Brownie Cookies are soft, fudgy, and irresistibly rich, just like the best part of a brownie, but in cookie form. Made with simple ingredients, they have a deep chocolate flavor and a melt in your mouth texture.
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Shopping list:
- all purpose flour
- granulated sugar
- cocoa powder
- baking powder
- eggs
- vegetable oil
- butter
- chocolate
- flaky salt, optional for garnish
Brownie Cookies are the perfect hybrid between a fudgy brownie and a soft, chewy cookie. Made with melted butter, chocolate, cocoa powder, and a touch of oil, they have that rich, chocolatey depth that makes brownies so irresistible, along with slightly crispy edges! Each bite is packed with deep cocoa flavor, and the optional sprinkle of flaky salt on top gives them a bakery style finish that perfectly balances the sweetness.
These cookies are a chocolate lover’s dream and come together easily with simple pantry ingredients. They’re perfect for satisfying a late night chocolate craving, gifting during the holidays, or pairing with a glass of milk for an afternoon treat. The soft texture makes them feel indulgent and comforting, just like homemade brownies, but in a perfectly portioned cookie form. Whether you enjoy them warm from the oven or cooled with a touch of sea salt, these Brownie Cookies are bound to become a go to favorite.
If you're looking for some other chocolate cookie recipes, try my Chocolate Oatmeal No Bake Cookies or Chocolate Kiss Cookies!
If you love everything brownies, check out these Peppermint Chocolate Ganache Brownies!
Keep scrolling for the full printable recipe 💙
Recipe tips and substitution ideas:
- Allow the cookies to cool completely before storing. Place them in an airtight container with parchment paper between layers to prevent sticking. They will stay fresh at room temperature for up to 4 days, or in the refrigerator for about 1 week.
- To freeze, arrange the cooled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer safe bag or container with parchment between layers. They’ll keep well for up to 3 months. To enjoy, thaw at room temperature or warm them in the oven at 300°F for 5-6 minutes for that fresh baked texture.
- This cookie dough can easily be prepared ahead of time for fresh baked cookies whenever you need them. After mixing, cover the dough tightly and refrigerate for up to 48 hours before baking. If the dough becomes too firm, let it sit at room temperature for about 10-15 minutes before scooping and baking as directed.
- To freeze unbaked dough, scoop it into portions and place them on a parchment lined baking sheet. Freeze until solid, then transfer the dough balls to a freezer safe bag or container. When you’re ready to bake, there’s no need to thaw, just place the frozen dough on a lined baking sheet and bake at 375°F, adding 1-2 extra minutes to the baking time.
Our favorite kitchen equipment and supplies used with this recipe:
Brownie Cookies
These cookies are chewy on the inside with just the right amount of crispness on the edges. A sprinkle of flaky salt on top adds the perfect finishing touch, balancing out the sweetness and giving them a bakery quality flair.
Ingredients
- 1 cup all purpose flour
- ¾ cup granulated sugar
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- 2 large eggs
- 2 tablespoons vegetable oil
- 4 tablespoons butter
- 4 ounces chocolate, chopped
- Flaky salt, optional for garnish
Instructions
- In a large bowl, combine the flour, sugar, cocoa powder, and baking powder. Stir until well mixed.
- In a separate bowl, whisk together the eggs and vegetable oil until smooth.
- In a small saucepan over medium heat, melt the butter. Add the chocolate and whisk until fully melted and smooth.
- Slowly whisk the melted chocolate mixture into the egg mixture, adding a little at a time to avoid scrambling the eggs. Once all the chocolate is added, whisk until fully combined.
- Add the wet ingredients to the dry ingredients and fold together gently until no streaks remain.
- Transfer the dough to the refrigerator and chill for 15 minutes.
- While the dough chills, preheat the oven to 375°F and line a baking sheet with parchment paper.
- Once chilled, scoop the dough onto the prepared baking sheet using a ¼ cup cookie scoop to ensure even sizes. Press each cookie down slightly to form a disc shape.
- Bake for 14–16 minutes, or until the cookies are set and crisp around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories
204Fat
10 gSat. Fat
5 gCarbs
27 gFiber
1 gNet carbs
26 gSugar
17 gProtein
3 gSodium
96 mgCholesterol
41 mgHot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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