Chewy Chocolate Brownie Cookies Recipe for Fudgy Treats

Our homemade brownie cookies are richly decadent and intensely chocolaty, featuring a signature crackly brownie top and a moist, chewy center. These fudgy brownie cookies are made from scratch and bake up tender and irresistible every time.

They’re simple to prepare and taste like a soft, chewy version of your favorite brownie. Perfect for sharing at parties, family dinners, or for indulging on a quiet night in — no one can stop at just one.

Make a batch and watch them disappear at game day gatherings, summer cookouts, holiday celebrations, or any time you want a chocolatey treat.

What I Love Most About This Recipe

Made from scratch—no boxed mix required
Deep, chocolate-forward flavor
Easy to double or triple for crowds
Great any time of year

Brownie Cookies Ingredients

Unsalted butter: Use a good-quality unsalted butter for best flavor.
Unsweetened chocolate: Baking chocolate to build rich cocoa flavor.
Semi-sweet chocolate chips: You can substitute dark chocolate chips if you prefer a more intense chocolate taste.
Flour: Use unbleached all-purpose flour for reliable results.
Baking powder: Helps the cookies rise slightly and develop that crackly top.
Salt: Enhances flavor and balances the sweetness.
Eggs: Room-temperature large eggs help the batter come together smoothly.
Sugar: Granulated (table) sugar adds structure and sweetness.
Vanilla extract: Use pure vanilla extract for the best aroma.
Pecans: Optional, but recommended for crunch and flavor contrast.

Storing and Freezing Tips

How to store: Let cookies cool completely before storing. Keep them in an airtight container or resealable bag with as much air removed as possible. They stay best within the first day or two.
Refrigeration: Refrigerating will extend shelf life if you need to keep them longer.
Freezing: Freeze cooled cookies in a resealable plastic bag for up to 6 months. Thaw at room temperature when ready to enjoy.
Food safety: For general food safety guidance, consult a trusted resource on storage and shelf life.

How to Make Brownie Cookies

Preheat oven to 350°F (177°C).
Melt the butter with the unsweetened chocolate and semi-sweet chips in a microwave-safe bowl at 50% power for 1 1/2 minutes, stirring. If needed, microwave an additional 30 seconds and stir until smooth. Set aside to cool slightly.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the eggs, sugar, and vanilla at medium speed until combined. Gradually add the flour mixture and mix until combined. Add the melted chocolate mixture and beat until the batter is uniform. Stir in chopped pecans, if using.
Spoon the dough by 2-tablespoon portions onto parchment-lined or Silpat-lined baking sheets, spacing cookies about 1 inch apart.
Bake in the preheated oven for about 10 minutes, until the tops are crackly and the centers are set but still moist. Let the cookies cool on the baking sheet briefly, then transfer to a wire rack to cool completely.

More Yummy Cookie Recipes

Strawberry Cookies
Toll House Cookies
Almond Joy Cookies
Chocolate Chunk Cookies
Peanut Butter Cookies
Monster Cookies
Oatmeal Raisin Cookies
Orange Cookies

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Brownie Cookies

Delightfully decadent and intensely chocolatey, these brownie cookies combine a crackly top with a moist, chewy center for a satisfyingly fudgy bite.

Prep Time10 minutes

Cook Time15 minutes

Total Time25 minutes

Servings: 30 cookies

Author: Kathleen

Ingredients

▢ 1/2 cup unsalted butter
▢ 4 ounces unsweetened chocolate
▢ 1 1/2 cups semisweet chocolate chips
▢ 1 1/2 cups flour
▢ 1/2 teaspoon baking powder
▢ 1/2 teaspoon salt
▢ 4 large eggs
▢ 1 1/2 cups sugar
▢ 2 teaspoons vanilla extract
▢ 2 cups pecans chopped

US Customary – Metric

Instructions

Preheat oven to 350°F (177°C).
In a microwave-safe bowl combine 1/2 cup butter with 4 ounces unsweetened chocolate and 1 1/2 cups semisweet chocolate chips. Microwave at 50% power for 1 1/2 minutes, stir, and repeat in 30-second intervals if needed until melted and smooth. Set aside.
In a small bowl whisk together 1 1/2 cups flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
In a large bowl beat 4 large eggs, 1 1/2 cups sugar, and 2 teaspoons vanilla at medium speed. Gradually add the flour mixture, mixing until combined. Add the chocolate mixture and mix until uniform. Stir in 2 cups chopped pecans, if desired.
Drop the dough by 2-tablespoon scoops onto Silpat- or parchment-lined baking sheets, spacing about 1 inch apart.
Bake about 10 minutes in the preheated oven, until the tops are crackly and the centers are set but still moist. Cool briefly on the baking sheet, then transfer to a rack to cool completely.

Fans Also Made:

Brookies (Brownies & Cookies)
Chocolate Chocolate Chip Cookies
Chocolate Thumbprint Cookies
Double Chocolate Chip Cookies

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