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The perfect brownie cookie recipe that you’ll make time and again! Chewy, fudgy, and so delicious this is the brownie cookie recipe you’ve been searching for!
It is no secret how much I love chocolate. With one bite of my chocolate cake anyone would know that the person that made that cake was truly in love with rich, indulgent chocolate. So, it’s no wonder that my brownie cookies would be the same, is it?
Even my husband who will tell you that he’s more of a fruit guy than he is chocolate will scarf these cookies down like nobody’s business. His favorite way to eat them? Warmed with a scoop or two of homemade vanilla ice cream. Of course.
To make my brownie cookies, you’ll want to go ahead and prepare yourself for the heady chocolate aroma that these babies produce as you are making them. You’ll want to warn your family – or an even better idea would be to maybe not warn them at all. That’s the trick I sometimes use when I haven’t seen my husband or son in the last little bit and I know that they are somewhere in the house. Baking a batch of cookies draws them out every.single.time!
I can’t say that I blame them. I’m standing right there making them and can’t get over how amazing they smell!
Here’s my Perfect Brownie Cookies Recipe. You guys are going to fall madly, deeply in love with these babies!
Perfect Brownie Cookie Recipe
- 1/2 cup salted butter
- 1/4 cup strong brewed coffee
- 4 1.5 ounce chocolate bars, broken into pieces
- 4 cups milk semi-sweet or dark chocolate chips, divided
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla
- Add butter, strong brewed coffee, chocolate bars and 2 cups chocolate chips to a small saucepan over medium-low heat, stirring frequently to prevent from sticking as it melts. Remove from heat once melted and cool completely.
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- Preheat oven to 350º F. Line rimmed baking sheets with parchment paper or silicon baking mats.
- Beat together eggs and granulated sugar until the eggs have lightened in color with an electric mixer on medium speed. Lower the speed of the mixer and add in vanilla. Slowly stir in cooled melted chocolate mixture and flour mixture, taking care to stop and scrape down the sides and the bottom to make sure well-combined. Stir in remaining 2 cups of chocolate chips.
- Scoop batter with a medium (2 tablespoon) cookie scoop or a heaping tablespoon and drop onto prepared baking sheets. Leave about 2 inches of space between each drop of brownie cookie dough to allow the cookies to spread. Place into the preheated oven and bake until the cookies are shiny in color and cooked throughout, about 12 to 15 minutes. Allow to cool completely before removing from the cookie sheet with a spatula to a wire rack or a cookie plate. Store in an airtight container.
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These are wicked and produced so much mixture I ran out of tins so I made a small tray bake with the last lot.
My second recipe from add a pinch and perfect each time.
Just planning my next bake!
Hi Robyn, the recipe calls for chocolate bars and chocolate chips, is that just chocolate bars or chocolate biscuit bars, sorry if this seems an odd question but I find differences in UK and US recipes and wanted to clarify before starting. Btw, your chocolate cake is to die for and always my go too, just about to try out your lemon bars this afternoon too. I am a true fan.
what can i use instead of brewed coffee? i cant find it where i live
I would like to make these for my nephew’s birthday but I have two questions, please. Are the 4 (1.5 oz) chocolate bars milk chocolate, like a Hershey’s bar or are they semisweet or dark chocolate.
Also, what is your preference for the chips to make this recipe, milk, semisweet or dark chips? I know the type of chocolate one uses would effect the amount of sugar used in the recipe. I want to make sure I use the right ingredients so they turn out for my nephew, not to mention the time and expense. Thank you in advance for your assistance!
I put the dough in the fridge for about 1 hour to firm up a bit – as it was pourable at first but thickened up in the fridge. It made 4 dozen medium size cookies. I added Apx 2 cups chopped walnuts & 2 cups dried cherries & they tasted fantastic. The bitterness of the nuts & tartness of the cherries offset the sweetness of the chocolate. Mine didn’t crackle as much on top but still were great! I would make these again in a heartbeat!!
I, too, have a question about the chocolate bars – what type of chocolate? Can you recommend a brand you have used with good results? Also, Dutch process cocoa or regular cocoa powder? Thank you.
An important question!
I ended up having a lot of batter and I had to refregerate it. For how long can I use this batter before it goes bad?
Thank you for this amazing recipe
This cookie dough can be left in the refrigerator for 3 to 5 days if it is in an airtight container or wrapped securely. Thanks!
Oh dear me, these are the most decadent cookies I have ever eaten. I went dark chocolate on everything, so delicious!
Thanks so much! Aren’t these awesome with all dark chocolate? I love them that way, too!
I have a couple of questions about the chocolate bars. What kind of chocolate bars do you use? Are they baking chocolate bars?
Cecilia, I use Hershey’s chocolate candy bars in this recipe.
I, too, ended up with more of a batter than a dough consistency. I chilled the dough and baked the second batch using metal baking rings to prevent spreading. They not only tasted delicious, they looked like they were professionally baked. Thank you for this awesome recipe!
Patti, thanks for the tips. I’m so happy the cookies turned out so well for you. You can chill the dough for about an hour before baking if the dough is not firm enough. Sometimes if temperature outside is hot and humid, the dough will need to be refrigerated before baking. You can leave the dough in an airtight container up to 3 to 4 days before baking.