Name: Brownie Cookies with Chocolate Chips Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1/2 cup unsweetened natural cocoa powder; 1/4 cup granulated sugar; 3/4 cup light brown sugar - packed; 1 1/4 cups all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter - melted; 2 tablespoons + 1 teaspoon vegetable oil; 1 large egg - room temperature; 2 teaspoons vanilla extract; 1/3 cup semi sweet chocolate chips

There’s something irresistibly delightful about biting into these chewy, fudgy treats. That’s exactly why I’m excited to share my Brownie Cookies with Chocolate Chips Recipe with you—it’s a heavenly twist combining the best of both worlds: the gooey richness of brownies and the chewy comfort of cookies.

The image shows a close-up view of six round chocolate cookies spread out on white parchment paper that lies on a white marbled surface. Each cookie is thick and textured with a rich dark brown color, having a slightly rough surface with natural cracks. On top of each cookie, there are two or three large shiny dark chocolate chips, which give a smooth, glossy contrast to the rough texture of the cookie base. Around the cookies, small pieces of broken chocolate chunks are scattered irregularly, adding extra texture and visual interest. The overall scene is softly lit, emphasizing the rich chocolatey tones and the soft crumbly texture of the cookies. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Brownie Cookies with Chocolate Chips Recipe
Top Tip
How to Serve Brownie Cookies with Chocolate Chips Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Brownie Cookies with Chocolate Chips Recipe

Why You'll Love This Recipe

I still remember the first time I pulled these out of the oven—warm, soft, and dotted with melty chocolate chips. This Brownie Cookies with Chocolate Chips Recipe quickly became a favorite because it’s so easy yet feels indulgent, perfect for sharing or sneaking a few on your own.

Fudgy Texture: These cookies mimic the chewy, moist texture of a brownie, but are far easier to handle and share.
Simple Ingredients: Ingredients you probably have on hand, with no fancy or hard-to-find extras.
Chocolate Chips Galore: Adding chocolate chips takes the richness up a notch and gives those lovely pockets of melting chocolate.
Customizable Treat: Swap in different chips or add nuts for your own spin.

The image shows several soft chocolate cookies on white parchment paper that is placed on a white marbled surface. The cookie in the front center is broken in half, revealing a melted, smooth chocolate layer inside. Each cookie is dark brown with a slightly rough texture and topped with small, round chocolate chips. Chocolate crumbs and small broken chocolate pieces are scattered around the cookies, adding to the look of a fresh, freshly baked batch. The scene is close-up, with a soft focus on the background cookies. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a key role in creating these decadent brownie cookies. I always make sure to use good quality cocoa powder for that deep chocolate flavor and melted butter for rich, tender results. Here’s what you’ll need and why it matters.

Flat lay of a small mound of unsweetened natural cocoa powder, a small white ceramic bowl filled with granulated sugar, a small white ceramic bowl holding packed light brown sugar, a square of melted unsalted butter in a small white bowl, a small white ceramic bowl with vegetable oil, one large whole egg with a clean shell, a small white ceramic bowl containing clear vanilla extract, a small pile of all purpose flour, a small white ceramic bowl with baking powder, a small white ceramic bowl with salt, and a small white ceramic bowl filled with semi sweet chocolate chips, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsweetened natural cocoa powder: Provides that classic, slightly bitter chocolate flavor that balances the sweetness.
Granulated sugar and light brown sugar: The brown sugar adds moisture and chewy texture while the granulated sugar helps with crisp edges.
Unsalted butter (melted): Gives richness and a tender crumb; melting it helps create that fudgy consistency.
Vegetable oil: Adds extra moisture to keep the cookies soft and chewy.
Large egg (room temperature): Binds everything together and helps with structure without drying out the dough.
Vanilla extract: Just a touch to enhance the chocolate notes and round out the flavors.
All-purpose flour: Gives just enough structure to hold the cookies together but keeps them soft.
Baking powder: A small amount to lift the cookies slightly so they don’t turn out too dense.
Salt: Enhances all the flavors, balancing the sweetness perfectly.
Semi-sweet chocolate chips: You want lots of these pockets of melty chocolate in every bite.

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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.

Make It Your Way

I love playing with this recipe and making it my own. You’ll find it so versatile that you might want to experiment with different mix-ins or adjust to your taste perfectly. Don't be shy to make this recipe yours!

Variation: One time, I swapped the semi-sweet chips for butterscotch chips and the cookies became an irresistible sweet and buttery sensation—totally different but just as addictive!
Dietary swaps: I’ve also tried substituting dairy butter for plant-based butter with great results for a dairy-free option.
Texture tweak: Adding a pinch of instant espresso powder enhances the chocolate's depth if you want a subtle mocha twist.

Step-by-Step: How I Make Brownie Cookies with Chocolate Chips Recipe

Step 1: Prep Your Oven and Tools

First things first, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat—I personally prefer silicone mats because they grip the dough a bit and help keep the cookies from spreading too much. Set these aside while you mix your dough.

Step 2: Mix the Sugars, Cocoa, Butter, and Oil

In your stand mixer fitted with the paddle attachment, combine the cocoa powder, granulated sugar, light brown sugar, melted butter, and vegetable oil. Beat everything together until it’s smooth and shiny. This is where the magic starts—make sure the butter isn’t too hot, or the eggs will scramble when added.

Step 3: Add Egg and Vanilla

Next, crack in your room temperature egg and pour in the vanilla extract. Beat again until everything is fully combined. Don't forget to scrape down the sides of the bowl with a spatula a couple of times so no cocoa or sugar hides up there unblended.

Step 4: Gently Add Dry Ingredients

Sift together your flour, baking powder, and salt, then slowly add this to the wet mixture. Mix just until combined—over-mixing can make the cookies tough, so it’s okay if you see a few streaks of flour as long as there’s no loose powder.

Step 5: Fold in the Chocolate Chips

This is the fun part. Gently fold in the semi-sweet chocolate chips so they're evenly distributed. Resist the urge to overwork the dough here; those chips scattered evenly throughout are what make these cookies so special.

Step 6: Scoop and Bake

Using a tablespoon or small cookie scoop, portion out the dough into balls about 2 tablespoons each. Place them on the baking sheet with about 2 inches between them to allow for spreading. Bake for 11-12 minutes. Remember, they’ll be soft when you take them out but will set as they cool. Don’t over-bake or you’ll lose that lovely fudgy texture.

Step 7: Cool and Enjoy

Let your cookies cool on the baking sheets for 5-8 minutes, then transfer to a wire rack to cool completely (if you can wait that long!). This cooling time helps them firm up to the perfect chewy consistency.

Top Tip

After making these brownie cookies dozens of times, I’ve learned a few little tricks that keep them irresistibly chewy and perfectly chocolatey every single time.

Use room temperature eggs: Cold eggs can cause the melted butter to seize, leading to uneven dough texture.
Scrape the bowl well: It’s tempting to skip this, but gathering all the cocoa and sugars from the sides ensures a consistent batter.
Don’t overbake: Take them out when the edges look set but the centers still look slightly soft.
Choose your baking surface wisely: I swear by silicone mats—they give the cookies a better hold and prevent excess spreading.

How to Serve Brownie Cookies with Chocolate Chips Recipe

Garnishes

For everyday treats, I usually serve these plain since they’re already rich and chocolatey, but if I’m feeling fancy, a light dusting of powdered sugar or a small dollop of whipped cream makes them feel extra special. A sprinkle of flaky sea salt on top right after baking also enhances the chocolate flavor beautifully.

Side Dishes

I like pairing these brownie cookies with a cold glass of milk or a scoop of vanilla ice cream for dessert. They also go surprisingly well with a hot cup of coffee or rich hot chocolate for those cozy nights in.

Creative Ways to Present

For parties or holidays, I’ve arranged the cookies on a festive platter layered with parchment paper and added fresh berries or mint leaves around for color contrast. Tucking a cookie inside a decorative cellophane bag tied with ribbon makes a charming gift that always delights friends and neighbors.

Make Ahead and Storage

Storing Leftovers

I keep leftover brownie cookies in an airtight container at room temperature, and they stay wonderfully soft and fresh for up to four days. Avoid the fridge unless you want them to firm up too much.

Freezing

Freeze baked cookies by placing them in a single layer on a baking sheet and freezing until solid, then transferring them to a freezer-safe container or bag. They keep well for up to three months. You can also scoop and freeze the raw dough balls—pop them on a baking sheet to freeze then store in a Ziplock bag. When ready to bake, just bake straight from frozen, adding a couple extra minutes.

Reheating

To refresh frozen cookies, I like heating them in a warm oven (about 300°F) for 5-7 minutes to restore softness without drying them out. A quick zap in the microwave for 10-15 seconds can also work if you’re impatient like me!

Frequently Asked Questions:

Can I use Dutch-processed cocoa powder in this Brownie Cookies with Chocolate Chips Recipe?

Yes, but it will change the flavor slightly. If you use Dutch-processed cocoa powder, consider adding a small pinch of baking soda to balance the acidity since Dutch-processed cocoa is less acidic than natural cocoa powder.

How do I prevent the Brownie Cookies with Chocolate Chips from spreading too much?

Make sure your melted butter isn’t too hot, and chill the dough slightly before baking if your kitchen is warm. Using a silicone baking mat also helps control spreading better than parchment paper.

Can I make gluten-free Brownie Cookies with Chocolate Chips?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup similarly. Just watch the dough texture and add a tablespoon of almond meal or oat flour if it feels too wet.

What’s the best way to store these Brownie Cookies with Chocolate Chips?

Store them in an airtight container at room temperature for up to 4 days to keep them soft and chewy. Avoid refrigeration, which can dry them out, but freezing baked cookies or dough is also a great option for longer storage.

Final Thoughts

This Brownie Cookies with Chocolate Chips Recipe has become one of my go-to treats for celebrations or just a sweet pick-me-up. I genuinely believe you’ll love how fudgy and chocolate-packed these cookies turn out, whether you’re a cookie lover or a brownie fan. Give the recipe a try—you might find yourself baking these more than you expected, just like I do!