Cookies

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!

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 most popular recipe on my site, but these cookies are thicker and richer.

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

This  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 cookies ever!

If you love brownies, please take a moment to check out even more brownie recipes below! Or check out my Brookie recipe that combines these cookies with chewy chocolate chip cookies!

Brownie Cookie Recipe



For this recipe, I use and recommend…

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Brownie Cookie Recipe
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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!

Cook Time 8 minutes
Total Time 8 minutes
Servings 36
Author i heart eating

Ingredients

  • 12 oz . bittersweet chocolate chips 60-70% cacao
  • 1/2 c . butter
  • 3 large eggs
  • 1 c . granulated sugar
  • 1/4 c . brown sugar
  • 1 T . vanilla extract
  • 1/2 tsp . baking powder
  • 1/2 tsp . salt
  • 3/4 c . all-purpose flour
  • 1/4 c . unsweetened cocoa powder not Dutch-processed
  • 1 c . pecans chopped, optional
  • 1/2 c . mini semisweet chocolate chips

Instructions

  1. Melt chocolate 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.
  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 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.

Adapted from Everyday Dishes.

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101 Comments

  • Reply
    Nada
    November 10, 2017 at 4:07 pm

    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
      Kate
      November 10, 2017 at 4:26 pm

      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
    Sarah
    November 9, 2017 at 12:54 am

    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
      Kate
      November 9, 2017 at 11:56 am

      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
    Shyla
    October 20, 2017 at 1:02 pm

    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
      Kate
      October 20, 2017 at 1:16 pm

      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
    Mariah15
    October 6, 2017 at 5:10 am

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

    • Reply
      Kate
      October 6, 2017 at 11:16 am

      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
    Azure
    September 30, 2017 at 10:37 am

    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
      Kate
      September 30, 2017 at 11:52 am

      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
    Emma
    September 25, 2017 at 10:09 pm

    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
      Kate
      September 26, 2017 at 9:38 am

      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
        Emma
        October 1, 2017 at 4:40 pm

        After reading through the recipe again, I realized I did 1 cup of butter instead of a half.. whoops!!! However I just made them again and they turned out amazing!!

        • Reply
          Kate
          October 6, 2017 at 11:15 am

          Good!! I’m glad you figured out what the problem was! =D

  • Reply
    shauna
    August 29, 2017 at 5:16 pm

    the cookies didnt really work . they ended up as normal brownies instesad of crispy thin cookies

    • Reply
      Kate
      August 29, 2017 at 5:32 pm

      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
    Ronda
    August 26, 2017 at 9:32 pm

    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
      Kate
      August 28, 2017 at 10:20 am

      So glad you liked it! Thanks for coming back to leave a comment! =)

  • Reply
    Kanwal
    August 15, 2017 at 7:19 am

    Hi,
    Can I use cooking Chocolate instead of chocolate chips to melt with the butter?

    • Reply
      Kate
      August 15, 2017 at 9:30 am

      I think so! I don’t know of any reason why baking chocolate wouldn’t work in place of the chocolate chips.

  • Reply
    Julia
    August 10, 2017 at 12:42 am

    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
      Kate
      August 10, 2017 at 8:35 am

      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
    Paula
    August 5, 2017 at 6:36 pm

    How do you store them in a container with lid?

    • Reply
      Kate
      August 6, 2017 at 10:47 pm

      I would suggest storing them in a single layer.

  • Reply
    alexandra
    August 4, 2017 at 4:42 pm

    if I am making 3x the batter should I cool it for 3x longer?

    • Reply
      Kate
      August 6, 2017 at 10:44 pm

      Hi! Are you asking whether you should cook or cool the cookies 3x longer? Just want to make sure I’m answering your question.

  • Reply
    Jocelyn
    July 28, 2017 at 4:07 pm

    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
      Kate
      July 29, 2017 at 2:31 pm

      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
    Nam
    July 11, 2017 at 6:25 pm

    I just won the cookie competition at my husband’s work with this recipe! Best recipe ever! Thank you

    • Reply
      Kate
      July 11, 2017 at 9:56 pm

      Yay!! Congrats on the win, and glad the cookies were a hit! =D

  • Reply
    Emma wong
    July 8, 2017 at 8:38 pm

    Is that tablespoon or teaspoon of vanilla?

    • Reply
      Kate
      July 8, 2017 at 9:40 pm

      It’s a tablespoon. I use T for tablespoon and tsp for teaspoon in my recipes. Hope that helps!

  • Reply
    Jess
    July 8, 2017 at 6:56 pm

    Delicious! 2 thumbs up!!

    • Reply
      Kate
      July 8, 2017 at 9:39 pm

      Thank you! Glad you liked the cookies! =)

  • Reply
    Brianne
    July 6, 2017 at 11:47 am

    These sound great!! Do you think I can chill the batter overnight instead of only 30 minutes?

    • Reply
      Kate
      July 6, 2017 at 11:50 am

      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
    Nicole
    June 2, 2017 at 7:11 pm

    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
      Kate
      June 2, 2017 at 11:08 pm

      Thanks!! If you wouldn’t mind, I would be really interested to hear how freezing the batter turns out. =)

  • Reply
    Elizabeth Maci
    May 8, 2017 at 10:07 am

    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
      Kate
      May 8, 2017 at 1:27 pm

      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
    Ashley
    April 12, 2017 at 8:19 am

    Recipe says prepared cookie sheets. So I am assuming to greese them. Am I right?

    • Reply
      Kate
      April 12, 2017 at 9:33 am

      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
    Emma
    April 7, 2017 at 3:46 pm

    Any suggestions for high altitude baking???

    • Reply
      Kate
      April 9, 2017 at 10:08 am

      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
    Kartini
    March 31, 2017 at 1:37 am

    Hi. Are we supposed to melt the 12 oz chocolate chips with the butter?

    • Reply
      Kate
      March 31, 2017 at 9:09 am

      Yes, you’ll want to melt the chocolate chips with the butter.

  • Reply
    Abby
    March 22, 2017 at 11:29 am

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

    • Reply
      Kate
      March 22, 2017 at 12:56 pm

      Thank you!! What a nice comment! I love to hear that people are enjoying my recipes! =)

  • Reply
    Lisa
    March 15, 2017 at 7:15 pm

    These are amazing, nice job on the recipe!

    • Reply
      Kate
      March 15, 2017 at 7:59 pm

      Thank you!!

  • Reply
    Jenn
    March 10, 2017 at 6:38 pm

    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
      Kate
      March 11, 2017 at 9:25 am

      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
    Denise
    March 8, 2017 at 4:37 pm

    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
      Kate
      March 9, 2017 at 8:40 am

      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
    Patty
    March 2, 2017 at 5:26 pm

    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
      Kate
      March 3, 2017 at 1:37 pm

      Thank you! It makes my day when people come back and leave a comment like yours. So, thank you for taking the time to do so!

  • Reply
    John
    February 11, 2017 at 11:26 pm

    Thank you.

    Looking forward to trying them.

  • Reply
    John
    February 11, 2017 at 10:47 am

    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
      Kate
      February 11, 2017 at 1:16 pm

      I leave them on the baking sheet until they’ve finished cooling.

  • Reply
    Ghada
    February 1, 2017 at 4:16 am

    Hi the batter i but in the fridge 30 minutes?!

    • Reply
      Kate
      February 1, 2017 at 10:16 am

      Yes, you’ll need to chill the batter before baking the cookies.

      • Reply
        Ghada
        February 5, 2017 at 9:59 am

        I have only 7 oz chocolate it’s enough ؟

        • Reply
          Ghada
          February 7, 2017 at 2:32 am

          I made it , it’s very easy and delicious 😋😋❤️❤️

          • Kate
            February 7, 2017 at 10:22 am

            Thanks! Glad you liked it!! =)

  • Reply
    Danielle
    January 29, 2017 at 10:29 pm

    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
      Kate
      January 30, 2017 at 4:48 pm

      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
    Rhonda
    January 22, 2017 at 7:43 pm

    Hi on this cookie brownie recipe I wandering if I can just use only semi sweet chocolate chips instead of bittersweet ones.

    • Reply
      Kate
      January 23, 2017 at 9:39 am

      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
    Shreya Shetty
    January 7, 2017 at 1:17 am

    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
      Kate
      January 7, 2017 at 9:26 am

      I’m so glad!! And congrats on baking for the first time! I think that’s so great!! =)

  • Reply
    Sukriti
    January 3, 2017 at 4:42 am

    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
      Kate
      January 3, 2017 at 9:48 am

      I’m glad you liked them! Yes, they are soft, so it sounds like they came out right. =)

  • Reply
    meenal
    December 25, 2016 at 6:43 am

    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
      Kate
      December 25, 2016 at 7:32 pm

      You’re very welcome! Glad to hear that they worked out! =)

  • Reply
    Adela
    December 17, 2016 at 8:49 pm

    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
      Kate
      December 18, 2016 at 8:58 pm

      I’ve never flattened mine, but that may be a difference in how cold my dough gets. I appreciate the tip, though! =)

  • Reply
    Toni
    December 15, 2016 at 5:09 pm

    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.

    • Reply
      Kate
      December 16, 2016 at 11:55 am

      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! =)

      • Reply
        Toni
        December 16, 2016 at 12:51 pm

        Yes, that helps. Thank you. Happy Holidays.

        • Reply
          Kate
          December 16, 2016 at 9:40 pm

          Good! You are very welcome! Happy holidays to you too!

  • Reply
    Laura
    December 11, 2016 at 9:38 pm

    What do you think about using some espresso powder? Would I have to reduce anything else or could I just add some?

    • Reply
      Kate
      December 12, 2016 at 10:04 am

      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! =)

  • Reply
    Amy
    December 3, 2016 at 7:36 pm

    Do you use salted butter or unsalted butter?

    • Reply
      Kate
      December 3, 2016 at 7:49 pm

      I use salted butter. I know the standard is unsalted butter, but I prefer the taste of salted butter in most of my baked goods.

  • Reply
    Charisse
    November 10, 2016 at 11:40 am

    Oops! Never mind, I read the receipe again and saw pecans were in the ingredient list.

    • Reply
      Kate
      November 10, 2016 at 12:28 pm

      No worries! =)

  • Reply
    Charisse
    November 10, 2016 at 11:38 am

    These look really good! Can I add walnuts or pecans?

  • Reply
    Bianca
    October 25, 2016 at 5:08 am

    Can i substitute the butter with margarine ?

    • Reply
      Kate
      October 25, 2016 at 9:48 am

      I’m not sure. I’ve only made these cookies using butter, so I can’t say for sure how using margarine would work.

  • Reply
    Lindsay
    October 20, 2016 at 6:44 pm

    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 ):

    • Reply
      Kate
      October 20, 2016 at 8:26 pm

      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.

      • Reply
        Lindsay
        October 20, 2016 at 8:55 pm

        It was thicker brownie batter consistency. Perhaps I just needed to chill it longer? I’m not sure.

        • Reply
          Kate
          October 21, 2016 at 1:19 am

          I think so. It should have been thick like cool cookie dough, so I think it may have just needed more time to chill.

  • Reply
    Shirley
    October 8, 2016 at 12:28 pm

    Hi! Should I keep the batter chilled in the fridge between bake time?

    • Reply
      Kate
      October 8, 2016 at 2:04 pm

      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! =)

  • Reply
    Dorie
    September 23, 2016 at 12:48 pm

    Why can’t I use Dutch processed cocoa?

    • Reply
      Kate
      September 23, 2016 at 12:57 pm

      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.

  • Reply
    Kate Anderson
    September 23, 2016 at 12:02 pm

    Is it supposed to be basically brownie batter? Will it firm up as it chills?

    • Reply
      Kate
      September 23, 2016 at 12:40 pm

      Yes, it’s very similar to brownie batter, and yes, it does firm up quite a bit as it chills.

  • Reply
    Lyn
    September 20, 2016 at 8:49 pm

    Hello, I don’t have bittersweet chips on hand. Can I use semi-sweet? (To melt with the butter). Thanks.

    • Reply
      Kate
      September 20, 2016 at 9:11 pm

      You can! I would just reduce the sugar a little to keep the cookies from being too sweet, but otherwise, semi-sweet should work just fine!

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