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
Dawn Klauke says
Thank you… just perfect!! My birthday surprise for the hubs!!
Kate says
Yay!! I’m so glad! Thank you for coming back to comment! =)
Elizabeth says
When beating the eggs and sugar do you use the wisk attachment or the beater? And switch to the beater when you add the flour?
Kate says
I just use the paddle attachment for the entire recipe. Hope that helps!
MMK says
How many days can I freeze the batter for?
Kate says
I’m not sure! I haven’t tested that out.
Karen says
Hi, I made this cookies yesterday for dessert and they were a HUGE hit! The intense chocolate flavor with the fudgy middle were addictive. The only observation I have is I used the same cookie dough scoop that you have but my first patch of cookies were too rounded so then I used a fork to press the round dough down then baked and they were better. Love them!
Kate says
Thank you for the tip! It’s always helpful to hear the things that have worked well for others. =) Glad you liked the cookies, and thank you for commenting!
Mariam Alawneh says
How many grams of chocolate chips do we need???
Thank you!!!
Kate says
For the mini chocolate chips? You will need 90 grams.
Kay says
Made these cookies today using the exact recipe. They turned out chewy around the edges but a bit gooey in the center. They are not sweet like a brownie but have a similar texture.
One suggestion I would make is to refrigerate the dough for a couple of hours. I had to bake in batches of 9 and the later cookies held their height better because the dough was colder. Great recipe!
Kate says
Thank you for your suggestion! If you prefer a sweeter cookie, you can use semisweet chocolate in place of the bittersweet. Thanks for commenting!
Norma says
Hi Kate, I want to make these cookies but I don’t have a stand up mixer, will a hand mixer work?
Kate says
Yes, a hand mixer should work fine. You may need to add extra time to the mixing time to get the egg/sugar mixture thick enough. Otherwise, it should work just fine! =)
Georgia says
Hey! I’m planning on shipping these in a care package. How long do these cookies last?
Kate says
Hi! The cookies should stay good for up to 4 days. Hope that helps!
Georgia says
Thank you so much <3
Kate says
You’re welcome! =)
Nicole says
I already made the dough/batter… But I just noticed I don’t have any parchment paper! Can I do without?
Kate says
I haven’t tried to bake them without parchment or silicone baking mats. However, if you have nonstick cookie sheets, it might be ok, though. Good luck!
Sharon Worley says
These cookies taste amazing! But, I thought they were a little small – about 2.5” in diameter (we love BIG cookies!) Did I do something wrong? Is there a way to make them bigger?
Kate says
Thank you! No, that sounds like they came out the right size. I haven’t tried using a larger cookie scoop to make larger cookies, but I think that would be your best bet. Hope that helps! =)
Kelsey says
Best chocolate cookies! Nice and fudgey.
Kate says
Thank you! I’m glad that you liked the cookies! Thank you for commenting. =)
Angie lonzi says
Do you need a double boiler to melt the chocolate? And I don’t have bittersweet chocolate but I do have semi sweet and dark chocolate chips. Would those work? And which ones would be a better substitution ?
Kate says
I don’t use a double boiler. I just use a heavy saucepan, and melt the butter and chocolate over low heat. Either one will work, but dark chocolate will be the closest to bittersweet chocolate chips. Hope that helps! If you have any other questions, please feel free to ask! =)
Erika Z. says
Made these cookies twice this past weekend and they were a hit! Fudgy and soft, just like brownies.
I tried the method recommended by dropping the dough on the sheet with a cookie scoop; however, they do not bake as pretty as the pictures or spread out enough.
I found that using the cookie scoop to portion, quickly rolling the dough into a ball, and then flattening a tad on the parchment paper, made for a way better looking cookie. Don’t flatten too much or you might lose the fudgy center!
Kate says
Thank you! I’m so glad that you liked the cookies! Also, thank you for your tip! It’s always helpful to hear the things that have worked for others. =)
Catherine says
These cookies are amazing. It is literally the only thing my dad asked for for Christmas. I have made them at least 5 different times over the last month or so.
Kate says
Aww! That just makes me so happy to hear! I’m so glad that your family is enjoying the cookies! =) Thank you for coming back to comment.
Lynne says
Just made these! They taste awesome but didn’t spread at all! They kept their shape. Wondering why that could be??
Kate says
Thank you! When cookies don’t spread, it’s almost always that there was too much flour in the dough. I would try adding just a bit less next time and see if that does the trick. If not, let me know, and we’ll keep troubleshooting! =)
Sandy says
I don’t have bitter chocolate, can I use semi
Kate says
Semisweet chocolate should work just fine! The cookies will be slightly sweeter, but, otherwise, it should work well. =)
Elise Beall says
My daughter has To eat gluten free. Do you think a gluten free flour, like King Arthur’s Measure for Measure would work well with this recipe?
Kate says
I think it would be ok. I haven’t tried a measure-for-measure, but I’ve heard from people who have had good luck with it in other recipes, and it seems to work well. Good luck! =)
Meagan says
Hi! Why not Dutch processed cocoa powder
Kate says
Hi! I like the bit of acid that the natural cocoa powder brings to the cookie. Hope that helps! =)
Ruth says
Hi Kate! Thanks for sharing this yummy looking recipe. I am planning to bake these as part of my Christmas cookie selection this year. What I’m wondering is if you have ever frozen them or how long will they last at room temp? Thanks for your help!
Kate says
Hi! Thank you! I haven’t frozen the cookies. I would guess that the dough would freeze well, but I haven’t tried it to say for sure. They last for about 3-4 days at room temperature. I store them in a covered container. I hope that helps! If you have any other questions, please feel free to ask! =)
peninah insel says
These chocolate brownie cookies are the ultimate in chocolate cookies. The centers are so fudge and absolutely yummylicious!! They are so easy to make and are eaten as fast as I can make them. Love it ❤️
Kate says
Thank you so much! I’m glad that you liked the cookies. =) Thank you for coming back to comment!