time hoping for a little more chew or crispiness, in spite of following directions to a tee, and I still didn’t get what I was looking for with texture (I bake professionally). Good flavor, though. My family liked them, but I’m a tougher critic.
Kate Dean says
It sounds like you were looking for something other than what was described and that the recipe made what it said it would. The cookies are described as rich and fudgy. Since you bake professionally, you’ll understand that neither the ingredients, nor the method, will lead to gluten development and chewiness or crispiness in this recipe. For chewiness in a cookie, you need ingredients like bread flour and extended mixing time to develop the gluten in the flour. This recipe doesn’t have either one of those because the cookies are meant to be like brownies – soft and fudgy.
Melissa says
Is there a way to incorporate espresso or coffee? I had the most yummy decadent brownie while on vacation last week where you clearly could taste the espresso and wanted to try to replicate it in a brownie cookie. But wondering how to do it without messing with the overall texture. Just would love to find a way to get that deep rich fudgy coffee chocolate flavor.
Kate says
Hi! I haven’t tried it, but I think it would work! You should be able to add a teaspoon to a tablespoon of espresso powder to the cookies. I would try adding it along with the chocolate to melt it in.
Lisa says
These look amazing! I can’t wait to try them. Maybe they would make delicious ice cream sandwiches. Thanks for the recipe.
Kate says
Thank you!
William Rowe says
I loved the cookie but when baking two trays at once it worked best by putting them both in for 9 minutes and then swapping their spots and rotating them for another 3 minutes.
Kate says
Thank you!
Sarah says
Is it possible to make the dough the day before you bake the cookies? If so, is it better to freeze the dough or keep it in the refrigerator?
Kate says
You can do either. The dough sets up quite a bit in the fridge, so you may find that you need to set it out for a bit to let it come up in temperature so that it’s scoopable.
Jeremy says
Is there a high altitude adjustment? Add water?
Kate says
Hi! The adjustments that you may want to make will vary depending on what your altitude is. King Arthur Flour has a great guide for baking changes that should be made by altitude – https://www.kingarthurbaking.com/learn/resources/high-altitude-baking.
Patti says
These are delicious and nice and chewy. Great with vanilla bean ice cream! We loved them.
Kate says
Thank you!
I. Lee says
Hello! Will this work with an electric hand whisk instead of a paddle? Thank you!
Kate says
Hi! I’ve heard from quite a few people who have used electric hand mixers and most have said that it worked well for them. If you do use an electric hand mixer, it will take closer to 10 minutes of mixing time.
Jonathan says
WARNING: do not use a normal electric hand beater/mixer the cookies turn out dead flat….
I even beated for 13 minutes…. and got to a semi ribbon consistancy but still no good!
Kate says
That’s too bad! What type of mixer do you use? I’ve heard from a number of people who have successfully used an electric hand mixer to make this recipe. So, I wonder if different models of mixer make a difference.
Penny says
Turned out great! Family loved them. Followed recipe except used special dark cocoa
Del says
This cookie passed the “Matt” test, my hubby. He is a chocolate connoisseur. I followed your recipe to the “T”. Except I used milk chocolate to melt. But I did use mini semi sweet chocolate chips to mix in. Great recipe easy to follow, easy to do.
Thank you for sharing! If I could I would post the picture.
Kate says
Thank you! I’m glad that they were a hit!
Patricia says
Wow wow wow!! Amazing! Your tips were the best help as well. Just a perfect recipe!! Officially added to my list of cookies! Thank you love❤️
Kate says
Thank you! I’m so glad that the tips were helpful!
Nora says
My favorite chocolate cookie that I have ever made
Kate says
Thank you so much!
Julie Ives says
Can you make the dough, form into a log and freeze?
Kate says
I haven’t tried doing that. I’ve frozen scoops of the cookie dough, but I haven’t tried freezing it in a log.
Leah says
Can you bake later (refrigerate longer) if needed?
Kate says
You can. However, the dough sets up a lot while in the fridge, so you’ll need to set the dough out while you preheat the oven to let the dough come up in temperature. You may also need to add additional baking time.
Leigh says
These are ridiculously good!
Kate says
Thank you!
Janie says
This is a great cookie
Kate says
Thank you!
Kim says
Looks great! Do they freeze well?
Kate says
Hi! Yes, the cookies freeze well.
Shari says
Can you bake from frozen balls?
Kate says
Yes, you can. Baking from frozen adds about 3-4 minutes to my baking time.
Rhonda says
My mouth is watering just thinking about making these. I’m diabetic and was wondering if I could substitute Splenda for the granulated sugar and Splenda brown sugar for the regular brown sugar?
Kate says
Hi! Unfortunately, I haven’t tried making that substitution to say for certain, and I don’t think that I’ve heard from anyone who has with this recipe. If you give it a try, I’d love to hear how it turns out!
Monica F. says
I usually don’t leve reviews, but I have to say it, this recipe is ABSOLUTELY AMAZING!! I couldn’t believe how easy and wonderfully they are. I didn’t add the nuts due to a nephew with allergies and the texture was still perfect without them.
This is my new favorite cookie!
Thank you for being so kind and shared it.
Kate says
Thank you so much!