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, Brookies or my Double Chocolate Cookies a try!
Table of Contents
Kelley’s Tips
Before You Get Started
- 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!
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.
Cooking for two? Try my Skillet Brownies For Two! Perfect for date night!
How to make Brownie Cookies
- 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.
- 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.
- 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 1 hour to firm up. You can even make these a day or two in advance and keep them in the refrigerator.
- 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.
- 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.
More delicious cookie recipes to try!
- Chewy Double Chocolate Chip Cookies
- Coconut Oil Chocolate Chip Cookies
- Chewy Monster M & M Cookies
- Thumbprint Cookies
- Brown Butter Salted Chocolate Chip Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
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Recipe
Brownie Cookies
Super soft and chocolatey Brownie Cookies! Everything you love about a brownie but in cookie form!
Ingredients
- 1/2 cup unsalted butter, cut into pieces
- 3 ounces unsweetened chocolate, chopped
- 2 cups semi sweet chocolate chips, divided
- 3 large eggs
- 1/2 cup brown sugar
- 1/2 cup sugar
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
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
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Lily
Though the dough is loose and my first batch spread too thin (still, yummy!), it worked well to scoop them onto the cookie sheet and stick them in the freezer for a few minutes. They baked up soft and puffy. I used chopped walnuts and sprinkled a little bit of Maldon salt on top. Everyone loved them! Thank you!
Anne marie
I can’t have chocolate and use carob as a alternative. Can I use carob powder in place of the unsweetened chocolate?
Kelley Simmons
I don’t see why not! I haven’t baked with carob powder so it is hard to say for sure. Let me know how you make out!
Tammy Romberg
I made these for my husband’s office last week and they loved them.
Marybeth
These are really good – like a brownie in a cookie. The only problem I had was trying to get them off of the cookie sheet; they were stuck pretty good to the pan and sort of fell apart as they got pushed off. I did let them sit for several minutes before attempting to remove them from the pan. Do you have any tips for easier removal?
Kelley
Hi Marybeth,
I’m surprised to hear that! Did you happen to use parchment paper or a nonstick silicon baking mat? Those will both help the cookies from not sticking.
Thanks!!
Kelley
Rachel
If your batter comes out liquidy, don’t make these! My batter was liquidy, so I let it sit in the fridge for a while. It definitely thickened up so i thought I was good to go. They stayed in form once I scooped it onto the cookie sheet, but after 5 minutes in the oven they spread into 1 giant cookie.
They still taste delicious but definitely made a big mess!
Kelley
Hi Rachel,
I’m sorry that this recipe didn’t work for you! I’ve never had any issues making this so it’s hard to say why yours was so liquidy. Sorry about that!
Thanks!
Kelley
cheryl
my kids and I made these today!! oh my….they are deeeelish!!!! so yummy….ooey gooey and that outer “shell”. make these!!
and they were cool for watching the chocolate transform from powdery to silky in the double-boiler. great science for my kids in our homeschool!!!
Melissa
This recipe is garbage. Even after doubling the flour it was still way too wet.
Kelley
Hi Melissa,
I am sorry that this recipe did not work out for you. If the batter is wet I let it sit out on the counter for 15-20 minutes and that helps to firm up.
Thanks!
Kelley
Janette Williams
These looked absolutely amazing so I had to try them. They are so soupy, like a brownie recipe I use, and I triple checked everything. I haven’t a clue what I did wrong, what could I be missing?
Kelley
Hi Janette,
If the batter is a bit on the wet side I let it sit on the counter for 15-30 minutes to firm up a bit. That should do the trick. You can also add a bit more flour.
I hope this helps! Thanks!
Kelley
May
Had the urge to do a little late night baking and chose to make these. Simply delicious ?
Turned out really well and will be sharing it at the office tomorrow.
Thank you for sharing the recipe.
Kelley
So glad you enjoyed them May!! Thanks for sharing!