Brownie Cookies

When presented with a dessert menu, do you wish you could try a bite of each? Brownie Cookies are for you!

a close up of salted brownie cookies with nuts

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Rich and fudgy with a subtle chew, these easy brownie cookies combine my absolute favorite One Bowl Brownies and these dangerous Dark Chocolate Cookies into one sensational dessert that’s the best of both worlds.

  • 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 picking off and popping right into your mouth.

Basically, if a cookie and a brownie had a baby, and if that baby were the most chubby-cheeked adorable baby of all time, it would be a fudge brownie cookie.

a close up of a fudge brownie cookie with a bite taken out

This easy 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.

chewy brownie cookies with nuts on a piece of parchment paperchewy brownie cookies with nuts on a piece of parchment paper

5 Star Review

“I made these yesterday, and they were great! 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.”
— Ann —

How to Make Chewy Brownie Cookies

Forget brownie cookies from a box (sorry, Ghirardelli).

They are a breeze to make from scratch and so worth it!

  • Another reason to skip the mix is that you can make these fudgy brownie cookies any way you like.
  • My favorite way to bake them is with a blend of toasted nuts for crunch and dark chocolate chips for good measure.

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 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, like Brownie Pie and Chocolate Peanut Butter Cookies).

Substitution Tip

You can use instant coffee instead of espresso powder.

a bite taken out of a easy brownie cookiea bite taken out of a easy brownie cookie
  • 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.

Substitution Tip

Feel free to make these brownie cookies without chocolate chips or nuts, and sub a different mix-in, like peanut butter chips (or crushed Reese’s, white chocolate chips, or chopped dried cherries like in Healthy Chocolate Cherry Cookies).

The Directions

  1. Melt the chocolate and butter together over the stove.
Flour in a bowlFlour in a bowl
  1. Stir the flour, baking powder, and salt together in a separate bowl.
  2. Whisk the sugar, espresso powder, and vanilla into the chocolate.
Brownie cookie dough being stirredBrownie cookie dough being stirred
  1. Add the eggs one at a time.
A white bowl with brownie cookie doughA white bowl with brownie cookie dough
  1. Fold the chocolate mixture into the flour mixture.
Cookie dough with walnuts and chocolate chips in a bowlCookie dough with walnuts and chocolate chips in a bowl
  1. Add the walnuts and chocolate chips.
Brownie cookie dough balls on a baking sheetBrownie cookie dough balls on a baking sheet
  1. Arrange cookie dough balls on two baking sheets.
A brownie cookie with a bite taken out of itA brownie cookie with a bite taken out of it
  1. 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.

What to Serve with Brownie Cookies

dark chocolate brownie cookies with cocoa powder on a baking sheetdark chocolate brownie cookies with cocoa powder on a baking sheet

Recommended Tools to Make this Recipe

The Best Baking Sheets

Whether you’re baking cookies, making a one-pan meal, or roasting vegetables, these heavy-duty baking sheets are the kitchen tools for the job.

a close up of fudgy brownie cookiesa close up of fudgy brownie cookies

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Chocolate brownie cookies are proof that sometimes you really can have it all!

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.

  • 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

  • Place racks in the upper third and middle of the oven and preheat to 325 degrees 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 degrees 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.

  • 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.

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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