Ultimate Chocolate Brownie Cookies Recipe

These chocolate brownie cookies? Oh wow—they’re like brownies and cookies had the best baby ever.
Crinkly tops, fudgy middles, and so much chocolate.
You need to try them.

I baked them one night when I couldn’t pick between a cookie or a brownie.
Turns out—you don’t have to.
These give you both in one dreamy bite.

They’re chewy, rich, and full of that deep, melty chocolate.
Perfect with milk, coffee, or all on their own.
Honestly, they might be my favorite cookie ever.

Wanna make a batch?
I’ll show you exactly how I do it.
It’s easy—and sooo worth it.

Why You’ll Love This Recipe

• Brownie Meets Cookie: The dense, chewy texture of a brownie baked into the convenient form of a cookie.
• Crackly Top, Soft Center: Achieve that signature brownie crust with a rich and gooey inside.
• Deep Chocolate Flavor: Made with melted dark chocolate and cocoa powder for double the chocolate experience.
• No Chill Time Needed: Bake them right after mixing — no waiting necessary.
• Crowd Favorite: These cookies always disappear fast — perfect for gatherings, parties, or just keeping in your stash.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 15 minutes
• Bake Time: 10–12 minutes
• Total Time: About 30 minutes

Servings:
Makes about 18–20 large cookies (depending on size)

Difficulty:
Beginner-friendly but satisfying for seasoned bakers too

Required Kitchen Tools

• Mixing bowls
• Whisk
• Electric mixer or stand mixer
• Rubber spatula
• Baking sheet
• Parchment paper
• Cookie scoop (optional but helpful)
• Cooling rack

Ingredients for Brownie Cookies

Here’s what you’ll need to make the magic happen (exact measurements in the recipe card at the end):

• Dark Chocolate (55–70% cacao): Melted to create the base of the brownie richness.
• Unsalted Butter: Adds moisture and richness to the dough.
• Brown Sugar: For a soft texture and deeper sweetness.
• Granulated Sugar: Helps form the crackly top and adds structure.
• Large Eggs: Essential for structure and richness.
• Vanilla Extract: Enhances the chocolate flavor.
• All-Purpose Flour (or Type 45 cake flour): Creates just enough structure without making the cookies cakey.
• Cocoa Powder: Boosts the brownie flavor.
• Baking Powder: Adds a little lift to balance the fudgy texture.
• Salt: Balances the sweetness.
• Chocolate Chips: Optional, but adds extra chocolate gooeyness.
• Chopped Nuts (like walnuts or pecans): Optional, for crunch and texture contrast.

Variations for Brownie Cookies

Mini Version: Use a teaspoon-sized scoop for mini brownie bites — adjust bake time to 8–9 minutes.

Add Sea Salt: Sprinkle flaky sea salt on top before baking for a gourmet finish.

Espresso Boost: Add 1 tsp instant espresso powder to intensify the chocolate flavor.

Go Nut-Free: Skip the chopped nuts if you prefer a smoother texture.

Double Chocolate: Mix dark and white chocolate chips for a fun twist.

How to Make Brownie Cookies – Step-by-Step Instructions

1. Melt the Chocolate and Butter

In a heat-safe bowl, melt the dark chocolate and butter together. You can do this using a double boiler or in the microwave in 20-second intervals, stirring between each until smooth. Let it cool slightly before the next step.

2. Beat the Eggs and Sugars

In a large mixing bowl, combine the brown sugar, granulated sugar, and eggs. Using a hand mixer or stand mixer, beat on medium-high speed for about 3–4 minutes. The mixture should become thick, pale, and glossy — this creates that signature crackly top.

3. Add the Vanilla and Chocolate Mixture

Pour the slightly cooled melted chocolate-butter mixture into the whipped eggs and sugars. Add the vanilla extract and beat until fully combined.

4. Fold in Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gently fold this into the wet mixture using a rubber spatula. Be careful not to overmix — just until no streaks of flour remain.

5. Add Chocolate Chips and Nuts

Fold in chocolate chips and chopped nuts (if using). The dough should resemble thick brownie batter — glossy, rich, and spoonable.

6. Scoop and Bake

Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper. Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the tops are shiny and crackled, and the edges are set. The centers will still look slightly soft — that’s perfect.

7. Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. As they cool, they firm up and develop that perfect chewy center.

Serving and Decoration Ideas

• Serve Warm: These cookies are incredible straight out of the oven with a glass of milk.
• Dust with Cocoa or Powdered Sugar: For a visual finish and a touch of elegance.
• Make Cookie Sandwiches: Spread a little peanut butter, hazelnut spread, or vanilla frosting between two cookies for a decadent treat.
• Crumbled on Ice Cream: Crumble over vanilla or coffee ice cream for an indulgent dessert.

How to Store Brownie Cookies

• Room Temperature: Keep in an airtight container for up to 4 days.
• Fridge: Store up to 1 week, but bring to room temperature before serving for the best texture.
• Freeze: Freeze baked cookies for up to 2 months. Reheat in the microwave for 10–15 seconds to bring back their gooey center.

Tips and Tricks for Success

• Whip the Eggs and Sugar Long Enough: Don’t skip this step — it gives the cookies that classic crackly brownie top and adds structure.
• Don’t Overmix the Dough: Fold gently after adding dry ingredients to keep the cookies soft and chewy.
• Use High-Quality Chocolate: Since chocolate is the star, use good-quality dark chocolate (at least 55% cacao) for the best flavor.
• Slightly Underbake: For the perfect brownie texture, remove the cookies when the centers still look a little soft — they’ll set as they cool.
• Let Them Cool: These cookies continue to firm up after baking, so resist the urge to move them too early.

Nutrition Information (per cookie, approx.)

Nutrient	Amount
Calories	180 kcal
Total Fat	10g
Saturated Fat	6g
Carbohydrates	22g
Sugars	15g
Protein	2g
Fiber	2g
Sodium	65mg

Note: Nutrition values are estimates and may vary depending on the size of each cookie and ingredients used.

Brownie Cookie FAQs

Can I make the dough ahead of time?
Yes. While this recipe doesn’t require chilling, you can refrigerate the dough for up to 24 hours if needed. Let it sit at room temperature for 20–30 minutes before scooping, as it will firm up in the fridge.

Why are my cookies not shiny or crackly on top?
The shiny top comes from whipping the eggs and sugars properly. Make sure you beat that mixture long enough (about 3–4 minutes) until it’s pale and thick before adding the chocolate.

Can I use semisweet chocolate instead of dark?
Absolutely. The cookies will be a little sweeter and less intense in flavor, but still delicious. You can also mix dark and semisweet for balance.

Can I freeze these cookies?
Yes. Once baked, let them cool completely, then store in a freezer-safe bag for up to 2 months. Warm in the microwave for a soft, gooey texture.

Can I skip the nuts or chocolate chips?
Of course. The base recipe works well on its own. Add-ins are totally optional and customizable.

Conclusion

If you’ve ever wished your favorite brownie could be eaten one cookie at a time, this recipe is the answer. These Ultimate Chocolate Brownie Cookies bring the best of both treats — the rich, chewy center of a brownie with the portability and crunch of a cookie. They’re easy enough for a casual baking day and decadent enough to impress guests (or just yourself). Whether you eat them warm or save them for later, this recipe is one to keep close in your kitchen.