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
Ronda says
This recipe is to die for. The only change I made was to substitute with milk chocolate chips. Yum. Thank you for sharing this recipe with us…its a keeper!!
Kate says
So glad you liked it! Thanks for coming back to leave a comment! =)
Kanwal says
Hi,
Can I use cooking Chocolate instead of chocolate chips to melt with the butter?
Kate says
I think so! I don’t know of any reason why baking chocolate wouldn’t work in place of the chocolate chips.
Julia says
Im not a fan of rich dark chocolate i like milk chocolate better. Should i use simi sweet to make sure they aren’t too rich? Im a big fan of betty crocker box fudge brownies if that helps for reference…
Kate says
If you like milk chocolate, you may want to try milk chocolate chips or even part milk and part semi sweet in order to get that milder, sweeter flavor.
Paula says
How do you store them in a container with lid?
Kate says
I would suggest storing them in a single layer.
alexandra says
if I am making 3x the batter should I cool it for 3x longer?
Kate says
Hi! Are you asking whether you should cook or cool the cookies 3x longer? Just want to make sure I’m answering your question.
Jocelyn says
Kate you are heaven sent! ? it’s my birthday today and I made this for my.. ofcourse myself LoL ? they are so delicious that if I have five thumbs I would say FIVE THUMBS UP! made with and without pecans both so delish!
Thank you for sharing your wonderful recipe- God bless you!
Jo
Kate says
Happy birthday!! I like to make my own birthday treats so I get exactly what I want. ;) I am so glad that you like the cookies! Thank you for taking the time to come back and leave a comment!
Nam says
I just won the cookie competition at my husband’s work with this recipe! Best recipe ever! Thank you
Kate says
Yay!! Congrats on the win, and glad the cookies were a hit! =D
Emma wong says
Is that tablespoon or teaspoon of vanilla?
Kate says
It’s a tablespoon. I use T for tablespoon and tsp for teaspoon in my recipes. Hope that helps!
Jess says
Delicious! 2 thumbs up!!
Kate says
Thank you! Glad you liked the cookies! =)
Brianne says
These sound great!! Do you think I can chill the batter overnight instead of only 30 minutes?
Kate says
Thanks! I do. I’ve left the batter in the fridge for longer than 30 minutes. It just firms up more as it chills, so you may need to set it out for a bit before you scoop it.
Nicole says
I just made these! They are delicious! I’m going to attempt to freeze the remaining batter and see how it defrosts. Thank you for sharing.
Kate says
Thanks!! If you wouldn’t mind, I would be really interested to hear how freezing the batter turns out. =)
Elizabeth Maci says
This recipe looks awesome!
I’m wondering how you think this might work –
Make the dough, chill, form the desired size of balls, then freeze, individually, in order to bring out and bake at a later time.
Thanks!
Kate says
Thanks! I’m not sure. I’ve frozen lots of drop cookie doughs, and they work well. Since this one is so close to brownie batter in consistency, I’m just not sure. I think it would freeze fine, but I’m not sure whether it would start to run as it thaws or not. I wish I had a better answer for you!
Ashley says
Recipe says prepared cookie sheets. So I am assuming to greese them. Am I right?
Kate says
In step 8, it calls for lining the baking sheets with parchment paper. You could also use silicone baking mats if you prefer. I haven’t tried greasing the baking sheet with this recipe, so I’m not sure what differences you will see. Good luck!
Emma says
Any suggestions for high altitude baking???
Kate says
I’m sorry, but I don’t have any suggestions. Unfortunately, I’m not sure what changes would need to be made. Maybe someone else will have a tip for you.
Kartini says
Hi. Are we supposed to melt the 12 oz chocolate chips with the butter?
Kate says
Yes, you’ll want to melt the chocolate chips with the butter.
Abby says
Oh my goodness these are delicious! They’re my new absolute favourite. I have been telling everyone about them hehe. 5 stars!
Kate says
Thank you!! What a nice comment! I love to hear that people are enjoying my recipes! =)
Lisa says
These are amazing, nice job on the recipe!
Kate says
Thank you!!
Jenn says
HI, I don’t have a standing mixer. Can I use a hand held one & do the same amount of mixing time? I’m dying to try this recipe! Thanks
Kate says
You can use a hand mixer, but I would add a couple more minutes to the mixing time because hand mixers aren’t as powerful. The mixing time is fairly long, but it’s really the key to getting the crackly surface and a thicker cookie. Good luck! =)
Denise says
This recipe yields 36 cookies. If I use a bigger scoop say 2 heaping tbsp, how would I have to adjust my cooking time? I normally like the size 2tbsp produces.
Kate says
I would add, maybe, 2 minutes to start with. You can always continue to add time as needed, but you don’t want to end up with over-baked cookies. Good luck!
Patty says
These are the BEST cookies I think I’ve ever had!! And I LOVE cookies. I’ve made them twice now in the past couple of months. I have to say, though, that I really enjoy them even more the day after I bake them or even two days later! That’s not usually the case with cookies, so I was pleasantly surprised! They just seem to get even better after a day or two! Thank you, Kate, for sharing this recipe!
Kate says
Thank you! It makes my day when people come back and leave a comment like yours. So, thank you for taking the time to do so!