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!
If you’ve tried this brownie cookie 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!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
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.Â
- Nutrition facts are estimated.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Adapted from Everyday Dishes.
Originally published 7/7/16.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
emma says
im literally a child and I was able to follow and make this recipe and it turned out exactly like those pictures. I posted them if you wanna see what they looked like. I made mine 60 grams with no chocolate chips for like 14 min btw. https://www.instagram.com/emmbakes/profilecard/?igsh=MXNnMzZ2dGIzanB3cQ==
Kate says
I’m so glad that the cookies turned out so well for you! Thanks for commenting!
Jordan says
Just made this and realized I didn’t add the butter because it’s not in the steps.. please fix
Kate says
It’s in step 1: “Melt bittersweet chocolate chips and butter in a heavy saucepan”.
Leslie says
These sound amazing. Do you think I can add toffee bits in place of nuts? Thanks.
Can’t wait to try these!!
Kate says
Yes, you can substitute the nuts for toffee bits.
Joyce says
This recipe is absolutely HEAVENLY! I made this recipe for my sister and her notoriously picky husband, and he said they were delicious.
I was wondering how long would the dough last in the fridge?
Kate says
Thank you! The dough can be kept for up to 3 days, but I think it’s really best used within the first 24 hours.
Jamie says
These cookies are phenomenal! I make them every year for Christmas and everyone raves about them. They’re my most requested baked good!
How much time would you add to bake the frozen dough?
Baking them for 10 minutes when they’re unfrozen is perfect and it can be hard to tell if they’re really done just by looking at them so I don’t want to mess them up by adding too much time or not enough! Thanks
Kate says
Thank you! I have to add about 3-4 minutes when baking from frozen, but you may find that you need to adjust slightly based on your oven.
Elaine says
I can’t figure out what to use for unsweetened cocoa powder. You said that you don’t have luck with Dutch cocoa powder, but when I look it up it states that’s unsweetened. I have an organic cocoa powder that doesn’t state if it’s sweetened.
Kate says
Unsweetened cocoa powder is just the regular baking cocoa powder (like Hershey’s baking cocoa).
Nancy says
The cookies/brownies came out great. My son enjoyed them thoroughly! Just a heads up, many of the newer hand mixers come with paddles, so I had no trouble with the mixing part. The recipe was easy to follow. I will be making them again! Thanks!
Kate says
Thank you so much! I’m glad that it worked with a hand mixer!
Kim says
Wonderful cookies!! Quick note-your recipe calls for butter but does not mention it in the recipe instructions.
Kate says
Thank you! As a heads up, the butter is melted with the chocolate chips in step 1.
Brittany says
Should it be unsalted or salted butter?
Kate says
I use salted butter. If using unsalted butter, increase the salt by about 1/4 teaspoon.
catherine says
Amazing absolutely try these out. Everyone who had them loved them. I was thinking i undercooked them but they should be soft in the inside they are better that way. Especially good with a warm cookie and vanilla ice cream on top.
Kate says
Thank you so much!
Jeannette says
These look very good! I love brownies!
I have two questions for you. 1. The local grocery store doesn’t sell bittersweet chocolate chips. What can I substitute?
2. My cousin, who I intend to make a batch for, likes peanut butter (like Reece’s peanut butter cups)); can I use those (Reece’s) mini candy bits or peanut butter chips at the end where you added the semisweet chocolate chips?
Thank you for the recipe and for your help.
Kate says
Thank you! Dark chocolate chips would be the closest substitute. If you can’t find dark chocolate chips, you can use semisweet chocolate chips. The cookies will be slightly sweeter than with the bittersweet chocolate chips.
You can add peanut butter chips if you prefer.
Diane says
Can I use milk chocolate chips instead of bittersweet chocolate chips?
Kate says
That should work. It will give you a sweeter cookie.
Sara says
Hi!
I had a few doubts that I wanted to clarify before I started making the cookies.
1. Can I use dark compound/cooking chocolate instead of chocolate chips to make the cookies and how will it affect the texture of the batter if I do so? Should I freeze it for a little longer as a result?
2. Can I substitute the brown sugar with white sugar and how will it affect the cookies if I do so?
It would be very helpful if you could please clarify this for me!
Thank you!
Kate says
Hi! 1) I’m not familiar with compound chocolate. Is it the same as baking chocolate? If so, baking chocolate should work fine. However, if it’s like a candy melt, I wouldn’t recommend using that. 2) Granulated sugar/white sugar pulls moisture. Brown sugar adds moisture and chewiness. So, if you use all white sugar, you’ll end up with a drier, crispier cookie. I hope that helps!
Margaret says
Great cookie! I have added it to my Christmas baking. I also send them back to college with my son and Goddaughter when they visit. I ran out of pecans once (the horror) and used macadamia nuts. Those were equally as delicious. Thank you for a wonderful recipe.
Kate says
Thank you so much!
Rachel says
My absolute favorite cookies!! So delish!
Kate says
Thank you!!
Sarah Rich says
The batter turned out perfect! The very last step, I got way too excited and added 12 oz (the whole bag) of mini chips instead of 1/2 a cup 😠I have it still in the fridge, anything I can do?
Kate says
Unfortunately, there’s not much you can do when that happens. The cookies will probably spread just a touch more, but otherwise, they should still be fine!
Judy says
These are absolutely delicious! But, they came out of the oven flat. What did I do wrong?
Kate says
Thank you! Did you use a stand mixer or a hand mixer to beat the egg mixture? Also, I have a section in the post titled “troubleshooting flat cookies”. Those tips may help for next time!
Ruby♡ says
I loved this recipe so much it was so good and delicious, I would make this every day if i could. The thickness of the brownie cookies were super delicious.
5 star review☆☆☆☆☆♡
Kate says
Thank you so much!
leah gordon says
If I only have a hand mixer is this recipe still doable? I’m thinking of increasing the mixing time from 5 minutes to 8/9 minutes.
Kate says
Hi! Here is what I say about hand mixing in the post, “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.” There are also photos of what the recipe should look like at each step in the post if you’d like to take a look. I hope that that helps!
Elizebeth Loomis says
Can I scoop them before I put them in the refrigerator for 30 minutes
Kate says
I haven’t tried that to say for certain, but I’ve frozen scoops of the cookie dough. The cookie dough is scoopable, so I would guess that it would work!
Marissa Carpenter says
I’m making these today for my kids and niece and nephew. And I wanted to know if this dough could be scooped and froze for a later day?
Kate says
Yes, you can freeze scoops of the dough.
Elizabeth says
I couldn’t resist trying these and everyone loved them. They were eating them before they even had a chance to set. I toasted my pecans before I added them which added a nice nutty flavor but definitely wasn’t necessary. These are definitely in the regular cookie rotation now.
Kate says
Thank you! I’m glad that you liked the cookies!