Brownie Cookies

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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 You’ll Love This Brownie Cookie Recipe

This recipe makes brownies in cookie form. Perfectly portable, perfectly chocolatey and so delicious. What’s 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. They’ve got melted chocolate, cocoa powder and chocolate chips!
  • Irresistible texture. These cookies have a wonderfully dense, chewy texture, just like a brownie. They’re 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.
Overhead image of brownie cookies scattered on a marble surface.

What You’ll Need

Gather your ingredients, strap on your apron, and get to baking! Here’s what you’ll need for this brownie cookies recipe. Be sure to scroll to the recipe card below for precise measurements.

Ingredients for brownie cookies.
  • All-purpose flour – 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 – I like the extra chocolate flavor from the Dutch process cocoa, but you could also use natural unsweetened cocoa.
  • Baking powder – 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 – Don’t leave it out and don’t underestimate it. It brings out the flavor of everything around it and keeps your cookies from being bland.
  • Semi-sweet chocolate – I recommend a quality baking bar, such as Ghirardelli or Baker’s. You could also use bittersweet chocolate for a slightly more bitter chocolate flavor.
  • Unsalted butter
  • Eggs – The eggs should be at room temperature. Cold eggs will not hold volume as well.
  • Sugar – You’ll use both regular granulated and light brown sugar. The addition of brown sugar to the cookie dough contributes some extra moisture and depth that wouldn’t be there in its absence.
  • Vanilla extract – This subtly hangs out in the background and sweetens the chocolate flavor just a bit.
  • Semisweet chocolate chips – Optional, but delicious.

How to Make Brownie Cookies

Ready. Set. Bake! Here’s how to make these glorious brownie cookies. Don’t forget to scroll to the recipe card below for more detailed instructions.

  • Prep. Preheat oven to 350°F 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.
Brownie cookies scattered on a marble surface.

Frequently Asked Questions

Why did my brownie cookies fall flat?

There are a few possibilities here. One is that you didn’t 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.

Why did my cookies not spread?

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 don’t have a food scale. Check out my post on How to Measure Flour Correctly to learn how.

What gives brownie cookies the crackly top?

You’ll 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.

Can I add nuts to these cookies?

Definitely. I’d recommend adding about 1/2 cup of pecans or walnuts.

A stack of brownie cookies. The top one is broken in half.

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.

Watch How to Make Brownie Cookies

Read Transcript

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Brownie cookies scattered on a marble surface.

Brownie Cookies

  • Author: Lindsay Conchar
  • Prep Time: 40 minutes
  • Cook Time: 8 minutes
  • Total Time: 48 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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.


  • 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


  1. Preheat oven to 350°F. Prepare a cookie sheet with a silicone baking mat or parchment paper. Set aside.
  2. Combine the flour, cocoa powder, baking powder and salt in a medium sized bowl and set aside.
  3. 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.
  4. Add the eggs, sugars and vanilla extract to a large mixer bowl. Beat on high speed with the paddle attachment for 5 minutes, until it’s increased in volume and lightened in color.
  5. Add the melted chocolate and mix until well combined. Scrape down the sides and bottom of the bowl to be sure it’s all well incorporated.
  6. Add the dry ingredients and mix just until well combined. Do not over mix.
  7. Add the chocolate chips and fold together until well dispersed through the cookie dough.
  8. 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.
  9. Bake 8-10 minutes, or until they are just set and are crackly on top. You don’t want to over bake them.
  10. Remove from oven and allow to cool for 3-4 minutes before removing them to a cooling rack to finish cooling.
  11. Store cookies in an airtight container. Best if eaten within 3-4 days.


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.


  • 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


About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29