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
Did You Make This Recipe?
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Adapted from Everyday Dishes.
Originally published 7/7/16.
Reader Interactions
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Comments & Reviews
Nancy White says
My new most favorite cookie! So fudge and delicious. I think I undercooked them a little, but still so good! Will be yummy with ice cream.
Kate says
Thank you! I’m so glad that you liked them!
Eva Ajay says
hi ! can we use milk chocolate instead of bitter sweet chocolate and follow the same recipe ?
Kate says
Hi! Milk chocolate should work fine. It will just give you a sweeter cookie.
Patty says
Wow these were so very good! I received so many compliments on them too! I did not add the chocolate chips.
Kate says
Thank you! I’m glad that they were a hit! =)
Eurona Cecil says
Hi! Your recipe is the best! My brownie cookies were an absolute favorite. :)
However, my cookies were a bit flat and tends to break easily when handled. I added couverture chocolates to my batter instead of semisweet chocolate chips. Was it a reason for my cookies to be flatter than it should be? Or is it possible that I may have over mixed upon adding flour and cocoa powder?
Kate says
Thank you so much! Yes, that could make a difference. When I use similar chocolates in my chocolate chip cookies, I find that the chocolate chip cookies spread more and are thinner than when I use, say, chocolate chips.
Lillian says
these are amazing! substituted with a mix of rice and almond flour to make them gluten free… so gooey, chocolatey, and delicious! thanks for sharing!
Kate says
Thank you so much!!
mary says
Hi there I have a quick question- is it better to chill the dough while it is still in the mixing bowl or should you make the balls of dough and then chill those?
Thank you!
Kate says
You could do either one. I usually chill the entire batch and scoop it once it has chilled.
Amy Liu says
Instead of the 12 oz bittersweet, I mean.
Amy Liu says
will semisweet nestle chocolate chips work as well?
Kate says
They should work just fine!
Jillian says
My first kitchen aid is coming today, and I want these to be the first thing I make! Question- can I sub peanut butter chips in for the mini chips? I also wanted to add a peanut butter swirl in before shaping into balls. Do you think thatd be ok?!
Thank you for this beautiful recipe!!
Kate says
Congrats!! I haven’t tried either or those subs, but I think using pb chips would work. Good luck!!
Lana says
Does this recipe work with white chocolate ?
Kate says
I haven’t tried it with white chocolate to say for certain.
Kaitlin says
I grew up working in a bakery, so I can usually hold off on eating sweets until after dinner since I built up my self discipline ; ) For whatever reason, I had to taste one of these about 10 minutes after it came out of the oven. I brought one upstairs to my boyfriend while he was doing laundry so he could try. He ended up ditching the laundry midfold, came downstairs with me and we proceeded to eat 2 more! Needless to say, we both thoroughly enjoyed this cookie! Thank you for sharing the recipe!
Kate says
You are so welcome! That’s high praise, and I appreciate it! =)
J. Kara says
Why do you prefer regular cocoa to Dutch processed for this cookie?
Kate says
When I’ve used Dutch processed cocoa, the cookies have come out flatter and duller. I haven’t ever had that issue with regular unsweetened cocoa powder.
j says
im unable to get chocolate atm so i have to make this with only cocoa powder! could you tell us how you did it w/o the chocolate chips? ?
Kate says
Hi! I haven’t tried to sub cocoa powder in this recipe to say how it would work out.
Ace says
Hi! Do you think the recipe will turn out if I also add M&Ms? I’d like to make them with red, white and blue ones for 4th of July. Thank you.
Kate says
I think so!
Maria says
How long will these be good for, left out at room temp?
Kate says
About 3-4 days.
Kate says
They should keep for 3-4 days at room temperature.
Elena says
Is these cookies too sweet ?? because I don’t like my cookies too sweet …. If they are … Can I reduce the amount of sugar and how much can I reduce ??
Kate says
That’s a difficult question to answer without knowing your tastes. The cookies are not super sweet, and I always recommend making a recipe as given the first time so that you have a baseline to go off of.
Leah says
I LOVED these! My family DEVOURED them! They were so ADDICTING! Also, how long should you leave them on the sheet to cool? I didn’t know and I tried several times to pull them off but they wouldn’t budge or they broke. Finally the next day I got them off. It’d just be nice to know the correct amount of time to wait. Thanks for the recipe! SO DELICIOUS!
Kate says
Thank you so much!! I leave them on for about 10 minutes, and I’ve never had any issue at that point. Were they sticking to parchment paper?
CHRISTINA LOH says
This recipe is AH~MAZINGGGGGG!!! THE PERFECT CRISPY OUTER LAYER AND FUDGY CHEWY INSIDE!!! I wonder if I could chill the cookie dough over night in the fridge and would it affect the overall texture?
Kate says
Hi! I’m so glad that you liked the cookies! I’ve heard mixed results from people who have chilled the dough for longer. If you have a super cold fridge, you may find that you need to let the dough come up a bit in temp before baking.
Cal says
These are so delicious!! I make them al the time and my family loves them!! Thank You!!
Kate says
Thank you! I’m so glad to hear that! =)
Inderjit says
Hi… I am vegetarian… kindly suggest why to put instead of eggs
Lynette Siler says
If I make this in a 9×13 pan instead of cookies, how long do I need to bake them?
Kate says
Hi! I haven’t baked the cookies like that to say for certain. If you’re looking for a brownie recipe, here is a good one.