Chocolate Chip Brownie Cookies
These Chocolate Chip Brownie Cookies combine the best of fudgy brownies and chewy cookies. Get the secret to perfect texture and a free recipe! Perfect for any occasion.
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Why These Brownie Chunk Cookies Are My New Favorite
I’ll be honest: when I’m craving chocolate chip cookies and brownies at the same time, I don’t pick one. I make these chocolate chip brownie cookies instead. I took a pan of my favorite fudgy brownies, chopped them into chunks, and folded them into a chewy chocolate chip cookie dough. The brownie chunks stay soft and fudgy inside, so every bite gives you both desserts at once. My husband Josh can take one bite of a plain brownie and walk away, but these cookies? We fight over the last one.
Three Reasons to Love These Brownie Chunk Cookies
- Two desserts in one cookie. You get a chewy chocolate chip cookie and a fudgy brownie in every bite.
- The brownie chunks stay soft and fudgy even after baking, so the texture contrast is real.
- They’re easy to make with simple ingredients, and you can use homemade or store-bought brownies.
Key Ingredients for Brownie Chunk Cookies
- Brownie chunks: Use your favorite fudgy brownie recipe. The chunks add a soft, fudgy texture that contrasts with the chewy cookie. Make sure they are small, about the size of a chocolate chip, so they distribute evenly. Homemade or store-bought both work.
- Chocolate chips: Semi-sweet chips are classic, but you can use milk, dark, or white chocolate. The chips provide pockets of melted chocolate throughout the cookie.
- Butter: Unsalted butter at room temperature is key for proper creaming. It gives the cookies a tender, rich flavor. If you only have salted, reduce the added salt.
Kitchen Tools for Making Brownie Cookies
- Stand mixer (or hand mixer) for creaming butter and sugars
- Large baking sheet
- Silpat baking mat or parchment paper
- Wire cooling rack
- Cookie scoop (2-tablespoon size) for even portions
Tips for Making Brownie Chunk Cookies
I use my favorite fudgy brownie recipe for the chunks. Let the brownies cool completely, then chop them into small pieces, about the size of a chocolate chip. You can freeze the brownies whole and defrost them before chopping, so you always have brownie chunks on hand. If you’re in a hurry, store-bought brownies work too.
Expert Tips for Perfect Fudgy Brownie Cookies
For the best texture, make sure your butter is at room temperature before creaming. Cream the butter and sugars for a full 3 minutes until light and fluffy. This aerates the dough and gives the cookies a tender crumb. When you add the dry ingredients, mix on low just until combined. Overmixing can make the cookies tough. Use a cookie scoop to portion the dough evenly, which helps them bake uniformly. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a rack. That allows them to set without breaking.
Ways to Customize Your Brownie Cookies
You can switch up the chocolate chips: try white chocolate, dark chocolate, or even butterscotch chips. If you want a nutty crunch, fold in a half cup of chopped walnuts or pecans along with the brownie chunks. For a different brownie flavor, use blondies or a batch of mint brownies. And if you’re short on time, store-bought brownies work just as well. Just chop them into small chunks and proceed with the recipe.
How to Serve Chocolate Chip Brownie Cookies
These cookies are fantastic on their own, but a glass of cold milk is the classic pairing. For a dessert twist, sandwich two cookies around a scoop of vanilla ice cream for an ice cream sandwich. You can also crumble them over a bowl of ice cream or yogurt. If you like a little extra salt, sprinkle a pinch of flaky sea salt on top right after baking.
Storing Your Brownie Chunk Cookies
Store the baked cookies in an airtight container at room temperature for 3-4 days. Separate layers with parchment paper to prevent sticking. If your kitchen is warm, you can refrigerate them, but bring them to room temperature before serving for the best texture.
Freezing Brownie Cookies for Later
You can freeze the baked cookies for up to 3 months. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. To thaw, let them sit at room temperature for about 30 minutes. You can also freeze the cookie dough balls. Scoop the dough, place on a baking sheet, freeze until solid, then transfer to a bag. Bake from frozen, adding 1-2 minutes to the baking time.
Reheating Brownie Cookies
To enjoy warm cookies, microwave one for 10-15 seconds. For a larger batch, reheat them in a 300°F oven for 5 minutes. This will restore the soft, fudgy texture without drying them out.
Frequently Asked Questions About Brownie Cookies
Can I use salted butter instead of unsalted?
Yes, but reduce the added sea salt to 1/4 teaspoon to avoid overly salty cookies. The recipe calls for unsalted butter so you can control the salt level.
Can I make the cookie dough ahead of time?
Absolutely. You can refrigerate the dough for up to 2 days. Let it sit at room temperature for 10 minutes before scooping and baking. Chilling the dough can also help prevent spreading.
Why did my cookies spread too much?
Spreading usually happens if the butter is too soft or the dough is too warm. Make sure your butter is at room temperature, not melted. If the dough feels sticky, chill it for 30 minutes before baking.
Can I use gluten-free flour?
I haven’t tested this recipe with gluten-free flour, but a 1-to-1 gluten-free baking blend should work. The texture may be slightly different. Let me know if you try it!
Recipe
Chocolate Chip Brownie Cookies
These Chocolate Chip Brownie Cookies are the best of both worlds! You get your chocolate chip cookie AND your brownie! Dessert heaven!
Ingredients
- 3 cup all-purpose flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup unsalted butter, at room temperature
- 0.5 cup granulated sugar
- 1.5 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1.5 cup small brownie chunks
- 1.5 cup chocolate chips
- sea salt, for sprinkling
Instructions
- 1
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- 2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- 3
Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the brownie chunks and chocolate chips.
- 4
Form the cookie dough into balls, about 2 tablespoons of dough per cookie. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired. Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 12 of 12 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: brownies, chocolate chip, cookies, dessert, Oven Baked, vegetarian
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