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Double Chocolate Brownie Cookies

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!

Overhead view of Double Chocolate Brownie Cookies on plate

Irresistibly Chewy Brownie Cookies

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.

They’re everything you love about those corner brownies, but in the form of a cookie. Chewy and fudgy, with edges that are just crispy enough. 

Stack of Double Chocolate Brownie Cookies on plate

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. And the size also means you get a lot of cookies in each batch, which makes them perfect for sharing!

Speaking of sharing, this is the kind of cookie that’s festive enough to add to a Christmas cookie spread, but it’s equally fitting as a year-round kind of treat. (And you will definitely want to make them all year.)

Overhead view of ingredients for Double Chocolate Brownie Cookies

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

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.

Stack of Double Chocolate Brownie Cookies on wire rack

How to Make Double Chocolate Brownie Cookies

You’ll find that these Double Chocolate Brownie Cookies are quite easy to make. Just be sure to factor in the 30 minutes of chilling time for the dough when planning your baking.

Mix the dry ingredients. In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt.

Mix the wet ingredients. Use an electric mixer on medium speed 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 brownie 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.

Baking sheet of Double Chocolate Brownie Cookies

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.

Double Chocolate Brownie Cookies on wire rack

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)

Double Chocolate Brownie Cookies on wire rack

Variations and Serving Suggestions

These Double Chocolate Brownie Cookies are delicious as they are, but if you’re in the mood to switch things up, here are a few ideas:

  • 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.
Double Chocolate Brownie Cookies on marble board

Tips for Success

Start by reading my baking tips for beginners, then follow these additional pointers for perfect Double Chocolate Brownie Cookies.

  • 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.
Stack of Double Chocolate Brownie Cookies on plate

How to Store

Store these Double Chocolate Brownie Cookies at room temperature in an airtight container for up to a week.

Can This Recipe Be Frozen?

Yes, 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. Otherwise, let the dough thaw in the refrigerator before scooping and forming balls.

Stack of Double Chocolate Brownie Cookies with milk jugs in background

More Chocolate Cookies to Try

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!

Overhead view of Double Chocolate Brownie Cookies on plate


  • 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


  1. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the honey, and mix well.
  3. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Mix in the chocolate.
  4. Refrigerate the dough for 30 minutes.
  5. Preheat oven to 325°F. Line baking sheets with silicone liners or parchment paper.
  6. Using about a teaspoonful of dough at a time, roll the dough into balls. Roll each ball in sugar to coat.
  7. 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.
  8. 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.


Recipe adapted from Martha Stewart.

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    20 Comments on “Double Chocolate Brownie Cookies”

  1. I would’ve loved to receive these! I gave away chocolate cookies, too. 😃

  2. I love the ginger cookie feel that these have…but minus the ginger!

  3. 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!

  4. These look chewy-licous!

  5. Mmmmm love how chocolatey these little cookies are! perfect choice!

  6. Cookies that are BIG on chocolate sound good to me! The more of it, the merrier.

  7. 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

  8. The cookies look delicious! Great choice for the cookie swap!!

  9. 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

  10. 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! 🙂

  11. These cookies look decadent. I bet they taste wonderful too!

  12. Looks sugary and tasty!

  13. I’m doubling the recipe to bake them for the cookie walk at my daughter’s school. Yum!

  14. These look great! I would totally have done the same thing – obsessed for days. But it looks as though you made a perfect choice.

  15. 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.

  16. These look gorgeous! Sure wish the giveaway was international 🙁

  17. 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!

  18. Could you refrigerate the dough for a longer period of time, like overnight, or would this affect the consistency?

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