Brownie Cookies

Super soft and chocolatey Brownie Cookies! Everything you love about a brownie but in cookie form!


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. I slightly under baked the cookies to get the soft, chewy center. Melt in your mouth on the inside and firm and slightly crisp on the edges.

These cookies only 20 minutes to make from start to finish!


Just like my Chocolate Frosted Brownies I tried to use a little flour as possible. This help to achieve a rich, fudgey cookie.

The trick to these cookies is to use good quality chocolate. This will help make the cookies extra rich and decadent. These cookies are made with two types of chocolate: Unsweetened chocolate and semi-sweet chocolate chips.


Pour yourself a tall glass of milk and enjoy these rich Brownie Cookies!


Love these Caramel Stuffed Chocolate Chip Cookies? Here are some more cookie recipes to try!

Brownie Cookies

4 from 4 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 dozen
Super soft and chocolatey Brownie Cookies! Everything you love about a brownie but in cookie form!


  • 1 stick 1/2 cup unsalted butter, cut into pieces
  • 3 ounces unsweetened chocolate chopped
  • 2 cups semisweet chocolate chips divided
  • 3 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 3/4 cup all purpose flour
  • 1/3 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees.
  2. 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)
  3. Stir until chocolate and butter have melted. Takes a couple of minutes.
  4. 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.
  5. Slowly add in melted chocolate on low speed until combined.
  6. Sift flour, baking powder and salt into a medium bowl.
  7. Fold in the dry ingredients into the wet ingredients by hand. Fold in the remaining 1 cup of chocolate chips.
  8. Scoop out heaping tablespoons of batter onto a silicon baking sheet.
  9. Bake for 10-12 minutes. (I like to under bake them slightly at 10 minutes)
  10. Take out of the oven and allow them to cool for a couple of minutes on the sheet tray.
  11. Move to a cooling rack to cool completely.

Adapted from Epicurious

Leave a Comment


  • Kat

    Thanks for such a neat recipe! These turned out great for me! I used only 1/2 stick of butter but changed nothing else and they taste great and look just like the picture! I would say that the batter firmed up and was easier to make drop cookies with after it had sit for 5-10 minutes. Also, I tried adding some pumpkin to the batter as an experiment and they tasted great but did not have the brownie consistency or look to them.

  • Kuri

    Not working for me in the slightest, even after allowing the batter to sit. It’s so soupy & spreads out on the pan D=

    • Hi Kuri,

      The batter should not be soupy at all. It’s actually quite thick. You should be able to scoop it into 1 tablespoon size cookies with a spoon. Could there maybe be an ingredient missing?

      Thank you!


    • Dawn Brandenburgh

      My batter was quite “loose” as well; I ended up sticking it in fridge for a short time, which firmed it up.

  • 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.

  • 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?

    • 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!


  • Melissa

    This recipe is garbage. Even after doubling the flour it was still way too wet.

    • 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.



  • 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!!!

  • 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!

    • 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!



  • 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?

    • 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.