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
Hala Fahmy says
Is it ok to refiregerate or freeze leftovers from the dough to bake later or not? Would the texture of the cookies change if so?
Kate says
It should be fine to refrigerate the leftover dough. I put it into a resealable container (like Tupperware) and the put a piece of plastic wrap over the surface of the dough to store it. I haven’t tried freezing this dough, but it’s pretty similar to brownie batter, which can be frozen. If you try freezing it, I’d be very interested to hear how it comes out. Good luck! =)
Hala Fahmy says
Hello I’ve been making this recipe for a while now and I love it. I just noticed that the first batch comes out with a better texture than the 2nd batch (which has been exposed longer to air). Is this normal? Also, because of this I assumed this brownie cookie dough should only be baked fresh and it wouldn’t be good to refrigerate or freeze the dough like with other cookies. I assume the texture would change and I wouldn’t get the best results. Is that true? Thank you so much
Kate says
Hi! Thank you! If your kitchen is warm, and the batter begins to get warm, you can end up with cookies that spread too much when they bake. If you notice that that’s happening, just pop the batter back in the fridge to cool it down again. Also, I keep the dough covered in between batches because the air can dry the dough out. The farthest that I’ve made this dough in advance was 24 hours, and it was fine. If it has been in the fridge longer, it may need to sit for a few minutes before you scoop it (mine ends up getting pretty hard but softens back up).
Rich says
When I scoop the batter out of the bowl, the top layer is solid but underneath it’s soft and gooey/sticky. Should I have added more flour? I chilled it for about forty minutes beforehand.
Kate says
I can’t say that I’ve ever had that happen! My guess is that some of the ingredients weren’t completely incorporated before it was chilled. If you’re using a stand mixer, it can miss certain spots, especially toward the bottom of the bowl. Also, was this the same batch of dough that was chilled overnight?
Rich says
Chilled it for about forty minutes. I use a hand mixer and only mixed it for the five minute minimum. Now that you mentioned it, I do recall seeing some unmixed flour at the bottom of the mix, not that much but…..
Thank you for your help!
Brooke says
I just made a different “brookie” recipe but I’ll probably try this one next!! That recipe called for sticking the batter in the freezer for like 10 minutes. It was still a little gooey but firm on top- they still turned out fine. I don’t really like any recipes that require chilling lol- I’m a busy mom. But using the freezer cuts the time in half.
Kate says
Thank you! I understand! I have 4 small kids, so I completely understand what it means to be busy. =) Yes! The freezer can be a great way to quickly firm up a cookie dough before baking.
Rich says
Can margarine be used instead of butter?
Kate says
I’m not sure! I’ve never tried to make this recipe using margarine.
Rich says
I had to chill the cookie dough overnight and now it’s a glob of cement. Will it soften when it reaches room temperature, or should I throw it out and start over? Thanks!
Kate says
It should soften. =) I’ve had that happen (many times!) with cookie dough. It may take a little while, but it should soften back up.
Juliana says
Hello :) can’t wait to make these for a cookie exchange this week. I’m going to double or triple the recipe. Do I need to double or triple the cooling and baking times too? Anything else I need to adjust? Thanks!!
Kate says
I haven’t doubled or tripled this recipe, so I can’t speak to how well it will scale. I usually make this recipe with my 5 quart Kitchenaid mixer. Whipping the eggs in step 3 adds a lot of volume, and my mixer couldn’t accommodate 2-3 batches of this cookie. I can tell you that you won’t want to double or triple the baking time. You’ll still bake the cookies like normal, you will just be baking more batches. Hope that helps, and good luck!
Heather says
Hi.
I have a kitchen Aid artisan stand mixer with numbers for the speed settings. and I am wondering
What number should I beat the ingredients in step 3? It says on high so would that either a 7, 8 , or 9?
And in step 4 when I put it on low speed would that be a 2, 3, or 4 . Please let me know by e-mailing me at midnight0675@frontier.com
Kate says
Hi! I sent you an email, but I’m going to answer here, too, in case the answer may be helpful for other people. Either 8 or 10 would work for step 3. In step 4, I have my mixer on 2.
Robyn says
I have a Kitchen aid mixer & I originally had it on the highest setting of 10 when I walked away for a couple of minutes. I came back to find some of the batter splattered across my counter, so I think I will put it on 8 from now on.
Kate says
Good idea! Batter shields are great to help with that, too. =)
Sharin says
Do you melt all of the chocolate chips with the butter or only the dark chocolate. The directions say to add in chocolate chips with the nuts. I’m assuming those are the semi-sweet?
Kate says
Sorry for the confusion! You melt the bittersweet chocolate chips with the butter, and then you add in the mini chips with the nuts. I’ve added those distinctions to clarify. Please let me know if you have any other questions!
Natalie says
Hi! I’m hoping to make these cookies however we don’t have a stand or electric mixer. Can hand mixing still do the trick?
Kate says
I’m not sure! For most recipes, I don’t think mixing by hand is a big deal. However, you really have to whip a lot of air into the eggs in step 3 in order to get the correct structure for the cookies. If I had to guess, I’d guess that they won’t work out if mixed by hand. I do have a chocolate chip cookie that I recommend mixing by hand if you’re interested.
Tamika says
My cookies ended up coming out like dry cake textured cookies…I have no idea where I went wrong lol they tasted good but I somehow made a cake batter instead of brownie batter. Can you think of where I might of messed up I want to try again because it tasted good but not the right texture at all and I tried baking it for a shorter time and it came out like uncooked cake in the middle lol
Kate says
Oh no! From what you described, I think you may have had extra flour in your dough. I fluff my flour, and then I scoop and sweep to level. I hope that helps! =)
Tamika says
Omg I think ur right haha I packed it…I’m looking forward to round 2 :)
Kate says
I’m glad we figured it out! I hope the next round works out! =)
Laurie says
I want to spruce up these cookies for Christmas. I would like to add peppermint extract and mint chips. Do I need to adjust any ingredients when I add the extract? How much extract do you recommend adding? Thanks!
Kate says
Rather than adding more extract, I would just sub in peppermint extract for part of the vanilla extract. Since it’s so strong and you’re using mint chips, I’d only add about 1/2-1 teaspoon of peppermint. Hope that helps! =)
Klynn says
Oh my gosh. Best taste ever.
5 star recipe.
I put caramel pieces in my batch. To die for!
Kate says
I’m so glad you liked the cookies! Caramel sounds like a great addition! Thanks for coming back to leave a comment.
Sydne says
Hi! I’m planning on making these cookies for Thanksgiving. How far in advance can I make the dough and refrigerate?
Kate says
Hi! I’ve made the dough up to 24 hours in advance, and it was ok. Good luck, and happy Thanksgiving! =)
Nada says
sorry, I’ve tried this recipe. but I failed, the cookies when baked to be liquid. what part is wrong? does the dough have to be frozen? thank you
Kate says
There are two places where you may have gone wrong. Did you beat the egg mixture for 5 minutes on high? That thickens the batter and provides some of the structure for the cookies. Cutting the mixing time short would result in a thin cookie batter. The other place is step 7. Did you chill the cookie dough? It should be the consistency of a thick brownie batter going into the fridge, and then it firms up even more during the chilling time. Hope that helps!
Jenne says
I had somewhat of the same experience. For me it was the bake time. It takes 15-20 minutes in my oven
Kate says
Baking times can definitely vary! We moved this year, and we stayed in a short-term rental while we were between houses. I had to bake everything longer while staying in the rental than with the ovens in my old and new houses.
Sarah says
Hey, I didn’t have any bittersweet CCs around so I used straight cocoa powder and added a 1/4 stick of butter. I also added 1/2 cup of unsweetened shredded coconut with the pecans and semi-sweet chocolate chips. What I have are the richest, chocolatiest, browniest, cookies ever. Thank you.
Kate says
Love the addition of coconut to these cookies! I’m so glad that you liked them! Thank you for taking the time to come back and leave a comment. =)
Shyla says
Do you flatten the cookie dough or not? Make it taller so it flattens nicely when it bakes or not? Please and thank you! Planning to make this over the weekend :)
Kate says
I don’t flatten the dough or make it taller. I haven’t found that it needs anything special. So just I scoop it with the cookie scoop, and place it on the baking sheet. That’s it. =)
Mariah15 says
Hi, your recipe sounds amazing…
I’m a frequent baker, and I was wondering if I could use Nutella instead?
Thank you x
Kate says
Thank you! I’ve never tried subbing in Nutella in this recipe so I’m not sure what changes would need to be made. If you try it, please let me know how it comes out!
Azure says
I just made these and they turned out great… for the most part. Lol I’m not patient so I put the first batch in when they had only been cooled for a few minutes in the fridge. I have a feeling that’s what most of the people who said they failed did. My first batch was this and tried to fall apart. But the rest of them (that got put in the fridge longer) looked perfect and they all taste great. ?
Kate says
I’m glad they worked out! Yes, that chilling time really helps the batter to finish setting up and helps the cookies hold their shape as they bake. Thanks for taking the time to come back and leave a comment! =)
Emma says
I totally failed at these :(. I swear I followed all the instructions PERFECTLY but my batter was runny and the cookies came out looking like pancakes… still delicious though!! I’m sure it was just user error and no fault to the recipe. I just put the rest of the batter in a brownie pan and now I’m making brownies.
Kate says
If the batter was runny, something definitely went wrong somewhere. Let me know if you have any questions or would like to troubleshoot. I’d be happy to help you figure out where things went wrong!
Emma says
After reading through the recipe again, I realized I did 1 cup of butter instead of a half.. whoops!!! However I just made them again and they turned out amazing!!
Kate says
Good!! I’m glad you figured out what the problem was! =D
shauna says
the cookies didnt really work . they ended up as normal brownies instesad of crispy thin cookies
Kate says
It sounds like there was some confusion about what the recipe was going to give you. The cookie description is a thicker cookie with a fudgy middle and chewy edges – like a normal brownie. I can understand why you thought the recipe didn’t work if you were hoping to get a thin, crispy cookie from it. Unfortunately, I don’t have a thin, crispy chocolate cookie to direct you to, but I hope you can find one that’s more to your liking.