These Brownie Cookies taste like your favorite brownie. Crackly tops and chewy throughout with fudgy chocolate in every bite. Grab a glass of milk and enjoy!
Friends! Let me introduce you to BROWNIE COOKIES! These are everything we love about a brownie: rich, chewy, fudgy goodness, in cookie form. I have rationalized that cookies are a casual and simple “anytime” dessert, which means there is absolutely no reason why we shouldn’t drop what we’re doing and make these Brownie Cookies right this very second. Who’s with me?
We’re more or less making a thick brownie batter, then scooping it onto baking sheets. Here’s how to do it:
Combine dry ingredients (flour, cocoa powder, espresso powder, baking powder). Set aside.
Melt butter and chocolate chips.
Beat sugar, eggs, vanilla, and oil until pale yellow and creamy. Add the melted chocolate.
Add the dry ingredients. Stir in the chocolate chips.
After allowing the dough to rest for 10 minutes, scoop it onto baking sheets (it should look like this ↓↓). Bake!
Why you’ll love this recipe
Flavor: CHOCOLATE! These brownies are flavored with cocoa powder, melted chocolate, and chocolate chips.
Texture: Crinkly on the outside, chewy and soft throughout. Just like our favorite Homemade Brownies.
Adaptable: Play with the flavors by swapping out the chocolate chip mix-in for mint chips, peanut butter chips, or white chocolate chips.
Easy to serve: No need to slice individual servings like you would with a pan of brownies. These cookies are easy to pack up and serve.
Try this version, too: Peanut Butter Brownie Cookies.
Chocolate chips: Use good quality chocolate chips; Ghiradelli and Guittard are my two favorites. Bittersweet (dark) chocolate chips are my favorite for this recipe, but you can also use semisweet, or a combination of the two. Note: Semi-sweet chocolate will produce a sweeter cookie.
Rest time: Allow the dough to rest at room temperature for 10 minutes. It will thicken up a bit and make it easier to scoop. The longer the dough rests (and the cooler the ingredients become) the less the cookies will spread. 10 minutes produces cookies with the perfect amount of spread.
Parchment paper: Be sure to line your baking sheets with parchment paper. The cookies could stick if baked directly on the baking sheet. Bonus: using parchment paper makes for easy cleanup!
Cool time: When you remove these cookies from the oven they should be soft and underbaked. So soft that you cannot pick them up off the baking sheet. Be patient and allow them to cool completely. They will firm up quite a bit as they cool.
Bump up the flavor (optional): Adding espresso powder to the brownie batter intensifies the chocolate flavor. Sprinkling the tops of the cookies with flaky sea salt adds a fantastic salty-sweet balance.
- ¾ cup all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder, optional
- ⅓ cup unsweetened cocoa powder
- 1 ½ cups semisweet or bittersweet chocolate chips*, divided
- 5 tablespoons unsalted butter, cut into pieces
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon canola or vegetable oil
- 1 cup granulated sugar
- 1½ teaspoons vanilla extract
- additional chocolate chips and flaky sea salt for topping the cookies, optional
- Preheat oven to 350°F with racks in the upper third and lower third of the oven. Line two baking sheets with parchment paper.
- Combine flour, baking powder, salt, espresso powder, and cocoa powder. Set aside.
- In a small saucepan over medium-low heat, heat butter and 1 cup chocolate chips, stirring frequently, until melted. Remove from the heat and set aside to cool for a few minutes while you proceed with the recipe.
- In a stand mixer fitted with the paddle attachment, beat eggs, egg yolk, oil, sugar, and vanilla on high speed for 3 minutes, until pale yellow and creamy. Reduce the mixer to low and slowly pour in the melted butter/chocolate while mixing. Scrape the sides and bottom of the bowl as needed. Add the flour mixture and beat until fully combined. Stir in ½ cup chocolate chips. Let the cookie dough sit at room temperature for 10 minutes**.
- Using a 1 ½ tablespoons cookie scoop (or two spoons), scoop the dough and place it on the prepared baking sheets about 2 inches apart. The dough will seem fairly thin, thicker than brownie batter but thinner than typical cookie dough. If desired, press a few additional chocolate chips on top of each dough mound. Lightly flatten the dough mound (just a bit!) to encourage spreading.
- Bake for 9-11 minutes until the cookies have spread, the edges are beginning to set but the center is still underbaked. They will firm up after cooling. Place the baking sheets on wire racks and cool completely. If desired, you can sprinkle the tops of the cookies with flaky sea salt right after removing them from the oven.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Recipe updated October 2021.