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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!

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4.39 from 60 votes
Chocolate Brownie Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 
Servings: 12 cookies
Author: adapted from YammiesNoshery.com
Ingredients
  • 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
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.
Recipe Notes

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

 

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236 Comments

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

    Hi,
    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 🙂

  2. 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!

  3. 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!

  4. 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 🙂

      Best,
      Gemma.

  5. 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 🙂

  6. 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 🙂

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