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.
- 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
Kashai says
I didn’t see where the butter was added in the instructions? Do you beat it for 5 minutes with the eggs?
Kate says
Hi! The butter is melted with the chocolate chips in step 1.
Krystle says
Could you use different chocolate? I only have unsweetened chocolate and milk chocolate chips but I do have the cocoa powder. Thank you!
Kate says
I think you could use them. If you use the unsweetened chocolate in place of the bittersweet, you’ll end up with a less sweet cookie. If you pair the milk chocolate chips with the unsweetened chocolate, it will help, but you may find that you need to add more sugar to the batter. Hope that helps! =)
Erin says
OMG!!! I’m in love with these cookies!!! ? They are ridiculously good. Thanks for sharing the recipe!
Kate says
Thank you so much! I’m so glad you liked them! Thanks for coming back to comment! =)
Maddy says
I followed the recipe and the cookies were perfect. they look just like the pictures! Thanks for the delish recipe!
Kate says
Thank you! I’m so glad you liked them! Thank you for coming back to comment. =)
Bonnie says
how do these freeze
Kate says
I haven’t tried to freeze them. I would guess that they would work out ok, but I haven’t tried it to say for sure.
Sarah Ayoub says
Hi!
Was very excited to test out this recipe as they looked delicious from your pictures.
They taste great but sadly turned out flat as ****. why? they didnt even crisp up like the photo.
very disappointing.
Kate says
Hi! I’m sorry that you were disappointed, but the cookies shouldn’t be crispy. If you’ll notice the description, it says that the cookies are fudgy in the middle and chewy at the edges. Also, if your cookies were flat is was probably because you didn’t beat the egg mixture long enough. Without beating enough air into it, you won’t have the volume or the shiny exterior.
Stella says
Can you use wheat flour instead of all purpose?
Kate says
I’ve never tried to use whole wheat flour in these cookies, so I’m afraid I can’t tell you how it will work.
Michelle Lowe says
Unbelievably delish! I don’t have a stand mixer (or any electric mixer) so I mixed by hand with a wire whisk for about 15 or 20 minutes. I used semi-sweet chocolate morsels and completely forgot to add the mini chocolate chips but they turned out just like the pictures and were even better than the chocolatey taste of heaven I was hoping for. Thank you, thank you, thank you for this recipe!!!
Kate says
That’s awesome!! I’m so glad that it worked out for you and that you liked the cookies! I’ve become so dependent on my mixer, and I think that’s pretty fantastic that you were able to do that. Thank you for taking the time to come back to comment! =)
Lea says
I’m eating your cookies right now over here in Germany and I just can’t stop!
I guess I’m addicted – they are incredibly tasty.
Turned out exactly as you described!
Thank you for sharing your recipe, definitely coming back here!
Kate says
Thank you! I love to hear that people are enjoying my cookies! Thank you for taking the time to come back to comment. =)
Madison says
I made these cookies and they are amazing! I didn’t use nuts, I just added more chocolate chips. Thanks for the recipe!
Kate says
Thank you! I’m so glad you enjoyed the cookies! More chocolate is never a bad thing. ;) Thank you for commenting!
Jan Taylor says
One more quick question: Will using “Dutch-Processed” cocoa make a big difference?
Thanks again, Jan Taylor
Kate says
I use unsweetened cocoa powder because it helps tone down some of the sweetness in the cookie. I haven’t tried baking these cookies with Dutch-processed cocoa powder, but if you’re using Dutch-processed cocoa powder and semisweet chocolate chips, your cookies will end up sweeter than the originals.
Jan Taylor says
These cookies look great and I can’t wait to make them! But I want them to turn out looking just like yours. Soooo, I have either Bittersweet (60-70% cacao) Chocolate baking bar or Semi-Sweet Chocolate Chips (can’t find Bittersweet Chocolate Chips). Which will be better to use to get the “look” of yours? I know that chips have a lot of other stuff in them that may be contributing to the texture and look of your cookie, but I’m not positive.
Thanks in advance, Jan Taylor
Kate says
Hi! Thank you! I use chocolate chips rather than baking chocolate bars because of cost (for me, it’s $3 for the chocolate chips vs. $7 for the bars). The quality of the chocolate chips is going to make a difference. If they’re a good chocolate chip (i.e. Ghirardelli), then the semisweet should be ok. You will end up with a sweeter cookie though. Really, a lot of the look of the cookie (the sheen and crackly exterior) comes from step 3. I hope that helps!
Jeanne says
Can the baked cookies be frozen and served two weeks later?
Kate says
I haven’t tried freezing these cookies, but they are similar to brownies. My guess would be that they would be just fine. Good luck! =)
Libby says
I made these a few weeks ago and they turned out great! So delicious! Thank you for sharing this recipe. Also, has anyone tried using milk chocolate chips?
Kate says
Thank you! I’m glad you liked them! =) I’ve heard from people who have used milk chocolate chips in place of the mini semisweet chocolate chips. I’m not sure that I’ve heard anything back from someone who has used milk chocolate chips in place of the bittersweet chocolate. If you try it, I’d love to hear how it turns out!
Amy says
Perfect chocolate cookies! I left the nuts out. They look just like the pictures and taste SO good!!
Kate says
Thank you! I’m so glad you liked them! Thanks for commenting! =)
Robyn says
These cookies are excellent! I added a bit of espresso powder & added the Ghiradelli salted caramel chips to about half of the batter – so so good! I have a feeling that I will be making these a lot. Thanks!
Kate says
Thank you so much! Those sound like tasty additions. =) Thanks for coming back to comment!
Jace Faye says
This didn’t work for me at all. I followed instructions but my cookies are now a giant brownie on a massive cookie sheet because they melted together. This really bites. Second recipe I have had turn to crap on me today and I need this for something important. So back to the store to start over. I also burned the SHIZNIT out of my toe with chocolate from the cookies. I can’t blame your recipe entirely, if at all, because there have been several wtfs in my kitchen today. So, you get a 4.
Kate says
I hate those days! It seems like some days, nothings comes out right (maybe it’s the weather?). Well, I hope your toe feels better and that you had something work out for you. If you’d like to troubleshoot when you have more time, please let me know!
Wafa says
Hi, the recipe is very nice i tried it with unsweetened semi chocolate to melt, however when i changed it to bittersweet chocolate i am not getting the same results the cracky surface and it was flat. I don’t know what is wrong with the type of chocolate? And what to do to fix it?
Wafa
Kate says
What type of bittersweet chocolate are you using? Did you make any other changes?
Samantha Cramer says
If you choose not to use the nuts do you need to add extra flour so that they aren’t flat? I know that’s what regular cookie recipes recommend.
Kate says
Nope! I’ve made these cookies without nuts and without mini chocolate chips. They came out the same regardless of whether or not I included the add-ins.
Ruth says
I made them and tasted grate but they came out flat
Iam not sure where I went wrong althought I might have an idea. Could you tell me how many cups of chocolate chips are the 12oz of chocolate it needs at the beginning of the recipe. I looked on google but I dont know if it was the way to go lol.
Kate says
I’m not sure! I weigh the chocolate chips when I add them. I’m happy to help you troubleshoot. Can I ask how thick your batter was when it went into the fridge?