Name: Chocolate Brownie Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 380 min
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

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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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