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    Home ยป Recipes ยป Cookies

    Brownie Cookies

    June 26, 2023 By Sam 84 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of brownie cookies, top image of two cookies stacked, top image with bite taken out, bottom image of cookie photographed from above torn apart

    My brownie cookies are thick and fudgy with crisp, chewy edges. They have classic shiny and crackly brownie tops and are ready to enjoy in less than an hour. Recipe includes a how-to video!

    Two brownie cookies stacked on top of each other with the top cookie missing a bite.

    Crisp and Fudgy Brownie Cookies

    Just like real brownies, these cookies have shiny and crackly tops (mixing the eggs really well helps with this!), and the texture is incredible, especially when you add mini chocolate chips. They are just pure brownie perfection.

    This is one of my older recipes from the blog that I’ve decided to give a makeover. Over the years, I slowly fell out of love with the original and felt it had room for improvement, especially in the “crackly, shiny tops” department (my favorite brownie characteristic 😍). No matter how hard I try, I can’t seem to stop fine-tuning and re-working recipes, even long after I’ve deemed them truly perfect.

    After sharing my flourless chocolate cookies with their gloriously brownie-esque appearance, I just felt I’d unlocked new knowledge on how to make a truly fudgy cookie. I felt I could do better here, and got back into the kitchen for some testing.

    Overhead view of brownie cookies with shiny, crackly tops.

    What a delicious week of experimentation that was! After a few attempts, I had exactly the results I was looking for.

    Essentially, this new and improved recipe makes cookie-shaped brownies, and they are divine. They are so chocolatey, so fudgy, SO chewy and just melt-in-your-mouth perfection. Every cookie is the perfect combo of that beloved chewy edge and fudgy, chocolatey center.

    What You Need

    Much like regular brownies, today’s brownie cookies are made with basic pantry staples. Here are just a few of the ingredients you will need:

    Overhead view of ingredients including cocoa powder, chocolate, brown sugar, eggs, and more.
    • Chocolate. We’ll melt a chopped semisweet or bittersweet chocolate bar with some butter for the base, and then we’ll stir mini chocolate chips into the batter before chilling. You could substitute the mini chips for standard-sized ones, but I personally prefer the more subtle pop of chocolate for the minis, I think it suits the texture of the cookie best.
    • Eggs. For best results eggs should be at room temperature before starting this recipe. We’ll whip the eggs (plus sugar, vanilla, and salt) with a mixer for a few minutes; this step creates those crackly, meringue-like brownie tops we all love.
    • Sugar. I use a blend of granulated and brown sugar for the best flavor.
    • Flour. You don’t need much! In fact, make sure you don’t overmeasure your flour, or your brownie cookies could turn out dry. I like to use a kitchen scale for the most precise measuring and highly recommend you do the same! Using too much flour is actually one of the worst things you can do to brownies, it takes away from the fudginess.
    • Natural cocoa powder. I recommend natural cocoa powder here. While we are using baking powder instead of baking soda (so you technically should be able to substitute Dutch process cocoa) I prefer the flavor and final results with natural cocoa.

    SAM’S TIP: Don’t over-heat your chocolate when melting! Cut your butter into pieces and chop your chocolate into pieces as well, and then microwave in 25-second increments, stopping to stir really well after each increment and heating only until the butter and chocolate are melted. If you heat these too long in the microwave without stirring, you run the risk of seizing your chocolate, which means you’ll have to start right back at the beginning.

    This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Brownie Cookies

    Collage of two photos showing chocolate being chopped and melted.
    1. Chop your chocolate bar and butter into pieces and place in a microwave safe bowl along with some butter.
    2. Melt in 25 second increments, stirring in between, until smooth and combined. Set aside.
    Collage of two photos showing eggs being beaten with sugar until thick and light.
    1. Add the eggs, sugars, salt, and vanilla to a bowl and use a mixer to combine. Technically, a mixer isn’t strictly necessary, but it will allow you to achieve the consistency we’re looking for faster and without so much of an arm workout.
    2. Gradually increase the mixer speed to high and beat for 2-3 minutes. The mixture should be thicker and lighter when you are done. This gives the cookies some lift and helps with those crackly surfaces.
    Collage of four photos showing chocolate cookie batter being prepared.
    1. Stir in the melted chocolate mixture until completely combined.
    2. Sift the flour, cocoa, and baking powder into the mixture and fold to combine.
    3. Add the chocolate chips and stir until incorporated.
    4. Cover and let chill in the fridge for about 25 minutes.

    SAM’S TIP: Chilling the dough is critical! Just 20-30 minutes is enough with these cookies. Don’t skip this step, or your cookies won’t be as thick and chewy as they should be.

    Collage of two photos showing chocolate cookie dough balls before and after baking.
    1. Scoop and roll 2-Tablespoon sized balls of cookie dough onto a parchment lined baking sheet. Bake for 10 minutes at 350F.
    2. Let the cookies cool completely on the baking sheet before enjoying.

    SAM’S TIP: For an extra hit of chocolate, gently press a few chocolate chips into each cookie within 1-2 minutes of removing from the oven. I first shared this tip with my chocolate chip cookies and have used it a hundred times since. It makes them look so pretty and obviously adds more chocolate, which I love.

    Bite missing from a fudgy brownie cookie surrounded by even more cookies.

    Frequently Asked Questions

    Can I add nuts?

    Yes! I recommend using pecans or walnuts and chopping them coarsely before adding them. I’d recommend adding no more than a ½ cup of chopped nuts to this recipe. If you toast the nuts before adding them, they will taste even better!

    Why are my brownie cookies flat?

    Flat cookies can happen for a few reasons here. The first would be not mixing the egg mixture long enough (2-3 minutes on high is the minimum). Second, if you skimped on or entirely skipped the chilling step, your cookies will be flat. And finally, if you add the cookie dough to a hot cookie sheet, your brownie cookies will spread too much and become flat.
    Conversely, if they don’t spread, this could be from chilling too long. Simply gently flatten them before popping into the oven.

    Can I make brownie cookies without chocolate chips?

    Sure! Just leave out the chocolate chips and proceed with the recipe as usual. Personally, I love the extra pop of chocolate they add and I think they can help contribute to the shiny surface of the brownie, so I usually include them.

    Chocolate cookies on a cooling rack.

    I’d love to hear how you like this new and improved recipe! Let me know what you think in the comments below.

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Two brownie cookies stacked on top of each other with the top cookie missing a bite.

    Brownie Cookies

    My brownie cookies are thick and fudgy with crisp, chewy edges. They have those classic shiny and crackly brownie tops and are ready to enjoy in less than an hour.
    Recipe includes a how-to video!
    4.87 from 37 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: cookie, Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Chilling Time: 25 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 16 cookies
    Calories: 206kcal
    Author: Sam Merritt

    Ingredients

    • 8 oz semisweet or dark chocolate bars chopped
    • ¼ cup (57 g) unsalted butter cut into pieces
    • ⅔ cup (133 g) granulated sugar
    • ⅓ cup (66 g) light brown sugar firmly packed
    • 2 large eggs room temperature
    • 1 teaspoon vanilla extract
    • ¼ teaspoon table salt
    • ⅓ cup (41 g) all-purpose flour
    • ¼ cup (25 g) natural cocoa powder
    • ¼ teaspoon baking powder
    • ½ cup (95 g) mini chocolate chips

    Recommended Equipment

    • Mixing bowls
    • Electric mixer
    • Baking sheet
    • Cookie scoop

    Instructions

    • Combine chopped chocolate and butter in a medium-sized microwave-safe bowl and heat in 25-second intervals, stirring in between, until completely melted (alternatively, melt chocolate and butter over a double boiler). Set aside.
      8 oz semisweet or dark chocolate bars, ¼ cup (57 g) unsalted butter
    • In a separate, large mixing bowl, combine sugars, eggs, vanilla extract, and salt. Use an electric mixer to stir until combined. Gradually increase mixer speed to high and beat on high speed until thickened, increased in volume, and lightened in color (a minimum of 2-3 minutes on high speed).
      ⅔ cup (133 g) granulated sugar, ⅓ cup (66 g) light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ¼ teaspoon table salt
    • Drizzle chocolate into the egg mixture and stir until completely combined.
    • Sift flour, cocoa powder, and baking powder into the batter and use a spatula to fold together until completely combined.
      ⅓ cup (41 g) all-purpose flour, ¼ cup (25 g) natural cocoa powder, ¼ teaspoon baking powder
    • Stir in chocolate chips.
      ½ cup (95 g) mini chocolate chips
    • Cover bowl with plastic wrap and chill for 20-30 minutes. Meanwhile, preheat oven to 350F (175C) and line baking sheets with parchment paper.
    • Once dough has chilled and oven is preheated, scoop dough into 2-Tablespoon sized balls and roll briefly between your palms to form a smooth ball. Space cookies at least 2” (5cm) apart on baking sheets.
    • Bake in center rack of 350F (175C) oven for 10 minutes. Remove from oven and allow to cool completely on baking sheet before removing and enjoying.

    Notes

    Storing

    Store in an airtight container at room temperature for up to 5 days.

    Original Recipe

    I first published a recipe for brownie cookies in 2018. I updated and improved the recipe to make it more rich, fudgy, and brownie-like and I recommend the current version. However, if you are a fan of the original, you can find the old recipe here. 

    Nutrition

    Serving: 1cookie | Calories: 206kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 56mg | Potassium: 119mg | Fiber: 2g | Sugar: 22g | Vitamin A: 138IU | Vitamin C: 0.03mg | Calcium: 30mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    More Great Chocolate Recipes to Try

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      Brownie Bites
    • Stack of brownie brittle
      Brownie Bark
    • Crinkly-topped flourless chocolate cookies stacked in a pile on a metal cooling rack.
      Flourless Chocolate Cookies
    • Triangle-shaped brownie pieces made from a small-batch brownies recipe.
      Small Batch Brownies
    « Strawberry Cheesecake Cookies
    Blueberry Pie »

    Reader Interactions

    Comments

    1. Danni

      April 26, 2025 at 6:00 pm

      3 stars
      I needed to bake mine for about 13-15 minutes. Chilled the dough for about 45 minutes and whipped the eggs plenty. They turned out flat, but were still pretty good. I think next time I would use the same baking chocolate bar, but add milk chocolate chips. Surprisingly even with the amount of sugar, they were on the more rich/bitter side of sweet.

      Reply
    2. Matt Marks

      February 10, 2025 at 2:59 pm

      5 stars
      These were so good! I got nothing but compliments about them.

      One thing I had an issue with was trying to roll them into balls after chilling. I ended up with dough/batter all over my hands, and not very nice spheres. So I just let the shape of my Tablespoon do the work for the rest of the cookies. (They were mostly ball-shaped.) It does seem like the closer the dough was to balls, the better the cookies looked. But all of them tasted amazing regardless of dough shape.

      Should I have just chilled the dough longer?

      Reply
      • Sam

        February 11, 2025 at 9:00 pm

        I’m so glad everyone enjoyed them so much, Matt! The dough will leave a little bit of chocolate on your hands, but it shouldn’t be unmanageable. You could chill it a little bit longer if needed. ๐Ÿ™‚

        Reply
    3. Anna

      February 02, 2025 at 11:01 am

      2 stars
      I tried the recipe today but it failed ๐Ÿ˜ญ cookies tasted great but was super thin like 0,5 cm .

      Reply
      • Sam

        February 07, 2025 at 4:46 pm

        Hi Anna! I’m so sorry to hear this happened! Did you let the dough chill long enough? Did you weigh your flour? You may have needed a touch more flour in the cookies. ๐Ÿ™

        Reply
        • Monique Linders

          April 26, 2025 at 3:29 pm

          5 stars
          Wow,wow,wow. Serieus delicious cookie. Thank you again for this wonderful recipe.

        • Sam

          April 28, 2025 at 1:19 pm

          I’m so glad you enjoyed them so much, Monique! ๐Ÿ™‚

    4. Penny Barry

      November 26, 2024 at 12:48 pm

      5 stars
      For my cookies for work, i normally make the dough the night before and bake the cookies in the morning. With this one, i made the dough and made the cookies at night and brought them into work in the morning. OMG, everyone loved these. I bake a lot and one co worker said he liked this recipe better than any others. He loves brownies.
      They were moist and it was like eating a brownie. I heated mine for 10 seconds but you didn’t have to. I just like warm cookies with coffee.
      I did add the mini chips in the batter and i did add a few on top of the cookie when they came out of the oven.
      I may have to play around with the different chocolate bar flavors from ghirardelli.
      Every cookie recipe i have tried from your site has been favorites at work!
      Thank you!

      Reply
      • Sam

        November 26, 2024 at 9:21 pm

        I’m so glad they were such a hit, Penny! Thank you for trusting my recipes. ๐Ÿ™‚

        Reply
    5. Linda Jumonville

      November 23, 2024 at 7:52 pm

      Can I make the recipe and put cookie scoops on parchment paper but freeze before baking and bake later as needed?

      Reply
      • Sam

        November 25, 2024 at 11:29 am

        Hi Linda! I’m honestly not sure how this will do freezing. They may not spread quite like they should.

        Reply
    6. Katie

      August 19, 2024 at 6:47 pm

      5 stars
      These cookies are so good! They taste just like a brownie. Thank you so much for sharing! ๐Ÿ’•

      Reply
      • Emily @ Sugar Spun Run

        August 20, 2024 at 10:10 am

        We’re so happy you like them, Katie! Thanks for giving our recipe a try ๐Ÿฅฐ

        Reply
    7. Ann

      August 06, 2024 at 1:34 pm

      Hi, how can I make this ahead and keep it fresh? (planning to bring it to a party but didn’t have time to bake in the same day.) thank you.

      Reply
      • Sam

        August 08, 2024 at 4:28 pm

        Hi Ann! These will be good for several days in an air tight container. ๐Ÿ™‚

        Reply
        • Vivian

          September 07, 2024 at 5:18 am

          5 stars
          I just made this recipe and the outcome is soo good..thank you so much for sharing this delicious brownie cookies ..

        • Emily @ Sugar Spun Run

          September 07, 2024 at 11:34 am

          Thanks for giving them a try, Vivian! Enjoy โ˜บ๏ธ

    8. JSheri

      July 23, 2024 at 6:55 pm

      do you think you could stuff these with a peanut butter mixture if frozen to do a lava cake type cookie? if you try it let me know please!

      Reply
      • Emily @ Sugar Spun Run

        July 24, 2024 at 10:12 am

        We actually already have a cookie very similar to this! Our peanut butter stuffed chocolate cookies have the same molten peanut butter filling you describe.

        Reply
    9. Beverley

      June 20, 2024 at 4:54 pm

      These sound absolutely deliciousโ€ฆdo you think I could add a bit of sea salt with the couple of chocolate chips when they come out of the ovenโ€ฆ

      Reply
      • Emily @ Sugar Spun Run

        June 20, 2024 at 5:21 pm

        Absolutely! We love that idea, Beverley ๐Ÿฅฐ

        Reply
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    4.87 from 37 votes (14 ratings without comment)

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