When you just can’t decide between a brownie or a cookie, split the difference and make a batch of these Double Chocolate Brownie Cookies. They’re rich, chewy, supremely chocolatey, and easy to make, too!
There are two kinds of people in this world: those who love the gooey middles of the brownie pan, and those who delight in the chewy, slightly crispy edges. If you fall into the latter category, these Double Chocolate Brownie Cookies are for you.
Why You’ll Love This Brownie Cookie Recipe
- Chewy, fudgy and crispy. Think of them as everything you love about those corner brownies, but in the form of a cookie. Chewy and fudgy, with edges that are just crispy enough.
- Super rich. While these brownie cookies are on the small side, consider this a good thing—they’re also incredibly rich, so one or two small cookies is definitely enough to satisfy a chocolate craving.
- Great for sharing. The size also means you get a lot of cookies in each batch, which makes them perfect for sharing!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Measure by weight for best results. Learn more: How to Measure Flour
- Dutch-process cocoa powder
- Baking soda
- Salt
- Unsalted butter – Let the butter sit at room temperature until it holds a thumbprint when pressed but is still cool. Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Dark brown sugar – Learn more: Light Brown Sugar vs Dark Brown Sugar: What’s the Difference?
- Honey – Use a runny honey, not the kind that’s solid at room temperature.
- Semisweet chocolate – Coarsely chop the chocolate so each brownie cookie has a good mix of small and large chunks.
- Granulated sugar
Can I substitute regular cocoa powder for Dutch-processed?
This is a recipe where you can substitute regular (also known as natural) cocoa powder for Dutch-processed. Keep in mind, though, that these brownie cookies will have a lighter color and a bit more of an acidic flavor with natural cocoa powder.
How to Make Double Chocolate Brownie Cookies
- Mix the dry ingredients. In a bowl, whisk the flour, cocoa powder, baking soda, and salt.
- Mix the wet ingredients. Use an electric mixer to beat the butter and brown sugar in a second mixing bowl, until they’re light and fluffy. Beat in the honey.
- Finish the cookie dough. Reduce the mixer speed to low. Slowly add the flour mixture to the bowl with the wet ingredients, mixing just until combined. Fold in the chocolate.
- Chill. Place the bowl with the cookie dough in the refrigerator for 30 minutes.
- Prepare. While the dough chills, preheat the oven to 325°F and line baking sheets with silicone liners or parchment paper.
- Form the cookies. Scoop a teaspoonful of dough and roll it into a ball. Roll the ball into the sugar, then repeat with the remaining dough. Place the balls of dough an inch or two apart on the prepared pans.
- Bake. Place the pans in the oven one at a time and bake for about 10 minutes, or until the tops crack and the cookies are set.
- Cool. Set the pans on wire racks for 5 minutes, then transfer the brownie cookies from the pan to a rack to finish cooling. (Learn more: Why Every Baker Needs Wire Cooling Racks)
Variations and Serving Suggestions
- Swap half of the chocolate for cacao nibs or espresso beans for some crunch.
- Dip one half of each cookie in melted dark chocolate for extra decadence. Add festive sprinkles or crushed candy canes before the chocolate cools if you’re making these for the holidays.
- Use your brownie cookies as the base for homemade ice cream sandwiches.
Tips for Success
- Use softened butter. Take it out at least 30 minutes before you begin working on the recipe. Just don’t let it come all the way to room temperature; it should still be cool.
- Don’t skip the chilling. By chilling the dough, you’ll keep it from spreading, which is how you get perfectly chewy cookies.
- Don’t reuse baking sheets. Or, if you have to, make sure your baking sheet cools before you add the next batch of cookie dough. This keeps your brownie cookies from spreading and over-baking on the bottom.
How to Store
- Room temperature: Store these Double Chocolate Brownie Cookies at room temperature in an airtight container for up to a week.
- Freezer: You can freeze baked Double Chocolate Brownie Cookies for up to 3 months in an airtight container, or freeze the unbaked dough for up to 2 months. If you freeze the dough as balls, they can be placed on a baking sheet right out of the freezer and baked according to the recipe instructions, adding a few extra minutes to the baking time.
Get the Recipe:
Double Chocolate Brownie Cookies
Yield
about 6 dozen cookies
Prep Time
20 minutes
Cook Time
10 minutes
Additional Time
30 minutes
Total Time
1 hour
Double Chocolate Brownie Cookies combine the best parts of cookies and brownies into one deliciously rich sweet treat!
Ingredients
- 1 & 1/2 cups (180g) all-purpose flour
- 1/4 cup (21g) Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) firmly packed dark brown sugar
- 1/2 cup (168g) honey
- 7 ounces (198g) semisweet chocolate, coarsely chopped
- 1/4 cup (50g) granulated sugar
Instructions
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the honey, and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Mix in the chocolate.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 325°F. Line baking sheets with silicone liners or parchment paper.
- Using about a teaspoonful of dough at a time, roll the dough into balls. Roll each ball in sugar to coat.
- Place the dough balls about 1 inch apart on the prepared pans. Bake (one pan at a time) 10 minutes, or until the tops of the cookies crack and the cookies are set.
- Cool the cookies on the pans on wire racks for 5 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.
Notes
Recipe adapted from Martha Stewart.
Recommended Products
Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
20 Comments on “Double Chocolate Brownie Cookies”
I would’ve loved to receive these! I gave away chocolate cookies, too. 😃
I love the ginger cookie feel that these have…but minus the ginger!
I’m not eligible for the giveaway, but just wanted to say that these cookies look delicious. Anything with double chocolate in the name usually is! I participated in the swap for the first time this year and had a blast! I made double chocolate cookies (stuffed, no less) too!
These look chewy-licous!
Mmmmm love how chocolatey these little cookies are! perfect choice!
Cookies that are BIG on chocolate sound good to me! The more of it, the merrier.
I would love to participate in the cookie exchange but I don’t know how to make cookies. I however made Martha Stewart’s Double Chocolate Brownie cups on Sunday and then Monday. This is my first time baking a brownie and my 2nd baking experience in my entire life. I made 2 dozens, and they are now all gone. My landlord totally love it and came to offer to pay me bake more for his gift giving. Your blog is beautiful
they look yummy!
The cookies look delicious! Great choice for the cookie swap!!
This is the time of year when I LOVE to make cookies.
I know who doesn’t right, but I just totally get into it.
No need to enter me in the giveaway….just wanted to comment on the yummy cookies
Delicious cookies! I feel the same way, I was so obsessive about my cookies! There is nothing more intimidating than baking cookies for other food bloggers, LOL! Yours look great! 🙂
These cookies look decadent. I bet they taste wonderful too!
Looks sugary and tasty!
I’m doubling the recipe to bake them for the cookie walk at my daughter’s school. Yum!
These look great! I would totally have done the same thing – obsessed for days. But it looks as though you made a perfect choice.
I made these tonight, and they were delicious!!!, no way did they make 6 dozen – I only got a little over 3 dozen!!! I would definitely double it next time.
These look gorgeous! Sure wish the giveaway was international 🙁
I made these cookies today. They turned out to be truly great. I loved the chocolate flavor with a slight touch of honey in the background. To be honest, I choose to make these cookie because I’m pregnant and I wanted to make a cookie that didn’t have raw egg in it so I could snack on the dough. This fit the bill perfectly. I made the dough according the recipe, made a pan of cookies, and then put the rest of the uncooked dough back into the fridge. I’m hoping that the remainder of the batch will cook up fine tomorrow or maybe the next day but I don’t foresee any problems. Thank you!
Could you refrigerate the dough for a longer period of time, like overnight, or would this affect the consistency?
Hi, Nola. I think that would be fine. If the dough is too hard to manage, let it sit at room temperature for a few minutes before scooping.