Cookies

Chocolate Brownie Cookies

4.38 from 167 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!!

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

4.38 from 167 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 mins
Cook Time 12 mins
Total Time 32 mins
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.

 

Submit your own photos of this recipe

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Nadine Lille

GreshmaFelix

GreshmaFelix

Sue Wareing

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Comments & Reviews

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Sue
Guest
Sue
5 months 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! 🙂

Joanne Attard
Guest
Joanne Attard
1 year 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 ????

Member
Dhuha Rashid
1 month 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?? 😞

Layan
Guest
Layan
2 days ago

Yum!!! The texture of these is phenomenal!!! Make sure you have good quality cocoa powder because that’s what you’ll mostly be tasting. I also recommend adding the chocolate chips. I made it without because I didnt have any, but I think they’ll add a much better chocolate flavour and gooyness than the cocoa powder alone.

CourtneyFage
Member
CourtneyFage
5 days ago

I used monkfruit sweetener instead of white sugar but other than that I followed this recipe to a T. It’s delicious!!

jekskskks
Guest
jekskskks
14 days ago

i accidentally microwaved the butter and sugar and then beat it , the batter was runny

cookiemonst
Guest
cookiemonst
23 days ago

Hi Gemma, I only have a manual mixer not an electric one, will it affects the result of the cookies? By the way, I tried your brownie recipe, it turned out so well, so that’s way I also want to try this brownie-cookie receipt.

Nicole May
Member
Nicole May
1 month ago

I was not going n the mood to make cookies so I made brownies in and 8×8 pan. I added 2 tbsps of flour and bake for 25-30 minutes. Delicious!!! This will be my go to for brownies, cookies and my brookies (half chocolate chip cookie, half brownie cookie) thank you. Me being a proud CHOCOHOLIC am in love with this recipe.

Member
Lhen
2 months ago

Hi Gemma,

Your Best Ever Recipes are the best of best out there, really!!! I tried the chocolate chip cookies and it rocks! I wonder how long would it take to bake these brookies (brownies and cookies 😉) if i wanted the servings like the chocolate chip cookies one, 1/4 cup each cookies. I’m really hoping you can answer this! Thanks a lot for your incredibly good recipe!

MISS BLING
Guest
MISS BLING
2 months ago

These cookies were amazing, but seeing the pictures of various people who have baked them, they appear nice and thick like yours. My dough was runny and very soft unlike yours it didnt hold its shape. Even after refrigeration it was still runny when i tried to scoop them

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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