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
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.
Tammy thacker says
I’ve made these 2 times and they are flat so im making a new batch and increased the baking powder to 2 tbsp gonna see how that works
Kate says
With this recipe, flat cookies usually means that you need more volume in your egg mixture. Are you using a hand mixer or a stand mixer?
Deren says
how many grams or ml is one ounce??
Kate says
Does your scale have a button will switch the measurement from grams to ounces?
yuval says
Hi, can i replace the bittersweet chocolate chips with two bars of dark chocolate (200 gr)?
Kate says
Hi! I haven’t tried it to say for certain, but I would guess that it would work as long as you’re replacing an equal amount. But, like I said, I haven’t tried that.
yuval says
Hi Kate, thank you! i replaced the bittersweet chocolate chips with 240 gr of dark chocolate and the cookies turned out amazing!!!!!
Kate says
That’s fantastic!! I’m so glad that the dark chocolate worked out well for you!
Courtney says
I followed instructions to a t but mine aren’t spreading… just big clumps on the pan. What’s going wrong here? Maybe I need to increase temp or bake time?
Kate says
Hi! Did you make any changes (for example, chilling the dough longer)? Also, when you say “big clumps” do you mean the cookie-sized scoops, or did you make the cookies larger?
Increasing the baking temp will make the outside of the cookie bake faster, which will mean that the cookies will spread even less. You could try decreasing the baking temp to allow the cookies to spread more before the outside sets.
Sarah says
3rd time making these! Always a hit with everyone!
Kate says
Yay!! I’m so glad to hear that!
Deanna says
Can I use more bittersweet chocolate instead of the additional semi sweet? Or will that be too bitter? (I love dark chocolate 😋)
Kate says
You can! If you love dark chocolate, then feel free to use dark or bittersweet chocolate chips instead.
Ashley says
Can the dough be made ahead of time and placed in freezer?
Kate says
I’ve frozen scoops of dough, and it’s worked well for me.
Marizel says
How many cookies does this batter make?
Kate says
It makes 36 cookies.
Jo-Ann Bastings says
I did it! Coming from a woman who is NOT a kitchen person it’s quite an exploit….except that the recipe is very simple to follow but the result is scrumptious 😋
Kate says
Yay!! I’m so glad that they worked out well for you!
J says
If I make these giant like 3 tbsp dough, will the *edges get done too much* and the centers still be gooey if I bake longer? Also will the middles harder up a bit as the set after baking? Thanks!
Kate says
I haven’t tried that to say for certain. However, when I make a larger cookie, I find that I need to decrease the oven temperature so that the cookies can bake properly. If you’re looking for a soft cookie, slightly underbaking the cookies is key. You want them to look just a little underdone (still a bit soft and puffy) but not wet. Hope that helps!
Ashleigh says
At what point do you put the butter in? I didn’t see it in the directions
Kate says
Hi! You add it in step 1.
Jennifer Haukohl says
Would it work okay if I wrapped the cookie around a tiny Reese’s Cup?
Kate says
I haven’t tried that to say for certain! I’d love to hear how it turns out!
Tiffiny G says
These are excellent! On the time-consuming side with melting the chocolate separately, but well worth the effort.
Kate says
Thank you so much! I’m glad that you liked the cookies. =)
Jessica says
Gooey and delicious! Rave reviews from everyone that had one. I made them as mini cookies and omitted the nuts. They stayed nice and chewy in the center.
Kate says
Yay!! So glad that they worked out well for you! =)
lex says
WOW, this recipe is AMAZING, I have made this recipe multiple times and it’s everyone’s favorite. I once forgot the brown sugar and it tasted great still. Another time I added in a little instant coffee and chopped candy canes to make peppermint mocha brownie cookies. I usually use Kirkland semi-sweet chocolate and it comes out amazing.
Kate says
Yay!! Thanks so much! I’m glad that you like them. =)
Ebby says
This was FANTASTIC!
Kate says
Thank you so much! =)
Liz DeAgazio says
I plan on making these tomorrow , could I chill the batter for a few hours or should it only be chilled for 30 minutes?
Kate says
Yes, you should be ok. I would recommend setting the dough out while your oven preheats to let it come up some in temperature before baking. Otherwise, you may find that the cookies don’t spread as much.
Carley says
I have an older Sunbeam stand mixer that doesn’t have a paddle attachment. Is there anything I can do to make sure the cookies still turn out? What would you recommend? Thanks
Kate says
I’ve heard from several people who have used hand mixers with this recipe. They’ve had to beat the egg mixture for longer to get it thick enough, but they’ve said that it worked out well for them. I’m not sure how a Sunbeam compares power-wise, but I think it should be just fine!
Tiffany says
Amazing recipe!!! I followed the recipe to a T and it came out perfect. Thanks for sharing!!!
Kate says
Thank you! I’m so glad you liked them!
Sandy says
Love the recipe! Can I store the batter for future baking?
Kate says
Thank you! You can. I find it easiest to freeze scoops of the dough. I scoop the dough, place it on a lined baking sheet (the scoops can be touching, so there’s no need to space them the way you would if you were baking the cookies), and then I freeze them until solid. Once the scoops have frozen, then I place them in a resealable container. Hope that helps! =)