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 chocolate cookies on my site, but these easy chocolate brownie cookies 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.
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!
“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-processed 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 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 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.
Troubleshooting flat cookies
There are two things that could cause flat cookies.
First, cutting the mixing time short or using a hand 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 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.
More popular cookie 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
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Adapted from Everyday Dishes.
Originally published 7/7/16.
Reader Interactions
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Comments & Reviews
Andrea Ponce says
Hi!!! Did you use salted or unsalted butter??? :)
Kate says
Hi! I like to use salted, but you can use unsalted and slightly increase the salt if you prefer.
Edie says
Can the cookies be chilled longer (like for a few hours or even over night) before baking?
Kate says
They can! I would recommend letting the dough come up a bit in temperature (by setting it out while the oven preheats) before baking.
Sandra says
Just coming out of the oven. Omg sooo good. Thank you.
Kate says
You are so welcome! I’m happy to hear that you liked the cookies! =)
Mallory says
Hi! Would you change anything in the recipe for someone that lives at high altitude?
Kate says
Hi! Unfortunately, I don’t have a way to test high altitude changes, and I don’t think that I’ve ever had anyone come back to say that they made any adjustments for high altitude.
Stephany says
Baked at high altitude (Colorado) and turned out great with no changes. Yummy!
Kate says
Thank you so much for commenting! That’s really helpful to hear! =)
Megan says
Hi there! If you can’t find bittersweet chocolate, could you substitute semisweet?? I can’t wait to try this recipe and I don’t want to mess it up!!
Kate says
Hi! Yes, you can use semisweet chocolate. The cookies will just be a little sweeter with the semisweet. =)
Pauline says
Do these have more of a brownie texture or a cookie texture?
Kate says
They remind me of the edge of a brownie in cookie form because they have chewy edges and fudgy middles.
maddi says
just tried these, and they’re so good! I couldn’t find anything bad about it. i definitely recommend.
Kate says
Thank you so much! I’m glad that you liked the cookies. =)
Bri says
I followed the recipe exactly. I reread it multiple times while reading it and they came out as flat as a crape! Interest after cooking to make sure I did it right and I followed the recipe completely. No way it’s only 3/4 cup of flour for 36 cookies. Is this a mistype??? What am I missing!
Kate says
Hi! The first thing I ask when someone asks where things may have gone wrong is whether you changed anything. Did you sub any ingredients, not mix the egg mixture for the full 5 minutes, or skip chilling the dough? Also, there’s a note that says that if your fridge is full, you may need extra time to chill the dough.
There are step-by-step photos for reference. Did your dough look like the dough in the picture before you baked the cookies? From what you described, it sounds like either the egg mixture needed to be thicker or the dough didn’t chill long enough. The ingredients are correct as written. As noted, the volume comes from the beaten egg mixture.
Brittany says
Hi! I just found this recipe and i can NOT WAIT to make these!
Do you think if i used a gluten free flour these would still be ok!??
Thoughts? Recommendations?
Thank you!
Kate says
Hi! My first choice for gf flour is always a measure for measure blend. I haven’t tried it in this recipe, but I’ve had really good luck with it in other cookie recipes. Hope that helps!
Linda hodlin says
For a double recipe would you double the mixing time?
Kate says
My mixing bowl won’t hold a double batch of the egg mixture, so I haven’t tried making it to say for certain.
Zara says
I’ve baked it right now!
That is amazing!!! Thank you so much for such a great recipe :)
I can’t share them with someone else haha
Kate says
Yay!! Thank you so much! I’m really glad that you liked the cookies. =)
Rachel says
do you think I could freeze the cookie scoops without it affecting the baked cookie?
Kate says
Hi! I’ve heard from a few people who have frozen scoops of the dough, and they’ve said that it worked out well for them.
Sarah says
I added mint choc chips to mine!!! Holy moly I highly recommend!!!
Kate says
Yay!! Sounds like a tasty addition. =) Thanks for commenting!
Kristen G says
Have you ever swirled peanut butter or caramel into the batter?
Kate says
No, I haven’t tried that. If you do, I would love to hear how it works out!
Ilhaam says
These turned out amazing. They were soooooo good. My friends were so happy when I gave it to them and they wanted more. Thx for the recipe ?
Kate says
Yay!! That’s fantastic! Thanks for commenting! =)
Mary says
Seriously soooo good!!! All I can think of when describing them is.!.!.! A chocolate dream!!!!!!! ? They were really gooey at first(baked 8 minutes) but after sitting on my counter for a couple of hours, they are sooooo smooth and yummy and ahhhhh!!!!
Kate says
Thank you so much! I’m so glad that you liked the cookies! =)
MICHELLE FLESCH says
Husband asked for brownie cookies and I found your recipe…amazing!!! I followed recipe exactly, including 5 full minutes of beating and I chilled for an hour since my fridge was kind of packed. The cookies turned out perfect!! Just like a little brownie in each cookie. So glad I came across your recipe. Thank you!! :)
Kate says
Yay!! I’m so glad that they came out well and that they were a hit. Thanks for commenting!
Teresa says
Loved these cookies. Had my glass of cold milk ready when they came out of the oven.
Kate says
Yay!! I’m so glad! Thanks for commenting!
Amy says
These were delicious. I did not have bittersweet chocolate chips so I used semi-sweet. I had 5 15-year-old boys in my kitchen shortly after they came out of the oven. 2 dozen cookies promptly disappeared! All I could hear them saying was how good they were! Thankfully I had two more dozen in the oven because no one else in the house had gotten to try them yet. I am sure I will be making these again. I did make sure to mix for the full 5 minutes and chilled the dough for 30 minutes before baking.
Kate says
Thank you! I’m really happy to hear that they were a hit. =) Thanks for taking the time to comment!
Paola says
Hi! I have a few questions on the mixing part of the recipe. I haven’t tried it yet but I’m a little concerned that the cookies will not bake as instructions. I don’t own a stand mixer only a hand mixer and is the regular with the whisk attachment and not the paddle attachment. In your recommendations says that you tried it with the whisk mixer and didn’t turn out good. How bad it would be if I make this cookies with the hand mixer and the whisk attachment??
Kate says
Hi! I used the whisk attachment on my stand mixer. I have heard from a few people who have used their hand mixer (regular attachments) to make these cookies. They said that it worked out well for them but that they needed to mix the dough longer, which makes sense since a stand mixer is more powerful. I hope that helps!
Morinda says
My cookies did not really flatten out, stayed almost the shape of the scooper, what could I have done wrong?
Kate says
Hi! Yes! Let’s get this figured out. Could you please give me more information? Information like whether you made any changes to the recipe and what the dough was like would be helpful.
Morinda says
Hi there, I followed you’re recipe exactly….the dough was thick and chilled and I scooped with a spring-loaded cookie scooped and baked, they just held shape…for the last pan or two, I flattened the scoop by hand and that seemed better…..they were still a huge hit at work. Thank you for the recipe and response.
-Morinda
Rimma says
Thank you so much for your reply! I learned a lot.
Rimma says
Mine did not flatten either. I followed the recipe ( the pecan version) ratios exactly. I used Irish butter, sugar in the raw instead of regular white sugar, trader joe’s cocoa powder, hershey baker’s bitter chocolate, all purpose flour, pink sea salt, semisweet chocolate chips from costco, light brown sugar from trader joe’s, baking powder from trader joe’s, organic eggs . Regardless of their final shape they tasted fantastic . I do wonder, though what determines the amount of spread.
Kate says
The amount of spread in cookies is usually determined by a few factors such as the temperature of the dough, the ratio of the fats to dry ingredients, and the freshness of the leavening agent. The oven temp can also make a difference. If your oven bakes hot, it can cook the outside of the dough before it has a chance to properly spread. The only ingredient that may have made a difference is the sugar in the raw. I’ve found that the sugar in the raw tends to pull more moisture from baked goods than regular granulated sugar.
Suni says
Can these cookies be frozen after baking?
Kate says
Yes, the cookies can be frozen. I would place them in a single layer with waxed paper in between any layers. Hope that helps!