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
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.
Judy says
What do you suggest if I don’t have a stand mixer or paddle attachment?
Kate says
You should be able to use a hand mixer. It may just take a little longer with a hand mixer.
Melissa says
Simple to make and delicious! Thank you for sharing.
Kate says
You’re welcome! I’m glad that you enjoyed the cookies. Thanks for commenting! =)
jb says
is it okay if i kept the batter in the fridge for two days?
Kate says
That *should* be ok. You’ll want to set the cookie dough out to let it come up in temperature some before baking.
Sarada says
I don’t want to use eggs. What can I substitute them with??
Kate says
You can try an egg replacer powder or try to use something like aquafaba, but I haven’t tested either of those options to say how they will work in this recipe.
michele says
sorry just saw the butter
Kate says
Glad you found it! =)
michele says
what about the butter
Brock says
Would it hurt to leave the dough in the fridge overnight? I’ve sometimes heard that the baking agents (soda or powder) lose their power if combined with wet ingredients for too long. Also, do you think the dough balls could be frozen before baked?
Kate says
No, it won’t hurt the dough. You’ll need to let the dough come up in temp some before baking, but, otherwise, it should be fine. Freezing scoops of dough should work, too.
Liz says
Everyone LOVED these cookie! Next year I will make a double recipe. Great recipe!
Kate says
Yay!! I’m so glad to hear that! Thanks for commenting!
Suzanne Mosier says
Any reason why I can’t double this recipe?
Kate says
Hi! I haven’t made a double batch, but I’ve heard from people who have, and they said that it worked well for them.
Renee' says
I did not see how many cookies this remakes. I did double it and they seemed to turn out fine. LOVE THIS recipe!
Renee says
HOW many cookies this recipe makes
Kate says
Hi! This recipe makes 36 cookies.
Kate says
Hi! That’s great! I’m so glad that you liked the cookies. Also, as an FYI – the prep time, cook time, and servings are all right above the ingredients.
Norton says
Hey there can this dough be frozen and then baked as need be?
Kate says
I’ve frozen the dough and haven’t had any issues with it. Hope that helps!
Denise Davis says
These are a holiday favorite in my house and are requested by husband’s colleagues. Recipe is perfect and the cookies are absolutely delicious!!
Kate says
Yay!! Thank you so much! Happy holidays to you and your family!
Sara Bodden says
Oh my gosh are these good I’ve baked probably about 7 different deserts/cookies this year so far and they were all really good but I think this one is the winner wow!
sara says
By this year I mean just for Christmas lol
Kate says
Thank you so much! I’m so happy that you like the cookies. Thanks for commenting!
Sharon says
Everyone absolutely loves them.
Kate says
That’s fantastic! Thanks for commenting!
Melissa says
Can this recipe be made with milk chocolate chips instead of bittersweet?
Kate says
It can. The cookies will just be sweeter if you use semisweet or milk chocolate chips.
Nicole Carr says
Can the dough be made ahead of time and frozen?
Maggie says
I only had unsweetened chocolate and googled how to convert to bittersweet. Site rec’ 1Tspn sugar for each oz of choc’ , when should the additional sugar be added ? I obviously did something wrong by adding the sugar to the chocolate. chocolate seized, what a disaster !! Lesson learned ?
Kate says
Yes! This is why trying to use substitutions in baked goods is so difficult. Hope that it works out better for you next time! =)
sara says
I think you would just add it with all the other sugar when you beat it with the eggs but that’s just a guess!
amy says
question: what’s wrong with using dutch-processed cocoa powder in this recipe? thanks!
Kate says
Hi! When I tested the recipe with Dutch-processed cocoa powder, the cookies didn’t develop their crackly crust, and they also came out flatter.
Anita Hodgeman says
These taste really good. I used semisweet chocolate instead of bittersweet. I miss the egg mixture for the 5 minutes as the recipe stated. However my cookies came out flat.
Kate says
Thank you! I’m happy to help troubleshoot. Two questions: Did you chill the cookie dough, and how thick was the cookie dough before it went into the fridge?
Anita Hodgeman says
Yes, it was in the fridge for over 30 min. And it was jùst like the video, not super thick, but pretty much like a brownie batter. Tastes is great, but they are not pretty enough for a cookie platter!
Kate says
I would try mixing the egg mixture a little longer next time to see whether that helps.
Nicole Carr says
Hi, I only have semi sweet chocolate chips. It doesnt have the cacao percentage on it. will they still work? Or should i wait to make these when i have a different chocolate?
Kate says
Yes, you can use semisweet chocolate chips. The cookies will be slightly sweeter, but they should work just fine. =)