• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipe Index
  • About
  • Contact
  • Privacy Policy
Celebrating Sweets
  • All Recipes
  • Dessert
    • Brownies & Bars
    • Cake & Cupcakes
    • Cookies
    • Ice Cream/Frozen Desserts
    • Pies & Tarts
  • Drinks & Cocktails
  • Main Dishes
  • Breakfast
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Fall Favorites
  • Holiday Recipes
  • Drinks & Cocktails
  • About
  • Privacy Policy
×

Home » Cookies » Brownie Cookies

Brownie Cookies

Published: Oct 25, 2021 · Modified: Dec 22, 2021 by Allison · 15 Comments

  • Share
  • Email
Jump to Recipe

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!

Pile of brownie cookies on a white plate.

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?

Jump to:
  • Recipe overview
  • Why you’ll love this recipe
  • Recipe tips
  • More brownie recipes
  • More chocolate recipes
  • Recipe
Stack of three brownie cookies with a bite taken out of the top cookie.

Recipe overview

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.

Flour, cocoa powder, espresso powder in a large white bowl.

Melt butter and chocolate chips.

Chocolate chips and butter melted in a small saucepan.

Beat sugar, eggs, vanilla, and oil until pale yellow and creamy. Add the melted chocolate.

Eggs, sugar, vanilla in a glass bowl.

Add the dry ingredients. Stir in the chocolate chips.

Brownie cookie batter in a large glass bowl.

After allowing the dough to rest for 10 minutes, scoop it onto baking sheets (it should look like this ↓↓). Bake!

Scoop of brownie cookie dough topped with chocolate chips on a baking sheet.

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.

Stack of three brownie cookies with melty chocolate chips.

Recipe tips

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.

Brownie cookies on a piece of parchment paper topped with flaky sea salt.

More brownie recipes

  • COCONUT BROWNIES
  • PEANUT BUTTER BROWNIES
  • GERMAN CHOCOLATE BROWNIES
  • BROWNIE IN A MUG
  • STRAWBERRY BROWNIES

More chocolate recipes

  • CHOCOLATE COOKIES
  • CHOCOLATE M&M COOKIES
  • NUTELLA COOKIES
  • HOT CHOCOLATE COOKIES

NEVER MISS A RECIPE! SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM

Recipe

Stack of three brownie cookies with a bite taken out of the top cookie.

Brownie Cookies

These Brownie Cookies taste like your favorite brownie. Crackly tops and chewy throughout with fudgy chocolate in every bite!
5 from 10 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 9 minutes
Cooling: 10 minutes
Total Time: 39 minutes
Servings: 15
Calories: 225kcal
Author: Allison – Celebrating Sweets

Ingredients

  • 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

Instructions

  • 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.

Notes

*I prefer bittersweet chocolate chips for this recipe. It makes for a darker more intensely flavored cookie.
** I do not recommend resting or chilling the dough for much longer than that or they won’t spread enough in the oven.

Nutrition

Calories: 225kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 100mg | Potassium: 70mg | Fiber: 1g | Sugar: 25g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!

Recipe updated October 2021.

« Butterfinger Pie
Cinnamon Roll Blondies »

Never Miss a Recipe

Get NEW POSTS delivered to your inbox!

Thank you!

You have successfully joined our subscriber list.

.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Jen

    March 02, 2022 at 2:14 pm

    Mine came out super flat, followed the recipe to a T! Any tips?

    Reply
    • Allison

      March 05, 2022 at 6:24 am

      Hi, Jen. Sorry to hear that. Do you live in a humid environment? If so, perhaps you needed a bit more flour. Popping the dough in the fridge for 30 minutes before baking would firm it up a bit and prevent spreading. Also, it’s important to let the dough rest (step 4) so that the flour can absorb some of the wet ingredients. Thanks for stopping by.

      Reply
  2. Bree

    July 21, 2022 at 7:43 am

    The ones that I made burned really bad so I made another and cooked it for less and they were to soft (not cooked all the way).

    Reply
    • Allison

      July 26, 2022 at 10:11 am

      Hi, Bree. Maybe check your oven temp with an oven thermometer? Or perhaps you scooped your dough into bigger or smaller amounts than I did?

      Reply
« Older Comments

Primary Sidebar

About

aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

Dessert Recipes

Strawberry sauce in a white bowl with a gold spoon

Strawberry Sauce

Blueberry Sauce on a Stack of Pound Cake with Whipped Cream.

Blueberry Sauce

Shortcake filled with mixed berries and whipped cream.

Almond Berry Shortcake

Closeup of berry cobbler with a scoop of vanilla ice cream.

Berry Cobbler

A close up of a peanut butter ice cream pie topped with fudge sauce.

Peanut Butter Fudge Ice Cream Pie

Frozen yogurt bark topped with berries.

Berry Swirl Frozen Yogurt Bark

More Dessert Recipes...

Popular Recipes:

Sweet potato souffle on a large spoon

Sweet Potato Souffle

Aperol Spritz

Aperol Spritz

A sandwich sitting on top of a wood cutting board.

Slow Cooker French Dip Sandwiches

Closeup of chocolate chip cookies with melty chocolate chips.

Small Batch Chocolate Chip Cookies

Closeup of a pumpkin muffin on a wire rack topped with icing.

Pumpkin Muffins

Slice of strawberry shortcake cake on a white plate.

Strawberry Shortcake Sheet Cake

More Popular Recipes...

Never Miss a Recipe

Get NEW POSTS delivered to your inbox!

Thank you!

You have successfully joined our subscriber list.

.
Logo for country living, food network, buzzfeed, msn, delish, good housekeeping

Footer

Connect With Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright 2013-2022 Celebrating Sweets

All images and content are copyright protected. Please contact me for permission to use my original images. If you want to republish a recipe, please re-write it in your own words, or link back to my post for the recipe.