The best of both worlds! These brownie cookies are your favorite chewy chocolate brownies in cookie form.
I love to eat a good brownie. Sadly, I have yet to make a good brownie. For some reason all of my brownie efforts end in disaster — usually way too thick, and almost always over-baked.
Brownies are not difficult to make, but for some reason I struggle with it. It’s incredibly annoying. So, when I came across a recipe for Brownie Cookies in Ricardo Magazine, I thought it was the perfect opportunity to bring my brownie curse to an end…
Not wanting to mess with things too much due to my brownie issues, I decided to follow the recipe and directions exactly (which I almost never do). This way, surely the cookies would turn out just as perfect as they did in the magazine pictures, right?? Wrong.
The first batch of these guys did not turn out well (understatement). The batter was REALLY thin. I mean, it was basically brownie batter (aka cake batter), and not at all solid like cookie dough. So when the recipe said to “shape the batter into balls” I knew I’d royally F’d up another brownie recipe. Again!
I re-read the recipe and directions and had followed everything correctly, so I’m not sure what went wrong there. Against my better judgement, I scooped up some
dough batter into my cookie scoop and placed poured it onto the baking sheet.
Sure enough, it spread out and baked up flatter than a pancake. Thankfully I had enough foresight to only bake ONE test cookie.
I popped the batter into the fridge to chill/set a bit. I always do this with cookie dough, but never with cake batter, so I wasn’t sure what the result would be. The second batch of these Brownie Cookies was better, but still not up to my standards.
Back into the fridge with the batter. That little extra time in the fridge (less than 20mins total — I was impatient) was what the cookies needed to hold their shape better. The batter still basically poured out onto the baking sheet, but it was a bit more firm and therefore didn’t spread as much.
I am happy to report that these Brownie Cookies taste exactly like brownies. They’re chewy, fudgy, and melt-in-your-mouth delicious. If you don’t have a square pan to make regular brownies, or are looking to try something a little bit different, this recipe is for you!
Looking for more cookie recipes?
- Oatmeal Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Peanut Butter S’mores Cookies
- Salted Dark Chocolate Chunk Cookies
- Maple Sugar Cookies
Notes & tips for this Brownie Cookies Recipe:
- Chilling the dough is critical, but you don’t want to chill it too long as it will be hard to scoop. Chill it just enough that it thickens but is still thinner than normal cookie dough.
- For best flavor and texture, use good quality dark chocolate for these cookies (not Baker’s chocolate).
- These would work great for homemade ice cream sandwiches!
- 8 oz dark chocolate chopped*
- 3 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
- 2 large eggs
- 1/2 cup light brown sugar lightly packed
- Melt chocolate and butter in a bowl over a pot with simmering water or in the microwave. Cool to room temperature (approx 15 mins).
- In a small bowl, whisk together sugar and eggs. Add to chocolate and mix until well combined. Add flour and baking powder and mix until combined.
- Chill in the fridge for approx. 20-30mins, until batter is slightly thickened.
- Preheat oven to 350F and line 2 baking sheets with parchment or silicone mats.
- Using a medium cookie scoop (1 1/2 Tbsp), scoop batter onto cookie sheet and place 6 to a sheet. Batter will be fairly thin.
- Bake for approximately 11 mins, until cookies are cooked on the edges but still soft in the center. Cool completely on baking sheets.
Is it possible to use milk chocolate instead of dark chocolate?
Hi Meredith! I haven’t tried it myself so I can’t say for sure. Milk chocolate has a higher cocoa butter % so it could affect the consistency.
Do u whisk the eggs until it’s foamy?
Hi Dyanita! No, just until combined.
I LOVE these cookies!!!! Every time I make them, they turn out wonderful and I get a ton of compliments. Only change I make is using a 10 Oz package of dark chocolate. Also sometimes (if I remember lol) I put a little bit of salt in the batter or on top. Great recipe
Hi Cassie! So glad you love them. Thanks for your tips! 🙂
Wonderful cookies! I prepared them for many times, soo delicious:)
Hi Anastasia! So happy you love them 🙂
I don’t know what happened, but these did not turn out. Maybe because I used unsweetened chocolate?
Hi Rita! Yes, that could be it. I noted not to use bakers chocolate which is unsweetened. What was the issue you had with them?
I was looking for a brownie or brownie cookie recipe without too much sugar. These have much less so I tried them yesterday. They were absolutely divine and perfect for people who are serious dark chocolate lovers. They’re even better the next day.
Hi Tara! So happy you loved these! Thanks for the feedback 🙂
Hi! Can we use dark brown sugar instead of light? Will it change the flavor drastically? Thank you for sharing! I can’t wait to make these.
Hi Lilly! I think that will be totally fine 🙂
This is a great recipe. Really delicious cookies. The dough came together quickly but I did add some salt to the dough bc without it, it tasted a bit flat. I would definitely double this recipe next time though as I only got 16 cookies and they will be gone before the morning
Hi Martha! Thanks for the feedback, I’m glad you liked these! 🙂
Hello! Can i use semi sweet chocolate chips for this recipe? Would love to try this next weekend. Hoping for your response. Thank you!
Hi Jessica! Yes, that should work fine. Let me know how they turn out 🙂
I also can not get the hang of brownies for the life of me but these were perfect! Exactly what I was looking for(a delicious, chewie brownie) but without the disappointment of yet another failed batch… thank you for this amazing recipe!
Hi Sydney! Glad I’m not alone and so glad you liked these! 🙂
Hello, may I ask why the flour use is only at 1/4 cup? I research other recipes will ask for 60g flour? Can I use dark chocolate at 70% ?
Hi Jenni! It’s all that’s needed for this recipe and yes, you can use 70% chocolate 🙂
About to bake my cookies 😩 My batter is chilling in the fridge. I really hope it comes out well. Pray for me guys 😂
Good luck!! Let me know how they turn out 🙂
Megan M says
This is my third year in a row I’ve used this recipe for my church’s annual cookie exchange. I just love it and so does everybody else, thank you for sharing!
Hi Megan! So happy to hear that. Thank you so much for the feedback 🙂
Alexandria Favreau says
Loved these cookies! Baked up well…I added some Toll House Espresso chips to the finished batter and they were a-mazing! Thanks for the recipe! I’ll be adding it to my house recipe book for everyone at home to try!
Hi Alexandria! So happy you liked these. I love the addition of the espresso chips — sounds delicious!
Sorry, one more question! In your picture, what size would you say is the cookie? 3 or 4 inches across? Or smaller? I’m planning to make these for a bake sale and want to make sure they are large enough. Thank you!
These were definitely larger cookies, for sure 3-4″ or so, but if you’d like them even bigger you can use a larger cookie scoop. Maybe do a test cookie first to see if it’s the size you want?
I don’t see any salt in this recipe. Looking at other brownie cookie recipes, there’s at least 1/4 tsp salt. Was it left out by mistake or intentionally?
Hi JN! I didn’t use salt in my recipe, but feel free to add some if you like to tone down the sweetness.
Julia P says
My favorite and most reliable brownie recipe is King Arthur Flour Fudge Brownies (https://www.kingarthurflour.com/recipes/fudge-brownies-recipe). I use oil instead of butter and they turn out like a Ghiradelli Brownie mix–fugdey, crisp tops. Don’t give up on mastery of the pure, classic brownie. It’s worth it.
Hi Julia! Thanks so much for the link, I will give them a try asap!
karen kirby says
you don’t say how many they make.
Hi Karen! It says the servings is 14 cookies.
Do the chocolate chips have to be dark chocolate or can they be substituted?
Hi Phoenix! I’ve only made these with dark chocolate, but you can try them with milk if you prefer. The cookies will be quite a bit sweeter though — not that that’s a bad thing 🙂