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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 and enter the promo code: gemmastafford30.

4.26 from 127 votes
Chocolate Brownie Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Servings: 12 cookies
Author: adapted from
  • 1/2 cup (4oz/120g) white sugar
  • 1/2 cup (3oz/90g) brown sugar
  • 6 tablespoons (3oz/90g) butter
  • 2 large eggs*
  • 1 teaspoon vanilla extract
  • 1 cup (4oz/120g) cocoa powder, unsweetened
  • 1/2 teaspoon salt
  • 1/2 cup (3oz/90g) chocolate chips
  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.
Recipe Notes

* You can always replace the eggs with one of my egg substitutes. Get my Egg Substitutes Chart.



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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Lisa Rema on September 11, 2019 at 10:10 pm

    Can this recipe be doubled or tripled?

    • Gemma Stafford on September 13, 2019 at 4:22 am

      Hi Lisa,
      yes, just be cautious about the size of the eggs as there is no flour in this recipe. If it seems really wet you can add a little flour or cornstarch or coconut flour/almond flour to stiffen it up.
      I hope this is of help,
      Gemma 🙂

  2. Oli on August 12, 2019 at 2:32 am

    These came out very dark, almost black looking, I haven’t seen any user submitted pictures that look like yours.

    They were quite bitter and the appearance really was black. I’m wondering if less coca powder needs to be used, or something to take away some of the bitterness.

    • Gemma Stafford on August 13, 2019 at 3:51 am

      Hi Oli,
      tell me about the type of cocoa you used!
      There are two types of cocoa, a regular, unsweetened cocoa powder, which is an acid ingredient. This can taste a little bitter but not acidic.
      The second type is dutch-processed cocoa. This has been alkalized, it is dark, almost black in color and is no longer an acid ingredient in a recipe. This is what is used in Oreo cookies for instance.
      I am wondering if this last one is the one you have. It is not available everywhere, and usually, it is used in specif recipes.
      You can reduce the cocoa to your taste in this recipe. Perhaps remove about 20g, a little less than an ounce, which will not unbalance the recipe too much.
      I hope this is of help,
      Gemma 🙂

      • Oli on August 13, 2019 at 4:03 am

        HI Gemma

        The powder I used was what they had at the supermarket, Dr. Oetker Fine 100% Dark Cocoa Powder
        I read online about Dutch processed vs regular but I saw no mention of this when looking at the couple they had in Sainsbury so not sure which one I purchased.

        I was worried about reducing the cocoa too much, but I might have to yet reducing by 20grams. Maybe using a sweeter chocolate also to go on top and inside as chunks, I was using chocolate chips from Costco which I think are 51% (semisweet), these are a bit bitter but in a different way than the brownies cake out.

        • Gemma Stafford on August 14, 2019 at 2:02 am

          Hi Oli,
          it sounds like what you have is general baking cocoa, unsweetened. Funny enough I have never seen Dutch Processed in a store in Ireland, not sure how widely available that is. Remember that cocoa/chocolate from different regions has different flavor too, like wine so to speak, according to where the bean is grown.
          Now that I know you are in the UK you could try some of the single origin chocolate in Aldi, they carry quite a range. That will tell you a lot, and over 50% of cocoa solids will give you a good chocolate flavor.
          I think it is a matter of taste. I love dark bitter chocolate, as much for the mouthfeel as the flavor. When you eat it do allow it to melt in the mouth, you have my permission to work your way through all of the regional chocolate you can find 😉 it is an experiment! You will really get the flavor this way and you can share too if you wish!
          I hope you find what suits your palate, and enjoy the journey,
          Gemma 🙂

  3. Pia San Diego on August 8, 2019 at 11:55 pm

    Great looking brookies 😊😊 just one question before I try it, did you use salted or unsalted butter? If unsalted, can I also use salted butter? Thanks in advance and looking forward to your next videos!

    • Gemma Stafford on August 9, 2019 at 1:26 pm

      I use salted always for baking but honestly it is up to you 🙂


  4. Nadja on July 25, 2019 at 9:22 pm

    Just made these cookies for the first time. The texture of the dough is a bit tricky to handle and put on the tray, but the taste is just WOW. So moreish!! Added some walnuts to the top which gave it that extra little crunch. Has anyone tried to add a few chilli flakes? Might be nice too

    • Gemma Stafford on July 26, 2019 at 11:33 am

      I’m thrilled to hear that! Thanks so much for trying it out and letting me know 🙂

      I best with a little chili they would be awesome!


  5. Aldana on July 11, 2019 at 1:46 pm

    Hi Gemma!

    Would I be able to replace the brown sugar with coconut sugar? Thanks!

    • Gemma Stafford on July 11, 2019 at 2:24 pm

      Yes! Give that a go! Gemma 😊

      • Aldana on July 11, 2019 at 6:57 pm

        Awesome. I will try it!

        Also, one more question, do you let the cookies cool in the pan or do you set them on a wire rack? And if so, how soon after taking the cookies out of the oven?

        Thanks again! I’d really like to make these 🙂

        • Gemma Stafford on July 12, 2019 at 8:51 am

          Hi Aldana! I cool them on the baking tray to get that crispy bottom. You can certainly cool them on a rack if you’d like. Leave them for a few minutes to cool down at come together before moving them to a wire rack. If you move them while they are too hot, they will crumble on you. Gemma 😊

  6. Carol G on June 9, 2019 at 10:09 am

    Hi Gemma, I love all your recipes! I have Two question regarding these cookies. Do you pack down the brown sugar ? And what brand cocoa powder do you use?

    • Gemma Stafford on June 10, 2019 at 4:07 am

      Hi Carol,
      No, I do not pack the sugar or any ingredient, just scoop and level mostly. I do some work with Ghirardelli, and I love their products so I tend to use that cocoa powder, I find it easy to get it here in LA. Other than that look for an unsweetened one, organic if possible, then all will be well.
      I hope this is of help,
      Gemma 🙂

  7. FlipTheScript on June 9, 2019 at 6:53 am

    Great potential and great video but the end result was to be desired.

    • Gemma Stafford on June 10, 2019 at 3:48 am

      Hi there,
      are you saying this was not a good result for you?
      Gemma 🙂

  8. CravingBaker on June 7, 2019 at 9:45 am

    Hi gemma,
    would like to ask .I tried this recipe but why it comes out flat?is there something wrong the way i mix the ingredients?

    • Gemma Stafford on June 8, 2019 at 4:12 am

      Hi there,
      I am sorry to hear this.
      I think it is not to do with the way you mixed it, but perhaps the way you measured. Brown sugar can be really moist and can add almost a liquid ingredient to a bake. If this is the case then reducing this sugar will really help. I suggest holding back on one ounce, or one heaped tablespoon of the brown sugar, I think that will resolve it for you,
      Gemma 🙂

  9. Ananya Ayyagari on April 25, 2019 at 8:21 am

    Oh my goodness. These are so amazing. My dad, who HATES cookies kept asking for more. Enough said.

    • Gemma Stafford on April 26, 2019 at 2:07 am

      Hi Ananya,
      haha! that dad knows what is good for him. Good for you, I am delighted you are baking with us,
      Gemma 🙂

  10. Agata on April 19, 2019 at 7:09 am

    Hi Gemma,
    I want to make cookies from double recipe and I am not sure if I can put two baking trays in to the oven. The cookies will bake evenly or should I bake them separately?

    • Gemma Stafford on April 20, 2019 at 2:38 am

      Hi Agata,
      this is really about the type of oven you have. A fan assisted oven (Convection) will bake a number of trays at the same time.
      In a conventional oven, the trick is to swap the position of the trays as the top one begins to brown.
      If you are in doubt then bake in the center, one tray at a time. It is always difficult for me to give advice on this as one oven can be totally different from another, even for the same model!
      Play safe I say!
      Gemma 🙂

      • Agata on April 20, 2019 at 10:17 am

        I followed your advice and the cookies are amazing.😋

        • Gemma Stafford on April 21, 2019 at 5:11 am

          That is great Agata, I am happy to hear this,
          Gemma 🙂

  11. Maya on April 18, 2019 at 4:02 am

    Hi Gemma,
    I tried this recipe , they tasted AMAZING however my cookies melted in the oven and when they came out they lost there shape and yes I did chill the dough for a while.

    • Gemma Stafford on April 19, 2019 at 2:12 am

      Hi Maya,
      I think there was something different in how you did this. When you say you chilled it for a ‘while’ does this mean 30 minutes or more?
      How did you whisk it? This recipe relies a lot on the eggs, and the air incorporated into them, to give the cookies their structure. There is no flour, you need to follow the instructions for best results.
      I hope this is of help,
      Gemma 🙂

      • Maya on April 19, 2019 at 3:41 am

        Yes, I did chill the dough for more than 30 mins and I followed the recipe exactly!
        anyway thank you for your help, I think i’ll try and add flour to the batter next time!

        • Gemma Stafford on April 19, 2019 at 5:28 am

          Hi Maya,
          You could also add almond flour/ground almonds. This would keep this recipe gluten-free. The type of oven you use can also affect results. I am guessing of course. 180c/350f should set up the dough to prevent it spreading before it is baked.
          I hope this is of help,
          Gemma 🙂

  12. CatarinaSilva on April 11, 2019 at 6:30 am

    Hi! Can you also “age the dough” with these cookies? Do they last 5 days in the fridge as the chocolate chip ones do? Thank you

    • Gemma Stafford on April 12, 2019 at 3:27 am

      Hi there,
      as there is no flour in these cookies there would be little reason to age the dough. However, you can keep the dough, well wrapped in the fridge for a few days.
      I hope you like this recipe,
      Gemma 🙂

      • CatarinaSilva on April 12, 2019 at 3:29 pm

        Oh, ok 😉 Do you think it’s ok to keep it well wrapped in the fridge for 5 days? Thank you for posting all these amazing recipes! 🙂

        • Gemma Stafford on April 12, 2019 at 4:49 pm

          Hi, yes if you wrap it tightly!

  13. Reika Kitty Leung on March 24, 2019 at 3:12 am

    Amazing, it’s really delicious, I love it very much, thanks, Gemma!

    • Gemma Stafford on March 24, 2019 at 9:03 am

      Awesome! I’m delighted to hear that 🙂


  14. Pam on March 16, 2019 at 7:49 am

    Hi Emma which egg substitute do you recomend

  15. Sumi Ann Mathew on March 12, 2019 at 6:25 am

    Hi Gemma,

    It looks yummy. I just had a question. I couldn’t find any flour in his recipe. Don’t we need flour?

    • Gemma Stafford on March 13, 2019 at 3:12 pm

      Hi Sumi,

      Nope, no flour in this cookie. You just need cocoa powder.

      Hope you like them,

  16. beginnerbaker255 on February 23, 2019 at 5:33 pm

    Hi Gemma!! I just became a subscriber in Bigger Bolder Baking. I’m so glad I did. Do you have to use a standard oven? Because I did this recipe in my toaster oven and the results were just as delicious as a standard oven! 🙂 I love these cookies,they taste exactly like brownies. Love you, Gemma! From Indonesia

    • Gemma Stafford on February 24, 2019 at 3:23 am

      Hi there,
      Good for you! I am delighted you are managing your toaster oven so well, it is such a useful appliance.
      Thank you for your kind words, and for being here with us. Carry on baking!
      Gemma 🙂

      • beginnerbaker255 on February 25, 2019 at 1:16 am

        Thanks for the support!

  17. Carolina on February 10, 2019 at 4:34 am

    Hello Gemma,

    Thank you for this receipe! O wonder which would be te measure to replace sugar for truvia? It will work if for the texture of brown sugar we add a little of maple syrup?

    Than you!

    • Gemma Stafford on February 11, 2019 at 1:08 am

      Hi Carolina,
      You can replace the sugar 1:1 with Truvia/Lakanot etc. The alcohol sugars make up for the bulk of the sugar, monk or stevia the sweetness. I would not add maple syrup to this, I think you will not need it and it will be lost in the mix. Try treacle/molasses if you can get it, and make your own brown sugar/Truvia like this (
      I hope this works out well for you, you can reduce the sugar amount in this recipe too, by about 2ozs. I think it will work out for you,
      Gemma 🙂

  18. Itskarenf on February 4, 2019 at 6:54 am

    Hi Gemma, this recipe is THE BEST❤❤❤ My son really loved it. Thank you so much! I’m excited to try your other recipes😍

    • Gemma Stafford on February 4, 2019 at 1:08 pm

      I am delighted to hear that 😀

  19. Fatima on January 22, 2019 at 11:09 am

    Ah-mazing! Love love love these brownie cookies. The best of both worlds!
    How do I share the pic?

    • Gemma Stafford on January 24, 2019 at 12:57 am

      Hi Fatima,
      thank you for this lovely review, I appreciate it.
      At the end of the recipe there is a SUBMIT button for your own bakes, we love to see them and it encourages others to get baking,
      Gemma 🙂

  20. Angela74 on January 20, 2019 at 1:20 am

    Sorry I haven’t got a photo to post but OMG did these taste good I ate the whole lot straight away and I’m not even sorry lol

    • Gemma Stafford on January 20, 2019 at 3:13 am

      Hi Angela,
      I am really happy to have this lovely review. Thank you for taking the trouble to let us know,
      Gemma 🙂

  21. Carley Sulzmann on January 17, 2019 at 12:02 am

    Gemma can I add walnuts to the recipe? I haven’t tried this recipe yet. My husband loves chocolate and brownies but he always wants walnuts in his brownies. Thank you Gemma

    • Gemma Stafford on January 19, 2019 at 2:27 am

      Hi Carley,
      Yes you could do that. Finely chop and add, I think that will work really well.
      I hope your husband likes the result,
      Gemma 🙂

  22. Carley Sulzmann on January 17, 2019 at 12:01 am

    Gemma can I add walnuts to the recipe? I haven’t tried this recipe yet. My husband loves chocolate and brownies but he always wants walnuts in his brownies. a thank you Gemma

    • Gemma Stafford on January 18, 2019 at 8:58 pm

      Yes, that would be a lovely addition!

  23. Krithika on December 19, 2018 at 10:32 am

    Is this shelf life of this cookie really just two days?

    • Gemma Stafford on December 19, 2018 at 9:26 pm

      Hi there, if you cover and store it at room temperature it will last up to 4!

      • Jacqui Mallarini on January 12, 2019 at 5:25 am

        I can assure you they will not be around for 4 days ! They are yummy 😋

        • Gemma Stafford on January 13, 2019 at 1:00 am

          🙂 😉 <3

  24. selam on December 6, 2018 at 3:28 pm

    could you please make a recpie chart that serves 60 people please and thank you! your the best if you take your time to read this commet and reply

    • Gemma Stafford on December 6, 2018 at 3:59 pm

      Hi there! You can double the recipe and make the cookies slightly smaller. They will still be super rich and chocolaty!

  25. Kelley on November 19, 2018 at 6:38 pm

    These are some of the best cookies ever! And perfect for my husband who has celiac. Naturally gluten free!
    I just finished making 3 batches. One and a half got just the chocolate chips. The other batch and a half got white chocolate chips and Andes peppermint chips. Soooooo good! Pics added above!

    • Gemma Stafford on November 20, 2018 at 8:58 am

      Hi Kelley,
      Thank you for letting me know, and for the tips too. I am delighted that your husband can have this little treat. Celiac disease is a pain, until you get to grips with it.
      Happy baking, more to come,
      Gemma 🙂

  26. Jacqui m on November 17, 2018 at 4:06 am

    Made these again as tasted amazing but came out flat. Used cups to measure and real butter. At last they look like yours !! 🤷🏻‍♀️😍👌. My football team will be so pleased 😀

    • Gemma Stafford on November 20, 2018 at 1:39 am

      Hi there,
      I tend to load my cups, so that the weight measurement is close to 5 ozs. I wonder if this is the issue for you?
      Other than that chilling the dough helps to set it up, and humidity can affect it too. However I am happy that they tasted good, and you will get there with this recipe. The footballers will enjoy them in any case after all they exercise!
      Thank you for being here with us,
      Gemma 🙂

  27. Eileen on November 9, 2018 at 10:24 am

    Can I make these amazing brownie cookies, or the equally wonderful brownies as mini cupcakes or regular size cup cakes? If so, how would I determine the baking time. You have become my go to, guru when it comes to baking!

    • Gemma Stafford on November 12, 2018 at 2:03 am

      Hi Eileen,
      Yes! why not, these will bake in about 10 minutes as mini cupcakes, but you will need to monitor the bake.
      The brownies can be baked as a cupcake, but I would choose not to. you can bake these in a sheet pan, the cut into mini squares, dust with powdered sugar and they make a perfect finger treat for a party. Baking as a cupcake will work but you lose the balance between crust and squidgy center. I would not do that with the brownie recipe.
      The crazy cupcake recipe may work really well for you, both mini and muffin sized cupcakes. These will bake at 180C/350F in 10 – 20 minutes depending on the size.
      Thank you for being in touch, and for your kind words,
      Gemma 🙂

  28. Joanne Attard on November 8, 2018 at 12:12 pm

    These cookies are da bomb!! Honesty you guys. I’m an avid cookie fan and these ones deliver to the max. I think I’m Gemma’s no.1 fan now…I just want to try all of her recipes asap!! Gemma you’re a star ⭐⭐⭐

    PS if you’re still considering whether you should make these cookies or not, do your tastebuds a favour and get bakin…bigger & bolder style 😉

    • Gemma Stafford on November 8, 2018 at 5:10 pm

      Hello! Thank you so much, I’m delighted to hear that!

  29. Urooj on November 8, 2018 at 10:05 am

    Hi Gemma. Trying to follow your recipe. Quick question once I have the dough ready is it okay if I freeze it for 15 mins and then bake instead of refrigerating them for 30 mins atleast. Will that make a difference? I read somewhere you can freeze for 1/4 the time specified to refrigerate and it should be fine. What do you say?

    • Gemma Stafford on November 9, 2018 at 10:31 am

      Hi! Great question, i really like to chill my dough for the full amount of time as this develops the flavor of the cookies and keeps them from spreading out which makes for a chewier center. I hope that helps, let me know how you get on!

  30. Eileen on November 8, 2018 at 7:26 am

    OMG! Get that cold glass of milk ready! I made these yesterday. By far the best chocolate cookie I have ever baked. Chocoholics, be forewarned . You have become my absolute go to for desserts

    • Gemma Stafford on November 11, 2018 at 4:50 pm

      I’m thrilled to hear that, Eileen!! Thanks for trying it out 🙂


  31. Halima on November 8, 2018 at 3:29 am

    Hey love this recipe! Thank you. Wanted yo ssk whats the bedt way to go about freezing it xx

    • Gemma Stafford on November 8, 2018 at 3:39 am

      Hi Halima,
      Cookie dough is best frozen raw, then baked off as required for a fresh baked treat. We do not generally freeze cookies.
      Form the dough into a sausage shape using cling film. Bag these rolls and freeze them. When ready to bake you can remove from the freezer then slice into 1/2 inch pieces, lay on your baking tray, and bake! you can bake this from frozen, or slightly thawed.
      I hope this works well for you,
      Gemma 🙂

  32. Emma on November 7, 2018 at 7:21 am

    Hi Gemma! I like to try this recipe. It looks delish and easy to make. But, Im on a keto diet, what can I replace with the brown sugar? tnx.

    • Gemma Stafford on November 8, 2018 at 5:27 am

      Hi Emma,
      Here at BBB Olivia uses a product called Lakanto, and there is swerve and truvia too. These alternative sugars are a blend of stevia/monk fruit and xylitol or erythritol, a sugar alcohol, no alcohol of course.
      These work really well in our bakes, and will be great in your keto diet.
      Thank you for being in touch,
      Gemma 🙂

    • Molsalphabet on February 4, 2019 at 11:11 am

      I used half brown sugar and half stevia for my version of the chocolate brownie cookies. It was fudgy but a little on the thick side, maybe because I didn’t flatten them out that much but the taste was still good! I added nuts to mine as well!

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