These Brownie Cookies are just like a chewy, fudgy, chocolate brownie but in cookie form! They’re incredibly easy to make and delicious too!
Are you more of a fudgy or cakey brownie kind of person? When it comes brownies, I’m 100% team fudgy. If you’re anything like me, then I think you’ll love today’s recipe – these homemade brownie cookies!
These cookies are just like my homemade fudgy brownies but in cookie form. This recipe also uses two different kinds of chocolate, so they’re extra chocolatey and taste just like the corner piece of a super fudgy brownie.
I’ve also included instructions for how to freeze the cookie dough and prep it ahead of time! And if you love chocolate chips or walnuts in your cookies, I’ve included options for how to add them!
Ingredients For Brownie Cookies
These cookies use a lot of typical ingredients that you’ll find in most cookie recipes, most of these are pantry-staples!
- Flour: I use one cup of all-purpose flour for these cookies. Just make sure you spoon & level your flour so they don’t turn out too cakey.
- Unsweetened Cocoa Powder: I use natural unsweetened cocoa powder, but dutch-processed would probably be okay since we’re using baking powder in this recipe.
- Baking Powder & Salt: The baking powder adds a little lift to these cookies.
- Unsalted Butter: I found one stick of butter to be just a little too much, so there are only 6 tablespoons of butter instead.
- Brown Sugar & Granulated Sugar: I love to use a combination of granulated and brown sugar in most of my cookies. The brown sugar adds moisture and helps make them chewy too.
- Eggs & Pure Vanilla Extract: The eggs help make the cookies chewier and the vanilla adds flavor.
- Melted Semi-Sweet Chocolate: It’s best to stick with real chocolate in these cookies, Baker’s and Ghiradelli are great options!
How To Make This Brownie Cookie Recipe
These cookies are just as easy as any other cookie recipe on my site, here’s exactly how I make them:
- Whisk together the dry ingredients: It helps to sift the dry ingredients too, this will remove any lumps of cocoa powder.
- Cream the butter and sugars together: Make sure your butter is at room temperature and mix it with the sugars for 1-2 minutes or until they’re well incorporated.
- Mix in the eggs and vanilla extract: Room temperature eggs are best. If you forget to set them out ahead of time, you can place them in a bowl of warm water for 5-10 minutes.
- Melt the chocolate and add it to the cookie dough: To keep things simple, I just chop up the chocolate and melt it in a microwave-safe bowl in the microwave in 20-30 second increments.
- Add the dry ingredients: Once all of the wet ingredients are mixed together, you’ll mix in the dry ingredients until just combined.
At this point, you can stir in some chocolate chips or chopped walnuts too. Then, cover the cookie dough and let it chill in the refrigerator for at least one hour. This will not only help make it easier to scoop the cookie dough, but the cookies will bake up thicker too!
Once this cookie dough is chilled, you can scoop it out with a spoon or cookie scoop. I really love to use a 1.5 tablespoon cookie scoop, because I find it makes the perfect size cookies. This cookie scoop is similar to the one that I use. The cookies will take about 10 minutes in the oven, you’ll know they’re ready when the tops are set and start to crack.
Want your cookies to be perfectly round? I suggest using a cookie scoop and rolling them into balls with your hands before baking them. Once they come out of the oven and are still warm, use a spoon to help re-shape any cookies that aren’t perfectly round. I do this with all of my cookies and it works perfectly!
You can let the cookie dough chill in the refrigerator for up to 3 days. If you do, the dough will be pretty firm, so I suggest letting it sit on the counter for 10-15 minutes before you try to scoop it. The cookie dough and baked cookies will freeze well for up to 3 months. If you need to prep these further in advance here’s how I freeze my cookie dough and cookies:
- To freeze the cookie dough: Scoop balls of cookie dough onto a baking sheet lined with parchment paper. Freeze for several hours or until the cookie dough is completely frozen. Then transfer to a freezer bag or container for storage. Thaw overnight in the refrigerator or bake from frozen for an additional 1-2 minutes.
- To freeze the baked cookies: Store baked cookies that have cooled completely in a freezer bag. Thaw overnight in the refrigerator, then bring to room temperature on the counter a few hours before you plan to serve them.
Baking Tips For Brownie Cookies
- When measuring your flour for these cookies, avoid scooping it from the container. Instead, stir the flour around, spoon it into the measuring cup, and level it off.
- It’s best to sift the dry ingredients together to remove any large lumps of cocoa powder.
- For the semi-sweet chocolate, I suggest using chocolate bars and not chocolate chips. I usually buy two four-ounce bars of chocolate, Baker’s or Ghiradelli are great options!
- Once you’ve mixed up the cookie dough, it is best to let it chill for one hour so it’s firmer and easier to scoop. If the cookie dough is too hard to scoop at first, let it sit on the counter for 10-15 minutes.
- Want to add chocolate chips or chopped walnuts? Use 3/4 cup of chocolate chips or 1/2 cup of chopped walnuts. If you want to use both, you can use 1/2 cup of each one.
More Cookie Recipes To Try!
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Classic No-Bake Cookies
- Soft Peanut Butter Cookies
- Lemon Cookies
- 1 cup (125 grams) all-purpose flour spooned & leveled
- 1/4 cup (22 grams) natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons (85 grams) unsalted butter softened
- 3/4 cup (150 grams) brown sugar packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 8 ounces semi-sweet chocolate melted and slightly cooled
- In a large mixing bowl, sift together the flour, unsweetened cocoa powder, baking powder, and salt, then whisk until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter, brown sugar, and granulated sugar together for 1-2 minutes or until well combined. Mix in the eggs and vanilla extract, stopping to scrape down the sides of the bowl as needed.
- Add the melted chocolate and continue mixing until fully combined. Mix in the dry ingredients on low speed until just combined. Cover tightly and transfer to the refrigerator to chill for at least one hour.
- About 15-20 minutes before you plan to bake the cookies, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- Remove the cookie dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll into balls, and place on the prepared baking sheets making sure to leave a little room between each one.
- Bake in separate batches at 350°F for 9-11 minutes or until the tops of the cookies are set and start to crack. Remove from the oven and cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.