Last Updated on 20 September, 2026 by Elby | The Tasteful Pantry
These brownie cookies combine the best bits of your favourite bakes – the crispy outer of a chocolate chip cookie and the fudgy centres of brownies. They’re rich, decadent, and dangerously easy to make.
More Easy Chocolate Baking Recipes
If you’re in the mood for more chocolate-filled inspiration, here are a few other favourites you might like:
- Best Triple Choc Brownies
- Raspberry White Chocolate Slice
- Chocolate Crinkle Cookies
- Chocolate and Raspberry Brownies
- Chocolate Chip Cookies
- Red Velvet Cookies
What do you Need for the Chocolate Brownie Cookies Recipe?
Ingredients:
- 70% cocoa chocolate
- Unsalted butter
- White and brown sugar
- Eggs
- Vanilla extract
- Plain flour
- Cocoa powder
- Baking powder
- Salt
- Chocolate chips
How to Make Brownie Cookies
Step one: Place the chopped butter and broken chocolate into a microwave-safe bowl. Heat in 30 second bursts, stirring between each, until both are fully melted and smooth. Set aside.
Step two: Place the eggs and both sugars into the bowl of a stand mixer and beat on medium-high for around 3 minutes, scraping the sides occasionally. The mixture is ready when it is very pale and airy – go by look rather than time.
Step three: Beat in the vanilla and melted chocolate mixture until fully incorporated. Remove the bowl from the mixer.
Step four: Sift the flour, cocoa, baking powder and salt into the egg mixture and add the chocolate chips. Fold through with a spatula until just combined – don’t overwork it.
Step five: Cover the bowl and refrigerate for 15 minutes.
Step six: Line 2 baking trays with paper – make sure they fit in your fridge before you start. Preheat the oven.
Step seven: With wet hands, roll generous portions of dough (at least 2 tablespoons each) into balls and place on the trays about 5cm apart. Refrigerate for a further 15 minutes. Don’t skip this step – chilling the dough prevents the biscuits from spreading too much and is what gives them that fudgy centre.
Step eight: Bake for 10-12 minutes. Check at the 10 minute mark – the difference between a gooey brownie-centred biscuit and a crunchy one can be as little as a minute, so keep a close eye on them.
Step nine: Leave the biscuits to cool completely on the tray. Try to wait at least 10 minutes before eating one – as difficult as that might seem.
These brownie cookies strike a balance between brownies and biscuits – crisp edges, soft middles, and melty chocolate chips throughout. I’ve tested them at different bake times and temperatures, and a few minutes and degrees really does make all the difference. At 9 minutes, you’ll get a soft centre that can be a little ‘too’ gooey (if there’s such a thing). While 11-12 minutes leans more towards a cookie with a firmer bite. But keep in mind that all ovens are different and even a slightly different sized biscuit or colder dough may vary the cooking time. My oven cooks the perfect brownie cookie in 10 minutes at 170°C fan forced… see how yours goes.
What Makes this Chocolate Biscuit Recipe Special
These aren’t your average chocolate biscuits. The combination of melted dark chocolate and cocoa powder in the batter gives them an intensely chocolatey flavour, without being sickly sweet. Then there’s the texture: crisp and slightly crackled on the outside, with a centre that sits somewhere between a fudgy brownie and a soft biscuit. The chocolate chips throughout mean you get pockets of melted chocolate in every single bite. Rich, indulgent and (as you’ll see) not as sinful as you’d expect when it comes to calories.
Feedback & More: Did you try the Brownie Cookies recipe? I would love to hear from you. Why not leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know? Cheers, Elby!
If you liked this recipe, check out some of my other gorgeous biscuits. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Brownie Cookies
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Equipment
Ingredients
- 100 grams 70% cocoa chocolate
- 75 grams unsalted butter
- 2 eggs - large, at room temperature
- 100 grams white sugar - approx. ½ cup
- 110 grams brown sugar - approx. ½ cup
- 2 tsp vanilla extract
- 100 grams flour - plain, approx. 3/4 cups
- 35 grams cocoa powder - unsweetened (approx. ⅓ cup)
- ¾ tsp baking powder
- ¼ tsp salt
- 80 grams chocolate chips - milk or white
Instructions
- Place the chopped butter and broken 70% chocolate into a microwave safe bowl. Heat for 30 seconds, remove, stir and heat for a further 30 seconds. Continue to do this until both the chocolate and butter have melted. Set aside.
- Place the eggs and both sugars into the large bowl of a stand mixer and beat on medium-high speed for around 3 minutes, scraping the sides occasionally. The mix will be very pale and airy when it is ready – go by look rather than time.
- Beat in the vanilla and melted butter mix until fully incorporated. Remove from the stand.
- Sift the flour, cocoa, baking powder and salt into the egg mix and add the chocolate chips. Fold through with a spatula – just enough to combine.
- Cover the bowl and refrigerate for 15 minutes.
- Line 2 biscuit trays with baking paper – make sure the trays fit in the fridge! Preheat your oven to 190℃ conventional | 170℃ fan forced.
- Wet your hands and roll large spoons of dough (at least 2 tablespoons) into balls and place about 5cm apart on the trays. Return the trays to the fridge for a further 15 minutes – make sure you don’t skip the refrigeration step or the biscuits will spread too much; losing their fudgy centres.
- Bake for approximately 10-12 minutes. This time will vary from oven to oven and the size of the biscuits and one minute in this cook can be the difference between crunchy chocolate biscuits and biscuits with a gooey brownie centre, so check them at the 10 minute mark and return to the oven if necessary.
- Let the biscuits cool completely on the tray (and for at least 10 minutes before trying one – as hard as that is!).
Nutrition
*Nutrition and calorie figures are estimates only.
