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!
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.
Line your baking sheets with either parchment paper or a silicone baking mat. Set aside.
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, brown sugar, granulated sugar (white sugar) 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.
Fold in the mini chocolate chips and nuts, if using. The dough should be thick like brownie batter at this point.
Cover and chill the dough for 30 minutes.
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.
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. Once the cookies have cooled, remove to a wire rack or plate.
Tips for making brownie cookies
- 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 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.
What causes 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.
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.
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. Updated with new photos and tips 11/8/19. Updated again on 12/1/21 to add additional tips and information.
Reader Interactions
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Comments & Reviews
Lina says
I’ve made these three times already and they’re excellent. How long would these cookies last in the fridge?
Kate says
Thank you so much! They should last for up to 4 days if stored in an airtight container in the fridge.
Lisa J. says
Absolutely delicious! Crackly exterior with fudge like interior. Even better warmed up with ice cream.
Kate says
Thank you so much! That’s just how my husband likes them!
Amanda D says
These are outrageously good! I do wonder, can you replace the dark chocolate chips with milk chocolate? Or semi sweet chocolate?
Kate says
Thank you! I think semisweet or milk chocolate chips should work fine.
JoAnn says
Very good tasting cookie! And a hit with my family. Hint: roll the cookies in your hand after scooping to ensure that the shiny “crust” develops. For me, just scooping led to shaggy looking cookies. Not sure why, but rolling them smooth changed the texture.
Kate says
Thank you! I haven’t tried rolling them. I’ll have to give that a try.
Steven Slocum says
Super good! Would definitely make again.
Kate says
Thank you!
Jessica says
So, so good! just made these for a party tomorrow and they may not make it out of the house!
Kate says
Thank you!
Chelli says
Delicious! Excellent! The Best!
Kate says
Thank you so much!!
NC says
Hi Kate,
I tried these and they taste quite good. Mine didn’t turn out as flat as yours. Any tips on why mine may not flattened out as much as yours.
I left it in the fridge for longer than 30 minutes. Could that have caused it? Thanks so much.
Kate says
Hi! The cookie dough does set up quite a bit if it’s in the fridge for longer. You can set the dough out while the oven preheats to let it come up in temperature. You could also try lowering your oven temperature by 25F. That will let the dough spread a little bit more before it sets. If you lower the temperature, you may need to add additional baking time. Hope that helps!
Holly Tyrrell says
I love dark chocolate… so I love these cookies. Added 1 teaspoon of espresso and add sea salt on top. Soooo good. Naming them Santa’s Secret: Caffeinated & Salty
Kate says
Sounds delicious! Thanks for sharing!
Nancy says
I have made this recipe at least five times maybe more. Each time people have declared they’re the best cookie they’ve ever had. When I ask my friends what kind of cookie they’d like for their birthday/ Christmas they just look at me and smile and say you know. I follow your recipe religiously. The only time I have to make my own decision is in the cook time. Ovens are different, but your notes were helpful in determining the right amount of time. Do you think freezing the dough for five days would make a difference? Lots to bake this year. Like the idea of forming dough into balls before freezing.
Kate says
Thank you so much!
I’ve frozen scoops of this cookie dough. I have to increase the baking time by about 3 or so minutes, but the dough has baked well from frozen. I hope that helps!
Sandi says
Absolutely delicious but very rich. If you are a chocolate lover make these cookies ! Thank you
Kate says
Thank you!
Dot says
One word…HEAVEN!
Kate says
Thank you so much!
Olga says
Should these be baked in the shape of a ball or slightly flatten ?
Kate says
I don’t flatten the dough before baking.
denise says
Can you freeze the cookies once they are baked? I need to make 200 of this kind and about 600 of some other kinds
Kate says
Yes, you can freeze the baked cookies.
Meg says
Best cookies i’ve ever made!
Kate says
Thank you!
Adele Partee says
these are amazing definitely my favourite cookies recipe, however im currently making them and the dough is too liquidy. im pretty sure I added the right amounts of everything but its almost like regular brownie batter! should I add more flour or put it in a brownie dish?
Kate says
If it’s about the consistency of brownie batter, that is probably ok! I’d wait to see what consistency it is after you chill it before adding any additional flour.
Ally says
Hello,
Can I substitute chopped dark chocolate bars for the chocolate chips? Also, can I add 1 1/2 cups cream cheese chips/frozen mini peanut butter cups in addition to the mini chocolate chips? Can I skip the chilling if I want a thinner cookie? Thank you.
Kate says
Hi! I haven’t tried using dark chocolate bars, but I would guess that it would work. I also haven’t tried the other additions to say how that would work. Sometimes adding chocolates like pb cups can make cookies or brownies greasy, so I’m not sure how it would work in these cookies. Yes, if you don’t chill the cookie dough, you’ll get thinner cookies that bake out more.
Sammie says
Love the brownie cookies! I froze half of the dough in balls and pulled them out when we wanted fresh baked cookies.
Kate says
Thank you! That’s a great idea!
Rachel says
Could I make these with a regular electric hand held mixer?
Kate says
You can, however, if you’re using a hand mixer, you will need to beat the mixture for longer because a hand mixer won’t have the same power as a stand mixer.
Tracey says
How much longer?
Kate says
From the post above:
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.
Jackie says
Howdy these were superb & just the sort of “my specialty” recipe to impress on short notice. To that end, how long do you reckon the dough will last airtight in the fridge? For freezing, would you recommend shaping the dough, or making logs & slicing/shaping when baking? Or does freezing the baked cookies have a better result?
In any case, thanks for a terrific recipe & helpful tips.
Kate says
I’m so glad that the tips were helpful and that you liked the recipe! If you’re going to store the dough for longer, I highly recommend pressing a piece of plastic wrap directly to the surface of the dough. The longest that I’ve kept it was about 24 hours. I’ve frozen scoops of dough and the baked cookies. Both have worked well. For the dough, I recommend scooping the dough and flash freezing it on a baking sheet. Once it is frozen through, transfer it to a freezer-safe container. Hope that helps!
Stephanie says
Have you ever made these as bar cookies? How did they turn out? Increase the baking time to 30 minutes?
Kate says
I haven’t made them as bar cookies. I have a great brownie recipe if you’re looking for that.
Nicole says
Are there any changes for high altitude? I really want to make these but don’t want to mess them up 😊
Kate says
Hi! Unfortunately, I currently don’t have a way to test recipe for high altitude changes. However, when I did live in a high altitude area, I found this high altitude baking guide from King Arthur flour helpful. I hope you find it helpful, too!
Steph Shambo says
Made these for the first time to take to a friends house and everyone loved them, they are chewy, so chocolatey and you can’t eat just one. So good, we will definitely be making these again.
Kate says
Thank you! I’m so glad that you liked the cookies!