Ultimate Brownie Cookies Recipe (Fudgy, Chewy & Irresistible)
If you’ve ever been torn between wanting a chewy brownie and a rich cookie… this recipe solves that problem! These Brownie Cookies combine the best of both worlds — the fudgy chocolate depth of brownies with the handheld joy of cookies. They’re soft in the middle, slightly crisp on the edges, and loaded with chocolate chunks in every bite.
Whether you’re baking for family, a party, or just to satisfy that late-night chocolate craving, this recipe will never fail you. Let’s dive in step by step!
⭐ Ingredients You’ll Need
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12 ounces bittersweet chocolate chips (60–70% cacao for rich flavor)
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1/2 cup butter (unsalted, cut into cubes)
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3 large eggs (room temperature)
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1 cup granulated sugar
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1/4 cup brown sugar (adds chewiness & depth)
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1 tablespoon vanilla extract
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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3/4 cup all-purpose flour (sifted)
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1/4 cup unsweetened cocoa powder (use Dutch-processed if possible for bold flavor)
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1 cup pecans, chopped (optional, for crunch)
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1/2 cup mini semisweet chocolate chips (for extra melty chocolate bits)
Step-by-Step Instructions
1. Melt the Chocolate & Butter
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In a heavy saucepan over low heat, melt the bittersweet chocolate chips with the butter.
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Stir continuously until smooth and glossy.
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Remove from heat and allow to cool slightly (but not harden).
Tip: Don’t overheat! Chocolate can burn quickly. Gentle heat keeps it silky smooth.
2. Whip the Egg Mixture (The Secret Step!)
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In a stand mixer (or hand mixer with whisk attachment), beat together:
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Eggs
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Granulated sugar
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Brown sugar
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Vanilla extract
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Baking powder
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Salt
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Beat on high speed for 5 full minutes until the mixture becomes thick, pale, and creamy.
Why it matters: This step incorporates air, giving the cookies their crinkly brownie tops and fudgy centers.
3. Combine Chocolate & Eggs
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Reduce the mixer speed to low.
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Slowly pour in the melted chocolate-butter mixture.
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Mix until fully combined and smooth.
4. Add Dry Ingredients
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Gently fold in the flour and cocoa powder using a spatula.
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Mix just until combined — don’t overmix, or the cookies will be tough.
5. Add the Goodies
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Stir in the pecans (optional) and mini chocolate chips.
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The batter should now look like a thick, glossy brownie batter.
6. Chill the Dough
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Cover the bowl with plastic wrap.
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Refrigerate for at least 30 minutes.
Why chill? This firms up the dough, making it easier to scoop and helping the cookies hold their shape while baking.
7. Bake the Cookies
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Preheat oven to 350°F (175°C).
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Line 2 baking sheets with parchment paper.
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Using a 1.5 tablespoon cookie scoop, drop dough balls onto the baking sheets, leaving at least 2 inches between each.
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Bake for 10–12 minutes, until the tops are shiny, crackly, and set but the centers are still soft.
8. Cool & Serve
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Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Enjoy warm (hello, gooey chocolate!) or store for later.
Serving Suggestions
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Pair with a glass of cold milk or a scoop of vanilla ice cream .
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Sandwich two cookies with chocolate ganache or peanut butter for the ultimate dessert.
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Drizzle melted white chocolate on top for a bakery-style finish.
Pro Tips for Perfect Brownie Cookies
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Quality Chocolate = Better Cookies – Use at least 60% cacao chocolate for that deep, intense flavor.
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Room-Temperature Eggs – They whip up fluffier and help with structure.
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Don’t Overbake – The cookies should still look slightly soft in the middle when you pull them out. They’ll set as they cool.
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Customize Your Add-ins – Swap pecans for walnuts, almonds, or dried cherries.
Storage & Make-Ahead
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Room Temperature: Store in an airtight container for up to 5 days.
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Freezer (Dough): Scoop dough balls onto a tray, freeze, then transfer to a zip bag. Bake straight from frozen (add 2 extra minutes).
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Freezer (Baked Cookies): Wrap cooled cookies in foil and store up to 3 months.
Variations to Try
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Double Chocolate Brownie Cookies: Add white chocolate chips.
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Nut-Free Version: Skip nuts and add extra chocolate chips or toffee bits.
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Mint Brownie Cookies: Add 1/2 teaspoon peppermint extract for a holiday twist.
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Espresso Brownie Cookies: Add 1 teaspoon espresso powder for mocha flavor.
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Calories: 170
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Fat: 9g
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Carbs: 20g
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Sugar: 14g
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Protein: 2.5g
Final Thoughts
These Brownie Cookies are soft, fudgy, and everything a chocolate lover dreams of. They’re easy to make, look bakery-worthy, and taste even better than they look. Once you bake a batch, don’t be surprised if they disappear within minutes — they’re that addictive!