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
Ceci says
Delicious!
Kate says
Thank you!!
Sarah says
I didn’t mix long enough!!! my mix is runny anything I can do ??
Kate says
Which stage was the dough at when it was runny?
DANIA MAXWELL says
OMG!! these cookies are EVERYTHING!! I made these tonight with my Grandguys for Santa,Let’s just say, Santa has already eaten the first batch…Love it… Can the dough be refrigerated?
Kate says
Yay!! So glad that Santa enjoyed the cookies! Yes, the dough can be refrigerated. Depending on how cold your fridge gets, you may find that you need to add an extra minute or two to the baking time. Merry Christmas!!
Ryan says
Instructions never mention butter. Made these to instruction and didn’t catch this until after baking.
Kate says
The butter is mentioned in step 1. It’s melted with the chocolate chips.
Arvin says
Mine doesn’t completely crack. You can see that it is about to crack but it doesn’t fully develop. Can you help me fix this kate? Thank you.
Kate says
Hi! Are you leaving the cookies on the baking sheet to cool?
Arvin says
Yes. I did. Mine is undercooked. Lol.
Kate says
If the cookies are underbaked, then that may be the issue. You want the cookies to be baked enough that they’re still soft in the middle, but you don’t want them to be doughy.
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.
Liana Del Medico says
Can you freeze these?
Kate says
The dough can be frozen in scoops and then baked as directed. You’ll probably need to add a few more minutes to the baking time. The baked cookies can also be frozen.
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! =)