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What do you get if you cross a Brownie with a Cookie?? This INSANELY good treat!!

Chocolate Brownie Cookies

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Hi Bold Bakers!

You know what’s better than a cookie and more irresistible than a brownie? It’s my Chocolate Brownie Cookies! This cookie recipe is a game changer. Imagine the chocolate fudge center you get from my Best Ever Brownie Recipe and the crispy, soft baked outside you get in my Crazy Cookie Dough merged into one. My Chocolate Brownie Cookies are perfect for all kinds or celebrations and occasions whether you’re doing some holiday baking or looking to give someone a very generous and chocolatey gift.

These Chocolate Brownie Cookies are so simple to make. This recipe is made in one bowl with no mixers or fancy equipment–that’s what I call Bold Baking! The magic of these cookies comes from the combination of white and brown sugar which add lots of depth to the flavor and additional chew from the molasses in the brown sugar. But really what makes these cookies off the charts is one whole cup of good quality cocoa powder as well as chocolate chips. If you’re a chocoholic then these cookies are made for you.

You never have to choose between a brownie and a cookie again, instead give my Chocolate Brownie Cookies a whirl. Be warned they are big, BOLD, rich and delicious!

As a special offer, get $30 off your first week of deliveries at HelloFresh, the meal kit delivery service that gives you delicious recipes and pre-measured ingredients delivered straight to your door. Go to HelloFresh.com and enter the promo code: gemmastafford30.

4.6 from 11 reviews
Chocolate Brownie Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 cookies
Ingredients
  • ½ cup (4oz/120g) white sugar
  • ½ cup (3oz/90g) brown sugar
  • 6 tablespoons (3oz/90g) butter
  • 2 large eggs*
  • 1 teaspoon vanilla extract
  • 1 cup (4oz/120g) cocoa powder, unsweetened
  • ½ teaspoon salt
  • ½ cup (3oz/90g) chocolate chips
Instructions
  1. Combine the sugars and butter in a microwavable bowl (or in a pot on the stove). Heat until the butter has melted. Remove from heat and beat well with a hand mixer for 2-3 minutes. (I tried doing this recipe without an electric mixer and my cookies came out really flat)
  2. Add in the eggs and vanilla extract and beat with hand mixer for 2 minutes (this, along with melting the butter and sugar, helps create a crackly crust on top of the cookies).
  3. Stir together the cocoa powder and salt and add them to the batter. Beat for another 30 seconds. Lastly fold in the chocolate chips. The batter will be soft but refrigerate it for a minimum of 30 minutes.
  4. Preheat the oven to 350°F (180oC). When the cookie dough is stiff scoop 12 cookies onto a baking tray lined with parchment. Round the dough in your hands and press to flatten down just a little. Toss a few more chocolate chips on top it you wish.
  5. Bake cookies for about 12-13 minutes. When baked they might look 'uncooked' but they are not, they are perfectly fudgy on the inside.
  6. Set aside to cool down and enjoy fresh. Store them in an airtight container for up to 2 days.
Notes
* You can always replace the eggs with one of my egg substitutes. Get my Egg Substitutes Chart.

 

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138 Comments

  1. Sheryl on February 14, 2018 at 5:17 pm

    Can the dough be made ahead, refrigerated and baked a few days later?

    • Gemma Stafford on February 15, 2018 at 4:19 am

      Hi there,
      Yes! This is a good recipe for this as it does not contain a raising agent, go do it now,
      Gemma 🙂

  2. Naama on February 14, 2018 at 6:30 am

    Hey Gemma,
    Thank you once again for this amazing recipe.
    Can i try them in microwave?

    • Gemma Stafford on February 15, 2018 at 5:05 am

      hi there,
      You can try them, but I do not know how they will be!
      Generally cookies look for the heat of a conventional oven for best results.
      Do take a look at the ‘cookie’ recipes in the mug meal section here, that will help you to understand this.
      I hope this helps, and if you decide to try it, do let us know,
      Gemma 🙂

  3. Nina on February 2, 2018 at 3:21 am

    I added walnuts and they were so good!

  4. Binu on January 29, 2018 at 9:53 pm

    Hello,I made the batter n put it in the freezer. I added 1 cup of cane sugar instead of the white n brown,is that why the batter s liquid n not thick as yours? Hope it gets hard n I can roll it!

    • Binu on January 30, 2018 at 3:56 am

      The batter did get hard, so I made a batch, they are Superb!! My kind of cookies, I love chocolate.. will be making them again.
      My kids found it little bitter, should I reduce the cocoa to 3/4 cup n replace the 1/4 cup with flour?any suggestions? Thanks

      • Gemma Stafford on January 30, 2018 at 4:57 am

        Hi binu,
        You could add a little flour to this batter, reduce the cocoa by the same amount, make it work for your own family, all will be well,
        Gemma 🙂

    • Gemma Stafford on January 30, 2018 at 4:22 am

      Hi Binu,
      NO! I cannot see how that would make any difference to this recipe. Did you change something else in the recipe, as there are so few ingredients, and this is a type of mousse, every ingredient is important.
      If you have changed the butter you may need to add some flour to set up this batter, sounds like something else was different here,
      Gemma 🙂

  5. Francis Hammill on January 29, 2018 at 7:04 am

    Hey Gemma

    Tried a few of your recipes and they are super. Thank you. When you say white sugar do you mean granulated or caster? I’m guessing granulated?

    Thanks

    • Gemma Stafford on January 29, 2018 at 11:40 am

      Hi Francis,
      good question.
      In the US there is no such thing as caster sugar, it is all fine grained. I am not sure why the difference is still there in other places, but caster sugar is more expensive!
      I have noticed in Ireland that the ‘yellow pack’ type brands tend to be finer too, interesting!
      Generally in baking you use a caster/fine sugar, this makes it easy to cream it, dissolve it (as in cookies), caramelize it etc.
      I usually use fine sugar/caster sugar for baking, no matter where I am!
      Gemma 🙂

  6. Syafiah on January 20, 2018 at 6:48 am

    Hi Gemma,

    So I tried this recipe just now, but the cookies turned out flat 😖 I chilled the dough for 1 hour though. I measured the ingredients using the cup measurement n never took the weight in consideration. Would that be the reason why it went wrong?

    • Gemma Stafford on January 20, 2018 at 8:12 am

      Hi there,
      I think your dough was not chilled sufficiently!
      Cup measurements are a measure of volume, it is not wise to worry too much about weight, but stick to the cups. be consistent about how you load them and all will be well.
      Do chill a bit longer next time, even in the freezer if you life in a hot place.
      Thank you for being in touch,
      Gemma 🙂

  7. Abhirupa Saha on January 11, 2018 at 3:37 pm

    I was wondering why there’s no baking soda in it? Will the cookies rise without it? Anyways they tasted amazing when I baked them yesterday! ❤️

    • Gemma Stafford on January 11, 2018 at 7:34 pm

      Really glad you like my cookies. You don’t need baking soda because these guys don’t rise. That is how they turn out like brownies. 🙂

  8. Florencia Sofía Colella Diamante on January 10, 2018 at 4:27 pm

    I made them last month and added whit chocolate chips also and they were soooooooo great!
    10000% recomend them ❤️

    • Gemma Stafford on January 10, 2018 at 8:21 pm

      Awwww thats so great :). I’m really delighted to hear that.

      Gemma.

  9. Emily on January 4, 2018 at 8:45 am

    These taste great and are really fudgey! I did have to chill my dough longer though. At 30 minutes or was still super soft

    • Gemma Stafford on January 5, 2018 at 1:55 pm

      Hi Emily,
      Next time pop it in the freezer, that will speed it up for you,
      Gemma 🙂

  10. Farhat Bukhshh on January 2, 2018 at 4:14 am

    Hi Gemma,
    I am a huge fan and this recipe looks amazing! I am just confused on why there is no need for flour. Should,I add some in anyway?

    • Gemma Stafford on January 2, 2018 at 4:56 am

      Hi there,
      If you wish you can DD little flour, but the recipe works without it. It is held together by the eggs/sugars/cocoa.
      If you decide to add sugar it will give a different result, but it will still be good.
      Gemma 🙂

  11. Nufla on December 29, 2017 at 11:03 am

    Hey Gemma. I tried this recipe today and it turned out good, but I have a problem. Once I finished making the batter I realised that the sugar hadn’t dissolved completely. So I could see, and sort of bite the sugar in the batter. I made brownies a few days ago and the same thing happened. I followed your recipe exactly, except that I used all brown sugar instead of both brown and white. Could you please tell me what I’m doing wrong? It would be really helpful.
    Btw, I really love your recipes. You are absolutely great! <3

    • Gemma Stafford on December 30, 2017 at 4:45 am

      Hi there,
      The sugar cannot dissolve before it is baked, this is true of most recipes really, they dissolve in the heat of the oven, caramelize in fact. This is what gives cookies their crunch!
      Gemma 🙂

  12. Nina on December 27, 2017 at 3:43 pm

    So decadent and so yummy!

  13. Shawna on December 23, 2017 at 6:25 am

    Can’t wait to try! I have a girlfriend visiting me and she can’t eat gluten! Perfect!

    • Gemma Stafford on December 23, 2017 at 9:28 am

      Fantastic! Let me know how you get on. And I’d appreciate it if you left a review when you make it. You can just comment and give it a star rating. 5 stars are appreciated! 🙂

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