Cookies

Chocolate Brownie Cookies

4.41 from 196 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

4.41 from 196 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.

 

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Comments & Reviews

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Sue
Guest
Sue
7 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
3 months 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?? 😞

Sydney
Guest
Sydney
6 days ago

i was thinking about making these cookies when i realised you didnt add flour. Is that going to change the texture of the cookies or something?

Shabina
Guest
Shabina
8 days ago

Hi Gemma , can this dough be made a day or 2 before actually baking ?
Thank you

elly
Guest
elly
11 days ago

my batter is soft will it be fine after chilling for 30 min im worried

elly
Guest
elly
11 days ago

Can u tell why u didnt add flour

BG4466
Member
BG4466
17 days ago

This is the second recipe (from your channel) that I have tried Gemma.. after the brownies. Both have been excellent and this came out better than I expected. So delicious, bittersweet and chewy. I love them! Thank you!

Sarah
Guest
Sarah
19 days ago

This was a very delightful and tasty cookie,it was chewy soft in the inside and overall tastes really good I would recommended you to do it because it is easy to make but if you are worried about the results u can use half the ingredients,like instead of 2 eggs u can use 1 and instead of 1/2 cup of sugar you Can use 1/4 cup of sugar etc… I would definitely do this recipe again and thanks for it .

Joice
Guest
Joice
22 days ago

Hi, Gemma, I love your channel and this is the fist time I’m trying to make it at home. in this recipe it says 1 full cup of cocoa powder, but in parentheses, it says 120g, which is the same amount you put on the top of recipe for 1/2 a cup of sugar. Could you please tell me if we should use just 1/2 a cup of chocolate or is it a full cup? Thanks in advance.

About Us

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Bigger Bolder Baking Crazy Cookie Dough Baking Kit features all the dry ingredients you need to make 12 BIG, bakery-style cookies shipped right to your doorstep.