Brownies are just about the best chocolate dessert ever. These Brownie Cookies have all that BIG chocolate flavor but in perfect cookie form.
Mmmm, chewy, dense chocolatey goodness with perfect crisp edges… it’s why we LOVE brownies and why they’re one of America’s most favorite desserts.
it’s why we LOVE brownies
and why they’re one of America’s most favorite desserts.
These brownie cookies will WOW everyone!
Whenever my mother asked what special treat she could make when I was a kid,
my brother and I would shout out,
“BROWNIES!”
I love to spoil my kids like this, too, which is so much fun.
I wanted to make that same wonderful flavor but in a cookie.
It’s just enough of a twist on a traditional brownie to make them totally addictive!
Let’s talk chocolate for a minute, my FAVORITE chocolate to melt down and put into delicious chocolate desserts is Ghirardelli 60% cacao chips, they have a rich delicious flavor and I totally recommend using delicious chocolate not just any chocolate chip you may have lying around as the chocolate flavor in these is KEY to how the brownie cookie will taste.
These are perfect for holiday cookie trays and gifts, too. I like to keep a supply of clear cellophane bags and pretty ribbon on hand for gift giving because it makes such a nice presentation.
I like to keep a supply of clear cellophane bags and pretty ribbon on hand for gift giving because it makes such a nice presentation.
Well, my cookies never made it to the holiday tray or as gifts since they were gobbled up immediately,
except for the fistful my son brought over to his friend’s house to share.I’m sure they didn’t last long there, either.
I’m sure they didn’t last long there, either.
These turned out so great because the cookies have that light crispness all around (not just on the edges like a brownie) since the surface area is more exposed and is a bit thinner than a traditional brownie.
So what you get is that wonderful crispness as you bite into the cookie,
followed by the soft chocolate brownie interior.
My friend loved these so much,
she said I’ve ruined her for traditional brownies! Nope, she wants THESE instead from now on.
Nope, she wants THESE instead from now on.
Really,
they are the PERFECT texture and flavor and couldn’t have turned out better.
One of the best thing about brownies is they’re so easy to prepare
No decorating or cutting out, refrigerating or rolling.
It’s a simple drop cookie that is a snap to make.
I use 16 oz chocolate chips, most packages of chocolate are not 16oz, be sure you are using 16 oz. which is one pound.
- 16 oz dark chocolate (I use Ghirardelli 60% cacao chips)
- ½ cup butter
- 1 cup flour
- ½ teaspoon baking powder
- 4 eggs
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- Melt chocolate, I do this at 30% power in the microwave for 1 minute and 10-15 seconds at full power to melt completely and stir in every 30 seconds.
- Next melt butter in the microwave, usually takes 30 seconds or so on high.
- In a medium bowl mix brown sugar and eggs with a fork, add in chocolate, butter, flour, baking powder, and vanilla.
- Scoop 3 tablespoons sized scoops of dough onto parchment lined baking sheets for these large cookies.
- Bake at 350 degrees for 14-15 minutes.
- When you remove the pan from the oven allow the cookies to cool on the pan.
- Test with a toothpick before removing the cookies from the oven, the batter should not stick to the toothpick, but be careful not to overbake or they won't be chewy, they will dry out.
Get my FREE Guide on Cookie Tips, it’ll help you bake great cookies!
Debra says
I read your recipe for Brownie Cookies. Didn’t read what to do
with the butter..melt it? add it in with the chocolate? What over
temp.
Thks Debra
Diane says
sorry about that, I think there was a glitch and not all the info made it into the printable recipe, I adjusted it. Melt the butter, yes add it with the chocolate and the temp is 350 degrees. Thanks so much for bringing the mistake to my attention!
Angel says
Hi there, I just made this batter and it’s definitely the consistency of a cake batter, not cookie dough. Any chance your measurements are off?
Angel says
Hi again,
Just wanted to follow up and let you know that the recipe, as is, made a pretty good brownie…but not brownie cookies. 🙂
Diane says
Sorry you didn’t think they were “brownie cookies” after many batches were tested everyone enjoyed them and thought they were a great combination of delicious brownie flavor in cookie form. I didn’t claim they had a cookie texture and that was not my goal, my goal was to make a cookie that tasted like a brownie.
Lindsey says
I just made these too, and thought the batter might be too thin for cookies. However, I gave the first batch room to spread on the cookie sheet, and as the batter sat while the first batch bake, the batter become much thicker. They made delicious and huge cookies that were a lovely blend of crunchy and chewy, just like I like my brownies! I added some cream cheese swirl on top to celebrate the new year. Thanks for the recipe!
Diane says
Happy to hear you liked the recipe and that it worked out so well for you. Happy New Year!
Diane says
The batter is more like cake batter, it’s brownies and not stiff cookie dough consistency. The measurements are all correct.
Alma @ Freelance Content Writer says
Hi, This looks so delicious. definitely will try this.. Many Thanks for sharing.
Christian says
I tried these today, current recipe is way to runny to try and make any kind of cookie. I added 1 additional cup of flour and they turned out in cookie form with good flavor!
Rebecca Blackwell says
The edges of brownies are my favorite so I’m sure I’ll love these! Crunchy, chewy and chocolate – three of my favorite things. Thank you for sharing this recipe!
evelyn fallgren says
I too was surprised by the runny nature of this “dough,” but the remedy as I saw it was to refridgerate the batter for a while. It firmed up nicely in the fridge and I was able to use a scooper to make balls which I then flattened slightly on the baking sheet. I baked half and stored the rest overnight in the fridge. The next morning the batter had become so hard I couldn’t scoop it, but after it came to room temperature, it worked fine. If the batter becomes too warm, it gets very sticky, so I dipped the scooper in a little water for easier release. For those who are skeptical about the runny batter, do try chilling it. The flavor of this cookie is fabulous as is the mouth feel.
Melissa says
Why do you call them cookies when you say they don’t have a cookie texture? There’s no way I could have packed these in a lunchbox, they broke just releasing them from the tray. Per the comments that recommend more flour, my second batch was firmer, but still flat. They were chocolate, but not brownie taste or texture. I am disappointed, these are expensive ingredients, won’t be making again.
Diane says
I described them as having a light crispiness all around, and they are chewy. Sorry to hear you didn’t like them, I’ve made them more than a half dozen times and they always turn out great.
Karen says
You make me speechless with the deliciousness you bring to my party every time! This look fantastically delicious! I can’t wait to see what you share in your next blog.
H says
Hi Diane,
While this batter is delicious, it DOES NOT produce cookies. There’s no way those photos are taken using this recipe. They completely lost their form after 5 minutes in the even, covering the entire cookie sheet in crispy, chewy batter. Scratched the cookies and made the batter into brownies instead. While a decent brownie, overall a disappointment.
Diane says
Hello, the photos were taken using this recipe. (I will mention it’s insulting to insinuate otherwise. I make and take all photos on my site and they are not altered) I tested the recipe many times to be sure it worked. I tested the recipes using the chocolate I mentioned in my post. (Ghirardelli dark choc 60% cacao, they come in 10 oz bags in the grocery store, you’ll need to purchase two bags and use 2 1/2 cups of these chips) If you are using smaller chips, weigh them to be sure you are using the correct quantity. You’ll need 16 oz of chips. Sorry, the recipe didn’t work for you. I recommend double checking the amounts of ingredients used so you can get the same results as I do when baking them.
Naghma says
Hi Diane,
I made these today and totally loved them. I used Nestle dark chocolate chips which is 53% dark. I also used less chocolate but even then it turned out to be nice. The cookies weren’t very firm but tasted great. I love them and will make them again. The best part is it’s such an easy recipe. Thanks for sharing your recipe.
Diane says
So happy to hear you liked the recipe and for coming and mentioning so.
Happy Baking ~Diane
Kris Perkins says
I don’t know why so many are complaining about this recipe. I followed the recipe exactly and the cookies came out exactly as stated and looked exactly like Diane’s..I will have one happy family! Thank you for a great alternative to a brownie!
Diane says
Thanks so much for leaving such a nice comment. I really appreciate it. I love the recipe and make it often, you’re family WILL be so happy… just like mine.
Kim Greathouse says
Just made some…. batter was just fine, thickened to a fudge consistency as I baked them and the melted cho
Started to Harder some. I was able to
Roll mine into balls and they looked like the pic after baking. I chose to make mine a bit smaller and baked them less.
Diane says
Can you use the recipe with a mini muffin pan instead of cookie sheet? Thanks
Diane says
Yes, I’m sure they will bake up fine in a mini muffin pan.
Dreze says
This recipe looks very interesting and tasty! I cannot wait to try it.
Just a suggestion, adding a video demonstrating how this cookie was made might ensure more people are successful. Thanks for the recipe 🙂
Diane says
great timing really… the video for this was already in the works and is now live on the post.
Niki says
Lovely cookies with that rich brownie feel. Super awesome! Thanks a lot for the recipe Diane!
Lindsey says
Perfect! My kids love them so much better than the store-bought ones we used to get.
Jasmine says
Can you use milk chocolate instead of dark chocolate?
Diane says
I’m sure you could, but they will not have a rich chocolate flavor that gives them the “brownie” type of flavor. The chocolate is the key ingredient to the flavor of these cookies, I typically recommend using what I suggest and see how you like them, then change them if you prefer.