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!
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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
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! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
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! Also, if check out the how-to video right above the 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
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Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
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Remove from heat, and set aside.
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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.
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Reduce the speed to low, and mix in the melted chocolate until well-combined.
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Stir in flour and cocoa powder just until combined.
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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.
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Cover the batter, and chill for 30 minutes.
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Preheat oven to 350 F. Line two baking sheets with parchment paper.
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Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
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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.
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The shiny, crackly crust will develop as the cookies cool on the baking sheet.
Recipe Notes
*Nutrition facts are estimated.
Nutrition facts per serving (1cookie)
Adapted from Everyday Dishes.
Michelle says
I made the cookies last night. I halved the recipe since I was just trying it out for a birthday party. I followed the directions, mixing the full 5 minutes. I chilled them a little longer than 30 minutes while I cooked dinner. The dough was thick but sticky. I cooked them 10 minutes but they still didn’t seem done so I cooked them five more minutes and let them cool somewhat. They still didn’t seem done so I cooked them five more minutes, let them cool and tried them again today. They taste like I’m eating fudge instead of a brownie. Not sure what I did wrong.
Kate says
From what you described, the dough was spot-on. It sounds like it was an oven temp issue. Oven temperatures can (and almost always do) vary from what they say they are. The usual rule for that kind of situation is to add 5 minutes to the original baking time in the recipe. If they still aren’t baked, raise your oven temp by 25F and bake for 5 more minutes. Repeat if necessary.
Since you’ve already found out that the recipe temp is too low for your oven, I would raise it 25F when you bake the next batch. Then, continue to adjust as needed until you find the temp that works for your oven. Good luck!
Mu Lavin says
I just baked the amazing Brownie cookies, however that went flat, tested very good but flat. only thing I did deferentially was to use 82% callabeut chocolate instead of chips as I only use the choc chips rarely and only had enough for adding at the end. Now I am at 2,000 ft above sea level would that make the difference. apart from that I followed the recipe to a tee.
Kate says
Hi! How thick was your batter before you chilled it?
Angela Harrington says
Out-frickin-standing!!! In love with these darn cookies. Chewy, moist, like a brownie with no brownie pan. Can’t believe it took me this long to fund these. Thank you from the bottom of my brownie loving heart
Kate says
Thank you so much! I’m so happy that you liked them!! Thank you for taking the time to comment! =)
Ccboogs says
Omg, these things were so good. They melted in my mouth as I chewed them. I would highly recommend them to anyone who has a sweet tooth for chocolate!
Kate says
Thank you! I’m so glad that you liked the cookies! =) Thanks for taking the time to comment!
Mariana says
Hi Kate!
I tried this cookies right now and maybe i did something terribly wrong bevause they’re totaly flat! just like a crepe :( you know what can i do ? Thank you!
Kate says
Hi! I’m sorry to hear that! Without knowing more, my first thought was that your egg mixture wasn’t thick enough. How thick was your cookie dough when you put it into the fridge?
Stephanie Adkins says
Did you use dark or light brown sugar?
Kate says
I use light brown sugar in these cookies.
Rochelle says
Thinking of making this today! Have you ever added white chocolate before?
Kate says
I haven’t! Are you thinking of subbing the white chocolate for the bittersweet or mini chocolate chips?
Sable says
I would like to send it to my email. Your recipes look great but I like to download on my computer thanks for your recipe. I would like it a bit darker. I’m loseing my eye sight. Makes it hard to see. But I understand if u can’t please everyone.
Kate says
Hi! If you’d like to send the recipe to yourself, there are email buttons at the very top of the post and at the bottom just under the recipe. If you have a hard time finding them, please let me know! I hope that helps!
Leah says
I’ve been making these cookies for several weeks now. Everyone that has tried your recipe absolutely LOVES them! Thank you so much for the tips, when I follow the recipe exactly, the cookies come out perfect! :)
Kate says
I’m so glad that the cookies have been a hit! I really want my recipes to work out well when people make them, and I’m so happy to hear that the tips helped! Thank you for taking the time to come back and comment! =)
Mawar says
Hi, it looks delicious… Been thinking to make it, but I have a question, can I make it without the mixer? Thanks! ☺️
Kate says
Hi! Thank you! I think it would be hard to beat the enough air into the egg yolk mixture by hand. I don’t think it’s impossibe, but it would definitely be an arm workout to get it as thick as you’ll need it to be. Hope that helps!
Robin says
If I don’t have parchment paper, should I use any kind of oil or butter on the baking sheet?
Kate says
I haven’t tried greasing the baking sheet to say for certain.
janet says
Although my cookies didn’t look exactly like yours ( mine were more mounds that flat cookies), they were delicious!
They did taste like brownies. However, brownies are a little easier to make.
Kate says
I’m glad that you liked them! =)
Kelly Thompson says
Are any changes needed to be made for high altitude?
Kate says
Unfortunately, I’m not able to test out high altitude changes, so I’m not sure whether any changes are necessary or not.
Baker Vee says
I followed the recipe and had excellent results. No adjustment needed in Denver (5280). If you’re at a higher altitude than that, you might need to add a tablespoon or two of flour, a pinch of extra baking powder and another tablespoon or more of butter. I find that the higher the altitude, the more adjustments are needed.
Kate says
Thank you!! So helpful! =)
Dija says
Great recipe, can’t wait to try it soon! ^_^
I just have some question, can I freeze the dough and bake the cookies whenever I want some straight from the freezer to the oven or is it better to bake them then freeze them? Also how many days do they last after baking (if they even lasted for a day lol)?
Thank again <3
Kate says
Thanks! I haven’t tried to freeze this dough, but it is similar to brownie dough. I *think* it would work fine if you froze scoops of dough, but I haven’t tried it to say for certain. They will last for up to 3 days stored in a resealable container at room temp. I’m going to test storing them in the fridge with the next batch. Hope that helps! Please let me know if you have any other questions. =)
Deb says
I made logs out of the dough, wrapped in plastic wrap and froze them. They were fine and you can cut off as many or as few as you want.
Kate says
What a great idea! Thank you!
Carolyn says
Made these for a treat to share. I made them smaller and baked them 8 minutes. They turned out fine. Chewy inside. Great chocolate taste.
Kate says
Great! I’m so glad! Thank you for your note about the baking time and for taking the time to comment!
Lisa A. says
They turned out just as you described and were delicious! Definitely a keeper!
Kate says
Yay!! I’m so glad! Thanks for commenting. =)
Ann says
I made these moist and chewy chocolate cookies for Valentine’s week haha and tucked in some halved pink, red and white M&Ms on top. I froze some of the cookies to enjoy later.
Kate says
Awesome! The M&M’s sound like a great addition. =) Thanks for commenting!
MMC says
We baked these for the full ten minutes, and they were raw inside. Love the idea of them, but not the actual outcome.
Kate says
I’m sorry to hear that! It sounds like baking another minute or two would have helped. Oven temperatures can vary significantly, and things like a very cold fridge or chilling the dough for longer than 30 minutes can mean that you’d need to add baking time. Hope that helps!
Kristin says
Perfect recipe! They came out so delicious! My four year old and I had a blast making them! Will make them again soon!
Kate says
Thank you so much! I’m so glad that the cookies came out well and, most of all, that you had fun making them. Thank you for coming back to comment! =)
Christina says
Hi! My question is could you tell me the measures in gram?
Kate says
Hi! Yes, if you click on “metric” right under the ingredients, it will toggle over to the measurements in grams. Hope that helps!