You’ll love these brownie cookies that taste just like a brownie! You need 1 bowl and 15 minutes for these delicious, fudgy brownie cookies. We get the perfect brownie taste and cookie texture by using a traditional brownie recipe, adding a bit more flour, a little baking powder and rolling the dough into balls to make cookies.
I’m so excited to share another tried-and-true chocolate recipe! We are definitely chocolate lovers in my household. If you also love rich, chocolatey goodness, you’ll want to try my ultra fudge-y Cosmic Brownies, my crinkle cookies and these thick and chewy double chocolate chip cookies. And don’t forget the Nutella Brownies that are loaded with Nutella!
Why This Recipe Works
- These cookies taste just like brownies but are in cookie form!
- This is a one bowl cookie recipe; which ultimately means less time in the kitchen and more time doing the things you love. Plus you can whip up these cookies in no time at all! Making it a go-to cookie recipe.
- You can make these cookies with a stand mixer or by using hand beaters, either will do.
- One thing I love about this recipe is that it makes the perfect sized batch of cookies! Not too big and not too small. You’ll get about 15-16 cookies from this recipe, which if you ask me, is perfect! (Just like my small batch no-bake cookies.)
- Cocoa: This is how we’ll get the yummy chocolate brownie flavor.
- Vegetable Oil & Butter: Using both of these will give us a bit of the brownie and cookie texture together.
- Brown Sugar: This is a staple in cookies as it provides a firmer texture and more moisture than just using granulated sugar.
- Flour: In order to turn a brownie into a cookie, we have to add more flour. So that’s what we do here.
- In a large bowl, combine the cocoa powder, brown sugar, granulated sugar, melted butter, and vegetable oil. Mix until it’s thoroughly combined (about 1 minute).
- Add the egg and vanilla and beat again.
- Add the flour, baking powder, and salt. Mix until just combined.
- Lastly, fold in the chocolate chips.
- Now that the dough is made (and you’ve sampled the brownie dough one too many times), scoop into 2 tablespoon-sized balls and place them on a baking sheet.
- Bake the brownie cookies for 11-12 mins. Remove the cookies from the oven and let cool on the baking sheet for 5-8 mins. Transfer to wire rack.
Use unsalted butter. If you don’t have unsalted butter, you can use salted. However, you need to reduce the amount of salt in the recipe otherwise the cookies will be saltier.
Make sure to scrape down the sides of the bowl during the mixing process. Doing so ensures that all of the ingredients are fully mixed in.
Don’t over bake the cookies. Bake for 11-12 minutes. I know every oven is different, so you’ll have to keep an eye on them. Just remember, these cookies will set as they cool. If you over-bake a cookie, you’ll lose some of the moisture and tenderness.
You can line the baking sheet with parchment paper or a silicone baking mat. I opted for the silicone baking mat because it’s grippy and (in my opinion) prevents the cookies from spreading as much.
In order to achieve a perfectly baked cookie, you have to under bake just *slightly*. That’s also how you’ll get a little bit more of that brownie texture.
Variations: Replace the chocolate chips with butterscotch, cinnamon, mint or peanut butter chips!
Storing and Freezing
Store the brownies cookies at room temperature for about 4 days in an airtight bag.
You can freeze the cookies for up to 3 months. You can also freeze the cookie dough. Roll into balls and place on a cookie sheet. Freeze for about 30 minutes before transferring the dough balls into a Ziplock bag. Freeze the brownie cookie dough balls for up to 3 months. To bake, remove the balls from the freeze, place on the lined baking sheet and bake as directed. The cookies may need a minute or two more since they were pulled right from the freezer.
While many of the ingredients are the exact same, the different between a cookie and a brownie is the ratio of those ingredients. Cookies have more flour in them and brownies have higher fat content (butter or oil).
Chilling your dough before baking it will make for a chewier cookie. The longer your dough rests in the fridge, the chewier it will be. I also find that using a silicone baking mat keeps the cookies from spreading as much.
Brownies cookies will last for about 4-5 days in an airtight bag at room temperature. You can also freeze them for up to 3 months.
If you want to make cookies with brownie mix, use my Brownie Mix Cookies recipe!
More Brownie Recipes
Did you make this recipe? I’d love to hear about it! Click here to leave a rating and review, or scroll below the recipe card and do so there.
- 1/2 cup unsweetened natural cocoa powder
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar - packed
- 1/2 cup unsalted butter - melted
- 2 tablespoons + 1 teaspoon vegetable oil
- 1 large egg - room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup semi sweet chocolate chips
- Preheat the oven to 350°F. Line 2 baking sheets with a silicone mat or parchment paper. Set aside.
- In bowl of stand mixer fitted with a paddle attachment, thoroughly mix cocoa powder, granulated sugar and brown sugar, butter, and veg. oil. Beat in the egg and vanilla. Scrape down the sides of the bowl so that everything is mixed in.
- Add the flour, baking powder, and salt to the wet ingredients. Mix until just combined. Fold in the chocolate chips.
- Scoop the cookie dough into 2 T. sized balls. Place the cookie dough balls on the baking sheet about 2 inches apart from one another.
- Bake for 11-12 mins. Remove from oven and cool on baking sheet for 5-8 mins. Transfer to wire rack to cool completely. **
This recipe was originally published on Feb. 28, 2019. It was republished on Aug. 20, 2021, to include additional information and photos.