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Chocolate Brownie Cookies

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These chocolate brownie cookies are everything you love about a good, fudgy, crinkly brownie…in a cookie!

Chocolate Brownie Cookies

For the days when you can’t possibly be expected to decide between baking up a batch of warm chocolate cookies or a pan of rich fudgy chocolate brownies…

…hey, no need to choose! ♡

These chocolate brownie cookies are the best of both worlds. And they have been the #1 cookie obsession in our house these past few months. I finally made my first batch a few months ago — after having noticed that I had liked and pinned various brownie crinkle cookie recipes a few zillion times on my Pinterest boards — and I’ve gotta admit that they are indeed worth all of the hype. You guys, we cannot stop making these brownie cookies!!

If you have never tried baking up a batch before, they are pretty much exactly what you might hope — rich and fudgy and chewy on the inside, impossibly light and flaky and crinkly on the outside, sprinkled on top with the perfect little crunch of flaky sea salt, and irresistibly delicious. Also — while the internet also made it sound like these cookies were going to be super high-maintenance and finicky — I actually found them to be quite simple to make. The thing is just that the dough/batter has to be whisked into the oven right away once is mixed up and ready to go. So take the time before you begin mixing up the batter to lay out and measure all of your ingredients. Then the rest of the process should be a piece of cake. (Or better — a brownie cookie.) ;)

I already know that you guys are going to love these. Let’s get to baking!

Chocolate Brownie Cookie Dough

Chocolate Brownie Cookie Ingredients:

To make this chocolate brownie cookie recipe, you will need…

  • Chocolate: I chopped up a few dark chocolate bars, but you could also just use some semisweet chocolate chips.
  • Flour: I have only tested this recipe with all-purpose flour, but other varieties may work as well.
  • Cocoa powder: Just the usual unsweetened cocoa powder will work great.
  • Sugars: We will use both brown (be sure to pack it in tight) and white (granulated) sugar.
  • Butter: Unsalted.
  • Eggs and baking powder: Because…cookies.
  • Salt: I used fine sea salt in the cookies, but also highly recommend sprinkling some flaky sea salt on top.

Salted Chocolate Brownie Cookies

How To Make Brownie Cookies:

So, as I mentioned above, time is of the essence with this recipe! It’s essential that you go ahead and measure and set all of your ingredients out ahead of time, before you begin mixing everything together. (Otherwise they won’t have those fun, flaky, crinkly tops.)  So, preheat your oven. Measure, measure, measure. Then…

  1. Prep a large baking sheet. Line it with parchment paper or a silpat liner. (Also, if you have a smaller oven and/or baking sheets and need to do this in two batches, try to bake the second batch immediately after the first. The longer the batter sits, the less crinkly the cookies will be.)
  2. Prep the dry ingredients. Whisk together the flour, cocoa powder, baking powder and sea salt until combined.
  3. Prep the chocolate. Melt the butter in a saucepan (or in the microwave) and then stir in the chopped chocolate until it has melted completely.
  4. Prep the egg/sugar mixture. Meanwhile, either using a stand mixer or a hand mixer, beat the eggs and sugars together on medium-high speed for 5 minutes.
  5. Fold, fold, fold. Slowly pour the chocolate mixture into the egg mixture, and fold it in with a rubber spatula until just combined. Then add in the dry mixture, and fold it in until just combined. (Avoid over-mixing!!
  6. Scoop. Using a large (3-tablespoon) cookie scoop (the easiest method) or a spoon, drop the batter into balls onto the prepared baking sheet, spaced at least two inches apart. It will be fairly wet and gooey, and it will also spread as the cookies bake! So be sure to space the batter balls at least a few inches apart.
  7. Bake. Bake for about 10-12 minutes, or until the tops of the cookies are crinkly and slightly domed. Cool the pan on a wire rack for about 15-20 minutes, before you try to remove the cookies. Then…
  8. Enjoy. Serve while they’re still a little bit warm and enjoy!

Brownie Chocolate Crinkle Cookies

More Favorite Cookie Recipes:

Looking for more stellar cookie recipes? Here are a few of my faves…

Brownie Cookies

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Chocolate Brownie Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 32 reviews
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10 -12 cookies 1x


These chocolate brownie cookies are everything you love about a good, fudgy, crinkly brownie…in a cookie!


  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 7 ounces chopped dark chocolate or semisweet chocolate chips
  • 1/2 cup unsalted butter
  • 2/3 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • optional: flaky sea salt, for sprinkling


  1. Heat oven to 350°F and line a large baking sheet with parchment paper.  Before you begin mixing the batter, go ahead and measure and set out all of the ingredients.  This recipe moves quickly, so it’s important to have everything prepped and ready to go in advance!
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and sea salt until combined.  Set aside.
  3. In a saucepan, heat the butter over medium-low heat until melted.  Remove pan from heat.  Add in the chocolate and whisk until it melted and combined.
  4. Meanwhile, as the butter/chocolate mixture is heating, combine the eggs, brown sugar and granulated sugar together in a large mixing bowl.  Using a stand mixer or a hand mixer, beat on medium-high speed for 5 minutes.
  5. Slowly pour the chocolate mixture into the egg mixture, using a rubber spatula to fold in the chocolate mixture until it is just combined.  Add in the dry mixture, again using a rubber spatula to fold it in until just combined.  (Avoid over-mixing.)
  6. Quickly, use a large 3-tablespoon cookie scoop or a spoon to drop the batter in balls onto your prepared baking sheet, spaced at least two inches apart.  (The batter will spread significantly as the cookies bake.)  Sprinkle each cookie with a pinch of flaky sea salt, if desired.
  7. Immediately transfer the baking sheet to the oven and bake for 10-12 minutes, until the tops of the cookies are crinkled and slightly domed.  (They will flatten and crinkle a bit more once you remove them from the oven.)  Remove cookies from the oven and transfer the pan to a wire baking rack to cool for 15-20 minutes.
  8. Serve warm and enjoy!  Or transfer to a sealed container and keep for up to 5 days, or freeze for up to 3 months.


Recipe slightly adapted from The Boy Who Bakes.

This post contains affiliate links.

Chocolate Brownie Cookies Recipe

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58 comments on “Chocolate Brownie Cookies”

  1. So so good!!! Trying this super soon.

  2. Can nuts be added to the batter or will that negatively impact the texture of the cookies? Thanks!

    • I measured the ingredients by the grams and followed the recipe to the detail but the cookies spread out way too thin :( the top was crackly and shiny though… How can I fix it?

  3. These look delicious! Do you think these would work with oil instead of butter?

  4. OMGosh! These look delicious! Just to be sure I understand, if we use the flaky sea salt, we sprinkle that one BEFORE we put the cookies in the oven? I have got to try this recipe! I’ve tried several of your recipes and they turned out delicious. I just tired your carrot cake recipe the other week and it was a huge hit! My husband and I both loved it. Thanks for sharing.

    • I followed everything to the T.. I’ve been baking for over 10 years, but can’t figure out what went wrong. They spread like crazy and were completely flat.

      Can you help?

  5. I have two teenage sons in the house.
    I’m sure I’ll need to double this recipe!!!

  6. Okay, YUM. Love the idea of sprinkling sea salt on top! Definitely making these soon (before it gets too hot to bake!)

  7. For those of us without kitchen scales, how much in cups or other measurement is 7 ounces?

  8. You can’t stop eating these cookies!! YUM! Made them today as a treat for my 92year-old father who had an exploratory surgery today. They worked him right up!

  9. Great detailed recipe….but as for the brown sugar…did you use light brown or dark brown?

  10. Best recipe!! The sea salt was key to this recipe! Delicious and will be making these again and again!! A keeper for sure.

  11. I made these but also added 1 cup chocolate chipits (3/4 semi-sweet & 1/4 dark chipits ). They seem to come out bigger than the photo here, but were sooooo good! I baked for a total of 11 minutes. My favourite recipe now!

    • Followed recipe but cookies came out very thin and flat. They spread out way too much and didnt hold the rounded shape or crack on top. What else must i try?

  12. Worked out great!! Made an absolutely delicious fudgy chocolate cookie! The advice on working quickly and having your ingredients laid out before hand really helped. If you have a smaller oven and maybe can’t fit all of the batter on pans to bake at the same time I’d say try to halve the recipe. I used a small convection oven for this and could only fit about half the batter on my pan, the first batch turned out perfectly but the second, which had been sitting on the counter while the first batch had been baking, not so much. When I was putting the second batch on the pan, the batter was significantly less sticky and more dry, behaving more like a dough than batter. The result was a more lumpy cookie that lacked the beautiful shiny brownie crust the first batch had, it still tasted pretty fudgy but no doubt was not as visually appealing. Over all great recipe and would reccomend to friends! (I haven’t yet tried halving the recipe myself so I don’t know if the result will differ when doing so)

  13. Excellent. Have made them twice.

  14. I’ve been searching for a great brownie cookie recipe and this is a keeper. I followed the recipe exactly but for the addition of a tiny bit of vanilla extract, assembling and measuring all of my ingredients ahead of time. I did find that the batter scooped better and baked better after it sat 10 minutes. These turned out exactly as I hoped they would – crispy edges, crackled shiny tops, rich soft center, and the flavor was fabulous. My husband loved these as well. The batter seems as if it would take additional chocolate chips or chopped nuts well. Thank you!

  15. I ended up making multiple batches because they were so good.

    I tried a warm cookie from the first batch and wasn’t immediately impressed. And then.. then the brownie goodness came through. (I had a friend taste test to make sure and she agreed I should make more.)

    The sea salt was a huge hit! (I might add a couple of chopped pecans next time since I have them left over from other cookie recipes.)

    The next night, I did a double batch. I cannot recommend doing a double batch at once. The batter dries out too quickly. The cookies were still amazing, but it was hard working with the batter. I would suggest doing a single batch at a time.

  16. Ok, these cookies are SO fun! I was a little doubtful that the tops would turn out as shiny and crackly as the pictures, but your instructions were perfect and they turned out great! As a family of brownie lovers, these are 100% going in our regular rotation.

  17. Delicious! My family loved these.

  18. I made this recipe as written. Very delicious and these were a big hit with family, friends and coworkers. One reviewer mentioned if the batter sits too long it become doughy & you lose the crinkly brownie top when it’s baked. Yep. I doubled the recipe to have enough for everyone & that’s what happened. The second batch of cookies baked and looked very rough on top. Wish there was a way to avoid that when needing to make enough cookies for a crowd. It’s very time consuming to make small batches repeatedly.Other than that, these cookies are fabulous!
    Best advice- do not double or triple recipe and have all your ingredients measured out & ready to go. The longer it sits the less brownie-like the cookies will look.

    • Gorgeous cookies, especially with the salt. I halved the batch & am a happy lady with my lockdown brownie cookies ??

  19. My boyfriend buys brownie cookies at kwik trip all the time. He luvs them & they are so good BUT he said these blow them away! Just got a text on his work break how amazing they are!! Will save this recipe for sure! 10!

  20. I made this yesterday, the cookies turned out great! I added about 1/2 cup more flour because the consistency was so running and like a cake batter rather than a dough. In the end, the cookie was still amazing but i want to know… what is the end consistency of the cookie dough supposed to look like?

  21. good recipe

  22. the best brownie cookies recipe ever! i’ve tried tons of it and this is the best!

  23. This recipe is even better than any brownie corner piece! I’m just sad that the second batch cookie sheet into the oven doesn’t crinkle as well as the first. No matter, crinkle or not, the chocolatey taste is there!

  24. Yum! I’ve always loved the end piece of a brownie. This is the cookie version. I followed the recipe and added toasted pecans. My husband gave them his highest compliment, “Never make these again!” Thanks for a new favorite.

  25. Unbelievably delicious cookies – easily in my top 5 best of ALL time! Chewy, fudgy, crackly, chocolatey goodness.

  26. Amazing recipe, cookies turned out amazing! Thank you so much for sharing. I’m ecstatic to have found your page. Your love for food and cooking is contagious, please
    don’t stop.

  27. these came out perfectly!! wonderful recipe.

  28. I have had this recipe bookmarked for months and finally got a chance to make it. Well, I followed the recipe exactly and these were still a big fat fail for me :( The cookies spread significantly, leaving me with a rather thin, crispy cookie as opposed to the think delicious cookie in the picture.

    • Try chilling the cookie dough in the fridge overnight i find that they don’t spread out that much and they stay nice and thick, good luck!

    • That also happend with me, but they weren’t crispy, just kinda crunchy on the outside. I cooked them for 19 minutes, so maybe next time try to do less time in the oven, but I can’t help with the crispness.

  29. Delicious! I had trouble getting them off of the baking sheet without falling apart. So I let them cool for about 5 minutes on the pan and they came off pretty easily. I did use to spatulas to lift them because they were big. So yummy I’d like to eat the whole pan!

  30. My family loves these cookies! I mixed together all the dry ingredients in a baggie and they are easy to take and make on trips.

  31. Baked a batch this weekend and they were delicious! Great recipe.

  32. Made these today. And they cane out YUM!! Read some of the comments later, so a second batch that went into the oven turned out looking funny. Nevertheless, still tasting super.
    It would really help though to understand the consistency we’re looking for here once the batter is ready. That would really help.

  33. I’ve made this brownies cookies… it’s so delicious, thanks great share.

  34. After making these cookies (which turned out absolutely beautiful) I decided to use this exact recipe as a normal brownie recipe… and I have never used another brownie recipe since. For years and years I have tried to make the most perfect fudgy, rich, flaky on top brownies but have only ended up with cakey plain ol’ “brownies” and believe me I have tried all the “best brownie recipe” recipes. And now when I finish whipping up the batter of this recipe I get a rectangular brownie tray and evenly spread the batter in the tray (usually it’s very thick almost like a dough since it is, well a cookie recipe. So while the dough/batter is still In the bowl I add a little splash of milk and mix ) and now if i want to, I can sprinkle on some chocolate chips or whatever I fancy on top and I bake the brownies for about 20 minutes (same temperature as the original recipe) and then after the classic cool down I am left with my DREAM brownies. I’m not joking when I say dream. Because these brownies are everything I wan brownies to be and more. Thank you I have been using this recipe for a year now (frequently!).

  35. I have made this recipe twice now. Both times the cookies tasted amazing but the second time, the batter didn’t spread out so much and the cookies were a lot smaller. I have no idea what I did the second time to get that result! Has anyone else had this problem?

    • I’m having this problem every time I make it! I have no idea what I’m doing wrong si ce I’m following the recipe exactly. I did get them right the first time I made them, but they haven’t spread the same way since ?

  36. I made this multiple times and these are the best chocolate cookies.

  37. I was frustrated with the recipe I used did’nt come out like on the picture and I feel like its undercooked. So I searched and used this recipe, to my surprise it turned out great more than what I eas expecting! It was soooook easy to make and the cookies are fantastic!!! My family loved it!!!

  38. Really liked this one, crunchy on the outside but juicy inside! I will be making this again

  39. Hi, i’ve been making this recipe a couple of times. I tried baking it again but my cookie keeps spreading and not rising. I dont know whats wrong. I’m still following the steps :(

  40. These cookies are AMAZING! Everyone in my family loved them. Their the perfect blend of rich chocolate and salt. They turned out a little flat, probably because we didn’t have any eggs and I had to substitute them, but the taste was delectable. Thanks for sharing your recipe!

  41. Really yummy and brownie like.

  42. Just made these, super yummy!!!

  43. After looking at these cookies i have forgot about all others. Yammy Love it.

  44. Love love love!!!

  45. These are so good I had to stop making them because I’d just eat them all in about 3 days. Im making them for a cookie exchange and was wondering if I scooped them half the size and bake them for a few minutes less, would they still be soft in the middle? Thanks!

  46. The cookies turned out completely flat and crispy, and not very tasty. So disappointed.

  47. Thanks so much for this recipe, these cookies are absolutely amazing! So chocolatey and rich, and pretty – for me this is the first brownie cookie recipe that has turned out just the way it should! I also had the experience that I had to make two batches and the second one didn’t turn out quite as handsome (the batter firmed up, probably because the melted chocolate did), so next time I’ll bake them all at once. I added chopped hazelnuts instead of chocolate chips because I made them for my mom, who loves nuts, and it worked out perfectly (the slight bitterness of the nuts goes very well with the dark chocolate)!

  48. I’ve made these several times- they’re part of my regular cookie rotation haha. I prefer cookies to brownies but my husband prefers the opposite, so this is the perfect combo! Yes, they do spread out thin but I’ve added a bit extra baking powder before and that seems to help. As other comments suggest, I agree it’s best to not double the recipe since the batter doe change into more of a dough the longer it sits, but not everyone would think that’s a bad thing! 10/10 recommend this recipe.

  49. Perfect!