Updated on |By Kate|1,015 Comments
This post may contain affiliate links.
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
Loved this too? Add your review
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 shortthe 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.
Can I use a different type of chocolate chip?
I’ve used bittersweet chocolate chips and semisweet chocolate chips to make the cookies. Both have worked well.
Can I freeze the dough?
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.
Can I make the cookies a different size?
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!
- Easy Chocolate Chip Cookies
- Easy Chocolate Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- Rocky Road Cookies
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 cansubscribeto receive my latest recipe newsletters orfollow me onFacebook,InstagramandPinterestfor even more delicious food.
4.97 from 426 votes
Brownie Cookie Recipe
Author Kate @ I Heart Eating
Course Dessert
Cuisine American
Prep Time 45 minutes minutes
Cook Time 13 minutes minutes
Total Time 58 minutes minutes
This brownie cookie recipe is all of the good parts of a brownie- crackly crust, fudgy middles, chewy edges, & intense chocolate flavor -in one little cookie! Also, if check out the how-to video right above the 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
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 71mg | Potassium: 114mg | Fiber: 1g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 0.7mg
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.
New Recipes In Your Inbox!
Subscribe to the newsletter for more delicious recipes!
Created by Kate
Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.
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!
eunjiii says
hii !!
i made these just now and it turned out flat when it came out of the oven. do you know a possibility of why that happened or how to prevent it?? it tasted amazing though. <333
Reply
Kate says
Hi! I have a section in the post just above the recipe that’s titled “what causes flat cookies?”. I’m glad that the taste was there! =) Hopefully those tips will help!
Reply
Sam says
Hello!
I was considering making this recipe for a friend of mine and wondered if you’ve ever tried this recipe using vegan substitutes and which you’d had best success using? I and all I’ve exposed to this recipe love these and I wanted to share the delicious treat.
Reply
Kate says
Hi! I haven’t made a vegan version of this recipe, and I wish that I had some easy substitutions for you. However, this one may not be easy to veganize because of the chocolate chips, butter, eggs, and possibly granulated sugar depending on whether your friend eats that. So, I’d recommend finding a vegan version instead.
Reply
Arianna says
These cookies were a huge hit!
I didn’t have any mini chocolate chips, so I left them out and just put a few full sized ones on top for decoration. I also decided to spice them up a little by adding a 1/4 tsp of cayenne pepper and 1/2 tsp cinnamon to the cocoa powder. This added just the right amount of warmth (not spicy at all) and enhanced the flavor so nicely!Reply
Kate says
That sounds delicious! I’ll have to give that a try!
Reply
Donna says
Greetings!
I could have sworn that this recipe called for fresh ground coffee, like a tablespoon or something. Do you recommend coffee? If so, how much?
Reply
Kate says
Hi! No coffee in the recipe, but you could easily add a little espresso powder if you wanted to.
Reply
Sunflower says
I am a 72 year-old grandmother, and I’ve been a baking enthusiast for at least 60 of those years! I had a wedding cake, bread and cookie business for years. This luscious cookie is by far, the best chocolate cookie I have ever tasted in my long life! I am always skeptical of chocolate cookies because they can turn out dry and hard, and many times, they don’t even taste like chocolate! Hang on to your shorts…. this is fantastic. I followed the recipe to the T, and it was perfect. I did not have pecans, so I used my walnuts on hand. I will warn you, folks, you cannot just eat one. I am sitting here sending this while on my 3rd cookie. And I’m not sorry! I’ll share it with my grandkids to make as a 4-H cookie entry! Sure to earn a blue ribbon! Thank you so much for this fantastic recipe.Reply
Kate says
Thank you so much for such a nice comment! If they do enter the cookie, I’d love to hear how it goes!
Reply
Chloe says
I’m obsessed!!!! By far the best brownie cookie recipe!!!Reply
Kate says
Thank you!
Reply
Buff Patterson says
A secret weapon! Love this!!!!!! So delicious and the perfect Brownie bite
Reply
Kate says
Thank you!
Reply
Pclawsonpc@gmail.com says
I have only 4 ounces of bittersweet chocolate. And I need 12 ounces . What can I substitute the rest of the bittersweet chocolate
Reply
Kate says
You could try semisweet chocolate.
Reply
Juanita Carlton says
No where did she say when to use the butter
Reply
Kate says
The ingredients are listed in the order that they’re used in the recipe. The butter is added in step 1: “Melt bittersweet chocolate chips and butter in a heavy saucepan…”.
Reply
❤️Juanita Carlton❤️ says
Yes I did that. I thought there was more butter somewhere else. The batter is not thick it is very shine y and wet looking. I am using 1/2 cup butter. Not sure why this is not working. Made it twice and both times it just is not coming out. Could you post a picture of your finished batter right before you chill?
Reply
Kate says
No, the butter is only listed once in the ingredients, and that’s the only butter that’s used in the recipe.
I highly recommend reading the post above the recipe. There are step-by-step photos showing what the recipe should look like at each step. There is also a section with tips and a section to help troubleshoot flat cookies. There is also a video showing the recipe being made. It sounds like it would be helpful to look through all of those resources, and I hope that those will help! Also, if you have questions after you look through everything, please feel free to ask!
Dominique says
How far in advance could I make the dough and chill in fridge before baking? Is 24 hours ok?
Reply
Kate says
Yes, 24 hours is ok. If you do chill it for longer, I recommend setting it out while you preheat the oven to let it come up in temperature some before baking.
Reply
Tami says
Based on the comments and instructions, is it safe to assume using a handmixer wouldn’t work?Reply
Kate says
You would need to beat the eggs longer to get the same results as using a stand mixer. I have a note in the post about using a hand mixer. It says: “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”. Hope that helps!
Reply
Tayler says
I made these as a part of a Christmas cookie gift for friends and family and these were by far the favorite. Crispy on the outside and so soft and gooey inside— will definitely make again and again!Reply
Kate says
Thanks! I’m glad that you liked the cookies!
Reply
An says
I have no idea what the cookies taste like. The batter was inhaled lol
I did this with semi sweet chips for the base.
Then added some milk chocolate chips at the end.
Cannot wait to cook some of these up though!
Next time…Reply
Kate says
I’m glad that the batter was a hit! =)
Reply
Pat Mongraw says
Have you ever tried freezing these cookies? I would like to keep some for later but I’m afraid they would get eaten before they cool. thanks Pat
Reply
Kate says
Hi! I have frozen the baked cookies, and they freeze well.
Reply
Michelle says
I just made this today for my husband who requested chocolate cookies with peppermint pieces. I made a directed except substituted crushed peppermints for the mini chocolate chips. THEY CAME OUT AMAZING! What a great recipe! Thank you!!!Reply
Kate says
Thank you! I’m so glad that you liked the cookies!
Reply
Kelly says
Can this dough be made ahead and froze until baking?
Reply
Kate says
It can! I highly recommend freezing the dough in scoops for ease in baking.
Reply
Jane says
Came out great! Loved the crinkles and cracks. I chilled the dough for 40 minutes. Other than that, I followed the recipe exactly. Will make again. Thank you!Reply
Kate says
Thank you!
Reply
Erica Meadows says
These tasted delicious, but were paper thin. I followed the recipe exactly. What did I do wrong?Reply
Kate says
Did you use a hand mixer or stand mixer to beat the egg mixture? If the cookies are thin, it’s usually that step where things went wrong.
Reply
Ln says
Mine had a barely discernable rise, using my stand (KitchenAid) mixer, and following measurements and instructions without any modifications.
I wonder if one of the issues was adding the baking powder to the wet ingredients since 5 minutes of vigorous beating would likely negate the rising benefit if the powder.Reply
Kate says
Baking powder is double action, which means that the second lift is activated by the heat of the oven. So, neither the 5 minutes of beating or chilling the dough should inactivate the baking powder. You may check your baking powder, though, to make sure that it’s still working well. A number of things, like humidity, can cause baking powder to lose its effectiveness.
Reply
Hailey Scheurn says
These cookies taste really good, but I have a question. I’m vegan and I wanted to make this recipe so I used aquafaba(the liquid in a can of garbanzo beans) instead of eggs. I mixed the aquafaba and sugar until it was thick like the recipe, but when I baked them, the edges were hard and really thin and the middle was still raw. I was wondering if there was anything I could do to fix this?
Reply
Kate says
I would guess that at least part of the issue is that aquafaba makes a good egg white replacer, so the whipped aquafaba would give you more of a meringue-like cookie. Maybe adding a bit of fat (oil) would help a result more similar to egg yolk?
Reply
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Comments & Reviews
« Older Comments
