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When presented with a dessert menu, do you wish you could try a bite of each? This Brownie Cookies Recipe is for you! These brownie cookies are fudgy like a brownie and chewy like a cookie!
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Why You’ll Love This Easy Brownie Cookies Recipe
- You Get the Best of Both Worlds. Rich and fudgy with a subtle chew, this easy brownie cookies recipe combines my absolute favoriteOne Bowl Browniesand these dangerousDark Chocolate Cookiesinto one sensational dessert that’s the best of each one. Like brownies, these cookies are decadent and chocolaty. Like cookies, they have a caramelized, buttery taste and edges you won’t be able to resist.
- It’s Easy-Peasy. This cookie dough doesn’t need to be refrigerated, meaning you can have a warm batch emerging from the oven about 25 minutes from now. I don’t know about you, but when I want a brownie, a cookie, or chocolate in general, I want it (no, need it!) NOW. The ingredients for this brownie cookies recipe are also minimal and simple.
- No Box Mixes Required. Forget brownie mix cookies (sorry, Ghirardelli). These chocolate chip brownie cookies are a breeze to make from scratch and so worth it! You can make it whenever a craving strikes (no trip to the store required) and add your own mix-ins. My favorite way to bake them is with a blend of toasted nuts for crunch and dark chocolate chips for good measure (I use this combo in Chocolate Chip Walnut Cookies too).
5 Star Review
“These are AMAZING. I meant to freeze some for later, but they were too good to wait.”
— Abby —
How to Make Chewy Brownie Cookies
The Ingredients
- Semisweet Chocolate. The perfect balance of deep chocolaty flavor and sweetness. It gives these cookies the rich chocolate flavor that makes brownies so addictive.
- Butter. For tender, flavorful cookies.
- All-Purpose Flour. All-purpose flour helps create the ideal cookie texture. You don’t need much for these fudgy brownie cookies.
- Sugar. Rather than using a classic combo of white and brown sugar, I stuck to all white sugar. It adds sweetness to balance any bitterness from the chocolate and makes the cookies moist.
- Espresso Powder. It gives the cookies a more intense chocolate taste (I add it to almost every chocolate dessert, likeBrownie Pie, Chocolate Fondue, andChocolate Peanut Butter Cookies).
Substitution Tip
You can use instant coffee instead of espresso powder.
- Vanilla. Elevates the chocolate flavor and adds warmth to the cookies.
- Walnuts. I love the nutty crunch that the walnuts add. They’re also rich in omega-3 fatty acids and antioxidants (I know it’s a cookie, but I’ll take it!).
Substitution Tip
If you prefer, you can swap the walnuts for pecans or hazelnuts or omit them.
- Dark Chocolate Chips. We’re taking the chocolatey goodness a step further by adding luscious dark chocolate chips.
The Directions
- Melt the Chocolate and Butter. Do this step using a double boiler on the stovetop.
- Stir the Dry Ingredients Together. Stir the flour, baking powder, and salt together in a separate bowl.
- Prepare the Chocolate Mixture. Whisk the sugar, espresso powder, and vanilla into the chocolate.
- Add the Eggs. Do this one at a time.
- Combine the Wet and Dry Ingredients. Fold the chocolate mixture into the flour mixture.
- Add the Mix-Ins. We like walnuts and chocolate chips best.
- Form Cookie Dough Balls. Arrange them on two baking sheets.
- Bake. Bake brownie cookies for 11 minutes at 325 degrees F. Remove, let cool, then DIG IN!
Storage Tips
- To Store. Store baked cookies at room temperature in an airtight storage container for up to 5 days. Separate cookie layers with a piece of wax paper.
- To Freeze. Freeze cookies in an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
Meal Prep Tip
Covered the cookie dough in plastic wrap, then chill it in the refrigerator in an airtight storage container for up to 3 days or frozen for up to 1 month.Prepare according to the instructions when ready to bake.
- Baking Sheet. Enjoy brownie cookies anytime a craving strikes!
- Mixing Bowls. This set will help you prepare any cookie recipe.
- Cookie Scoop. For perfectly-portioned cookies.
Recipe Tips and Tricks
- Have Fun with the Mix-Ins! Feel free to make these brownie cookies without chocolate chips or nuts. You can sub a different mix-in like peanut butter chips (or crushed Reese’s, white chocolate chips, or chopped dried cherries like in Cherry Chocolate Chip Cookies).
- Don’t Burn the Chocolate. When you’re melting your butter and chocolate on the stovetop, don’t let the chocolate burn. Burnt chocolate has a bitter, burnt taste and will become lumpy.
- Use High-Quality Chocolate. If possible, use high-quality chocolate for these cookies. Better-tasting chocolate will produce better-tasting cookies.
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PrintBrownie Cookies Recipe
4.92 from 12 votes
Fudgy like a brownie, chewy like a cookie, and loaded with chocolate, these easy brownie cookies are truly irresistible. No dough chilling!
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Servings: 30 (3-inch) cookies, approx.
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Ingredients
- 8 ounces semisweet chocolate chopped (1 1/3 cups)
- 3 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1 teaspoon espresso powder (instant coffee works too)
- 1 teaspoon pure vanilla extract
- 3 large eggs at room temperature
- 3/4 cup chopped toasted walnuts or pecans or hazelnuts
- 1/2 cup dark chocolate chips or white chocolate chips, peanut butter chips, or a mix
Instructions
Place racks in the upper third and middle of the oven and preheat to 325°F. Line two cookie sheets with parchment paper or a silpat mat. Set aside.
Bring 1 inch of water to a gentle simmer in the bottom of a double boiler (ensure that the water is just barely simmering). Place the semisweet chocolate and butter in the double boiler. Gradually heat and stir, just until the butter melts. Remove from simmering water and stir until chocolate melts completely. The chocolate may be thick—this is OK, but ensure the chocolate does not smell or taste burned. Set aside to cool.
In a large bowl, stir together the flour, baking powder, and salt. Set aside.
Once the chocolate has cooled slightly (it should be warm but not hot), whisk in the granulated sugar, espresso powder, and vanilla (if the chocolate is very thick, you may need to use a hand mixer).
Mix in the eggs one at a time, ensuring that you incorporate well after each.
Add the chocolate mixture all at once to the dry ingredients, then fold in with a wooden spoon, until the flour is nearly incorporated. The batter will be very thick.
Fold in the walnuts and dark chocolate chips.
Scoop cookies by tablespoons (take care to measure the dough to ensure proper baking) onto prepared baking sheets.
Bake for 11 minutes, switching the pans on the racks and rotating each 180° halfway through (the cookies will look slightly underdone.) Let rest for 5 minutes on the baking sheet, then remove to a wire rack to let cool completely…or for as long as you can wait.
Video
Notes
- TO MAKE COOKIE DOUGH AHEAD: Cookie dough can be covered in plastic wrap and refrigerated in an airtight storage container for up to 3 days or frozen for up to 1 month.
- TO STORE: Store baked cookies in an airtight container for up to 5 days. Separate cookie layers with a piece of wax paper.
- TO FREEZE: Freeze cookies in an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
Nutrition
Serving: 1(of 30)Calories: 137kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgPotassium: 91mgFiber: 1gSugar: 11gVitamin A: 63IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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Frequently Asked Questions
Can I Use Semisweet Chocolate Chips Instead of Chopped Chocolate?
Because chocolate chips don’t melt as smoothly (they contain stabilizers that help them keep their shape in the oven), I do not recommend this swap.
Why Are My Brownie Cookies Flat?
Cookies often spread and flatten because there isn’t enough flour in the dough. Make sure to measure your flour carefully. It’s also important to ensure your oven is at the correct temperature before you add the cookies. Do not scoop your cookie dough onto a baking sheet that is still warm, as this will also cause the dough to spread.
Can I Make Gluten Free Brownie Cookies?
Sure! Replace the all-purpose flour in this recipe for a 1:1 gluten free baking flour like this one.
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Erin Clarke
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!
Learn more about Erin
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22 Comments
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Just pulling the last batch of these out of the oven, they are amazing! I left out the hazelnuts since my little niece and nephew will be eating them. The texture is perfect, crispy on the outside and soft and chew inside, just like the perfect brownie! Great recipe Erin!
Reply
Danae, I am so SO excited that you tried these and love them! Thanks for taking time to share your review too. I hope you all enjoy every crumb :-) PS. You have me craving another batch now…
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Erin – Hi! I’ve been following your blog for awhile now (I told Yena one day I felt like a creeper b/c I barely knew you when you worked w/me but the secrets out now!) and all of your recipes always look great! But these cookies, I made them this week and you were right, they are absolutely amazing! I think they’ll now be a household staple considering I have a fiancé who enjoys chocolate more than I do. Yum!
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Lacey!!! I’m so, so happy that you tried the cookies and loved them. Thanks so much for commenting and for reading my blog. You just made my day :)
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I made these yesterday, and they were great! I swapped the nuts and white chocolate chips for peanut butter chips, since that’s what I had on hand. I loved that I could whip up a great dessert without having to go to the store. The texture of the cookie is amazing! They are remarkably brownie-esc. Thank you for another delicious recipe!
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Ann, I am so so glad that you loved these cookies! Makes my day :) Your PB chips twist sounds to die for. Thanks for taking time to share your review!
Reply
These are AMAZING. We used pecans and chunks of chopped dark chocolate. I meant to freeze some for later, but they were too good to wait.
Reply
Hi Abby! So glad you enjoyed the cookies! Thank you for this kind review!
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Can’t wait to make them! I see they are topped with sea salt. When would you do that?
Reply
Hi Melissa! You would put it on just before baking! Hope this helps!
Reply
Brownie cookie recipe. Can you substitute espresso/instant coffee for something else? Not a fan of coffee taste in my desserts.
Thank you!
Reply
Hi Lisa, you actually don’t taste the coffee. It’s there to enhance the flavor of the chocolate. You could just leave it out. Hope you enjoy it!
Reply
Erin,
I just prepared the brownie cookies and you are spot on regarding the espresso. Really really really tasty and very dangerous!!
I did not have granulated sugar, as I only use turbinado, so I am not sure if turbinado would alter the taste (and I use less sugar). Nevertheless, I will be baking these delectable delights again and again!
Thank you for sharing.
Reply
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
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Hi Erin, can I use coconut sugar instead of white sugar?
Reply
Hi Verónica, I’ve only tested the recipe with white sugar, but you likely could. If you decide to experiment, let me know how it goes!
Reply
You say that the cookies are 3 inches – isn’t that big? How many tablespoons is that? Also can I add shredded coconut? What quantity do you think? I am going to make them on Saturday they look delicious!
Reply
Hi Lena, I don’t think they are that big but feel free to make them smaller. For these I use a large cookie scoop that is roughly 2-3 tablespoons. You probably could add coconut, I just haven’t tested it so can’t give specifics on how much to use and how it would change the dough or the outcome. If you decide to experiment, I’d love to know how it goes!
Reply
Sound Amazing! I’m having company and going to try them. I love cayenne pepper in my brownies. Do you think it would work in these cookies? If you were going to try this, how much cayenne would you use? I would hate to make batch and mess them up.
Reply
Hi! You can definitely play around with that if you like the kick in brownies. I’d start with 1/8 teaspoon.
Reply
These are unreal! So yummy as is, also fabulous with chopped cherries added.
Reply
Great to hear, thank you Trish!
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