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!
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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 powder (not Dutch-processed)
- 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, 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
Nutrition Information
Adapted from Everyday Dishes.
Diana says
Just made these cookies they taste delicious but I think I over mixed them after adding the flour. They came out flat. Or could it be that I left them in the fridge too long? I think they were in there for an hour or 2. I did beat the egg mixture for 5 min.
Diana says
For the butter do I use salted?
Kate says
I use salted, but either one will work.
Jack says
I don’t understand how I got a different result but holy cow they were terrible!!!!!! The cocoa was way too overpowering. All we could stand was one bite and I still have the after taste 2 hours later 😢
Kate says
Hi! Did you only use 1/4 cup of cocoa powder? I’m guessing you mis-read the amount of it was that overpowering.
Jeannie says
These were fantastic. Fudgy and delicious, just like brownies, but easier to take for lunch.
The chilling time is essential- My first batch came out great but the second batch (as I dig deeper into the bowl of dough/batter) didn’t back up as thick.
Kate says
Thank you! I’m so glad that you liked them! And yes! If the dough gets too warm/soft, the cookies don’t bake up as thick. Thanks for commenting! =)
Jennyfa says
Hi I’m curious about the cocoa powder, why it shouldn’t be Dutch processed. I prefer the flavour, can I use it instead? Great recipe by the way, I can’t wait to make ice cream sandwiches with these!
Kate says
Hi! Great idea! Ice cream sandwiches with these cookies would be so good! I like Dutch processed cocoa powder too. However, I’ve used Dutch processed cocoa powder in this recipe, and the cookies were greasy, flatter, and baked out more. Hope that helps!
Angela R. says
Hi! I was wondering if you need to use a stand mixer to make these cookies or could you use a regular hand held mixer? Thanks!
Kate says
Hi! A hand mixer should work. You may need to beat the egg/sugar mixture longer to get enough volume into it since hand mixers usually aren’t as powerful as a stand mixer, but, otherwise, it should work. Hope that helps! =)
Jan says
Can you freeze these cookies?
Kate says
Hi! I haven’t tried to freeze these cookies, but I think they should freeze well.
Kari says
I exchanged the bittersweet chips for a mix of semi-sweet and milk choc chips. It’s what I had. Then I exchanged the mini semi-sweet chips for peanut butter chips! Amazing! This is a great recipe!
Kate says
Yay! I’m so glad that the cookies came out well (and I’m all for making what you have work!). Thanks for commenting!
Connie Stevens says
thank you very much for the brownie cookie recipe I have a brownie recipe almost the same I know I am going to enjoy baking them for my grand kids
Kate says
You’re very welcome! I hope you all enjoy the cookies! =)
Floranet says
Keep growing!! You are doing great Job.
Kate says
Thanks! =)
Emily says
I absolutely love this recipe. Simple and delicious!!
Kate says
Thank you! I’m so glad that you liked the cookies! =) Thanks for commenting.
Bea says
Before I make these I want to make sure that you meant 1 TBSP vanilla not 1 tsp? That’s so much vanilla per flour/ cocoa ratio. Thanks
Kate says
Yes, the ingredients are correct as-written. I like to use a fair amount of vanilla to help bring out the chocolate flavor in the cookies. You can use less, though, if you prefer.
Phyllis Jack says
Great recipe, directions were easy to follow. Absolutely delicious!!
Kate says
Thank you! I’m so glad that you liked the cookies. =) Thank you for taking the time to comment!
Yeet says
They were great! A lot of extra work though
Kate says
Thank you! I’m so glad that you liked the cookies. I guess it’s just the difference between making cookies and making bars. =)
Mary says
OMG I just made these. Followed recipe to a T and they turned out amazing. Dangerously delicious!
Kate says
Thank you! I’m so glad that you liked the cookies! I agree. They are dangerously delicious! =)