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Brownie Cookies

Love chocolate and brownies? These just might be your new favorite cookie!

Course Dessert
Cuisine American
Keyword brownie cookie, Brownies, chocolate cookie
Prep Time 20 minutes
Cook Time 40 minutes
Brownie Cooling Time 30 minutes
Total Time 1 hour
Servings 36
Author Amanda Rettke



  • 1/2 cup (113g) butter melted, then cooled
  • 1 cup (200g) granulated sugar
  • 1/3 cup (40g) unsweetened cocoa powder sifted
  • 1/2 cup (64g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract

Chocolate Cookie

  • 2 1/2 cups (320g) all-purpose flour
  • 1/2 cup (64g) cocoa powder
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) cold butter, cut into cubes
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 1/2 cups semi-sweet mini chocolate chips, divided



  1. Melt butter and set aside to cool.
  2. Sift together all dry ingredients.
  3. In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated.
  4. Spread batter in a prepared 9x13 pan and bake for 15-20 minutes at 350°F. 

  5. Use a toothpick to test the brownies and note that they will be thin. (I have removed them right at 15 minutes before.)  If when removed a few crumbs remain but there is no wet batter, the brownies are done.

  6. Set aside to cool.

Chocolate Cookies

  1. Heat oven to 350°F.
  2. In a medium bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt and set aside. Don't skip this step!

  3. In the bowl of a stand mixer, cream together the butter and sugars until incorporated. There may be some small butter cubes and that is ok.
  4. Add in eggs one at a time and mix until incorporated.
  5. With the mixer on low, add in the dry ingredients. Mix until combined. (about 30 seconds) Cookie dough will be thick.
  6. Remove bowl from stand mixer and fold in 1/2 cup of semi-sweet chocolate chips.
  7. Flip brownies onto a cutting board and cut off hard edges on all sides and discard. (or have a little snack!) 

  8. Cut the brownies into small bite-sized pieces. I found that about 1/2 inch across and wide was the perfect size. (I used 4 cups total which was about 3/4 of the brownies.) Fold into batter. 

  9. Prepare cookie sheets with parchment paper.
  10. Using a scoop that holds about 2 tablespoons of batter, scoop out cookie dough onto baking sheet.
  11. Pick up each rounded cookie and dunk into a bowl with the remaining mini chocolate chips. Press the dough cookie into the bowl to flatten it and fully cover the cookie.   

  12. Set the dough cookie on the sheet and repeat with remaining cookies. (You should be able to fit 8 on one sheet as the cookies do not spread too much.)

  13. Bake for 8-10 minutes. Allow cookies to rest on pan for at least 5 minutes. 

Recipe Notes

I do recommend testing your first batch of cookies for doneness. I tend to take them out of my oven at 8 minutes and then let them cool on the baking sheet. You don't want the cookie to fall apart (be raw) but you don't want them to be overbaked either.