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 (Hershey’s special dark recommended); 4 ounces chocolate chips or chunks; Flaky salt, optional (for topping)

Jump to Recipe· 4.5 from 481 reviews

If you’ve ever wished for a cookie that tastes like a fudgy brownie but with the convenience of a handheld treat, then you absolutely need to try this Chocolate Brownie Cookies Recipe. These cookies are the perfect mix of chewy and gooey, packed with deep chocolate flavor that really satisfies that sweet tooth craving. Trust me, once you make these, they’ll quickly become a family favorite you’ll reach for again and again.

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Why You’ll Love This Recipe

Fudgy texture: These cookies give you that brownie gooeyness with easy cookie convenience.
Rich chocolate flavor: Using both regular and dark cocoa powder layers the chocolate deeply.
Quick and simple: You can whip these up in about 30 minutes – perfect for busy days.
Customizable: Add chocolate chunks or a sprinkle of flaky salt to personalize each batch.

Chocolate Brownie Cookies Recipe - Recipe Step

Ingredients You’ll Need

The ingredients for this Chocolate Brownie Cookies Recipe come together to create that rich, tender bite that feels like a cross between a brownie and a cookie. I like to use high-quality cocoa powder and real butter for that unmistakable flavor and texture.

Chocolate Brownie Cookies Recipe - Ingredients

Unsalted butter: Melted butter helps achieve the chewy brownie-like texture we want without extra salt.
Vegetable oil: This adds moisture and prevents the cookies from drying out, giving them that tender crumb.
Granulated sugar: Sweetens while contributing to the slight crisp edges on the cookies.
Eggs: Bind everything together and give structure, plus they add richness.
Vanilla extract: Boosts the overall flavor with a warm, cozy note.
All-purpose flour: Provides the backbone, but keeping it to ¾ cup keeps the cookies soft.
Salt: Balances the sweetness and enhances chocolate flavor.
Baking powder: Gives just a little lift so the cookies aren’t too dense.
Cocoa powder (regular and dark): I use Hershey’s Special Dark for a rich, intense taste that’s unbeatable.
Chocolate chips or chunks: Melting pockets of chocolate that make the cookies extra indulgent.
Flaky salt (optional): I love sprinkling a bit on top to boost the chocolate’s depth and add a little crunch.

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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

While I adore this original Chocolate Brownie Cookies Recipe just as it is, I also like to tweak it from time to time depending on the occasion or what I have on hand. Feel free to get creative and make it your own!

Nut lover’s twist: Adding chopped walnuts or pecans gives a delightful crunch contrast—I remember once sneaking these into a holiday party, and everyone asked for more.
Spicy kick: A pinch of cinnamon or cayenne elevates the chocolate flavor and adds warmth, perfect for cozy winter baking.
Gluten-free option: Swap the all-purpose flour with your favorite gluten-free flour blend; just keep an eye on cookie texture and baking time.
Extra chocolaty: Mix in white chocolate chunks or swirl peanut butter chips on top for a flavor explosion.

How to Make Chocolate Brownie Cookies Recipe

Step 1: Mix the Wet Ingredients

Start by melting your butter—warm but not scorching—and combine it with vegetable oil and sugar. I like to whisk these together until the sugar is mostly dissolved; this helps the cookies come out tender with slightly crisp edges. Then beat in the eggs one at a time, followed by the vanilla extract. This creates a rich, glossy base that’s the heart of our cookie batter.

Step 2: Sift and Add Dry Ingredients

Next, sift your flour, salt, baking powder, regular cocoa powder, and dark cocoa powder together. Sifting is key—it prevents lumps and ensures that your cocoa is evenly distributed. Gently fold the dry ingredients into the wet mixture; don’t overmix here, you want to stop as soon as it’s combined to keep the texture tender.

Step 3: Fold in Chocolate Chunks

Once your batter is ready, stir in those chocolate chips or chunks. I always go with a mix of milk and dark chocolate chunks for variety and richness. This step adds those melty pockets of joy you crave in a brownie cookie.

Step 4: Scoop and Bake

Using a medium cookie scoop, drop dough balls spaced about 2 inches apart on a parchment-lined baking sheet. I spray my scoop lightly with cooking spray to avoid sticking—trust me, this little trick saves so much time! If you want, sprinkle a few chocolate chips or a pinch of flaky salt on top before baking. Then pop them in the oven preheated to 350°F for 13-15 minutes. The edges should look set but the centers will still be soft. Let them cool on the pan for 5 minutes to firm up before moving to a wire rack.

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Pro Tips for Making Chocolate Brownie Cookies Recipe

Use quality cocoa powders: Mixing regular and dark cocoa powders deepens flavor—don’t skip the dark cocoa for that “wow” factor.
Don’t overmix your batter: Overworking the dough can make cookies tough; fold just until combined for soft, tender results.
Watch your bake time closely: Browning the edges but keeping the centers soft is key to that fudgy texture.
Let cookies rest before transferring: Cooling on the baking sheet prevents breakage and helps them set perfectly.

How to Serve Chocolate Brownie Cookies Recipe

Chocolate Brownie Cookies Recipe - Serving

Garnishes

I usually sprinkle flaky sea salt on top right before baking—it adds a subtle crunch and brings out the deep chocolate flavors beautifully. Sometimes, I also like to dust a smidge of powdered sugar or drizzle melted white chocolate for a fancy touch when serving guests.

Side Dishes

Pair these cookies with a tall glass of cold milk or a cup of rich coffee for the perfect sweet snack. For a dessert plate, they’re fantastic alongside a scoop of vanilla ice cream or fresh raspberries to cut through the richness.

Creative Ways to Present

For birthdays or parties, I love stacking these Chocolate Brownie Cookies Recipe into a cookie tower with layers of ganache or layering them in a clear jar tied with a rustic ribbon as a gift. You can also sandwich them with marshmallow fluff or peanut butter for a special treat that everyone raves about.

Make Ahead and Storage

Storing Leftovers

These cookies stay fresh stored in an airtight container at room temperature for up to 3 days. I like to keep a layer of parchment paper between cookie layers to prevent them from sticking together. They maintain their chewy goodness beautifully this way.

Freezing

Once baked and cooled, I freeze leftovers in a single layer on a baking sheet, then transfer to a freezer-safe bag. That way, you can grab just a cookie or two when cravings hit. Frozen cookies last up to 3 months and thaw quickly at room temperature.

Reheating

To warm up chilled or frozen cookies, pop them in the microwave for about 10 seconds or heat gently in a 300°F oven for 5 minutes — I find this revives their fudgy texture and melts the chocolate chunks just perfectly.

FAQs

Can I substitute the vegetable oil with something else?

Yes! You can replace vegetable oil with an equal amount of melted coconut oil or even light olive oil. Each will add slight flavor differences, but the texture should remain moist and tender.
How do I make these cookies extra fudgy?

For fudgier cookies, underbake them slightly by checking at 13 minutes—you want centers still soft when you pull them from the oven. Also, using dark cocoa powder and adding chocolate chunks helps increase fudginess.
Can I make this recipe vegan?

You can! Swap the butter for vegan margarine or coconut oil, use flax eggs instead of regular eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and verify your chocolate chips are dairy-free.
Why do my cookies spread too much?

If your cookies are flattening out too much, try chilling the dough for 30 minutes before baking or reducing the vegetable oil slightly. Also, make sure your baking powder is fresh since old leavening agents lose effectiveness.

Final Thoughts

I absolutely love how this Chocolate Brownie Cookies Recipe brings two of my favorite desserts together in one bite. The first time I made these, my family went crazy — one of those recipes that just feels like a warm hug straight from the oven. If you’re looking for a chocolate fix that’s both nostalgic and novel, give this recipe a try. I promise it’ll become a go-to for cozy afternoons, last-minute desserts, or anytime you need a little chocolate comfort.