This cookie is the best of both worlds. A soft chewy cookie meets a rich and fudgey brownie all rolled into one. These cookies are chocolatey and rich just like a brownie and soft and crisp around the edges like a cookie.

Love cookies as much as I do? Then give my Coconut Oil Cookies or my Double Chocolate Cookies a try!

crinkly brownie cookies on white tray

before you get started / helpful hints

  • Shorter cooking time: I always like to slightly under bake my cookies. Once they look set around the edges I take them out of the oven and let them continue to cook for 5 minutes longer on the baking sheet. Then I transfer them to a cooling rack to cool completely. This gives you a soft and chewy cookie!
  • Extra Chocolate Chips: When the cookies come out of the oven I like to place some chocolate chips on top for presentation.
  • Overnight Chill: These cookies can be made a day or two in advance. The longer the cookie dough sits the more the flavors develop.
  • Chopped walnuts: If you like chopped nuts in your brownies try adding them to these brownie cookies for a nice crunch!

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    Ingredients for Brownie Cookies

    • Unsweetened Chocolate: I recommend using good high quality chocolate. It makes all the difference.
    • Semi Sweet Chocolate Chips: Are also melted and added to the batter. They also get folded in to create gooey pockets of chocolate in the cookies!
    • Eggs: The extra eggs create a chewier cookie similar to a brownie.
    • Brown Sugar and Granulated Sugar: I replaced some of the granulated sugar with light brown sugar to get a chewier cookie. I also love the flavor the brown sugar adds.
    • Baking Powder: Adds the perfect lift to the brownies and keeps them from being too flat and crispy.
    gooey brownie cookies with melted chocolate in the middle

    How to make Brownie Cookies

    • Preheat Oven: To 350 degrees F.
    • Melt Chocolate: Add butter, unsweetened chocolate and 1 cup of the chocolate chips to a double boiler. (A bowl set over a saucepan filled with warm water) Stir until chocolate and butter have melted. This will about 3-4 minutes.
    melted chocolate in double boiler
    • Make Batter: Meanwhile, add eggs and both sugars to a stand mixer with the whisk attachment. Whip on high until mixture becomes thick and lighter in color.
    whipped eggs, sugar and brown sugar in clear mixing bowl
    • Slowly add in melted chocolate on low speed until combined. Sift flour, baking powder and salt into a medium bowl. Fold in the dry ingredients into the wet ingredients by hand. Fold in the remaining 1 cup of chocolate chips.
    folding chocolate chips into brownie cookie batter
    • Refrigerate Dough: For 1 hour to firm up. You can even make these a day or two in advance and keep them in the refrigerator.
      refrigerated brownie cookie dough in clear mixing bowl
    • Preheat Oven: When you are ready to bake the cookies preheat oven to 350 degrees F.
    • Bake: Scoop out heaping tablespoons of batter onto a silicon baking sheet. Bake for 10-12 minutes. I like to slightly under bake the cookies. They will continue to cook on the sheet pan as they cool.
    brownie cookies on baking sheet with parchment paper
    • Cool: Allow them to cool for 2-3 minutes on the baking sheet then transfer them to a wire rack to cool completely.
    • Store: Cookies can be stored in an airtight container at room temperature for 3-5 days. You can always freeze the cookies for up to 3-4 months.
    brownie cookies on plate

    more delicious cookie recipes to try!

    Brownie Cookies

    4 from 4 votes
    Rate Print
    Super soft and chocolatey Brownie Cookies! Everything you love about a brownie but in cookie form!
    Servings: 24 cookies
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes

    Ingredients 

    Instructions 

    • Add butter, unsweetened chocolate and 1 cup of the chocolate chips to a double boiler. (A bowl set over a saucepan filled with warm water) Stir until chocolate and butter have melted. Takes a couple of minutes. Alternatively melt butter and chocolate in the microwave in 30 second intervals until melted.
    • Meanwhile, add eggs and both sugar to a stand mixer with the whisk attachment. Whip on high until mixture becomes thick and lighter in color, 2-3 minutes.
    • Slowly add in melted chocolate on low speed until combined.
    • Sift flour, baking powder and salt into a medium bowl.
    • Fold in the dry ingredients into the wet ingredients by hand. Fold in the remaining 1 cup of chocolate chips.
    • Refrigerate dough for an hour to firm up.
    • Preheat oven to 350 degrees.
      Scoop out heaping tablespoons of batter onto a silicone baking sheet.
      Bake for 10-12 minutes. (I like to under bake them slightly at 10 minutes)
    • Take out of the oven and allow them to cool for a couple of minutes on the sheet tray.
      Move to a cooling rack to cool completely.

    Nutrition Information

    Calories: 161kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 21mgSodium: 36mgPotassium: 138mgFiber: 2gSugar: 14gVitamin A: 37IUCalcium: 23mgIron: 2mg

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