Chocolate Brownie Cookies are everything you love about homemade brownies in cookie form. These fudgy chocolate brownie cookies are rich, chewy, loaded with chocolate chips, and ready in about 20 minutes with no chill time required.
If you know me, you know I never pass up a good chocolate dessert. These cookies are packed with chocolate flavor and made with simple pantry ingredients. Best of all, there’s no chill time required, so when those chocolate cravings strike, you can have a fresh batch ready in about 20 minutes. I love keeping a batch in the freezer for whenever a sweet tooth hits. If you’re a chocolate lover, be sure to try my Sourdough Discard Brownies, too!
Quick Look: Chocolate Brownie Cookies
- Prep Time: 10 mins
- Bake Time: 10 mins
- Total Time: 20 mins
- Servings: 36 cookies
- No chill time required
- Made with cocoa powder and chocolate chips
- Everything you love about brownies in cookie form
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Add me as a trusted Google source.Ingredient Notes
See printable recipe card at the bottom of this post for exact amounts and directions.
- Cocoa Powder: This gives the cookies their rich chocolate flavor. Use a good-quality unsweetened cocoa powder for the best results.
- Eggs: Room temperature eggs mix more easily into the dough and help create a better texture.
- Chocolate Chips: I typically use semi-sweet chocolate chips, but dark chocolate or milk chocolate chips work great, too. For another chocolate-packed dessert, try my Chocolate Fudge Brownie Cheesecake.
Easy Ways to Change It Up
Want to change these up even more? Here are some fun ideas to try!
- Dark Chocolate Chips: Swap the semi-sweet chocolate chips for dark chocolate chips for an even richer chocolate flavor. If you’re a chocolate lover, you’ll also enjoy my Fudgy Oreo Brownies.
- Peanut Butter Chips: Add peanut butter chips for a chocolate-peanut butter combination.
- Chopped Nuts: Stir in ½ cup chopped walnuts or pecans for added crunch.
- Espresso Powder: Add 1 teaspoon espresso powder to the dough to enhance the chocolate flavor.
- Ice Cream Sandwiches: Sandwich vanilla ice cream between two cooled cookies for an easy frozen dessert.
How to Make Chocolate Brownie Cookies
Check out how quick and easy these cookies are to make by following just a few simple steps!
Step 1. Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Step 2. Add the vanilla extract and room temperature eggs, mixing until fully combined.
Step 3. In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, salt, and baking soda until evenly combined.
Step 4. Gradually add the flour mixture to the butter mixture, mixing just until combined.
Step 5. Fold in the chocolate chips using a spatula until evenly distributed throughout the dough.
Step 6. Using a cookie scoop, drop the cookie dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
Step 7. Bake in the preheated oven for 9-10 minutes, or until the edges are set and the cookies still have a soft, fudgy center.
Step 8. Remove from the oven and allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
Baking Tips
Looking for more easy cookie recipes? Try my Joanna Gaines Chocolate Chip Cookies or Secret Ingredient Chocolate Chip Cookies.
- Use room temperature eggs: They blend more easily into the dough and help create a better texture.
- Don’t overmix the dough: Mix just until the ingredients are combined to keep the cookies soft and fudgy.
- Don’t overbake: The centers should still look slightly soft when you remove them from the oven.
- Use a cookie scoop: This helps create evenly sized cookies that bake consistently.
Storage
Store leftover cookies in an airtight container once completely cooled.
- Room Temperature: Up to 1 week
- Refrigerator: Up to 2 weeks
- Freezer: Up to 3 months
- For best results, thaw frozen cookies at room temperature before serving.
Chocolate Brownie Cookies Recipe FAQs
Overbaking is the most common reason. For the best fudgy texture, remove the cookies from the oven when the centers still look slightly soft. They’ll continue to set as they cool.
Make sure the butter and brown sugar are well creamed together before adding the remaining ingredients. This helps create those classic crackly tops that make brownie cookies so irresistible.
Absolutely! Semi-sweet chocolate chips are my go-to, but dark chocolate, milk chocolate, peanut butter, or even white chocolate chips all work well in this recipe.
More Brownie Recipes to You’ll Love
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Fudgy Chocolate Brownie Cookies
Ingredients
- ⅔ cup unsalted butter softened
- 1 ¼ cups brown sugar
- 2 teaspoon vanilla extract
- 2 eggs room temperature
- 1 ½ cups all purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Add the vanilla extract and eggs, mixing until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.
- Gradually add the flour mixture to the butter mixture, mixing just until combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop, drop the cookie dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Bake for 9-10 minutes, or until the edges are set and the centers still appear slightly soft.
- Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature eggs for the best texture.
- Do not overmix or overbake the cookies to keep them soft and fudgy.
- Semi-sweet chocolate chips are my favorite, but dark chocolate or milk chocolate chips work great too.
- Store in an airtight container for up to 1 week or freeze for up to 3 months.
Nutrition
Joan Schaller Bauer says
I am not a sweets person, generally. However, when I do get a craving, it’s for chocolate, nutty, salty! I am known to keep a wee bag of those chips in the back of my fridge for attacks! LOL until my family finds them, then gone! I could happily munch on 6 or so to satisfy, then save the rest for the following month or so….
Kristin says
Oh I wish I had your self control! If a bag is open in my house, I sneak a few….then a few more…..and a few more. Eventually, the bag is empty and I never made the dessert I intended to make when buying them LOL!!
LuAnn says
These cookies look amazing delicious. I’m curious though. It says to drop onto the cookie sheet. But it doesn’t say how many tablespoons each drop is? Care to clarify.
Kristin Hayes says
I usually do about 1 or 1 1/2 tbsp per drop cookie! 1 tbsp is a small cookie, 1 1/2 is a medium cookie. Going any bigger tends to have them flatten a bit more, so if you like a good rise, keep it to about 1-1 1/2! Enjoy!!