These chocolate brownie cookies have fudgy centers with shiny crackly tops. They taste just brownies but in cookie form. The perfect cookie recipe for serious chocolate lovers!
You all know brownies are my favorite dessert, so naturally I transformed my favorite sweet treat into cookie form with this chocolate brownie cookies recipe! They have fudgy centers with shiny crackly tops and taste just brownies but in cookie form – making them easy to share with a crowd.
These brownie cookies are the perfect cookie recipe for serious chocolate lovers! They’re one of my most requested cookies (right after our famous chocolate chip cookies), and are definitely my favorites.
Chocolate Brownie Cookies: Ingredients & substituions
Before we jump in and discuss how to make these brownie cookies, let’s chat about the ingredients. As always, I recommend making this recipe as written for the best results.
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips of variety of chocolate (milk to dark). Just remember, the lower the percentage of cocoa in your chocolate, the sweeter the cookies will be.
- Salted Butter. Unsalted butter or vegan butter can be used in these brownie cookies.
- White Sugar. I always use Wholesome Organic Cane Sugar to make this brownie cookie recipe. But any white, granulated sugar works well.
- All-purpose flour. Use an unbleached, all-purpose flour to make these brownie cookies! I don’t recommend making any substitutions.
- Cocoa powder. feel free to use a special dark cocoa powder for an even deeper chocolate flavor.
- Fine Sea Salt. If you use regular table salt (iodized) cut the amount in half.
How to make Brownie Cookies
This brownie cookie recipe is easy to make! We’ll walk through the steps together to ensure your success, and don’t forget to watch the video.
Combine the dry ingredients
Begin by combining flour, sea salt, baking powder, and cocoa powder in a small bowl, then set aside. I prefer to measure my dry ingredients first to ensure they are evenly distributed throughout the dough.
Melt chocolate & butter
In the microwave or in a double boiler, melt 2 cups chocolate chips and butter, stir until smooth. Then, set the mixture aside to cool slightly.
Beat eggs & sugar
In the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a hand-held mixer), beat the eggs and sugar on high speed until thick and pale, about 2 minutes. Do not skip this step – beating is key to achieving the shiny, brownie-like tops!
Add vanilla, chocolate & dry ingredients
Next, add the vanilla and the chocolate mixture and beat on medium speed until combined. Once the mixture is smooth, add the dry ingredients to the wet mixture and beat until combined.
Stir in Chocolate chips
Next, stir in the chocolate chips until they are evenly distributed throughout the batter.
Chill brownie cookie dough
Transfer the brownie cookies dough to an airtight container and chill in the refrigerator for 6 hours, or overnight (I always chill overnight).
Portion & Bake
After the dough is chilled, preheat the oven to 350 degrees F and line three baking sheets with parchment paper.
Use a 1 ½ TBS cookie scoop to measure and roll cookie dough into balls. (Note: your hands will get messy during this step). Then, place the balls on prepared baking sheets 2” apart and bake for 9-11 minutes until the cookies look set and shiny.
Cool
Allow cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely.
Store
Store in an airtight container at room temperature for up to 1 week.
Can you freeze brownie cookies?
Yes, you can freeze these brownie cookies in two ways.
- Freeze the dough. Roll the brownie cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
- Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.
More delicious recipes:
If you’ve been around here a while, then you know we love cookies. If you love these brownie, you will also love these:
- For some more intense chocolate desserts try these molten chocolate lava cakes, flourless chocolate cake and the best homemade brownies!
- The best chocolate chip cookies ever – thousands of 5 star reviews don’t lie! Or make chocolate chip cookie bars, easier and so yummy.
- Make this giant chocolate chip chocolate chip cookie cake – better than store-bought and perfect for any occasion!
- You have to try these soft peanut butter cookies – and our peanut butter blossoms!
- Chocolate your jam? Try these double chocolate cookies and these classic no bake cookies.
- These are the best oatmeal cookies ever.
- Pumpkin chocolate chip cookies are a fall favorite around here, and you can use white chocolate chips if you’d prefer.
- These Snickerdoodle cookies and soft gingerbread cookies are perfect for Christmas, so are these Cut-Out Sugar Cookies!
- Want to make some candy? Try these Oreo balls, No-Bake chocolate peanut butter balls, candied pecans or candied almonds, and of course this homemade almond toffee.
- Check out our roundup of all of our favorite Christmas Cookie Recipes!
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Chocolate Brownie Cookies
Equipment
Ingredients
- 2 cups semisweet chocolate chips
- ½ cup salted butter
- 3 eggs
- 1 ¼ cups granulated sugar
- 2 tsp pure vanilla extract
- ¾ cup all-purpose flour
- 3 TBS unsweetened cocoa powder
- ¼ tsp baking powder
- ¼ tsp sea salt
- 1 cup semisweet chocolate chips
Instructions
- In the microwave or in a double boiler, melt 2 cups chocolate chips and butter, stir until smooth. Set aside to cool.
- In a small bowl, combine flour, cocoa powder, baking powder and sea salt. Stir to combine and set aside.
- In the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a hand-held mixer), beat the eggs and sugar on high speed until thick and pale, about 2 minutes.
- Add the vanilla and the chocolate mixture and beat on medium speed until combined.
- Add dry ingredients to the wet mixture and beat until combined.
- Add 1 cup chocolate chips and stir to incorporate.
- Transfer dough to an airtight container and chill in the refrigerator for 6 hours, or overnight (I always chill overnight).
- After the dough is chilled, preheat the oven to 350 degrees F. Line three baking sheets with parchment paper.
- Use a 1 ½ TBS cookie scoop to measure and roll cookie dough into balls. (Note: your hands will get messy during this step).
- Place on prepared baking sheets 2” apart.
- Bake for 9-11 minutes until the cookies look set and shiny.
- Allow cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely.
Video
Notes
Ingredient Substitutions
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips of variety of chocolate (milk to dark). Just remember, the lower the percentage of cocoa in your chocolate, the sweeter the cookies will be.
- Salted Butter. Unsalted butter or vegan butter can be used in these brownie cookies.
- White Sugar. I always use Wholesome Organic Cane Sugar to make this brownie cookie recipe. But any white, granulated sugar works well.
- All-purpose flour. Use an unbleached, all-purpose flour to make these brownie cookies! I don't recommend making any substitutions.
- Cocoa powder. feel free to use a special dark cocoa powder for an even deeper chocolate flavor.
- Fine Sea Salt. If you use regular table salt (iodized) cut the amount in half.
Store
Store in an airtight container at room temperature for up to 1 week.To freeze:
- Freeze the dough. Roll the brownie cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe interactions.
- Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.
Nutrition
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Elsa
Congratulations on the birth of your son! I wanted to ask if I can make this recipe on a skillet kind of like a pizookie style? LOVE your recipes!!
Thank you in advance!
Elsa
Laura
I have a skillet cookie recipe! https://joyfoodsunshine.com/chocolate-chip-skillet-cookie/ But you could try this one in a skillet too!
Kacie
Hello! Do you recommend natural or Dutch-processed cocoa for your recipe? Thank you.