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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.

4.7 from 17 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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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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170 Comments

  1. Steven on May 9, 2018 at 5:08 am

    Hi Gemma,

    I made this recipe last week, and it’s amazing.
    I guess I add to many chocolate chunks to the dough and it taste too chocolatey. I don’t know how to describe it it’s not too bitter but the chocolate taste is very strong on this recipe.
    So does this considered a Brookies?

    • Gemma Stafford on May 9, 2018 at 11:54 am

      Hi Steven,
      I suppose you can call this a brookie! It is rich, and the high level of cocoa solids will make this feel really rich.
      I am delighted you like this one, you can cut down the chocolate a bit if you like,
      Gemma 😉

  2. Poshita on April 30, 2018 at 1:20 am

    Hi Gemma! I tried your recipe…The texture of the cookies is awesome and they look great too! Only the cookies taste bitter…i am guessing that’s because of the cocoa powder…I used Hersheys unsweetened cocoa powder (quantity as mentioned in the recipe)…I made just 4 and froze the rest of the dough…DO you think we can add some flour/sugar or something else to make the bitterness go away? Or do you suggest I make another batch and reduce the amount of cocoa powder in that? In case I reduce the cocoa powder should i add in all purpose flour or any other ingredient to make up for the reduced cocoa powder? Thank you in advance!

    • Gemma Stafford on April 30, 2018 at 3:12 am

      hi Poshita,
      Yes, you can reduce the amount of cocoa to reduce the bitterness. not everyone likes a bitter chocolate, but a lot of people do!
      To balance the remaining dough you can make another cookie, and incorporate it, a simple sugar cookie will take it, or any cookie really. just blend the two batches together. (https://www.biggerbolderbaking.com/easy-sugar-cookie-recipe/) this one will work well for you.
      I hope you manage this, it is worth a shot,
      Gemma 🙂

  3. Len Bulandan Evangelista on April 19, 2018 at 8:22 am

    Hi Ms. Gemma,

    You’re chocolate brownie cookies recipe tasted great! But I’m wondering the size of the cookie although I measured each dough through digital scale 20grams each just to make sure all cookies has the same size. But unfortunately some cookies went small and some are big. I tried on muffin tray, size looks perfect but the bottom of cookies was glossy. What will I do to make a perfect size same as your cookies on the picture shown here. Thanks a lot. 🙂

    • Gemma Stafford on April 21, 2018 at 6:39 am

      Hi,

      Sorry for my late reply. I’m pretty stumped by this. I too weight my cookies like you to make sure to get the same results. There is not a reason I can think of why they didn’t all come out the same.

      So the nature of these cookies is to be glossy on the surface, but you said yours were glossy on the bottom?

      To be honest I would have told you to do exactly what you did to get perfect cookies.
      I hope this helped you,
      Gemma.

    • Nabeel on April 21, 2018 at 10:11 am

      is it glossy?
      or not baked properly?

  4. Chitra on April 5, 2018 at 8:56 am

    Hi Gemma,
    I baked for the first time today and I’m glad I started with your recipe.

    I was only experimenting but the cookies turned out perfect. My son first licked the bowl clean and then the plate of cookies.

    Thanks much. I’m hooked

    • Gemma Stafford on April 7, 2018 at 3:07 pm

      Hi Chitra,

      I’m really delighted to hear that. Thanks so much for your lovely comment.

      Gemma.

  5. Chloe Cherry on March 30, 2018 at 9:51 am

    Do you have to add the chocolate chunks?

    • Gemma Stafford on April 1, 2018 at 10:56 am

      no not at all, Chloe. Just leave them out.

      Gemma. 🙂

  6. Lizzy mari on March 21, 2018 at 10:51 am

    When I made these I was absolutly amazed by the outcome.
    I wonder how long do these last because I would like to send them to a friend.
    Lizzymari

    • Gemma Stafford on March 22, 2018 at 5:01 am

      Hi there,
      It depends on how you pack them, the amount of time they will travel, and the temperature of the place you live in.
      At home these would hold really nicely in an airtight container for about 5 days, at cool room temperature (18c or so).
      Other than that in an airtight container in the fridge, they may last longer. Really this is true of al home baked goods.
      I hope this is of help to you,
      Gemma 🙂

  7. Daani on March 15, 2018 at 11:47 pm

    How many calories?

    • Gemma Stafford on March 16, 2018 at 2:19 pm

      Hi there,
      It depends on the size!
      A one ounce cookie will be abour 130 calories, it is difficult to be precise. No such thing as a low calorie chocolate brownie cookie!
      Gemma 🙂

  8. Theabuhomaid on March 15, 2018 at 4:08 am

    I finally made it. Actually a little test of burning but generally it’s amazing
    Thank you Gemma

    • Gemma Stafford on March 15, 2018 at 1:33 pm

      YEA!
      I am really happy to hear this! Believe me, I have had a few ‘burning’ tests myself over the years! No better way to learn,
      Gemma 🙂

  9. Anne on March 4, 2018 at 11:00 am

    Made these today with my 11 year old son and they are amazing!

    • Gemma Stafford on March 4, 2018 at 11:51 am

      Delighted to hear that. glad you liked this recipe.

      best,
      Gemma.

  10. Jasmine Riccardi on March 2, 2018 at 4:55 am

    Gemma my comment was cut in half, I was asking which measurements were you using while doing the video. Thanks

    • Gemma Stafford on March 2, 2018 at 6:19 am

      Hi there,
      I tend to use cups, all the time really.
      I have my own conversion chart here (https://www.biggerbolderbaking.com/weight-conversion-chart/).
      The most accurate way to measure will always be digital. What matters is that you choose a method and stick to it in any one recipe.
      I hope this helps,
      Gemma 🙂

      • Jasmine Riccardi on March 2, 2018 at 11:36 am

        Thank you Gemma, you’ve been very kind answering me so quickly, I’ll try them again because for what I can see in your video, they are worth it. 😉

  11. Jasmine Riccardi on March 2, 2018 at 4:37 am

    Hello Gemma, I’ve tried these cookies and something went wrong, I doubled check the recipe and I realized that the measurements are off (for instance 1/2 cup of sugar weighs 100g not 120g and as you know, cooking patisseries requires precision’s, ounces or grams? Thanking you in advance, keep up your great work.<3

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

      Hi there,
      the thing is that cup measurements are not a measure of weight but of volume. The weight of a cup of any ingredient changes according to the ingredient, how the cup is loaded etc.
      Some people always use cups, and always will, and they do not know, or care, what the measurements are.
      Patisserie, precise as it is in places, is also accomplished by bakers using cups, it is what they are used to!
      Certainly for precision a digital scale is a great thing, and for many people this is their choice.
      Choose your method and stick to it, and it will work. I take 1/2 cup of sugar as 120g, but this is arbitrary.
      I hope this helps, I am not clear about what went wrong for you!
      Gemma 🙂

  12. Nina on February 25, 2018 at 8:23 am

    Gemma,
    Can use splenda sugars in this recipe to make it disbetic safe?
    Nina

    • Gemma Stafford on February 26, 2018 at 6:57 am

      Hi Nina,
      I think so! The reserve is because splenda does not caramelize, and this may give a ‘cakey’ result.
      Agave crystals will do it, but this is high in fructose, as are most of the natural sugars.
      Stevia is worth getting to know, do a bit or research around this, however I do not think it will be right for this recipe.
      I hope this helps, it is a challenge,
      Gemma 🙂

  13. S on February 23, 2018 at 7:08 am

    Hi! I tried them out but they came out with a really really sour aftertaste… any reason why??

    • Gemma Stafford on February 23, 2018 at 2:24 pm

      Hi there,
      Did you change the recipe?
      I am not sure why you found this bitter! Cocoa can feel bitter but this has a fair bit of sugar, and butter too to soften it.
      Let me know if you changed anything!
      Gemma 🙂

  14. Lynn on February 21, 2018 at 1:02 pm

    Taste AWESOME.

    I’ll need to do these again. Mine were crêpe flat… I added flour to the second batch and will see if they puff up a tad LOL!!!

    Do you know what I did wrong? Maybe I over beat the batter???

    Thanks for helping me out.

    • Gemma Stafford on February 22, 2018 at 3:57 am

      Hi Lynn,
      This happened to me when I was trying this recipe too, it was the way I mixed it!
      When I beat it with the hand held whisk it worked really well, do not over mix!
      Setting up this dough in the fridge, for at least 30 mins is an important step, not just for this recipe either, but for most cookie recipes. This prevents the cookies spreading when baking, as they seal quickly when put in a hot oven.
      That is it, I think this will help you,
      Gemma 🙂

  15. 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 🙂

  16. 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 🙂

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

    I added walnuts and they were so good!

  18. 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 🙂

  19. 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 🙂

      • Nour on April 24, 2018 at 11:56 am

        hey gemma,
        So if i use caster sugar instead of granulated sugar, do i still end up with the same outcome?
        i have a performance coming up soon and i wanted to make these cookies for my classmates!

        • Gemma Stafford on April 25, 2018 at 1:00 pm

          Yes you will get the same outcome. I hope your fronds love them.

          Gemma 🙂

  20. 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 🙂

  21. 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. 🙂

  22. 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.

  23. 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 🙂

  24. 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 🙂

  25. 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 🙂

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

    So decadent and so yummy!

  27. 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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