Name: Chocolate Brownie Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup unsalted butter, melted; 1 tablespoon vegetable oil; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ¾ cup all-purpose flour; ½ teaspoon salt; ½ teaspoon baking powder; ⅓ cup cocoa powder; 2 tablespoons dark cocoa powder (such as Hershey’s special dark cocoa powder); 4 ounces chocolate chips or chunks; Flaky salt (optional, for topping)

If you’re on the hunt for a treat that perfectly bridges the fudgy decadence of a brownie with the fun, handheld convenience of a cookie, then you’re going to want to try this Chocolate Brownie Cookies Recipe. I absolutely love how these cookies turn out chewy, rich, and deeply chocolatey—kind of like a brownie you can eat by the handful without any fuss. Whether you’re craving a cozy afternoon snack or need a crowd-pleaser for the next gathering, this recipe has your back. Stick with me—it’s super simple, and I’ll share some tips that helped me get them just right every time!

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Why You’ll Love This Recipe

Fudgy Texture: These cookies have that perfect brownie-like chew that makes you want to savor every bite.
Easy to Make: No fancy equipment or complicated techniques—just classic ingredients combined in simple steps.
Rich Chocolate Flavor: The mix of regular and dark cocoa powders gives you layers of chocolate intensity.
Perfect for Any Occasion: Whether it’s a casual family snack or a bake sale treat, these cookies always impress.

The image shows a cooling rack filled with freshly baked large, round chocolate cookies, each with a rich dark brown color and slightly cracked surface, indicating a chewy texture. The cookies have uneven, rough textures with some areas showing lighter patches and subtle chocolate chunks embedded within the dough. The cooling rack sits on a white marbled surface, emphasizing the deep chocolate tones of the cookies while the edges of the rack show a golden baking tray under the parchment paper. The setup is simple and rustic, focusing fully on the cookies' detailed textures and colors photo taken with an iphone --ar 2:3 --v 7 - Chocolate Brownie Cookies, brownie cookies recipe, chewy chocolate cookies, fudgy cookie recipe, easy brownie cookie recipe

Ingredients You’ll Need

Let’s talk ingredients—they’re simple but thoughtfully chosen to give you that lush brownie cookie texture and mouthwatering flavor. I use a combo of regular and dark cocoa powder for depth, and a bit of vegetable oil alongside melted butter to keep things moist and chewy.

Flat lay of a small white ceramic bowl with melted golden butter, a small white bowl with clear vegetable oil, a neat mound of granulated white sugar on a simple white plate, two whole brown eggs with clean shells, a small white bowl holding light amber vanilla extract, a small white bowl filled with fine all-purpose flour, a small white bowl with fine white salt, a small white bowl with pale beige baking powder, a small white bowl with rich reddish-brown cocoa powder, a small white bowl with darker, almost black cocoa powder, a simple white plate with glossy dark chocolate chunks scattered neatly, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Brownie Cookies, brownie cookies recipe, chewy chocolate cookies, fudgy cookie recipe, easy brownie cookie recipe

Unsalted Butter: Melting it first helps create that tender, fudgy crumb.
Vegetable Oil: Adds moisture and keeps the cookies chewy longer than butter alone.
Granulated Sugar: Gives just the right balance of sweetness and slightly crisp edges.
Eggs: Acts as a binder and provides richness; large eggs work best here.
Vanilla Extract: Enhances all the chocolate flavors and adds warmth.
All-Purpose Flour: Just enough to hold the cookies together without drying them out.
Salt: Balances the sweetness and boosts overall flavor.
Baking Powder: Provides a tiny lift for texture without puffing them up like traditional cookies.
Cocoa Powder (Regular and Dark): I love using Hershey’s special dark cocoa powder—it packs a rich, slightly bittersweet punch.
Chocolate Chips or Chunks: These pockets of melty, gooey chocolate are the best surprise in every bite.
Flaky Salt (Optional): A sprinkle on top ups the flavor complexity and contrast—don’t skip this if you’re feeling adventurous!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making this recipe your own. I’ve played around with a few variations that make these Chocolate Brownie Cookies Recipe even more fun depending on what I’m in the mood for or what’s in the pantry. Don’t hesitate to swap ingredients or add extras to suit your taste.

Add Nuts: My family goes crazy when I toss in chopped walnuts or pecans for a bit of crunch mixed with all that fudgy softness.
Try White Chocolate Chips: For contrast, swapping in white chocolate chips adds a sweet burst that pairs surprisingly well with the dark cocoa.
Make It Vegan: Replace the butter with coconut oil, and use a flax egg instead of regular eggs—results still come out wonderfully chewy.
Spice It Up: Adding a pinch of cinnamon or a dash of cayenne can bring a beautiful twist to the flavor profile.

How to Make Chocolate Brownie Cookies Recipe

Step 1: Warm up and whisk the wet ingredients

Preheat your oven to 350°F (175°C) and prep a cookie sheet with parchment paper. Then, in a medium bowl, whisk together the melted unsalted butter, vegetable oil, and granulated sugar until it’s smooth and shiny—that little sheen tells me the sugar has started to dissolve, which helps the cookies get that lovely texture. Next, crack in your eggs one at a time, whisking well after each, then stir in the vanilla extract. This wet mixture is where the magic starts; having your butter melted but not too hot is key, so it blends well without cooking the eggs.

Step 2: Combine your dry cocoa and flour mix

In another bowl, sift together the all-purpose flour, salt, baking powder, the regular cocoa powder, and the dark cocoa powder. Sifting is a small step that pays off—I learned this trick early on because it stops lumps and helps everything mix evenly, so you don’t get bitter clumps of cocoa in any bite. Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix here, or you’ll end up with tougher cookies rather than tender ones.

Step 3: Stir in chocolate chips and scoop the dough

Fold in the chocolate chips or chunks—this is the part that’ll make your kitchen smell heavenly. Using a medium cookie scoop sprayed lightly with cooking spray makes portioning the dough a breeze and ensures nice, evenly sized cookies. Drop scoops onto your parchment-lined baking sheet, spacing about 2 inches apart so they have room to spread but don’t merge together. If you want to take these over the top, sprinkle a few extra chocolate chips on each one or add a tiny pinch of flaky salt before popping them in the oven.

Step 4: Bake and cool just right

Bake for 13-15 minutes. It’s tempting to wait until they look completely done, but here’s what I’ve learned: pulling them out when the edges are set but the centers are still a bit soft leads to the best fudgy texture. Let them cool on the pan for 5 minutes to firm up before transferring them to a cooling rack. This step stops them from breaking apart and keeps that chewy texture intact.

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Pro Tips for Making Chocolate Brownie Cookies Recipe

Melt Butter Just Right: Make sure your melted butter is warm, not hot, so it blends smoothly without cooking the eggs when mixed.
Sift Cocoa and Flour: It’s a small step but prevents clumps and uneven baking, leading to a smoother cookie crumb.
Don’t Overmix: Stir the dough just enough to combine; overmixing can make the cookies tough.
Watch Your Bake Time: Pull the cookies out when the centers still look a little undercooked for that perfect chewy brownie texture.

How to Serve Chocolate Brownie Cookies Recipe

A close-up image of a woman's hand holding a stack of four dark brown chocolate cookies, each cookie looking soft and slightly cracked on the surface with a moist, rich texture inside. The cookies are stacked unevenly, showing the porous, crumbly interior of each layer. The background is plain white, creating a clean and bright look. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Brownie Cookies, brownie cookies recipe, chewy chocolate cookies, fudgy cookie recipe, easy brownie cookie recipe

Garnishes

I like to finish these cookies with a light sprinkle of flaky sea salt right as they come out of the oven. It adds a lovely balance and enhances the chocolate’s richness. For a festive touch, a dusting of powdered sugar or a drizzle of melted white chocolate can make these extras sparkle at parties.

Side Dishes

These cookies pair wonderfully with a simple glass of milk—almond, oat, or regular. For an indulgent dessert, try serving them alongside a scoop of vanilla ice cream or a dollop of whipped cream. On chilly days, I often enjoy them with a warm cup of coffee or hot cocoa.

Creative Ways to Present

For birthdays or holidays, I sometimes stack these Chocolate Brownie Cookies Recipe into “cookie towers,” secured with toothpicks and decorated with sprinkles or edible glitter. Wrapping them individually in parchment paper tied with twine also makes for a charming gift or party favor that friends always appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature, and they stay fresh and chewy for up to 3 days. If you want to keep the edges crisp, add a piece of bread inside the container—it’s a neat little trick I discovered that keeps cookies perfectly moist without making them soggy.

Freezing

These cookies freeze beautifully! I freeze them in a single layer on a baking sheet first, then transfer to a sealed freezer bag. When I’m ready to enjoy them, I just let them sit out at room temp for 30-40 minutes or gently warm them in the microwave for about 15 seconds to revive that fresh-baked softness.

Reheating

To reheat, I find that wrapping the cookie in a damp paper towel and warming it in the microwave for 10-15 seconds revitalizes the chewy texture perfectly. Alternatively, a few minutes in a warm oven (about 300°F/150°C) on a baking sheet works great for multiple cookies at once.

FAQs

Can I substitute the butter with all oil in this Chocolate Brownie Cookies Recipe?

Yes, you can substitute all the butter with vegetable oil or another neutral oil to keep the cookies moist and chewy. However, butter adds flavor and a slightly denser texture that makes these cookies feel more like brownies. If you do this substitution, consider adding a touch of vanilla or a small amount of coconut oil to keep some of that rich taste.
What’s the best way to avoid these cookies from spreading too much?

Make sure your melted butter isn’t too hot when mixing, and keep the dough chilled for about 15-20 minutes before baking if your kitchen is warm. Using the right flour measurement and not over-mixing also helps maintain the cookie’s shape. Spacing the dough balls at least 2 inches apart prevents them from merging during baking.
Can I make these cookies gluten-free?

Absolutely! Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Just be sure it contains xanthan gum or another binder for the best texture. The cookies might be a bit less chewy but still delightfully fudgy and chocolate-packed.
How do I know when the cookies are done baking?

Look for set edges and slightly soft centers that jiggle a bit when you gently shake the pan. They will firm up as they cool, so it’s better to err on underbaking rather than over. This is the key to that signature fudgy brownie-cookie texture.
Can I use milk chocolate instead of dark cocoa powder?

The dark cocoa powder contributes richness and depth that milk chocolate powder doesn’t quite provide. For best results, stick to unsweetened cocoa powder varieties. If you want a sweeter cookie, adjust the sugar slightly rather than swapping cocoa types.

Final Thoughts

This Chocolate Brownie Cookies Recipe has become one of my go-to desserts when I want something that feels a little decadent but isn’t complicated to whip up—or serve. I love baking these with my kids and sharing them fresh from the oven because their melty centers and crisp edges always get “oohs” and “ahhs.” Give these a try next time you need a crowd-pleasing, chocolate-packed treat you can make in under an hour. I promise you’ll fall in love with how fast they come together and how impossible it is to eat just one!