Freshly baked chocolate cookies cooling on a wire rack, with chunks of chocolate scattered around. some cookies are broken, revealing a gooey center.

Brownie Cookies

When you can’t decide between a brownie and a cookie, this recipe is now your go-to! With this decadent, chewy, fudgey brownie you get the best of both worlds between brownies and cookies. These chocolate brownie cookies will be a new favorite of yours and satisfy all chocolate lovers’ sweet tooths!

Freshly baked chocolate cookies cooling on a wire rack with chunks of chocolate scattered around.

What Are Brownie Cookies?

Brownie Cookies or what some people call “Brookies” are cookies that have the taste and similar texture as brownies. These Brownie Cookies in particular are chewy, decadent, rich, fudgey, and just so delicious. In fact, you might want to double the recipe off that bat because they’ll be gone before you know it and you’ll be wishing you had even more!

Rich and decadent brownie cookie dough being mixed in a clear glass bowl, with a white spatula and extra chocolate chips on the side, ready for baking delicious cookies.

How To Make Brownie Cookies

These delicious brownie cookies can be made by hand using a whisk and silicone spatula, electric mixer, or stand mixer fit with the paddle attachment. It’s best to not over-mix the batter. Especially because we want these cookies to have a deliciously chewy texture. if we overwork the dough while mixing, this can lead to dense, firm cookies.

You can change the size of the cookies by simply scooping more dough onto your cookie sheet. Just note that depending on what size cookies you decide to make, the bake time may vary slightly. For example, if you want larger cookies, you may need to add an extra minute or two of baking time to allow them to fully bake. And the same goes for smaller cookies, the time will need to be adjusted. Except of course, for smaller cookies, I recommend reducing the time by a minute or two to prevent them from overbaking.

Freshly baked chocolate cookies with melty chocolate chips cooling on a wire rack, with a close-up of a broken cookie revealing a soft and gooey interior.

Tips For Making The Best Brownie Cookies

  • Use High-Quality Ingredients (Especially The Chocolate) – I cannot emphasize the importance of using high-quality ingredients in baking. I promise that there is a noticeable difference between the high-quality ingredients and the cheaper options. Now, of course, the high-quality ingredients tend to be a bit more costly so this does not mean that you need them to enjoy cookies! But if you can splurge a bit in your baking and dairy aisle, it will be worth it.
  • Space Your Cookies Accordingly – Where we place our cookies onto the prepared baking sheet is not just the quick step we make before throwing them in the oven, it’s an integral part of the whole process that helps play a role in the baking process. We need to remember that these cookies will gently rise, fall, and spread while baking so in order for all of them to get the same amount of heat distribution and enough room to do their thing, we need to place them about 2″ apart before baking. You’ll thank yourself for taking the time to ensure this step is completed when you have delicious beautiful cookies instead of one big blob that formed together while baking.
  • Allow The Cookies To Firm Up – Right after the cookies have come out of the oven, it’s easy to get eager and want to transfer them to a wire rack right away so you can enjoy them sooner, but it’s important to let them sit on the tray that they baked on for a few minutes to firm up a bit. Otherwise, they may fall apart or slip through the holes of your cooling rack. This process of letting them sit on the hot pan for another few minutes allows the cookies to firm up nicely without drying out.
  • Underbake Your Cookies – Along with the last step of allowing our cookies to sit on the hot pan for a few minutes before transferring to a wire rack to allow them to firm up a bit. It’s also a great tip to remove the cookies from the oven just before they look like they’re finished. In doing this, you’re removing them from the oven but still allowing them those few minutes to continue baking on the hot tray out of the oven. You’ll be left with the perfect end result.
Freshly baked chocolate cookies on a parchment paper, cooling on a kitchen counter with a bowl of chocolate chunks nearby and a wire rack in the background.

How To Store Brownie Cookies

These cookies should be stored in an air-tight container or sealed ziplock bag. This way they’ll stay nice, chewy, and delicious. They can stay fresh in the fridge for up to one week. They can also be stored in the freezer for up to 4 months. Note that the overall texture of the cookie may be slightly compromised the longer they’re stored in the freezer. When enjoying these cookies after they’ve been stored, I recommend popping them in the microwave for a few seconds so they taste like a delicious warm brownie. Also, these cookies pair with vanilla ice cream so well you wouldn’t believe it.

More Recipes You Might Be Interested In

Brownie Cookies

Recipe by Maddison Koutrouba –
5.0 from 1 vote


Prep time


Cooking time



When you can’t decide between a cookie or a brownie, these Brownie Cookies are the perfect compromise. They’re so chewy, rich, decadent, and so easy to make. Feel free to substitute the semi-sweet chocolate for your preferred flavor. Enjoy!

Cook Mode

Keep the screen of your device on.


  • 1 cup all-purpose flour

  • 1 tsp. baking powder

  • 1/2 tsp. espresso powder

  • 1/4 tsp. salt

  • 2 eggs, room temperature

  • 1 egg yolk, room temperature

  • 1 cup granulated sugar

  • 1 1/2 tsp. vanilla extract

  • 1/2 cup unsalted butter

  • 8 oz. semi-sweet chocolate baking bar, chopped

  • 1/4 cup cocoa powder

  • 1/2 cup semi-sweet chocolate chips


  • Line two cookie sheets with parchment paper then set aside.
  • In a medium-sized bowl, whisk together the flour, baking powder, espresso powder, and salt. Set aside.
  • In a separate, larger bowl, whisk together the eggs, sugar, and vanilla. Whisk until well combined.
  • In a medium-sized sauce pot place the chopped semi-sweet chocolate and butter. Place over medium heat until completely melted and smooth. Once this mixture has melted, remove from the heat then whisk in the cocoa powder. Whisk until there are no lumps.
  • Pour the melted chocolate mixture into the bowl of wet ingredients. Use a whisk to combine everything together.
  • Add the dry ingredients to the wet and use a silicone spatula to combine everything. Just before everything is fully combined, add the chocolate chips. Mix until evenly distributed.
  • The dough will thicken as it sits. Let it sit out at room temperature for about 15 minutes to make it easier to scoop.
  • Preheat the oven to 350 degrees F. Once the dough has had enough time to chill scoop and roll the cookies (about 3 tablespoons of dough per cookie). Use the palm of your hand to gently press each cookie down to flatten it. Place each cookie about 2″ apart.
  • Bakle for 8-10 minutes or until the cookies have spread nicely. When you remove them from the oven allow them to sit on the pan for about 3-5 minutes before transferring them to a wire rack to cool completely.
  • Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.