Fudgy brownie cookies with crackly tops and chewy edges — these rich chocolate cookies deliver all the best parts of a brownie in a soft, decadent cookie. This easy homemade recipe creates intensely chocolatey cookies everyone will love.
These fudgy brownie cookies have shiny, crackly tops, chewy edges, and rich chocolate centers — just like the best homemade brownies, but in cookie form. After testing different chill times and baking methods, this version delivers thick, soft cookies with deep chocolate flavor every time.
They’re similar to my popular flourless fudge cookies, but these cookies bake up thicker and richer with an even more intense chocolate taste.
“I found this recipe on Pinterest about 5-6 years ago, and I have made them so many times. They’re the perfect chocolate chewy delicious cookie. I always add a little bit of sea salt on top, and they’re so good!! Thank you so much for the recipe!” – Melanie
Ingredient notes and substitutions
- Butter: I use salted butter. If using unsalted butter, increase the salt by about 1/4 teaspoon.
- Cocoa Powder: I didn’t have good results when using Dutch process cocoa powder. I recommend using unsweetened cocoa powder in this recipe.
- Chocolate chips: I’ve tried making the cookies without the mini chocolate chips, and they didn’t have as much of a crackly crust. Don’t skip the mini chocolate chips if you want shinier cookies.
How to make brownie cookies
When you read the recipe, you may be tempted to cut short the mixing time. Please don’t do it! One of the keys to success is to follow the instructions as-written.
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.
Step 1: Line your baking sheets with either parchment paper or a silicone baking mat. Set aside.
Step 2: 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.
Step 3: In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, brown sugar, granulated sugar (white sugar) vanilla, baking powder, and salt on high for 5 minutes, or until the batter is thick and creamy. The batter should fall in ribbons at this point. Tip >> 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.
Step 4: Reduce the mixer speed to low and stream in the melted chocolate mixture.
Step 5: Stir in the flour and cocoa powder just until combined.
Step 6: Fold in the mini chocolate chips and nuts, if using. The dough should be thick like brownie batter at this point.
Step 7: Cover and chill the dough for 30 minutes.
Step 8: Scoop out 1.5 tablespoon scoops of dough (medium cookie scoop). Place the scoops of dough about 2 inches apart on the prepared baking sheets.
Step 9: Bake for about 8-10 minutes. The middles should look soft and a little underdone but the edges should be set. Tip >> Since oven temps can vary, you may find that you need to increase the baking time.
Step 10: Once the cookies have cooled, remove from the cookie sheet to a wire rack or plate.
Recipe Tips!
- Melting: You can also melt the chocolate chips and butter in a microwave-safe bowl. Microwave for 30 seconds, and then stir. Continue microwaving in 15 second intervals and then stirring until melted and well-combined.
- 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 refrigerator 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.
- Chocolate flavor: You can add 1 teaspoon of espresso powder for more intense chocolate flavor.
Troubleshooting flat cookies
There are two things that could cause flat cookies.
First, cutting the mixing time short or using a hand mixer/electric mixer (or mixing by hand). The volume of air that a stand mixer can beat in gives the cookies lift.
If using a hand mixer, you’ll need to add additional mixing time. I’ve heard from several people who added about 5 minutes of additional time when using a hand mixer. They’ve said that that helped to incorporate enough air.
Second, the other thing that can cause flat cookies is not adequately chilling the dough. For me, 30 minutes of chill time works well.
However, you may find that you need to add additional chilling time. Factors like the temperature that your fridge is set to, how well it chills, and even how full your fridge is can affect how long the dough will need to chill.
Recipe FAQs
This recipe has over 1,000 comments and questions. I’ve taken a few of the most common questions and have answered them here.
I’ve used bittersweet chocolate chips and semisweet chocolate chips to make the cookies. Both have worked well.
I’ve frozen the dough in scoops and have baked the dough from frozen. While I do add more time when baking from frozen, otherwise, I’ve had good luck with baking the frozen dough.
I’ve made the cookies in 1.5 tablespoon, 2 tablespoon, and 4 tablespoon (1/4 cup) scoops. All three of those sized cookies are pictured here. 
Storage
Store any leftover brownie cookies in an airtight container at room temperature. The cookies will keep for up to 3 days when properly stored.
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Brownie Cookie Recipe
Ingredients
- 12 ounces bittersweet chocolate chips 60-70% cacao
- ½ cup butter
- 3 large eggs
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder¹
- 1 cup pecans chopped, optional
- ½ 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.12 ounces bittersweet chocolate chips, ½ cup butter
- 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.3 large eggs, 1 cup granulated sugar, ¼ cup light brown sugar, 1 tablespoon vanilla extract, ½ teaspoon baking powder, ½ teaspoon salt
- Reduce the speed to low, and mix in the melted chocolate until well-combined.
- Stir in flour and cocoa powder just until combined.¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder¹
- 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.1 cup pecans, ½ cup mini semisweet chocolate chips
- 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
- Butter: I use salted butter. If using unsalted butter, increase the salt by about 1/4 teaspoon.
- Cocoa Powder: I didn’t have good results when using Dutch process cocoa powder. I recommend using unsweetened cocoa powder in this recipe.
- Chocolate chips: I’ve tried making the cookies without the mini chocolate chips, and they didn’t have as much of a crackly crust. Don’t skip the mini chocolate chips if you want shinier cookies.
- Nutrition facts are estimated.
Nutrition
Did You Make This Recipe?
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Adapted from Everyday Dishes.
Reader Interactions
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Comments & Reviews
John says
Thank you.
Looking forward to trying them.
John says
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 ?
Kate says
I leave them on the baking sheet until they’ve finished cooling.
Ghada says
Hi the batter i but in the fridge 30 minutes?!
Kate says
Yes, you’ll need to chill the batter before baking the cookies.
Ghada says
I have only 7 oz chocolate it’s enough ؟
Ghada says
I made it , it’s very easy and delicious ??❤️❤️
Kate says
Thanks! Glad you liked it!! =)
Danielle says
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! :(
Kate says
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.
Rhonda says
Hi on this cookie brownie recipe I wandering if I can just use only semi sweet chocolate chips instead of bittersweet ones.
Kate says
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.
Shreya Shetty says
This was the first time I was ever baking anything. Absolutely first! And they turned out so well. Thank you for the wonderful recipe. =)
Kate says
I’m so glad!! And congrats on baking for the first time! I think that’s so great!! =)
Sukriti says
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
Kate says
I’m glad you liked them! Yes, they are soft, so it sounds like they came out right. =)
meenal says
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?
Kate says
You’re very welcome! Glad to hear that they worked out! =)
Adela says
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!
Kate says
I’ve never flattened mine, but that may be a difference in how cold my dough gets. I appreciate the tip, though! =)
Toni says
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.
Kate says
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! =)
Toni says
Yes, that helps. Thank you. Happy Holidays.
Kate says
Good! You are very welcome! Happy holidays to you too!
Laura says
What do you think about using some espresso powder? Would I have to reduce anything else or could I just add some?
Kate says
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! =)
Amy says
Do you use salted butter or unsalted butter?
Kate says
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.
Charisse says
Oops! Never mind, I read the receipe again and saw pecans were in the ingredient list.
Kate says
No worries! =)
Charisse says
These look really good! Can I add walnuts or pecans?
Bianca says
Can i substitute the butter with margarine ?
Kate says
I’m not sure. I’ve only made these cookies using butter, so I can’t say for sure how using margarine would work.
Lindsay says
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 ):
Kate says
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.
Lindsay says
It was thicker brownie batter consistency. Perhaps I just needed to chill it longer? I’m not sure.
Kate says
I think so. It should have been thick like cool cookie dough, so I think it may have just needed more time to chill.
Shirley says
Hi! Should I keep the batter chilled in the fridge between bake time?
Kate says
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! =)
Dorie says
Why can’t I use Dutch processed cocoa?
Kate says
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.
Kate Anderson says
Is it supposed to be basically brownie batter? Will it firm up as it chills?
Kate says
Yes, it’s very similar to brownie batter, and yes, it does firm up quite a bit as it chills.
Lyn says
Hello, I don’t have bittersweet chips on hand. Can I use semi-sweet? (To melt with the butter). Thanks.
Kate says
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!