Updated on |By Kate|1,017 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!
![Brownie Cookie Recipe (1) Brownie Cookie Recipe (1)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/02/brownie-cookies-7-1200-1.jpg)
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.
![Brownie Cookie Recipe (2) Brownie Cookie Recipe (2)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/02/brownie-cookies-24-1200.jpg)
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.
![Brownie Cookie Recipe (3) Brownie Cookie Recipe (3)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/02/brownie-cookies-26-1200.jpg)
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.
![Brownie Cookie Recipe (4) Brownie Cookie Recipe (4)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/02/brownie-cookies-27-1200.jpg)
Step 4: Reduce the mixer speed to low and stream in the melted chocolate mixture.
![Brownie Cookie Recipe (5) Brownie Cookie Recipe (5)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/02/brownie-cookies-21-1200.jpg)
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.
![Brownie Cookie Recipe (6) Brownie Cookie Recipe (6)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/02/brownie-cookies-29-1200.jpg)
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.
![Brownie Cookie Recipe (7) Brownie Cookie Recipe (7)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/02/brownie-cookies-30-1200.jpg)
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.
![Brownie Cookie Recipe (8) Brownie Cookie Recipe (8)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2021/12/brownie-cookie-1000-1200.jpg)
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.
![Brownie Cookie Recipe (9) Brownie Cookie Recipe (9)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2021/12/brownie-cookies-800-1200.jpg)
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.
![Brownie Cookie Recipe (10) Brownie Cookie Recipe (10)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/02/brownie-cookies-10-1200.jpg)
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.
![Brownie Cookie Recipe (12) Brownie Cookie Recipe (12)](https://i0.wp.com/www.ihearteating.com/wp-content/uploads/2024/02/brownie-cookies-9-1200.jpg)
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 427 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!
Mari says
How do you freeze this cookie dough recipe?
Reply
Kate says
The easiest way to freeze cookie dough is to scoop it and then freeze the scoops of cookie dough.
Reply
Becky says
Can the dough be made a few days ahead of time? And kept in the fridge?
Reply
Kate says
It can. The dough does set up quite a bit in the fridge, so you’ll want to set it out for a bit to let it come up in temp before using.
Reply
Reagan Dekkinga says
By chill, do you mean refrigerate or sit out?
Reply
Kate says
Hi! Chilling means that it should be refrigerated.
See AlsoGreek Fisherman’s Stew RecipeReply
Leslie Kurth says
I made the brownie cookies and they tasted great but turned out rather smaller than expected. Did I do something wrong? ThanksReply
Kate says
Hi! I’m not sure what you mean by smaller than expected. Could you please give me more information?
Reply
Mrs. Peterson says
Would you please tell me in cup measurements
How much 60% chocolate chips I will need? Thank you.Reply
Kate says
Sure! A 12 ounce bag of chocolate chips is 2 cups.
Reply
Diana says
Just made these cookies they taste delicious but I think I over mixed them after adding the flour. They came out flat. Or could it be that I left them in the fridge too long? I think they were in there for an hour or 2. I did beat the egg mixture for 5 min.
Reply
Diana says
For the butter do I use salted?
Reply
Kate says
I use salted, but either one will work.
Reply
Jack says
I don’t understand how I got a different result but holy cow they were terrible!!!!!! The cocoa was way too overpowering. All we could stand was one bite and I still have the after taste 2 hours later ?
Reply
Kate says
Hi! Did you only use 1/4 cup of cocoa powder? I’m guessing you mis-read the amount of it was that overpowering.
Reply
Jeannie says
These were fantastic. Fudgy and delicious, just like brownies, but easier to take for lunch.The chilling time is essential- My first batch came out great but the second batch (as I dig deeper into the bowl of dough/batter) didn’t back up as thick.
Reply
Kate says
Thank you! I’m so glad that you liked them! And yes! If the dough gets too warm/soft, the cookies don’t bake up as thick. Thanks for commenting! =)
Reply
Jennyfa says
Hi I’m curious about the cocoa powder, why it shouldn’t be Dutch processed. I prefer the flavour, can I use it instead? Great recipe by the way, I can’t wait to make ice cream sandwiches with these!
Reply
Kate says
Hi! Great idea! Ice cream sandwiches with these cookies would be so good! I like Dutch processed cocoa powder too. However, I’ve used Dutch processed cocoa powder in this recipe, and the cookies were greasy, flatter, and baked out more. Hope that helps!
Reply
Angela R. says
Hi! I was wondering if you need to use a stand mixer to make these cookies or could you use a regular hand held mixer? Thanks!
Reply
Kate says
Hi! A hand mixer should work. You may need to beat the egg/sugar mixture longer to get enough volume into it since hand mixers usually aren’t as powerful as a stand mixer, but, otherwise, it should work. Hope that helps! =)
Reply
Jan says
Can you freeze these cookies?
Reply
Kate says
Hi! I haven’t tried to freeze these cookies, but I think they should freeze well.
Reply
Kari says
I exchanged the bittersweet chips for a mix of semi-sweet and milk choc chips. It’s what I had. Then I exchanged the mini semi-sweet chips for peanut butter chips! Amazing! This is a great recipe!
Reply
Kate says
Yay! I’m so glad that the cookies came out well (and I’m all for making what you have work!). Thanks for commenting!
Reply
Connie Stevens says
thank you very much for the brownie cookie recipe I have a brownie recipe almost the same I know I am going to enjoy baking them for my grand kidsReply
Kate says
You’re very welcome! I hope you all enjoy the cookies! =)
Reply
Floranet says
Keep growing!! You are doing great Job.
Reply
Kate says
Thanks! =)
Reply
Emily says
I absolutely love this recipe. Simple and delicious!!
Reply
Kate says
Thank you! I’m so glad that you liked the cookies! =) Thanks for commenting.
Reply
Bea says
Before I make these I want to make sure that you meant 1 TBSP vanilla not 1 tsp? That’s so much vanilla per flour/ cocoa ratio. Thanks
Reply
Kate says
Yes, the ingredients are correct as-written. I like to use a fair amount of vanilla to help bring out the chocolate flavor in the cookies. You can use less, though, if you prefer.
Reply
Phyllis Jack says
Great recipe, directions were easy to follow. Absolutely delicious!!
Reply
Kate says
Thank you! I’m so glad that you liked the cookies. =) Thank you for taking the time to comment!
Reply
Yeet says
They were great! A lot of extra work thoughReply
Kate says
Thank you! I’m so glad that you liked the cookies. I guess it’s just the difference between making cookies and making bars. =)
Reply
Mary says
OMG I just made these. Followed recipe to a T and they turned out amazing. Dangerously delicious!Reply
Kate says
Thank you! I’m so glad that you liked the cookies! I agree. They are dangerously delicious! =)
Reply
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Comments & Reviews
« Older Comments
Newer Comments »