Name: Chocolate Chip Brownie Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semi-sweet chocolate chunks; 1/2 cup chopped walnuts (optional)

Why You’ll Love Chocolate Chip Brownie Cookies Recipe

Combines the best of brownies and cookies in one treat
Soft, fudgy texture with crisp edges
Packed with rich chocolate chunks
Simple ingredients and easy-to-follow directions
Optional walnuts for added crunch and flavor
Perfect for parties, holidays, or anytime cravings
Freezer-friendly for make-ahead convenience
Crowd-pleasing and kid-approved
Can be made without nuts for allergy-friendly versions
Great balance of sweetness and cocoa richness

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chunks
1/2 cup chopped walnuts (optional)

Directions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until well combined.
Fold in the semi-sweet chocolate chunks and walnuts, if using.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and the centers are still slightly soft.
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories: Approximately 180 kcal per cookie

Variations

Nut-Free Option: Omit walnuts for a classic chocolate-only version.
White Chocolate Twist: Replace half the semi-sweet chunks with white chocolate chips.
Espresso Boost: Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.
Double Chocolate: Use dark chocolate chunks for an even richer taste.
Mint Flavor: Mix in 1/2 teaspoon of peppermint extract for a festive variation.
Gluten-Free: Substitute with a gluten-free all-purpose flour blend.
Stuffed Cookies: Press a caramel or peanut butter cup into the center before baking.
Spicy Kick: Add a pinch of cayenne pepper for a subtle heat.
Sea Salt Topping: Sprinkle a bit of flaky sea salt on top before baking.
Mini Cookies: Use a teaspoon to make smaller, bite-sized treats.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Reheat from frozen by microwaving for 10–15 seconds or warming in a 300°F (150°C) oven for 5 minutes to restore their fresh-baked texture.

FAQs

What makes these cookies taste like brownies?

The high cocoa content, soft center, and rich butter-sugar blend mimic the fudgy, chewy texture of a brownie while maintaining the shape and structure of a cookie.

Can I use chocolate chips instead of chunks?

Yes, chocolate chips work just as well, but chocolate chunks create larger pockets of melted chocolate for an extra gooey experience.

Are these cookies chewy or cakey?

These cookies are chewy with slightly crisp edges and a soft, brownie-like center.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours or freeze it for up to 2 months. Just bring to room temperature before baking.

Do I have to use unsalted butter?

Unsalted butter is preferred for better control over the salt content, but you can use salted butter and reduce added salt by half.

Can I make them without cocoa powder?

Cocoa powder is essential to achieving the brownie flavor, so it’s not recommended to omit it.

How do I know when they’re done baking?

The edges should be firm, but the centers will still look slightly soft — they’ll finish setting as they cool.

Can I use a hand mixer instead of a stand mixer?

Absolutely. A hand mixer works perfectly for creaming the butter and sugars.

Can I double the recipe?

Yes, this recipe doubles well. Just ensure your mixer can handle the increased volume or mix in batches.

Are these cookies freezer-friendly?

Yes, both the dough and baked cookies freeze well. Store them in an airtight container and thaw as needed.

Conclusion

Chocolate Chip Brownie Cookies are the perfect hybrid dessert that brings together the best of two worlds. Easy to make and irresistibly delicious, they’re sure to become a favorite for any chocolate lover. Whether you enjoy them warm out of the oven or save them for later, each bite delivers rich, chewy, chocolatey perfection.

Chocolate Chip Brownie Cookies