Brownie Cookie Recipe

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.

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!

Brownie Cookie Recipe

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.

Prep: 45min

Total: 58min

Yield: 36

Serving Size: 1 cookie

Nutrition Facts: servingSize 1 cookie, calories 156 kcal, Carbohydrate 16 g, Protein 2 g, Fat 9 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 71 mg, Fiber 1 g, Sugar 11 g

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

Instruction:

1. Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
2. Remove from heat, and set aside.
3. 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.
4. Reduce the speed to low, and mix in the melted chocolate until well-combined.
5. Stir in flour and cocoa powder just until combined.
6. 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.
7. Cover the batter, and chill for 30 minutes.
8. Preheat oven to 350 F. Line two baking sheets with parchment paper.
9. Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
10. 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.
11. The shiny, crackly crust will develop as the cookies cool on the baking sheet.

Fudgy Chocolate Brownie Cookies

Best Fudgy Chocolate Brownie Cookies are a one bowl wonder ready in minutes, and named better than a brownie cookie! They disappear in seconds!AN ORIGINAL RECIPE BY KARINA CARREL, CAFE DELITES

Prep: 10min

Total: 22min

Yield: 16

Serving Size: 1 serving

Nutrition Facts: calories 173 kcal, Carbohydrate 19 g, Protein 2 g, Fat 8 g, Saturated Fat 5 g, Fiber 1 g, Sugar 12 g, servingSize 1 serving

Ingredients:

• 1/2 cup unsweetened cocoa powder
• 1 cup white granulated sugar
• 1/2 cup melted butter
• 3 tablespoons vegetable oil
• 1 egg
• 2 teaspoons pure vanilla extract
• 1 1/3 cups all purpose flour (or plain flour)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup semi sweet chocolate chips, ((add more if desired))

Instruction:

1. Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
2. In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
3. Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
4. Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
5. Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)
6. Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.

Brownie Cookies

These are extra rich, extra fudge-like, and extra chewy brownie cookies. For best results, use good chocolate and follow this recipe closely.

Prep: 15min

Total: 50min

Yield: 24

Ingredients:

• 2 four ounce bars (226g) semi-sweet chocolate, coarsely chopped
• 3/4 cup (94g) all-purpose flour (spoon & leveled)
• 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
• 1 teaspoon espresso powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• optional: 3/4 cup (135g) semi-sweet chocolate chips

Instruction:

1. Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool (so it doesn’t melt the butter or cook the eggs).
2. Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together. Set aside.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and up the bottom of the bowl, then beat on high for 1 more minute. Pour in the slightly cooled melted chocolate and mix on medium-high speed for 2 full minutes.
4. Pour in the the dry ingredients and beat on low speed until combined. Finally, beat in the chocolate chips.
5. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. As the oven preheats, continue to step 6.
6. Cover and chill the dough in the refrigerator for just 20 minutes as the oven preheats. This quick chill time helps slightly solidify the chocolate and butter in the dough, which gives the cookies a nice spread (not over-spread). Chilling for longer creates thicker cookies where, in some cases, they may not spread at all. If chilling for longer than 20 minutes, allow the dough to sit at room temperature for 15 minutes before rolling and baking.
7. Roll or scoop the dough into balls, 1.5 Tablespoons of dough each. I recommend a medium cookie scoop. Place 3 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set. (The centers will be quite soft, but will set up as the cookies cool.)
8. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Cookies stay fresh covered at room temperature for up to 1 week.

25 Minute Brownie Cookies

This super easy brownie cookie recipe is all the best parts of a chocolate brownie, but in cookie form – fudgy brownie, crinkly brownie top, and crisp edges. Chocolate brownie cookies come together quickly and bake in only 10 minutes!

Prep: 15min

Total: 25min

Yield: 8

Ingredients:

• 100g good quality dark chocolate (I used 72%), chopped
• 55g unsalted butter, cold from the fridge is fine
• 12g dutch process cocoa (I used half black cocoa and half dutch process)
• 1 large egg (50g not including shell), at room temperature
• 75g caster sugar (if you are in the US, regular granulated sugar will work fine, see notes)
• 55g brown sugar
• 55g all-purpose flour
• ¼ tsp salt

Instruction:

1. Preheat the oven to 350°f / 180°c. Line a half sheet pan with parchment paper. Using a 2 ½” (6.3cm) cookie cutter and a pencil, trace 8 circles on a piece of parchment paper (one line of three, one line of two, then one line of three), leaving even spacing between each. Turn the paper over so the pencil side is facing down.
2. Fit a piping bag with a medium round piping tip. Alternatively you can use a ziploc bag with the corner cut off, or a size #24 cookie scoop, but piping is the best way to get nice round cookies. Place a clip above the piping tip and another at the end of the piping bag to stop any batter leaking out.
3. In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave – microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
4. Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined. Leave to stand for 8 minutes. When there is 4 minutes to go, start whipping the egg mixture.
5. In a large bowl, combine the egg, granulated sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 4 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
6. Add the chocolate mixture to the sugar and egg mixture and mix to combine with the electric mixer.
7. Add the flour and salt and incorporate by hand until the mixture is smooth and does not have any lumps. Transfer the mixture to the piping bag.
8. Pipe the mixture onto the parchment paper – you want to hold the tip about 2 cm above the parchment and squeeze until you pipe a dome the diameter of the template that you drew. Finish each one with a little flick of your wrist. Do not worry if you do not get them large enough – you can go back and add more batter once they are all piped out – just pipe it onto the middle of each mound and they will spread out.
9. Bake the cookies for 10 minutes, until they are just set, and crinkly on the tops. Do not over bake as they will dry out. Leave to cool completely on the pan (they are quite soft so will need to set) before transferring to a storage container or serving.
10. Store leftover brownie cookies in an airtight container at room temperature or in the fridge for up to a week.

Brownie Cookies!

FAQ

What’s the difference between brownie and brownie cookie?

How to pimp Betty Crocker brownie mix?

1. Add a teaspoon of instant espresso powder to amp up the chocolate flavor.
2. Swirl in dollops of peanut butter.
3. Add an extra egg yolk to make the brownies a little richer.
4. Add 1/2 cup chocolate chips.
5. Add 1/2 cup chopped walnuts.
6. Add 1/2 cup peppermint pieces.
7. Add a large handful of mini pretzels.

Does a brownie count as a cookie?

Why is a brownie called a cookie?