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!
How To Make Brownie Cookies
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.
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.
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.
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.
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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.
Brownie Cookie Recipe Video
Brownie Cookie Recipe Video
More Cookie Recipes!
- Easiest Chocolate Chip Cookie Recipe
- Chewy Chocolate Cookies
- Chewy Brown Sugar Chocolate Chip Cookies
If you’ve tried this brownie cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my 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 Information
Adapted from Everyday Dishes.
Originally published 7/7/16. Updated with new photos and tips 11/8/19.
Bethany says
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?
Kate says
Hi! Are you using a hand or a stand mixer?
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.
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.
Mya says
Can you omit the cocoa powder or sub another ingredient for this?
Kate says
I haven’t tried subbing another ingredient for the cocoa powder.
Dot says
Absolutely out of this world! This one’s a keeper
Kate says
Thank you so much!
Niamh says
Hi, I was just wondering is the oven temperature for a fan assisted oven? Thanks
Kate says
Hi! I haven’t tried it with this recipe, but the usual recommendation is to reduce the temp by 25F.
gina says
Hi
Can you make this with gluten free flour?
Kate says
Hi! I haven’t tried this recipe using gf flour to say for certain.
Ceci says
Delicious!
Kate says
Thank you!!
Sarah says
I didn’t mix long enough!!! my mix is runny anything I can do ??
Kate says
Which stage was the dough at when it was runny?
DANIA MAXWELL says
OMG!! these cookies are EVERYTHING!! I made these tonight with my Grandguys for Santa,Let’s just say, Santa has already eaten the first batch…Love it… Can the dough be refrigerated?
Kate says
Yay!! So glad that Santa enjoyed the cookies! Yes, the dough can be refrigerated. Depending on how cold your fridge gets, you may find that you need to add an extra minute or two to the baking time. Merry Christmas!!
Ryan says
Instructions never mention butter. Made these to instruction and didn’t catch this until after baking.
Kate says
The butter is mentioned in step 1. It’s melted with the chocolate chips.
Arvin says
Mine doesn’t completely crack. You can see that it is about to crack but it doesn’t fully develop. Can you help me fix this kate? Thank you.
Kate says
Hi! Are you leaving the cookies on the baking sheet to cool?
Arvin says
Yes. I did. Mine is undercooked. Lol.
Kate says
If the cookies are underbaked, then that may be the issue. You want the cookies to be baked enough that they’re still soft in the middle, but you don’t want them to be doughy.