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
Sheila says
Trying to download the Free 5 Easy Cookie Recipes Guide, but nothing happens!
Kate says
Hi! When you click on it, a pop-up should appear that asks for your name and email so that we can send you the cookies to download. Did that pop up for you?
Dawna says
Can you refrigerate them overnight?
Kate says
The dough thickens up a lot in the fridge. If you’re going to chill it for longer than 30 minutes, you’ll probably need to let it come up in temperature some in order to scoop the dough. Hope that helps!
SONIA Saldarriaga says
Absolutely DIVINE ?
Kate says
Thank you so much! I’m so glad that you liked the cookies. =) Thanks for commenting!
Donna says
Everything you said it would be. Delicious
Kate says
Thank you so much! I’m so glad that you liked the cookies. Thanks for commenting! =)
Dianne says
Can I use sea salt caramel chips instead?
Sue says
Have made these many times. They are absolutely delicious! Don’t over cook and be sure to beat for the full 5 minutes as directed.
Kate says
Thank you! I’m so glad that you liked the cookies. =) And thanks for your notes!
David Alexander says
I think this is a great recipe. I had Ghirardelli semisweet chips so used those. I got 46 cookies from the recipe with a #40 scoop leveled off. (that is the 1.5 tablespoon scoop) and I baked 12 cookies per sheet on 12 x 15 1/2-inch cookie sheets, 2 sheets at a time for 10 minutes, reversing after 5 minutes. The cookies are fantastic, and I think next time I will try adding a teaspoon or so of instant coffee powder which can accentuate the chocolate. I will also try with the bittersweet chips recommended. Thank you for the wonderful recipe.
Kate says
Thank you so much! I’m glad that you liked the cookies! I appreciate you taking the time to leave detailed notes. It’s helpful for people to hear the things that have worked when others have baked these cookies. Thanks again! =)
Jo Woll says
I noticed you’re using a hand mixer in your video for these cookies, yet you recommend a standing mixer in your recipe. Is either fine to use for the yummy looking brownie cookies? Thanks Kate
Kate says
Hi! Yes, you can use either. If you use a hand mixer, you may need to beat the egg mixture in step 3 longer to get enough volume into it. Otherwise, a hand mixer should work.
Ashley says
These turned out great. I used a hand mixer and just a regular tablespoon to scoop them onto the cookie sheet. I didn’t use any parchment paper and ended up baking them for about 20 minutes. They turned out crispy, gooey and delicious.
Kate says
Great! I’m so glad that they turned out well for you! Thank you for commenting! =)
Julie says
Can I freeze these?
Kate says
I think it would be fine, but I haven’t tried freezing them to say for certain.
Marge the Dog says
So I was in a rush and made these … completely neglected to put in any butter at all. I went through the whole process; baked them and everything. And the whole time I was thinking they were rather thick. Anyway, I realized my mistake and made a new batch following the recipe to the letter. Both batches were actually fantastic! The ones with butter were certainly prettier though. Just wanted to let you know how forgiving the recipe is :P, and also thank you!
Kate says
I’m so glad that both batches came out and that you realized that you forgot the butter! It’s so easy to miss something in a recipe and then wonder why it didn’t turn out. Thanks for commenting! =)
Adrien says
I used milk chocolate chips instead they turned out very good. Mine puffed up nice, but fell after they came out of the oven and were a little flat, I may add a little more baking powder next time. But the flavor and texture was amazing. I’ll be keeping this recipe.
Kate says
I’m so glad! I hadn’t tried using milk chocolate chips, so it’s helpful to hear how they worked out in the recipe. Thanks for commenting!
Suzie says
Loved these cookies and very easy and fast to make.
Kate says
Thanks! I’m so glad that you liked them and that they were easy to make. =) Thanks for commenting!
Darci says
These are so simple to make and so delicious. Will definitely be making again!
Kate says
Thank you! I’m so glad that you liked the cookies! =) Thanks for commenting!
Gayla Jackson says
I really liked this recipe but I prefer milk chocolate brownies. How would I change the recipe to make it milk chocolate?
I also started with the flat paddle on my mixer but the wire whisk worked better.
Kate says
Thank you! I’m glad that you liked the cookies. I would try subbing the bittersweet chocolate with a good-quality milk chocolate. That should give you that milder, sweeter flavor. Hope that helps!
Anupama says
Thank for this lovely recipe Kate. I instantly fell in love with the cookies. The texture and taste was perfect as I expected. I can’t thank you enough for this deliciousness.
Kate says
Thank you so much! I’m so glad that you liked the cookies! =) Thanks for commenting!
Nancy says
I only have Dutch processed cocoa. Will it make a difference? I can,t wait to try this recipe. It sounds delicious.
Kate says
I haven’t tried it with Dutch processed. If you try it, I’d love to hear how they come out!
Wendi Spicher says
I followed this recipe exactly and the cookies ran together on the pan and were flat. I tried to chill the batter longer but it didn’t make a difference . Flat cookies. I would normally toss this recipe aside as a fail BUT the flavor was still AMAZING! I plan on increasing the baking powder to 1 tsp and the flour to 1 cup to see how that works. I will also chill the batter at least two hours. Solid recipe but needs some tweaking. Will post how it turns out when I try again. Solid recipe! It could be the ingredients I used that caused the adverse outcome. My baking powder is fresh though. I used Ghiradelli melting wafers in it. They are normally used to chocolate cover things but I have had success in using them in recipes in the past .
Kate says
It was the ingredients you used.
Using candy melts or melting wafers in place of the chocolate chips that the recipes calls for makes a HUGE difference in the outcome. Melting wafers are meant for dipping and coating candy, so have a higher fat content than chocolate chips. Using chocolate with a higher fat content will give you a flat, gooey cookie.
If you’re looking for a substitute, a bar of baking chocolate is a closer substitute than melting wafers for the chocolate chips.
I’m afraid that since you’ve changed the ratio of fat/flour/sugar to increase the amount of fat by using melting wafers, that the cookies continue to run together without some big adjustments to the recipe.
Unless you’re really looking to have to tweak the recipe, I recommend using bittersweet chocolate chips like the recipe calls for. The Ghirardelli 60% bittersweet chocolate chips work wonderfully in these cookies.
However, if you really want to change the recipe by using the melting wafers, I would begin by adjusting the amount of butter to decrease the ratio of fat in the cookies.
I hope that explanation helps!
Nat says
I had this same problem and also used the wafer chips. Good to know. I’ll have to try again.
Kate says
I’m glad that helped. If you have any questions as you go, please feel free to ask!
Pamela R says
Try beating the eggs separately in a mixer then add the sugar slowly one spoonful at a time until it makes a frothy melange like mixture then carefully stir in the other wet ingredients. In separate bowl add dry ingredients. Also, letting the melted chocolate cool a little before adding helps to not denature the egg fluff. Finally, make sure your baking powder is not old it’s worth buying a new one…that’s often the culprit when I have give. Friends a slightly different version of this recipe.
Sheri Young says
My first batch I didn’t bake long enough. Second perfect. But either way yummy.
Melissa says
Oh my word…these are to die for! Followed exactly, even timed the egg beating. Baked for 8 minutes and it was perfect. Looks like a cookie, but tastes like a brownie! So much for my pre-summer diet…but worth it! ?. Thanks fir sharing.
Kate says
Haha! Cookies always get in the way of my diet, too! =D Glad that you liked them!!
Vanessa says
These cookies were amazing! Followed the directions and they rose great for me. They look beautiful and the whole family was so excited they could hardly wait for them to cool down before eating them.
Kate says
Yay!! I’m so glad to hear that! Thank you for taking the time to comment! =)