Discover the joy of baking with the best homemade cookies, especially with this irresistible Brownie Cookie Recipe. This recipe seamlessly blends the rich goodness of brownies with the classic charm of cookies, creating a perfect treat for any occasion.
In our home, chocolate desserts, especially these tempting brownie cookies, have a special place. The moment I set them on the counter, poof! They vanish in the blink of an eye. Try some of our other family favorites like this Chocolate Bread or these amazing Peanut Butter Chocolate Chip Cookies.
What makes the brownie cookie recipe so special? Firstly, they're made with rich chocolate brownie batter made with real melted chocolate. This gives them a deep chocolate flavor that's hard to resist!
Secondly, they're studded with chocolate chips and chopped pecans. This adds a lovely contrast in texture and sweetness and gives them a nutty flavor that takes them to the next level.
Lastly, they're baked to perfection - not too cakey and not too fudgy, giving them an irresistible texture that's right in between a cookie and a brownie.
This is it if you're looking for a show-stopping simple cookie recipe! This brownie cookie recipe will impress your friends and family for parties, snacks, or the holiday season.
But be warned, they may be too delicious to share!
Why You'll Love This Recipe
- The chocolate flavor is super rich from melted chocolate right in the batter and chocolate chips folded into the mix.
- The pecans give these cookies a lovely nutty flavor, and the chocolate chips add contrast in sweetness and texture.
- This recipe is easy to make with simple baking ingredients and doesn't require any fancy equipment.
Ingredients You'll Need
- Dark Chocolate Chips - These get melted down to give the cookie a rich chocolate flavor and a dense brownie texture.
- Butter - Used to melt the chocolate chips so they can be easily mixed into the batter along with a buttery flavor.
- Sugar - A mix of granulated white sugar and brown sugar are used to sweeten up the base of the cookie.
- Eggs - Help bind all of the ingredients together and gives the cookies a moist texture.
- Vanilla Extract - Adds a contrasting vanilla flavor to the cookie that pairs well with the chocolate.
- Baking Powder & Salt - These two ingredients work together to help the cookie rise while baking.
- All-Purpose Flour - The main dry ingredient, flour holds everything together and gives the cookies their cake-like texture.
- Unsweetened Cocoa Powder - Adds additional chocolate flavor that blends in with the dry ingredients.
- Semisweet Chocolate Chips - Get studded throughout the cookies to give them additional chocolate flavor, texture, and sweetness.
- Chopped Pecans - Adds a nutty crunch throughout the cookie that pairs well with the chocolate flavor.
How To Make Brownie Cookies
Temper the chocolate: In a heavy-duty saucepan, melt butter and dark chocolate chips together over low heat. Stir continuously until well combined. Remove from heat and set aside.
Mix up the batter base: Using a stand mixer with a paddle attachment, mix together sugars, salt, baking powder, flour, vanilla, and eggs on high speed for 5 minutes until thick and creamy.
Add in chocolate and pecans: With the mixer, slowly add melted chocolate, unsweetened cocoa powder, chopped pecans, and chocolate chips just until combined.
Chill the cookie dough: Cover the cookie dough with plastic wrap and refrigerate until cool to the touch.
Prepare for baking: Preheat the oven to 350°. Line baking sheets with parchment paper. Set aside.
Form the cookie dough balls: Using a 1½ tablespoon cookie scoop, place cookies on the lined cookie sheets. Space each cookie about 2 inches apart.
Bake the brownie cookies: Bake the cookies between 9-11 minutes until the edges start to brown. The cookies will still look a little undercooked in the middle.
Cool and enjoy: Remove the cookie sheet from the oven and let the cookies cool completely on the cookie sheets. Serve and enjoy!
Recipe Tips
- Always start with room-temperature ingredients. This includes butter, eggs, and brown sugar. Room-temperature ingredients mix more easily and produce a smoother batter.
- It's important not to overmix the cookie dough once you add in the dry ingredients. Overmixing can result in tough cookies that are dry and crumbly. Simply mix until everything is just combined.
- To get uniform cookies, use a cookie scoop to measure out each ball of dough. This will also help to space the cookies evenly on the baking sheet.
- Make sure your baking powder and baking soda are fresh! These leavening agents can go bad quickly, so if they're not fresh, your cookies may not rise properly.
- For the best flavor, use high-quality chocolate chips and cocoa powder. I like to use Ghirardelli or Lindt chocolate for these brownie cookies.
- If you don't have any dark chocolate on hand, you can also use milk chocolate or semi-sweet chocolate chips in this recipe.
- Don't forget to chop up the pecans! I like to use a food processor to quickly chop them into small pieces.
Variations & Substitutions
- To make brownie cookies without chocolate chips, simply omit them from the recipe.
- If you don't have any pecans on hand, you can also use chopped walnuts or almonds in this recipe.
- For a fun twist, try adding in ½ cup of peanut butter to the cookie dough.
- You can also use white chocolate chips or butterscotch chips in place of the chocolate chips.
- Right out of the oven, sprinkle the tops with some flaky sea salt for a sweet and salty treat.
Storing & Freezing
Storing: Cooled cookies can be stored in an airtight container at room temperature for up to one week.
Freezing: To freeze raw, unbaked cookie dough, simply place the cookie dough balls on a baking sheet and freeze for about 30 minutes. Once they're frozen solid, transfer to a freezer-safe container or bag and store in the freezer for up to three months. When you're ready to bake, preheat the oven and bake the cookies straight from the freezer for a few minutes longer.
FAQ
A brownie cookie is a hybrid of two classic desserts - a brownie and a cookie. These cookies are made with a brownie-like batter that is chocolatey, dense, and fudgy. They are then baked in the oven until the edges are crisp.
Yes, you can use milk chocolate or semi-sweet chocolate chips in place of the dark chocolate.
There are a few reasons why your brownie cookies may be flat. First, make sure you are using fresh baking powder and baking soda. These leavening agents can go bad quickly, so your cookies may not rise properly if they're not fresh. Second, try not to overmix the cookie dough once you add in the dry ingredients. Overmixing can result in tough cookies that are dry and crumbly. Simply mix until everything is just combined.
More Easy Cookie Recipes
- Raspberry Lemonade Cookies
- Carrot Cake Mix Cookies with Cream Cheese Frosting
- Coconut Cake Mix Cookies
- Old-Fashioned Chewy Peanut Butter Cookies
SHARE IT & RATE IT
We would love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow us on Facebook, Instagram, and Pinterest! Share your favorite recipes or ask questions in our Facebook Group.
Brownie Cookie Recipe
Equipment
Ingredients
- 10 oz dark chocolate chips
- ½ cup butter
- ¾ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1½ tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¾ cup mini semisweet chocolate chips
- 1 cup chopped pecans (optional)
Instructions
- In a heavy-duty saucepan, melt butter and dark chocolate chips over low heat. Stir continuously until well combined. Remove from heat and set aside.
- I used a stand mixer with a paddle attachment, mixing sugars, salt, baking powder, flour, vanilla, and eggs on high speed for 5 minutes until thick and creamy.
- With the mixer on slow speed, add melted chocolate, unsweetened cocoa powder, chopped pecans, and chocolate chips.
- Preheat oven to 350°-line baking sheets with parchment paper.
- Cover with plastic wrap and refrigerate until cool to the touch.
- Using a 1½ tablespoon cookie scoop, place cookies on the lined cookie sheets. Space each cookie about 2 inches apart.
- Bake cookies between 9-11 minutes until the edges look baked. The cookies will still look a little undercooked in the middle. Remove the cookie sheet from the oven and let the cookies cool on the cookie sheets.
- When the cookies are completely cool, serve and enjoy!
Notes
- As the cookies cool, the crust will become crackly and shiny, and while the center may appear underbaked, the edges will be set.
- If you want to make these cookies ahead of time, you have a few options. Baked cookies can be frozen for up to three months, while unbaked cookie dough balls can also be frozen for the same amount of time. If you choose to bake the frozen dough balls, add an additional minute to the baking time and there is no need to thaw the dough first. Keep in mind that cookies made from frozen dough balls may not spread as much during baking, so you may need to gently press down on them with a spoon about halfway through the bake time to help them spread properly.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Leave a Reply