Cookies

Chocolate Brownie Cookies

4.49 from 274 votes
Rejoice Chocolate Lovers, my Chocolate Brownie Cookies recipe is here. Make cookies with the best parts of a fudgy brownie and a soft, crispy outside.
What do you get if you cross a Brownie with a Cookie?? This INSANELY good treat!!

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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!

Watch The Recipe Video!

Chocolate Brownie Cookies Recipe

4.49 from 274 votes
Rejoice Chocolate Lovers, my Chocolate Brownie Cookies recipe is here. Make cookies with the best parts of a fudgy brownie and a soft, crispy outside.
Author: adapted from YammiesNoshery.com
Servings: 12 cookies
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Rejoice Chocolate Lovers, my Chocolate Brownie Cookies recipe is here. Make cookies with the best parts of a fudgy brownie and a soft, crispy outside.
Author: adapted from YammiesNoshery.com
Servings: 12 cookies

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

  • 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)
  • 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).
  • 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.
  • 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.
  • Bake cookies for about 12-13 minutes. When baked they might look 'uncooked' but they are not, they are perfectly fudgy on the inside.
  • 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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KCM
KCM
3 years ago

Hi Gemma! I always love your recipe.

I want to try to subtitute the egg, but in your egg subtitute chart there are option for brownies and cookies, which one should i choose for this recipe?

Thank u, Gemma! Stay healthy

Sue
Sue
4 years ago

Another yummy winner! I added in some finely chopped walnuts and topped each one with a few rough chopped walnuts – soooo delicious!! I think it is worth pointing out to folks who are finding these aren’t rising to make sure you whip up those eggs really well and chill that dough! The eggs are the only thing in this recipe that will give your cookies some height and shape, so whip ’em good ladies and gents for great results! 🙂

Starlight56
Starlight56
3 years ago

Hi Gemma, I made this recipe but my batter is too liquidy. Can u help me out?

Joanne Attard
Joanne Attard
5 years ago

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 ????

Lovely
Lovely
3 years ago

Dear Gemma,
I have tried many of your recipes and have been really pleased. This one though is really soupy. You told someone it might be the flour they are using. I think I missed something, I don’t see flour listed in the ingredients? Am I supposed to use flour and how much?
Thank you

Joyce
Joyce
3 years ago

The most amazing cookies I have ever had. Won’t bake brownies again since this satisfied my brownie cravings perfectly.

Akars
3 years ago

I just made them today!They are great!! Absolutely delicious!Thanks for this recipe Gemma!

Dhuha Rashid
4 years ago

Hello Gemma. I did try the recipe. They were so fudgy that they didn’t even bothered to come out of parchment paper as a proper cookie. Solutions?? 😞

Sadie
Sadie
13 days ago

Ok, I love you Gemma. I did your Victoria Sponge for my wedding with jam and clotted cream in the middle. But this recipe was HORRIBLE! Where’s the flour?? Why does this taste like straight up cocoa powder?? I’ve looked at the recipe several times and I very rarely have a flop, you way less often than me. This was a waste of good ingredients in a time of craving 😭💔

Maria
Maria
4 months ago

Hi !! ..Would it be possible to replace the butter with an oil and how many tablespoons? Because I’m allergic to butter and regular milk to !!. I can only drink almond milk .

Last edited 4 months ago by Maria
Pavithra
Pavithra
9 months ago

My cookies did not spread much, can someone help with that

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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