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Trying to decide between brownies and cookies? No need. These Brownie Cookies are the best of both worlds. They are chewy, fudgy chocolate cookies with the iconic crackly top of a brownie and chocolate chips scattered throughout.
Why Youโll Love This Brownie Cookie Recipe
This recipe makes brownies in cookie form. Perfectly portable, perfectly chocolatey and so delicious. Whatโs not to love? Here are a few of my favorite things about these tasty cookies.
- Rich chocolate flavor. These tasty cookies are absolutely loaded with chocolate flavor just like your favorite fudgy brownie. Theyโve got melted chocolate, cocoa powder and chocolate chips!
- Irresistible texture. These cookies have a wonderfully dense, chewy texture, just like a brownie. Theyโre just in cookie form.
- Perfectly sharable. Unlike standard brownies that need to be cut into squares and served, these cookies are already portioned out into single serve treats. They are the perfect thing to bring to your next gathering.
What Youโll Need
Gather your ingredients, strap on your apron, and get to baking! Hereโs what youโll need for this brownie cookies recipe. Be sure to scroll to the recipe card below for precise measurements.
- All-purpose flour โ You really want to be sure to measure your flour accurately. If you over measure, you could end up with a dry cookie. I highly recommend a food scale, but you can also use the spoon and level method.
- Dutch-process cocoa powder โ I like the extra chocolate flavor from the Dutch process cocoa, but you could also use natural unsweetened cocoa.
- Baking powder โ The baking powder contributes to the rise and the crackly look of the cookies. Be sure to use baking powder and not baking soda, which will cause the cookies to spread too much.
- Salt โ Donโt leave it out and donโt underestimate it. It brings out the flavor of everything around it and keeps your cookies from being bland.
- Semi-sweet chocolate โ I recommend a quality baking bar, such as Ghirardelli or Bakerโs. You could also use bittersweet chocolate for a slightly more bitter chocolate flavor.
- Unsalted butter
- Eggs โ The eggs should be at room temperature. Cold eggs will not hold volume as well.
- Sugar โ Youโll use both regular granulated and light brown sugar. The addition of brown sugar to the cookie dough contributes some extra moisture and depth that wouldnโt be there in its absence.
- Vanilla extract โ This subtly hangs out in the background and sweetens the chocolate flavor just a bit.
- Semisweet chocolate chips โ Optional, but delicious.
How to Make Brownie Cookies
Ready. Set. Bake! Hereโs how to make these glorious brownie cookies. Donโt forget to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat oven to 350ยฐF and line cookie sheets with a silicone baking mat or parchment paper.
- Combine the dry ingredients. Whisk together the flour, cocoa powder, baking powder, and salt.
- Melt the chocolate. Microwave the chocolate and butter (together) in 20-30 second increments, stirring between each, until fully melted and smooth.
- Combine the wet ingredients. With the paddle attachment of a standup mixer beat the eggs, sugars, and vanilla extract on high speed until light and fluffy. Stir in the melted chocolate.
- Put it all together. Stir the dry ingredients into the wet ingredients and then fold in the chocolate chips.
- Bake. Scoop the dough into 2 tablespoon-sized balls onto the prepared cookie sheets, leaving space between each. Bake for 8-10 minutes.
- Cool. Allow the cookies to cool on the cookie sheets for a few minutes before transferring them to a wire wrack to cool completely.
Frequently Asked Questions
There are a few possibilities here. One is that you didnโt beat the eggs, sugar, and vanilla together properly/for long enough (you really want them to get light and fluffy). Another possibility is that you under-measured your flour and/or used baking soda instead of baking powder. Baking soda will make the cookies spread quite thin.
The number one problem here is over-measuring your flour. Use a food scale for the most accurate measurement. Use the spoon and level method if you donโt have a food scale. Check out my post on How to Measure Flour Correctly to learn how.
Youโll only get those crackly tops if you beat the egg and sugar mixture until it grows in volume and lightens in color. Baking powder also plays a big role here.
Definitely. Iโd recommend adding about 1/2 cup of pecans or walnuts.
Proper Storage
Allow the cookies to cool completely before sealing them in an airtight container. They will keep at room temperature for up to 4 days and in the freezer for up to 3 months. I do not recommend refrigerating these cookies as this can cause them to dry out.
More Easy Cookie Recipes
In the market for more delicious, easy cookie recipes? You came to the right place. Here are some of my other top picks.
- Chocolate Sugar Cookies
- Chewy Snickerdoodle Cookies
- Chewy Chocolate Chip Cookies
- Chocolate Crinkle Cookies
- Soft and Chewy Sugar Cookies
- Salted Butterscotch Cookies
- Peanut Butter Cookies
- Soft and Chewy Molasses Cookies
- Easy Brown Sugar Cookies
Watch How to Make Brownie Cookies
Brownie Cookies
- Prep Time: 40 minutes
- Cook Time: 8 minutes
- Total Time: 48 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Trying to decide between brownies and cookies? No need. These Brownie Cookies are the best of both worlds. They are chewy, fudgy chocolate cookies with the iconic crackly top of a brownie and chocolate chips scattered throughout.
Ingredients
- 3/4 cup (98g) all-purpose flour (measured properly)
- 1/4 cup (28g) Dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 oz semi-sweet chocolate, chopped
- 6 tbsp (84g) unsalted butter
- 2 large eggs, room temperature
- 1/2 cup (104g) sugar
- 1/2 cup (112g) packed light brown sugar
- 1 tsp vanilla extract
- 1/2 cup (85g) semisweet chocolate chips
Instructions
- Preheat oven to 350ยฐF. Prepare a cookie sheet with a silicone baking mat or parchment paper. Set aside.
- Combine the flour, cocoa powder, baking powder and salt in a medium sized bowl and set aside.
- Add the chopped chocolate and butter to a microwave-safe bowl and heat in 20-30 second increments, stirring between each, until fully melted and smooth. Set aside to cool a bit.
- Add the eggs, sugars and vanilla extract to a large mixer bowl. Beat on high speed with the paddle attachment for 5 minutes, until itโs increased in volume and lightened in color.
- Add the melted chocolate and mix until well combined. Scrape down the sides and bottom of the bowl to be sure itโs all well incorporated.
- Add the dry ingredients and mix just until well combined. Do not over mix.
- Add the chocolate chips and fold together until well dispersed through the cookie dough.
- Use a cookie scoop to create 2 tablespoon-sized balls of cookie dough and place them on the prepared cookie sheet about 2 inches apart.
- Bake 8-10 minutes, or until they are just set and are crackly on top. You donโt want to over bake them.
- Remove from oven and allow to cool for 3-4 minutes before removing them to a cooling rack to finish cooling.
- Store cookies in an airtight container. Best if eaten within 3-4 days.
Notes
Cocoa Powder: You can use Dutch-process or natural unsweetened cocoa powder, but I think the Dutch-process gives better flavor here.
Baking Powder: Be sure not to use baking soda or you get cookies that spread much too thin.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 15.7 g
- Sodium: 56.4 mg
- Fat: 7.1 g
- Carbohydrates: 20.3 g
- Protein: 2.1 g
- Cholesterol: 23.1 mg
Lindsay, can I use black cocoa, which is Dutch processed?
Or should I just stick with regular Dutch process?
Can I make and freeze the dough ahead of
Time?
Sure! Just keep in mind that after freezing/thawing, they may spread a little less.
Brownie cookies are very sweet, too sweet for us, but really chocolately and good.
Can you use dark brown sugar?
Sure. It has a little more molasses in it though, so they may spread a bit more.
Can you refrigerate the cookie dough before baking? Why specific directions about that?
I didnโt test that with these cookies and itโs possible it could affect the outcome a bit. The melted chocolate would definitely firm up in the fridge, so they may not spread as well. Youโd at least want to bring the dough back to room temperature before baking. Itโs possible that they may also not quite get the same crackly top. Theyโd bake fine, they just might be a little different than intended.
Made these tonight. Followed the instructions without any substitutions and they came out perfect. Iโm in love with these cookies!!! Canโt wait to share them with my family
So glad you enjoyed them!
Another fantastic recipe!
Thank you! ๐
How nug time it will take if Iโll use stove becoz Iโve tried many time but my cookies goes hard like stone
I donโt recommend using a stove.
I was JUST thinking itโs been too long since Iโve had a brownie, but cookies are soooo much easier to make, so brownie cookies sound like the perfect solution to me! These look super delicious โ honestly EXACTLY like brownies, just cookie shaped! I really should give these a try ๐